I absolutely love this Easy Vegan Pita Bread! In fact, I was eating them as they came out of the pan. I am a huge bread fanatic and after making this super simple recipe, I don’t think I would ever buy pita from a store again.
I have a few new recipes coming this week including the Falafel, Quinoa Tabbouleh and Tofu Feta that I serve these with…so check back soon for those recipes!
I have to tell you, these photos do not do the pitas justice because they were soft and pillowy with lots of layers. Warm right out of the pan is my personal favorite way to enjoy them, but also stay tuned for yet another recipe as I turn these pitas into spiced pita chips.
If you have a mixer with a dough hook, this recipe is even easier. Of course, everything can definitely be made the old fashioned way as well.
I first create a sponge from the yeast, 1 cup of the flour and warm (not hot) water. Let it sit until it begins to bubble, then add the olive oil, salt and remaining flour. Knead until a smooth, but somewhat sticky dough forms. All that’s left to do is let it rise.
*A note on the yeast. Any packet yeast will work, but I have been noticing phenomenal results with this one. I get it in my local Safeway grocery store or even Walmart, so be sure to look for it. My breads rise higher than I have ever seen them rise!
After that rise, punch it down, flatten it into a rectangle, cut into eight even portions and roll into a ball. Let these rise for another 30 minutes.
Once fully risen, you’ll see that the dough becomes quite smooth.
Preheat your skillet because the rest of this goes fast. If you use a non-stick skillet, no oil is necessary. Just a dry, hot skillet. I rolled out 4 at a time, then continued as they were cooking. This step doesn’t take long at all. I found that the ones that puffed the best were rolled and sat for a minute or two to rest before hitting the pan.
At the last very last minute, I decided to pull out my iPhone and record the pitas as they cook. I apologize in advance for the quality, but I wasn’t really planning on doing this. I am going to make a proper video for this recipe soon. But for now, you’ll see how they puff in the pan. Not all of them will puff. Some will bubble and that’s okay too.
So here is what they look like. Light, pillowy and soft. And SO delicious. As mentioned above, I think I ate about three of these 🙂
Until I get my new video up, I wanted to show you all of the layers and lightness of this bread. I could eat this every day of my life and never tire of it!
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If you’ve made this Easy Vegan Pita Bread, let me know what you think! What you enjoy them with?? Leave a comment below.
If you liked this recipe, PIN IT FOR LATER!
Easy Vegan Pita Bread
Easy Vegan Pita Bread
TO CREATE THE "SPONGE"
- 1 pkg Dry Active Yeast (2-1/4 tsp)
- 1 c Warm Water about 90-100 degrees F
- 1 c All Purpose Flour
TO FINISH THE DOUGH:
- 1-1/2 tbsp Olive Oil (TABLESPOONS, not teaspoons 🙂
- 1 tsp Salt
- 2 c Flour plus more for rolling
In the bowl of an electric mixer fitted with a dough hook (or in a bowl if doing by hand), combine the sponge ingredients. Allow to sit for 10-15 minutes and if it bubbles a little, you are good to go! No activity? You need new yeast ;(
Add the remaining ingredients to the sponge mixture and knead until a smooth, but somewhat sticky dough forms. It's best not to add additional flour if you can help it.
Allow to rise covered in a warm place for 2 hours.
Punch down the down and form into a rectangle so that you can equally make 8 portions. Roll each portion into a ball. I like to stretch the dough to create a smooth top and tuck the ends under the ball.
Allow to rise again for 30 minutes.
Heat a skillet and flatten each ball, rolling into rounds on a lightly floured surface.
In dry skillet (if using a good non-stick skillet) or with a touch of oil if you don't have a non-stick skillet, cook the pita. Some will puff up quite a lot, some will just bubble. This normal. Flip when golden brown on the first side and repeat.