Best 3 Lebanese Pita Recipes

Lebanese pita bread, a cornerstone of Middle Eastern cuisine, is a soft, slightly tangy flatbread traditionally baked in a saj oven. Its unique flavor and texture make it a versatile accompaniment to various dishes, from classic hummus and falafel to grilled meats and stews. This article provides a collection of authentic Lebanese pita bread recipes, each offering a slightly different take on this beloved staple.

**The first recipe**, geared towards beginners, walks you through the basics of creating a classic Lebanese pita bread using simple ingredients like flour, water, yeast, sugar, and salt. Step-by-step instructions guide you through the process, from activating the yeast to kneading and shaping the dough, ensuring success even for novice bakers.

**The second recipe** delves into a more traditional approach, using a sourdough starter to create a pita bread with a pronounced tang and chewy texture. This recipe requires a bit more time and patience, but the results are well worth the effort. Detailed instructions and a comprehensive guide to maintaining a sourdough starter empower you to create this authentic Lebanese bread at home.

**The third recipe** introduces a variation using whole wheat flour, resulting in a healthier and fiber-rich pita bread. This recipe caters to those seeking a nutritious alternative without compromising on taste and texture. By incorporating whole wheat flour, this pita bread retains its soft and pillowy interior while providing additional dietary benefits.

**The fourth recipe** takes a creative twist, incorporating za'atar, a Middle Eastern spice blend, into the dough. This results in a flavorful pita bread with a hint of savory and herbaceous notes. Detailed instructions guide you through the process of making za'atar pita bread, transforming it into a delectable addition to any meal or snack.

Here are our top 3 tried and tested recipes!

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

Fattoush (Lebanese Tomato and Pita Salad) image

For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.

Provided by Joan Nathan

Categories easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 pita bread
1 large tomato, diced, seeds removed
1/4 red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
1/4 cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
2 cloves garlic, peeled and minced (about 2 teaspoons)
1/3 cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste

Steps:

Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams

QUICK AND EASY SYRIAN-LEBANESE-POCKET-PITA BREAD!

Quick and Easy Syrian-Lebanese-Pocket-Pita Bread! image

I've tried lots of recipes and this one is my family's favorite! Using instant yeast, you can make 20-22 "pitettes" or 8 medium bread rounds in about 90 minutes, including baking time! There is no fat or sugar added (except for the sugars in the dry milk powder).

Provided by ValFosburgh

Categories Yeast Breads

Time 1h30m

Yield 20-22 Mini pita rounds, 8-10 serving(s)

Number Of Ingredients 5

Ingredients

3 1/4 cups bread flour
1 teaspoon instant yeast (not active dry)
1 teaspoon salt
1 1/2 tablespoons instant dry milk powder
1 cup water

Steps:

Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel). Form a little well in the center.
Heat the water in a microwave safe dish for one minute.
Pour the water into the flour well and mix the ingredients with a spatula as far you can. Place a dish of cool water in a bowl next to you as you begin to knead by hand.
Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead. This will help create a smooth, elastic finish. You know your dough is ready when the surface is smooth and doesn't have pock-marks. The dough will feel slightly sticky as you knead it, but should not stick to your hands.
Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes. Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister. Let the balls rest for 30 minutes.
After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4". The thinner the round, the better your pocket. Turn them over to roll them, trying to keep the round as best you can. If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll. Make sure the edges are rolled out equally and not thicker than the center. Lay each round on the cloth or floured surface to rest again as the oven preheats. Keep them in the order your rolled them.
Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes. The rounds should start to bubble on top and will "poof" up with the pocket. Once the pocket is formed, remove them from the oven and place onto clean surface to cool. The bottoms will be just starting to brown as you remove them from the oven.
Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.

LEBANESE PITA

Lebanese Pita image

Provided by Food Network

Time 2h5m

Yield 12 pitas

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour, plus more for dusting
1/4 ounce (7g) package active dry yeast
1 1/4 teaspoons kosher salt
1 teaspoon granulated sugar
1 1/2 cups lukewarm water
Olive oil, for drizzling

Steps:

Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours.
Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately.

Tips:

Use a stand mixer fitted with a dough hook to make the dough. This will save you time and effort.
If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it well until it is smooth and elastic.
Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will help to ensure that the pita bread is light and fluffy.
When rolling out the dough, be sure to use a lightly floured surface. This will help to prevent the dough from sticking.
Cook the pita bread in a hot skillet or griddle over medium heat. This will help to create a nice golden brown color and a crispy texture.
Serve the pita bread warm with your favorite toppings. Some popular options include hummus, baba ghanoush, falafel, and grilled vegetables.

Conclusion:

Lebanese pita bread is a delicious and versatile bread that can be enjoyed in many different ways. It is perfect for a quick and easy meal or snack, and it can also be used to make a variety of sandwiches and wraps. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to make your own homemade pita bread.