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Creamy Chicken Alfredo Pasta Recipe

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★★★★★

4.5 from 66 reviews

This classic pita bread recipe yields soft, fluffy, and pocketed flatbreads perfect for sandwiches, dips, and Mediterranean dishes. Made with simple ingredients including flour, yeast, and olive oil, this stovetop-cooked version is quick and easy, producing authentic Middle Eastern-style pita that you can enjoy fresh at home.

Ingredients

Scale

Dough Ingredients

  • 3⅓ cups all-purpose flour
  • 1¼ cups lukewarm water
  • 2 teaspoons active dry yeast or instant dry yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 tablespoons olive oil

Instructions

  1. Activate the Yeast: In a small bowl, combine the lukewarm water with sugar and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil. Mix together until a shaggy dough forms.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook for 6-7 minutes.
  4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
  5. Divide and Shape: Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and let them rest for 10 minutes, covered with a cloth to prevent drying.
  6. Roll Out Pitas: On a lightly floured surface, roll each ball into a 6-7 inch diameter circle with an even thickness of about 1/8 inch. Avoid rolling too thin as the pita needs to puff up.
  7. Cook Pita Bread: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Place one rolled-out dough circle onto the dry skillet. Cook for about 1-2 minutes until bubbles form and the bottom develops golden brown spots, then flip and cook the other side for another 1-2 minutes. The pita should puff up, forming a pocket.
  8. Keep Warm and Serve: Remove the cooked pita and cover with a clean kitchen towel to keep warm and soft. Repeat the cooking process with the remaining dough circles. Serve warm with your favorite fillings or dips.

Notes

  • Use lukewarm (not hot) water to activate yeast without killing it.
  • Resting the shaped dough balls helps them relax and makes rolling easier.
  • The pocket forms when the high heat causes steam to build up inside the dough during cooking.
  • Store leftover pita breads in an airtight container to keep them soft, or freeze for longer storage.
  • For a fluffier texture, you can brush the dough lightly with water before cooking.

Keywords: pita bread, flatbread, Middle Eastern bread, homemade pita, stovetop bread

Find it online: https://busyrecipe.com/creamy-chicken-alfredo-pasta-recipe/