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Spinach Pita Bread

This spinach pita bread recipe only requires a few ingredients. It’s soft, fluffy and is a great vessel for making a sandwich. Nothing beats the smell of fresh, warm pita bread!

Pita bread is fun to make, plus it makes a great vessel for a sandwich. There’s nothing I love more than a loaded sandwich, and pita bread is a great way to keep all of your ingredients together without falling out.

This fun twist on pita bread uses fresh spinach to make the pita bread green. If you want to add extra nutrition to the pita bread, this spinach pita bread recipe is the perfect way to do so!

The details

I find making pita bread easiest in the oven. I’ve tried it in the skillet, but haven’t had much luck with it. The oven creates a hot environment which completely surrounds the bread, as opposed to only the underside of the bread being exposed in a skillet. The hot environment causes the water in the bread to turn into steam, which then puffs up inside of the bread, creating the pocket.


The biggest tip for how to make pita bread is making sure your sheet pan and oven are hot. It is important to heat up your baking sheet in the hot oven for 20 minutes before hand. This will create the heat needed to puff up the bread. Sometimes the bread may not puff up entirely. That is okay. You can still create the rest of the pocket by using a knife to gently split the layers.

If you make this recipe, let me know what you thought below in the ratings and comments. I always appreciate your feedback! Make sure you find me on instagram and tag me @simplebakingwithpep if you make this.

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Spinach Pita Bread


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  • Author: Jolene
  • Total Time: 1 hour 24 minutes
  • Yield: 9 1x

Description

This spinach pita bread recipe only requires a few ingredients. It’s soft, fluffy and is a great vessel for making a sandwich. Nothing beats the smell of fresh, warm pita bread!


Ingredients

Units Scale
  • 1 packet (2 1/4 teaspoons or 1/4 ounce) instant yeast
  • 1 tablespoon granulated sugar (12 grams)
  • 4 cups spinach (120 grams)
  • 1 1/4 cups water (warmed to 110F) (284 grams)
  • 3 3/4 cups bread flour (450 grams)
  • 1 teaspoon salt (6 grams)
  • 3 tablespoons olive oil (40 grams)

Instructions

1. In a large food processor, add spinach and water. Blend until spinach is completely ground and mixed in with the water.

2. In the bowl of a stand mixer fitted with the dough hook attachment, add yeast, sugar, spinach water, flour, salt and olive oil. Mix on low speed until the ingredients come together, then turn up to medium speed and knead for 5 minutes.

3. Transfer dough to lightly greased bowl. Spray the top of the dough with nonstick spray, then cover with a kitchen towel or plastic wrap and allow to rise for 40 minutes.

4. Preheat oven to 500F. Place a baking sheet in the oven for 20 minutes to get hot.

5. Punch down dough and turn the dough out onto a floured surface. Divide into 9 pieces. Roll into an 8 inch wide circle, roughly ¼ inch thick.

*To bake these in the oven cut a piece of parchment paper to fit a sheet pan. Place rolled out pita dough on parchment paper. You may need 2-3 pieces of parchment paper and may have to bake in batches. Cover the dough with a kitchen towel or plastic wrap and allow to rest for 20 minutes.

5. Bake the pita bread. Slide parchment paper sheet with rolled-out pitas on hot baking sheet, then place back in oven. Bake 4 to 4 ½ minutes, or until puffed. Transfer pitas to a cooling rack and cover with a kitchen towel to keep pitas from drying out.

*if the pita bread doesn’t completely puff up, you can use a knife to finish creating the rest of the pocket.

6. You may freeze these for up to 3 months.

  • Prep Time: 80
  • Cook Time: 4
  • Category: Bread
  • Method: Oven
  • Cuisine: American

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