Homemade Pita Bread

I haven’t made pita bread in years, but with friends coming over for dinner, I thought it would be a warm (cheap) treat.  Pita bread is extremely easy – if you wanted to get into yeast breads, but didn’t want to make a whole loaf yet, this is a recipe to try.

It’s from Bittman’s How to Cook Everything Vegetarian and it couldn’t be simpler:

Pita Bread


  • 3 cups AP flour (or a mix of AP and whole wheat), plus more as needed
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons instant yeast
  • 2 teaspoons coarse kosher or sea salt
  • 1/2 teaspoon sugar

To Do:

  1. Combine the flour, olive oil, yeast, salt and sugar in a food processor.  Turn it on and add 1 cup of warm water through the feeding tube.
  2. Process for 30 seconds or so.  The mixture should form a sticky ball.  If you need more water to make the dough come together, add it gradually, one tablespoon at a time.  Let the dough form a smooth round ball in the food processor or take it out and knead it (get your aggressions out!).
  3. Transfer dough to an oiled bowl and cover with plastic wrap and a towel.  Place in a warm, draft free place for 1-2 hours, until dough doubles.  Bittman says you can cut the rising time short if you’re in a hurry or let it rise in the fridge slowly for 6-8 hours.
  4. When it is ready, divide it into 6 or more pieces (depends on how big you want your pita).  Roll each piece into a round ball (make sure other pieces are covered) and place on a lightly floured surface.  Sprinkle dough balls with a little more flour and cover with plastic wrap or a towel. Let rest until they puff slightly, 20 minutes or so.
  5. Roll out each ball into less than 1/4 inch thickness on a floured surface.  Spread discs out on a floured surface and keep them covered.
  6. Preheat oven to 350F (if you have a pizza stone or a cast iron skillet, now is the time to use it, pop it in the oven) while the discs rest for 20 minutes.
  7. Slide the discs onto the stone or skillet (as many as can fit) or you can bake them on a cookie sheet, although they puff up better on the stone.  You can also bake them in a heavy skillet on the stove top.  Whatever you decide to do, bake them until lightly browned on one side, flip an repeat.  This should take about 2-3 minutes on each side.
  8. As the breads finish baking, place them in a dishtowel-lined basket to save or brush them with butter and serve immediately.  You can also cool them and store in wax paper or a baggie.

4 Comments on “Homemade Pita Bread”

  1. Diane says:

    I make this every few weeks. I use the recipe from Duguid/Alford’s Flatbread & Flavors. So easy and fun. I love watching them “puff.” And they make great enclosures for leftover dal sandwiches…

  2. maija says:

    Thanks for sharing this one. I had no idea pita bread was so easy — I even have a pizza stone, so I will definitely put on the list of recipes to try.

  3. deby says:

    What is AP Flour?

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