Pita Bread Recipe

If Neolithic man could make flat bread, odds are just about all of us can too. If you’re convinced you’re one of those people who’s simply not capable of making palatable bread, your self-image is about to change. The formula is:

16 ounces unbleached all-purpose (AP) flour (substitute whole wheat four for up to half if desired)
2 teaspoons salt
2 teaspoons instant yeast
2 1/4 teaspoons sugar
2 tablespoons (1 ounce) olive or vegetable oil
1 1/4 cups (10.5 ounces) lukewarm water

Combine all the ingredients except the water in the bowl of a mixer fitted with a paddle attachment, and stir on low to combine. Add the water and continue stirring until all the ingredients are moist, about 30 seconds. Switch to a dough hook and knead 5-7 minutes, until dough is smooth and elastic. Let rise in an oiled bowl for an hour, or for the best flavor, immediately refrigerate the dough overnight.

When you’re ready to bake, take the dough out of the fridge and let it warm up for about half an hour. Remove the higher racks in your oven and place a baking stone on the lowest one. Preheat it to 550. Turn the dough out of the bowl and divide it into nine 3-ounce pieces. Roll each into a ball according to the bun shaping instructions under the How to Shape Buns and Rolls tutorial over to the right. Let them rest for 20- 30 minutes. Roll out to circles about 7 inches across. Let rest about 10 minutes.

When ready, simply pick up a pita and drop it onto the baking stone. Bake it for 2-3 minutes, until it puffs up, then gently, with tongs, turn it over. Bake another two minutes or so, until the breads achieve the desired color (the lighter the pitas, the more tender and flexible they’ll be…I like mine a little darker for flavor). Cool and eat.

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6 Responses to Pita Bread Recipe

  1. Otis says:

    How does this differ from greek pita bread? I enjoy a good gyro sandwich with soft and chewy pitas and I have noticed a difference between some pitas and was wondering if there was a true difference in how they are made.

    • joepastry says:

      Hello Otis!

      From the standpoint of ingredients, there’s no difference. However something I have noticed is that Greek pitas are often fluffier than this more Middle Eastern style. If that’s what you want just let the pitas rise longer after they’re rolled out. This will give the yeast more time to work and produce a spongier texture.

      Best of luck with them. Let me know how they go!

      - Joe

  2. harry says:

    Mr pastry I Think Your Way Of Showing Your Recipies Is Great. I Wish You Could Put Them In A Sprial Note Book. O to My Problem, I Can Make Pitas Like Yours But Some Times They Do Not Rise Or Seperate To Form A Pocket. Can The Great Mr Pastry Help Me.
    Thanks For Your Time. Harry

    • joepastry says:

      Ha! Great. That’s a good one. Please tell my wife!

      But tell me please…what sort of yeast are you using?

      - Joe

      • harry says:

        i use saf red instant yeast i buy from kaf and keep in the refrigerater 16 oz package. day one i followed your recipe and they were perfect. day two i made two batches one regular and one whole grain, i used 10 grain cereal soak then add. when i make bread no problems. i could be wrong but could it be 1- to much time kneading or 2- to much moisture. thanks for your time

        • joepastry says:

          Hey Harry,

          When you made the two batches, neither one worked? I ask because the whole grain version would be more likely to fail.

          - Joe

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