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Pita Bread

3 1/2 cups all-purpose flour
1 cup water
1 Tbs olive oil
2 tsp salt
1 1/2 tsp instant yeast

Pita bread (also known as pocket bread) is ideal for sandwiches, and makes a wonderful all-purpose bread as well. Whole wheat flour may be substituted for up to half of the white flour.

Combine all ingredients in an electric food processor or mixing bowl and mix, adding a little more water or flour if necessary to form a firm, slightly sticky ball. Turn onto a floured surface and knead for 1 minute. Place in a greased bowl, cover loosely with a towel, and allow to rise until doubled in volume, about 2 hours. Punch down the dough and divide into 6 to 12 pieces. Keep all pieces lightly floured and covered. Flatten each piece of dough into a disk from 6 to 8 inches in diameter. Working in batches of 3 to 4, lightly flour each disk and place on a baking stone (preferable) or baking sheet that has been heated in a preheated 500F oven. Remove from the oven after they have puffed up, about 3 minutes. Some may not puff up, but will still be fine.

Yield: 6 to 12 Pitas

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