Vegan Pita Bread | Vegan Richa

This easy Pita bread is a great flatbread that can be used anywhere. Fill up the flat breads with patties, roasted veggies or blackened tempeh, slice the bread into bite size pieces to use with soups and dips and just about anything. 

I like the with yeast Pita as it rolls out much easier, puffs up easier and stays soft! This dough can also be baked into dinner rolls or buns. Shape into rolls after the first rise. Spray water on the rolls. Sprinkle sesame seeds and le tit rise for 15 minutes. Bake at 350 degrees F for 17 to 19 minutes. 

See a Yeast-free Flatbread here.

Steps:

Roll the dough balls out. Cook over a hot skillet until bubbly. 

Vegan Pita Bread | Vegan Richa

Flip and cook the other side for a few seconds. 

Vegan Pita Bread | Vegan Richa

Then place on the gas stove to puff up. 

Vegan Pita Bread | Vegan Richa

Vegan Pita Bread Recipe
Allergen Information: Free of Dairy, egg, corn, nut, soy. See Yeast-free Flatbread here. 

Ingredients: Makes 10 or more pita breads
1/2 tsp active yeast
3/4 cup warm water
1/4 tsp sugar
1/3 tsp salt
1/2 cup wheat flour
1 cup unbleached white flour or all purpose flour
1 tbsp oil
Wheat flour for dusting and rolling

Method:
In a bowl mix the yeast with warm water and sugar. Let it sit for 2 minutes. 
Then mix salt in the flours and add to the yeast bowl. Add oil and knead into a soft dough. Knead only until well combined. 1 to 2 minutes. Cover the bowl with a towel and let it rise until doubled. 1 hour or longer depending on ambient temperature.
Use a tablespoon of flour, punch down the dough and knead for a few seconds to smooth it out. Divide the dough into 10 or more equal sizes balls. Using flour, roll each of the balls out to 5 to 6 inch circles. Cover with a towel.
Cook on the skillet:
Heat a skillet over medium high heat. Place the rolled out flatbread on the skillet and cook for 1 to 2 minutes or until bubbles start to appear. Flip and cook for another 1/2 to 1 minute. Then place the flatbread on the open flame. Keep moving it and flipping it every few seconds until puffed and golden. 
Bake in oven:
Pre-heat oven to 450 degrees F and place a large pizza stone or thick baking sheet in the oven to heat up for atleast 20 minutes. 
Place the rolled out breads 3 to 4 at a time depending on the size of the stone. Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven doesnt get hot enough and pita breads take too long to puff up. 
Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up if they were rolled out evenly.  Store wrapped in kitchen towel for the day and refrigerated for upto 5 days. 

Vegan Pita Bread Recipe

5 from 10 votes
By: Vegan Richa
Prep: 1 hour
Cook: 30 minutes
Total: 1 hour 30 minutes
Servings: 10
Course: flatbread
Cuisine: Vegan
Vegan Pita Bread Recipe. Soft Puffy Yeasted Wheat Pita bread that can cooked on stove top or baked in the oven. Easy, Dairy-free, soy-free Recipe.
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Ingredients 
 

  • 1/2 tsp active yeast
  • 3/4 cup warm water
  • 1/4 tsp sugar
  • 1/3 tsp salt
  • 1/2 cup wheat flour
  • 1 cup unbleached white flour , or all purpose flour
  • 1 tbsp oil
  • Wheat flour for dusting and rolling

Instructions 

  • In a bowl mix the yeast with warm water and sugar. Let it sit for 2 minutes.
  • Then mix salt in the flours and add to the yeast bowl. Add oil and knead into a soft dough. Knead only until well combined. 1 to 2 minutes. Cover the bowl with a towel and let it rise until doubled. 1 hour or longer depending on ambient temperature.
  • Use a tablespoon of flour, punch down the dough and knead for a few seconds to smooth it out. Divide the dough into 10 or more equal sizes balls. Using flour, roll each of the balls out to 5 to 6 inch circles. Cover with a towel.
  • Cook on the skillet:
  • Heat a skillet over medium high heat. Place the rolled out flatbread on the skillet and cook for 1 to 2 minutes or until bubbles start to appear. Flip and cook for another 1/2 to 1 minute. Then place the flatbread on the open flame. Keep moving it and flipping it every few seconds until puffed and golden.
  • Bake in oven:
  • Pre-heat oven to 450 degrees F / 230ºc and place a large pizza stone or thick baking sheet in the oven to heat up for atleast 20 minutes.
  • Place the rolled out breads 3 to 4 at a time depending on the size of the stone.Bake for 3 to 6 minutes or until the breads puff up and get just about golden on top. Switch the oven to high broil if your oven doesnt get hot enough and pita breads take too long to puff up.
  • Remove carefully from the oven and place the next batch on the stone. The baked breads will puff up if they were rolled out evenly. Store wrapped in kitchen towel for the day and refrigerated for upto 5 days.

Notes

nutritional values based on one serving

Nutrition

Calories: 83kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Sodium: 78mg, Potassium: 20mg, Calcium: 2mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Yeasted Pita Bread | Vegan Richa

Vegan Yeasted Pita Bread | Vegan Richa