Easy Homemade Pita Bread

easy Homemade Pita Bread

This is a fun recipe and very versatile, too!  This pita bread is so tasty and although I didn’t get mine to form the classic pita “pocket”, we ate these like the pitas in restaurant that just wrap around your fillings.

We had gyros when I made these and it was such a great meal.  The authenticity of the homemade pita bread is essential when you are making Greek food.

My favorite part of the gyro/pita bread making process is putting the dough on the griddle and watching it puff up.  Mine had lots of little puffy spots vs. one big one (to form a pocket) but I didn’t mind one bit.  I think next time I just need to get the griddle a little more sizzling hot.

We had lamb pitas and I will share the recipe for the lamb later this week.  I also whipped up some hummus to make it a true Greek feast.


Source:  The Kitchn

Easy Homemade Pita Bread
  • 1 cup warm water (105 to 115 degrees)
  • 2 teaspoons active dry or instant yeast
  • 2½ – 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1-2 teaspoons olive oil (optional)

  1. In a small bowl mix the water and the yeast and let sit for about five minutes until the yeast is dissolved. Add 2½ cups of the flour, salt and olive oil. Stir until dough is formed.
  2. To knead the dough, sprinkle a little of the extra flour onto a clean work surface and turn out the dough onto your work surface. (I do mine right on my countertop.) Knead the dough for 5-7 minutes until the dough is nice and smooth and elastic. You can use the additional ½ cup of flour to keep the dough from sticking to your hands or counter. You may not use it all and it is better to use less flour if possible.
  3. Let the dough rise in a clean bowl by covering with a little bit of olive oil and turning until it is coated. Cover with a tea towel or plastic wrap and let it rise until doubled – about 1-2 hours.
  4. You can now refrigerate the dough until you are going to use it (up to 1 week.)
  5. When you are ready to make the pitas deflate the dough and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces and flatten each piece into a disk. Sprinkle the pieces with some additional flour and then cover with plastic wrap or a tea towel until you are ready to bake them.
  6. To shape the pitas use a floured rolling pin and roll them into a circle about 8-9 inches wide and about ¼ inch thick. Turn the dough frequently to make sure it isn’t sticking to the countertop. Sprinkle with flour if it does start to stick. If the dough seems like it isn’t elastic enough, let it sit for a few minutes and then roll again. Repeat with the rest of the dough.
  7. If you are baking in the oven, preheat to 450 degrees and place your pan in the middle of the oven to heat. Place the pitas on the pan and bake for about 3 minutes. Pitas will puff up in the oven.
  8. To bake the pitas on the stovetop warm a griddle or cast iron skillet over medium-high heat until a bead of water sizzles upon contact. Drizzle a little oil in the pan and wipe off the extra oil.
  9. Place a pita on the skillet and bake for about 30 seconds. You will see bubbles starting to form. Flip the pitas and cook for another 1-2 minutes. Flip another time and cook for 1-2 minutes more. The pita will start to puff up.
  10. While you are cooking the remaining pitas, keep the cooked pitas covered with a tea towel.


Tender and Juicy Pork Chops

Grilled Pork Chops

I used to avoid cooking pork chops because they tend to turn out dry and kind of blah. I have a few crock-pot recipes that I like, but isn’t it nice to just have a piece of meat that isn’t covered in sauce or cooked to death in a slow-cooker?

These pork chops turned out so flavorful and I was a little skeptical because they were super thick. One of the keys with these pork chops is in the brine and the other is the sear which helps keep them nice and juicy. They would have been wonderful in a cast iron skillet, but we love to grill when we can. Particularly in mid-January:-).

The brine is quick and easy which I love. I just used the water, salt and some garlic powder but you can add some more seasonings if you like. You can brine the chops for as little as 30 minutes and up to 4 hours. You don’t need to plan ahead real far for these juicy chops.

I was so happy with these pork chops. I admit, I usually love to cover my meat with a sauce or gravy, but these were divine as-is. No extra sauce or flavors needed….and boy were they juicy!

So, next time you have some pork chops – super thick or kind of thin – try this recipe/technique out. You may not need your sauce again!

Source: The Kitchn

Tender and Juicy Pork Chops
  • 3 cups cold water, divided
  • 3 tablespoons coarse kosher salt
  • 1 teaspoon of garlic powder or they suggested using 2 smashed garlic cloves, ½ teaspoon peppercorns, or 1 bayleaf
  • 2 to 4 pork chops — center cut, bone-on, ¾-inch to 1-inch thick (about 1 pound each)
  • Olive oil
  • Salt
  • Pepper

  1. Boil 1 cup of the water and add the salt and optional seasonings. Stir until dissolved and then add the additional 2 cups of cold water. Place the chops in a shallow dish and then cover completely with the brine. Add additional water and salt if it doesn’t cover completely. Cover and refrigerate for at least 30 minutes and up to 4 hours.
  2. If you are baking the chops, preheat the oven to 400 degrees and place a cast iron skillet in the middle of the oven to preheat as well.
  3. While the oven is preheating remove the chops from the brine and pat dry with a paper towel or tea towel (wash the tea towel afterwards). Rub all over with olive oil and season with salt and pepper.
  4. Remove the skillet from the oven and place on the stovetop over medium high heat. Sear the pork chops on both sides about 3 minutes. They will turn a nice golden color. If they start to smoke just turn on the vent or open a door.
  5. Using oven mitts return the skillet with the chops to the oven and cook until the internal temp reaches 140-145 degrees using an instant read thermometer. Depending on the size of your chops this can take anywhere from 6-10 minutes.
  6. Remove chops to a plate and tent with foil for about 5 minutes prior to serving.
  7. Note: If you are grilling these chops turn the grill to medium high heat and then grill on each side and then close the grill and let them cook on indirect heat until they reach the correct internal temps as noted above.


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