Homemade Pita Bread is so much better than store bought. It’s fresh, soft, and the taste is far superior to any bread you can buy from a store. The best part is how easy it is!

I literally can’t get over just how easy making pita bread is.

I never even knew.

It’s so easy you can practically make it in your sleep.

I mean, maybe, but I wouldn’t recommend it.

As far as flour,I use King Arthur flour most of the time – the quality is superior. It just seems like every time I use it my recipes turn out a little better than using store brand flour. They have the absolute BEST flour for making pizzas; it’s definitely a must try if you haven’t already. It’s called 00 (double-zero) flour.

Now, let’s talk about this this feta dip. It is absolutely amazing.

It will rock your world; it’s one of those crack-ish like things that you won’t be able to get enough of. Of course I had to go and throw peppers in it.

It gives it character.

Character and a little kick.

I love everything about this stuff; the tartness, the saltiness, the texture.

The jalapenoness.

You don’t have to limit it to scooping it up with pita bread. I can think of a bazillion things to do with it. Stuffing chicken or steak with it immediately comes to mind – just for example – or on a salad with grilled shrimp sounds good, too.

This would be great on pizza or in burgers…or broiled on top of freshly baked homemade bread.

Here’s your printable-

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Homemade Pita Bread with Lemony Jalapeno Feta

Yield: 8

Prep Time: 2 hours 15 minutes

Cook Time: 2 minutes

Total Time: 2 hours 17 minutes

Fresh, soft pita bread that is so much better than store bought pita!

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Ingredients

For the Pita Bread

• 1 cup warm water
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 1/2 to 3 cups King Arthur All Purpose Flour
• 2 teaspoons salt
• 2 teaspoons olive oil

For the Lemony Jalapeno Feta

• 8 oz feta cheese, crumbled
• 3/4 cup pickled jalapeños, diced
• 1 lemon, juiced
• 1/4 cup Kalamata olives, pitted and diced
• 1 bulb garlic, roasted and minced (you could sub in jarred garlic if you want)

Instructions

1. In a small bowl, combine the warm water with the yeast. Set aside and let it get foamy and frothy, about 10 minutes.
2. In your stand mixer bowl combine 2 1/2 cups flour, salt, olive oil and yeast mixture. Mix until the dough comes together.
3. Crank the mixer up to high and knead for about 5 minutes, until pliable and stretchy.
4. Place the dough in a lightly oiled bowl, turning over to coat both sides, and cover with a damp kitchen towel. Place in a warm spot until doubled in size, about 1 to 2 hours.
5. Punch the dough down, and transfer to a floured work surface and cut into 8 even portions.
6. Place on a baking sheet and cover with a kitchen towel.
7. Preheat oven to 450 degrees along with a baking stone or cast iron skillet.
8. Working with one piece of dough at a time, roll out into a 8 to 9-inch circle on a well floured work surface.
9. Transfer the dough onto the hot baking stone or cast iron skillet and cook until fully puffed up, about 1 to 2 minutes.
10. Transfer to a plate and cover with a kitchen towel.
11. Continue cooking the rest in the same manner, making sure to cover them with the kitchen towel each time.
12. Combine Lemony Jalapeno Feta ingredients in a mixing bowl and refrigerate until ready to serve.
13. Scoop with pita bread and enjoy.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 450mgCarbohydrates: 36gFiber: 4gSugar: 1gProtein: 6g

The provided nutrition calculated may not always be accurate.

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