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Classic Pita Bread

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  Active dry yeast envelope 1⁄4 Ounce (1 Envelope)
  Sugar 1 Teaspoon
  Warm water 1 3⁄4 Cup (28 tbs) (110 F/ 45 C, 1/4 Cup Plus 1 1/2 Cup)
  All purpose flour 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Vegetable oil 2 Tablespoon

In a small bowl, dissolve yeast and sugar in 1/4 cup warm water; set aside about 5 minutes until foamy.
In a large bowl, combine flour and salt.
Make a well in center; add yeast mixture, oil and 1-1/2 cups warm water.
Gradually mix into flour until evenly distributed.
Shape dough into a ball.
Turn out on a lightly floured board.
Knead 7 to 8 minutes or until smooth, adding more flour if necessary to make a fairly stiff dough.
Clean and grease bowl.
Place kneaded dough in greased bowl, turning to grease all sides.
Cover and let rise in a warm place until doubled in bulk, about 1-1/4 hours.
Grease several large baking sheets; set aside.
Punch down dough; knead 1 to 2 minutes.
Divide dough into 12 equal pieces.
Use a rolling pin to roll each piece to a 6-inch circle.
Arrange on prepared baking sheets.
Cover and let rise in a warm place until doubled, about 40 minutes.
Preheat oven to 500°F (260°C).
Place oven rack in center of oven.
Bake 1 pan at a time on rack, 5 to 7 minutes until puffed and lightly browned.

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Classic Pita Bread Recipe