Pita Bread

The only trick here is having the nerve to push your oven up to 500 degrees (not a problem with my new one, but the old one, it was a little like sitting around waiting for Chernobyl II to hit). These are simple to throw together, quick to cook, and great for either sandwiches or dipping. I usually use 2 ½ cups white to 1 cup wheat flour.

Pita Bread

Puffed and ready for filling…


3 ½ cup all-purpose flour, or a combination of white/wheat
2 teaspoons salt
1 ½ teaspoons instant yeast
1 tablespoon olive oil
1 cup water


Combine all ingredients and kneed well for several minutes. The dough should be just sticky, but easily handled. If it’s too dry, add a little water; too wet, a little flour.

Let rise in a greased bowl, covered, for two hours. Punch down and divide the dough into 12 equal pieces (or less, if you’re looking for larger pitas). Preheat the oven to 500 degrees. While it is heating, roll out each of the pieces on a lightly floured surface into 6-8 inch circles (or, again, larger if that’s what you’re looking for), and place the circles on cookie sheets. The circles should be lightly dusted with flour so they won’t stick while cooking.

Place the cookie sheets in the heated oven and get ready for the magic. So long as you don’t have any creases in the rolled-out dough circles, they should puff up within 2-3 minutes. Keep a close eye on them from this point, and pull them out when they just start to brown on top. Total cooking time should be around 5-7 minutes.

Note: Keep an eye on the bottoms of them while cooking as well, particularly if your cookie sheets are prone to burning stuff. Baking stones also work great for this.

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