Quick & Easy Michael Symon Pita Bread Recipe for Perfect Pockets

Michael Symon’s pita bread transforms ordinary ingredients into a culinary revelation that speaks to the heart of home cooking.

Ancient techniques merge with modern simplicity in this remarkable bread that promises warmth and comfort.

Soft, pillowy textures emerge from a handful of humble components waiting to be transformed.

Every kitchen becomes a sanctuary of creativity when these ingredients combine with intention and care.

Delicate yet sturdy, this bread carries the potential to transport your meal from mundane to magnificent.

Professional chefs and home cooks find joy in mastering this timeless technique.

The magic happens when passion meets precision, creating something truly extraordinary: follow along.

Why Michael Symon’s Pita Bread Recipe Will Become Your New Go-To Bread

• Craft Homemade Comfort: This pita bread recipe transforms simple ingredients into a delightful, warm bread that feels like a culinary hug straight from your kitchen.
• Master Quick Baking Skills: With just an hour of total time, you'll create restaurant-quality pita bread that impresses friends and family without requiring professional baker expertise.
• Enjoy Versatile Cooking Techniques: The recipe offers flexible methods like pan-cooking or steaming, allowing you to customize texture from crispy edges to soft, pillowy centers based on your preference.

What You Need for Michael Symon’s Pita Bread Recipe

• Active Dry Yeast: Essential for bread rising, ensures fluffy texture and traditional fermentation.
• Sugar: Helps activate yeast and provides subtle sweetness to the bread.
• Water: Critical for hydrating yeast and creating dough consistency.

• All-Purpose Flour: Main structural component, provides body and texture to pita bread.
• Salt: Enhances flavor and controls yeast activity during bread making.

• Olive Oil: Adds moisture, creates soft texture, and prevents dough from sticking during preparation and cooking.

How to Make Michael Symon’s Pita Bread Recipe

Step 1: Activate Yeast

In a mixer bowl, combine active dry yeast, sugar, and warm water (110°F). Gently stir and let sit for 5-10 minutes until the mixture becomes foamy and bubbly.

Step 2: Create Soft Dough

• All-purpose flour
• Salt
• Olive oil

Use a dough hook to mix for 6-8 minutes until a smooth, elastic dough forms. If mixing by hand, knead on a floured surface until soft and slightly tacky.

Step 3: First Dough Rise

Transfer dough to a lightly oiled bowl, cover with a clean kitchen towel. Place in a warm spot for 1 hour or until the dough doubles in size. The warmth helps develop rich flavors and soft texture.

Step 4: Shape Pita Portions

Punch down the risen dough and divide into 6 equal portions. Roll each piece into a smooth ball. Let rest for 15 minutes to relax the gluten and make shaping easier.

Step 5: Roll and Prepare Pitas

On a floured surface, roll each dough ball into a 7-8 inch round, about 1/4 inch thick. Aim for a circular shape with even thickness.

Step 6: Cooking Technique

Choose your preferred cooking method:

• Heat a non-stick skillet over medium-high heat
• Cook each pita for 2-3 minutes per side
• Look for golden brown spots and slight puffing

• Preheat oven to 475°F
• Place pitas on a baking sheet
• Bake for 4-5 minutes until they puff up

Step 7: Serve and Store

Allow pitas to cool on a wire rack for 5 minutes. Serve immediately or store in an airtight container for up to 3 days. For longer storage, freeze for up to 1 month.

Pro Tips for Perfect Pita Bread

• Balance Moisture: Gauge flour absorption by gradually adding liquid, ensuring dough feels tacky but not wet.
• Control Temperature: Warm environments accelerate yeast activity, helping dough rise quickly and consistently.
• Handle with Care: Minimal handling prevents gluten overdevelopment, maintaining a tender pita texture.
• Stretch Strategically: Use gentle hand movements to create even thickness without removing air pockets.
• Monitor Hydration: Different flour types absorb water differently, so adjust liquid ratios for perfect dough consistency.

How to Store Michael Symon’s Pita Bread Recipe

• Vacuum Sealing: Lock in freshness by using a vacuum sealer to remove air completely, preventing freezer burn and extending pita bread's shelf life up to 4 months. Wrap each pita individually before sealing to prevent sticking and make thawing easier.
• Room Temperature Storage: Keep freshly baked pitas in a bread box or cotton bread bag at room temperature for 2-3 days. Cover loosely with a clean kitchen towel to maintain soft texture and prevent moisture buildup.
• Refrigeration Technique: Place pitas in a sealed plastic bag with a paper towel to absorb excess moisture, which helps prevent mold and maintains bread's quality for up to one week. Stack pitas with parchment paper between each piece to prevent sticking and preserve their delicate texture.

Delicious Variations of Michael Symon’s Pita Bread Recipe

• Mediterranean Herb Pita: Knead finely chopped fresh rosemary, thyme, and oregano into the dough for an aromatic Mediterranean flavor profile. These herbs infuse the bread with incredible fragrance and earthy undertones.
• Whole Wheat Wellness Pita: Substitute half the all-purpose flour with whole wheat flour to boost nutritional value and create a heartier, nuttier bread. This variation adds more fiber and a robust, wholesome taste.
• Garlic Parmesan Infusion: Mix roasted garlic cloves and grated parmesan cheese into the dough before the second proofing. The cheese melts slightly during cooking, creating pockets of savory goodness throughout the bread.
• Spicy Chili Pepper Pita: Incorporate finely chopped red chili peppers or sprinkle dried chili flakes into the dough for a spicy kick. This version adds a warm, zesty element that complements many Mediterranean and Middle Eastern dishes.

Soft and Fluffy Delights with Michael Symon’s Pita Bread Recipe

Culinary adventures often lead to unexpected delights, and Michael Symon’s pita bread recipe proves this perfectly.

Home kitchens can become Mediterranean bakeries with just a few simple ingredients and precise techniques.

Small details make significant differences in bread-making mastery.

Pita creation transforms basic pantry staples into magical circular breads that complement countless dishes.

Hungry readers should dive into this recipe, share their delicious results across social platforms, spark conversations with fellow cooking enthusiasts, and spread the joy of homemade pita magic.

Michael Symon Pita Bread Recipe

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4.7 from 38 reviews

• Total Time: 43 minutes
• Yield: 4 1x

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Description

Crispy, pillowy Michael Symon Pita Bread delivers Mediterranean magic right from your kitchen. Warm, freshly baked pockets promise a delightful journey through authentic flavors, inviting you to savor each delectable bite.

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Ingredients

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Main Ingredients:

• 500–530 grams (17–18.5 ounces) strong white bread flour or 50% white and 50% whole-wheat flour
• 360 grams (12.7 ounces) lukewarm water

Leavening and Seasoning:

• 3 teaspoons dry instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar

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Instructions

1. Activate the yeast by whisking it with granulated sugar and lukewarm water (105-115°F/40-46°C) in a stand mixer bowl. Let the mixture rest for 5-10 minutes until it becomes frothy and develops a distinct yeasty aroma.
2. Gradually incorporate all-purpose flour and kosher salt into the activated yeast mixture. Use the dough hook attachment to knead for 6-8 minutes, transforming the ingredients into a smooth, cohesive, and slightly tacky dough ball.
3. Gently massage extra virgin olive oil across the entire surface of the dough, ensuring complete coverage. Transfer the dough to a lightly greased ceramic bowl, cover with a clean kitchen towel, and allow it to rise in a draft-free warm area for 20-25 minutes until it visibly doubles in volume.
4. Punch down the risen dough to release trapped air bubbles. Divide the dough into 6 equal portions using a bench scraper or sharp knife. Shape each portion into a round ball and let them rest for 15 minutes to relax the gluten.
5. On a lightly floured surface, use a wooden rolling pin to gently flatten each dough ball into a 7-8 inch (17.8-20.3 centimeters) circular disc, maintaining an even thickness of approximately 1/4 inch (6 millimeters).
6. Select your preferred cooking method: For a crisp exterior, heat a cast-iron skillet or non-stick pan over medium-high heat. Alternatively, for a softer texture, use a preheated oven with a pizza stone.
7. Cook each pita for 2-3 minutes per side in the skillet, watching for golden-brown spots and characteristic bubbling. If using an oven, bake at 475°F (246°C) for 4-5 minutes until the pitas puff and develop light brown coloration.
8. Remove the pitas from heat and immediately wrap them in a clean, slightly damp kitchen towel to maintain moisture and softness. Allow them to rest for 3-5 minutes before serving.

Notes

• Precise flour measurement ensures dough elasticity and prevents dry or overly sticky texture.
• Warm environment accelerates yeast activity, helping dough rise faster during cooler kitchen conditions.
• Gentle hand-stretching technique creates more authentic, rustic pita bread with irregular air pockets.
• Resting periods between kneading and shaping allow gluten to relax, improving overall bread texture.
• Room temperature ingredients blend more smoothly, promoting consistent dough development.
• Wooden surfaces provide ideal kneading platforms, absorbing excess moisture and preventing sticking.
• Covering dough during resting prevents skin formation and maintains moisture for better rising.
• Consistent dough temperature contributes to even baking and uniform bread appearance.
• Minimal handling prevents tough, dense bread by preserving delicate gluten structure.
• Quick movements during shaping help retain air bubbles, resulting in softer, more pillowy pitas.

• Prep Time: 40 minutes
• Cook Time: 3 minutes
• Category: Snacks, Lunch, Dinner
• Method: Baking, Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 211
• Sugar: 0.5 g
• Sodium: 128 mg
• Fat: 1.4 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 1.2 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1.5 g
• Protein: 7.5 g
• Cholesterol: 0 mg