Pain Pita Maison – Pâte simple et cuisson rapide - La Briocherie de Pascal

Want to make soft, fluffy homemade pita bread? In this video, I show you step-by-step how to prepare a simple dough, divide it, roll it out, and bake it in just 5 to 7 minutes. I let it rise for 8 minutes, as this varies depending on the oven. I used dry yeast as in the recipe, and I flipped it after 30 minutes of proofing before letting it finish fermenting. With this method, you get pita bread that's perfect for filling with whatever you like: kebabs, falafel, hummus, or grilled vegetables. A quick and easy recipe, ideal for family meals. The full recipe is here: https://labriocheriedepascal.fr/2025/... Ingredients (for 8 pita breads): T55 flour: 500 g Lukewarm water: 300 ml Dry yeast: 7 g (or 20 g fresh yeast) Salt: 8 g Sugar: 5 g Olive oil: 20 g Detailed preparation: 1. In a mixer bowl, dissolve the yeast in the lukewarm water. Then add the flour, salt, and sugar. Mix lightly, then knead for 2 minutes at low speed. 2. Add the olive oil and knead for another 4-6 minutes until the dough is soft and smooth. 3️⃣ Shape the dough into a ball and let it rise for 1 hour in a warm place. After 30 minutes, give it a little fold to strengthen the gluten network. 4️⃣ Punch down the dough on a floured surface, divide it into 8 pieces of approximately 105g, form them into tight balls, and let it rest for 10 minutes under a tea towel. 5️⃣ Roll out each ball into a 15cm diameter disc. 6️⃣ Bake in a preheated oven at 240°C for 5 to 7 minutes (I used 8 minutes). The bread should be lightly golden and well risen. The result: soft pita bread, perfect for filling! 0:05 – Introduction (Homemade pita bread, soft and puffy) 2:10 – Ingredients and start of the recipe: first mix (2 minutes) 4:26 – After 2 minutes of kneading, add the oil 4:45 – Final kneading: 5 to 6 minutes with a mixer (speed 2 or 3) or 5 to 10 minutes by hand 6:10 – After 2 minutes of kneading, scrape the bowl 7:12 – End of kneading: soft dough, rest for 1 hour in total with a fold at 30 minutes 9:04 – First fold after 30 minutes 10:00 – After 1 hour of resting: weigh the dough pieces (105 g each), shape them into rounds, and rest for 15 minutes 15:48 – After 15 minutes of resting: roll out the dough pieces into 15 cm discs 18:16 – Place on a baking sheet for the first bake 19:39 – First bake in the Preheat oven to 240°C (484°F). Allow 5 to 7 minutes (8 minutes for me). 7:55 PM – End of first bake, visual results. 9:37 PM – End of bake, final results, debriefing, and end of video. Please like the video, subscribe to La Briocherie de Pascal's website so you don't miss a thing, and share your creations in the comments. Instagram, Facebook, TikTok, La Briocherie de Pascal's website