Discover the joy of baking with this Basil-Infused Homemade Pita Bread, where fragrant dried basil and silky olive oil are folded into a pillowy yeast dough and transformed into soft, pocketed rounds. Perfectly crisped on a hot skillet and gently steamed to retain pliability, these pitas elevate any meal—whether you’re scooping up hummus, stuffing them with falafel, or serving alongside Mediterranean feasts. Fresh, flavorful, and endlessly customizable, this recipe makes every bite a celebration of simple ingredients and time-honored techniques.
Cooking Time
Preparation & Infusion: 10 minutes
Yeast Activation: 5–10 minutes
Mixing & Kneading: 10 minutes
First Rise: 45 minutes
Shaping & Resting: 10 minutes
Cooking (per batch): ~5 minutes
Total Active Time: Approximately 80 minutes
Total Elapsed Time: About 2 hours (including rising)
Ingredients
1 Tbsp dried basil
2 Tbsp extra-virgin olive oil
1 tsp active dry yeast
1 tsp granulated sugar
250 ml (8.5 fl oz) hot water (approx. 43–46 °C)
360 g (12.7 oz / about 2¾ cups) all-purpose flour, plus extra for dusting
1 tsp fine salt
Step-by-Step Cooking Directions
Prepare Basil-Infused Oil:
In a small bowl, combine the dried basil and olive oil. Stir to hydrate the basil and let sit for 10 minutes to infuse the oil with herbaceous flavor.
Activate the Yeast:
In a separate bowl, dissolve the sugar in the hot water. Sprinkle the yeast on top, stir gently, and let stand for 5–10 minutes until the mixture turns foamy.
Mix Dry Ingredients:
In a large mixing bowl, sift together the flour and salt to ensure even distribution of leavening and seasoning.
Combine Wet and Dry:
Make a well in the center of the flour. Pour in the foamy yeast mixture and the basil-infused oil, scraping all of the basil from the bowl. Stir with a wooden spoon or spatula until a sticky dough forms.
Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead by hand for 2–3 minutes—stretching, folding, and pressing—until the dough is smooth, elastic, and springs back when poked. Add small sprinkles of flour only if the dough is excessively sticky.
First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and set in a warm, draft-free spot. Allow to rise for 45 minutes, or until doubled in size.
Divide and Shape:
Gently deflate the dough and transfer to a lightly floured surface. Divide into 10 equal portions (about 50 g each). Roll each piece into a tight ball. Let rest under a towel for 5 minutes to relax the gluten.
Roll Out the Pitas:
Working with one ball at a time, use a rolling pin to roll into a thin circle, roughly 15 cm (6 in) in diameter and about 2–3 mm thick. Keep the remaining dough balls covered to prevent drying.
Cook the Pitas:
Heat a dry skillet or griddle over medium to medium-high heat. When hot, place one rolled pita in the skillet. Cook for 2–2½ minutes without pressing, until large bubbles form and the underside shows golden-brown spots. Flip and cook the other side for 1½–2 minutes. Transfer to a plate.
Steam for Softness:
Immediately brush each warm pita lightly with hot water (from the kettle) on both sides and stack. Cover with a clean kitchen towel to trap steam—this step ensures soft, pliable pockets.
Serve & Enjoy:
Keep the stack covered until ready to serve. Gently tug at the edges to open pockets before filling.
Nutritional Information
(Per pita; yields 10 servings)
Calories: 150 kcal
Protein: 4 g
Carbohydrates: 24 g
– Dietary Fiber: 1.5 g
– Sugars: 1.5 g
Fat: 4 g
– Saturated Fat: 0.5 g
Sodium: 210 mg
The Origins and Popularity of the Recipe
Pita bread’s lineage traces back to ancient Mesopotamia and Egypt, where simple flatbreads were daily staples. The signature pocket—formed when high-heat baking causes steam to puff the dough—became a hallmark of Middle Eastern cuisine. Basil-infused variations are a modern twist, marrying Mediterranean herbs with traditional techniques. Today, homemade pita enjoys resurgence as home baking becomes more accessible; social media and food blogs have fueled interest, showcasing the satisfaction of pulling apart freshly baked pitas and tucking them with fillings from falafel to grilled vegetables.
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