You are here

Classic Pita Bread

admin's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2126 Calories from Fat 309

% Daily Value*

Total Fat 35 g54.2%

Saturated Fat 4.7 g23.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1972.5 mg82.2%

Total Carbohydrates 389 g129.7%

Dietary Fiber 15 g60%

Sugars 6.3 g

Protein 54 g108.7%

Vitamin A 0% Vitamin C 0.04%

Calcium 9.3% Iron 135.5%

*Based on a 2000 Calorie diet

Classic Pita Bread Recipe