Pita Bread

That looks easy

To be honest it is probably easier to buy pre-made pitas. Of course these taste much better once you perfect how to roll them.

After a night of fermentation

Make the starter the night before. In a large bowl mix 1 1/4 tsp yeast with 2 1/2 cups warm water. Let yeast dissolve and begin to bubble. Add 2 1/2 cups unbleached white flour and mix well. The starter will be the consistency of thick batter. Cover with a wet towel and let ferment over night, or at least 5 hours.

You need to knead by hand

Mix 3 cups flour and 1 1/2 tsp salt into starter and form a rough dough. Knead for 10 minutes adding more flour slowly until dough is smooth and still slightly tacky to the touch.

Time to rise

Heavily oil a bowl with olive oil and place dough in. Cover with a damp towel and let rise until doubled, about 1 1/2 hours.

I like to beat the dough to show it who is boss

Punch down dough and flour the counter.

They should all be roughly the same size

Cut the dough into eight pieces.

The size is very important

Roll out each piece on a floured counter to 8″ round. Too small and the pita will separate poorly, too big and it will not separate at all.

Almost done

Preheat the oven to 425 degrees. Dust a baking sheet with cornmeal and bake pitas for about 8-10 minutes. Remove pitas from oven and place on a plate covered with a towel. Continue rolling and baking all the remaining dough. Slice in half and serve warm or cold.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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48 Responses to Pita Bread

  1. nrhatch says:

    Or . . . invite yourself over AFTER Greg has shown the dough WHO is BOSS of it. πŸ˜‰

  2. A_Boleyn says:

    Many years ago, I tried making pita breads. I ran into the too thick/too thin dilemma as well and decided that it was just easier to buy pitas, and tortillas and chapatis. πŸ™‚

  3. This looks labor intensive but amazing! I’m excited that you made it.

  4. rutheh says:

    Great photos with step by step. Your pita are beautiful and am sure they taste better than the store but they do look like a lot of work .

  5. Carolyn Chan says:

    Making dough is so therapeutic and I swear it tastes better than store-bought.

  6. Perfect pita’s Greg – let us know when you will start taking orders – per dozen shall we say.
    πŸ™‚ Mandy

  7. They look as though they’re going to be great. I make a more simple flatbread from the “Moro” cookbook, but the pittas are tempting.

  8. Wonderful Pita bread Greg!
    I actually have a post about Pita coming up next week too but I loved reading your tutorial

  9. We know these taste better than store bought. You’re an inspiration. Translation: Maybe I’ll try this.

  10. tryityoumightlikeit says:

    I agree they taste so much better freshly made. My recipe had me bake them on a cooling rack. I’ve only made them once so your theory that it’s easier to buy them is correct.

  11. sallybr says:

    Making pita is so much fun! I should try your recioe with the overnight step, it will definitely improve flavor compared to the one I use

    great post, Greg!

  12. Yummy! Your pita bread turned out great!! πŸ˜€ Once you make your own, it is so so hard to go back to the store bought stuff!

  13. I haven’t made these in ages…looks wonderful!
    So, were you holding the camera in your right hand, and kneading with the left? πŸ™‚

  14. billpeeler says:

    I don’t think I would have the patience or fortitude to make this myself, but they sure look awesome!

  15. Eva Taylor says:

    I find bread making the old fashioned way quite therapeutic, the punching of the dough, that is.

  16. It’s been awhile since I’ve made pita bread from scratch! Great step by step photo’s!

  17. Caroline says:

    Not much better than warm, homemade pita bread. I’ve never made it from scratch, but my mom has a few times. Thanks for the tutorial–will definitely help when I give it a go!

  18. spicegirlfla says:

    Homemade is always better and so worth the effort. Plus warm from the oven….I wish I was right next door!!

  19. Andrea says:

    They look great! These have been on my to-do list.

  20. Mad Dog says:

    Excellent – they are well worth making!

  21. TasteFood says:

    I am very impressed. Must try.

  22. thecoastallivingmom says:

    Excellent! My Arabic grandmother loved hearing about this! πŸ™‚

  23. Woo! Show that dough who’s boss! (It’s Katherine)

  24. Kristy says:

    I remember making these with Miss A. She’s my expert kneader. πŸ™‚ These look so tasty and they do taste so much better than the store bought. Especially warm with hummus. Mmmmm.

  25. They look amazing and sometimes itΒ΄s very therapeutic to make something like this!

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  27. Anna says:

    I’ve been meaning to make these for sometime! THanks for the recipe πŸ™‚

  28. soupernaturel says:

    Nice nice nice!

  29. safifer says:

    It’s hard to beat freshly baked pita–I’ve found that the recipes from the “Artisan Bread in Five Minutes a Day” can do well too–once you master the rolling-out part!

  30. safifer says:

    Reblogged this on A Single Serving and commented:
    Freshly made pita is wonderful–and easy and quick once you get the rolling-out part down. I use the doughs from “Artisan Bread in Five Minutes a Day” and “Healthy Bread in Five Minutes a Day” to make pita as well as loaves of bread.

  31. I’ve never tried making homemade pita! How cool!

  32. Karen says:

    I do hope my comment goes through as this was a wonderful post. You pita bread looks terrific.

  33. ChgoJohn says:

    This is a great tutorial, Greg. This is one of those bread recipes I keep meaning to try but just never get around to it. Now, though, with your recipe in-hand, I just might make the time. Thanks!

  34. nancyc says:

    I love pita bread–I bet these really are much, much better than store-bought!

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  37. cecilia says:

    I am going to try to make these with my kefir dough, I will have spare grains soon if you want some, you will never need yeast again, though you do need to start the day before you want the dough.. ! let me know, and we will see how they fare in the mail.. c

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