Pita Bread

Hello! Quick post today, since I’ve got a lot of work to do, as well as preparation for heading to Ohio for Nationals this week! Last week I made falafel (recipe to come), and I decided to make my own pita breads to go with it. These are super quick and easy to make, and taste better than store-bought pitas! I was a little skeptical about how the pocket would form inside, but they worked beautifully. Even the ones that didn’t puff up a lot still pulled apart into layers when they were cut open. These pitas take very little prep time and even less baking time, it’s just the waiting in between that takes a couple hours. But during that time, you’re free to study, nap, or just chill. Here’s the recipe!

Pita Bread

Adapted from The Fresh Loaf 

Makes 8 pitas (about 8 in diameter)


1 packet active dry yeast (2 1/4 tsp)

1 1/4 cups warm water (100-110˚F)

1 tbsp granulated sugar

1 tbsp olive oil

1 1/2 tsp salt

3 cups all-purpose flour


In the bowl of a stand mixer, combine the yeast, warm water, and sugar. Allow to stand for about 10 minutes, until foamy. Mix in the olive oil and salt, then add the flour. Knead with a dough hook for about 10 minutes, until smooth and elastic, and the flour is all incorporated into the ball of dough. If the dough is too sticky, add a bit more flour; if the flour doesn’t stick to the ball, add a bit more water. Grease a large bowl (I just greased the bowl of the stand mixer), place the dough in the bowl and cover. Allow to rise in a warm place for 2 1/2-3 hours, until doubled in size.

Once the dough has risen, preheat the oven to 500˚F, and place your baking sheets (or a baking stone if you have one) in the oven to preheat. Punch down the dough and roll out into a long log. Pinch off into eight equal segments, form rounds, and cover and allow to rise for another 15-20 minutes while the oven preheats. Once they have risen, roll out on a floured surface with a rolling pin into rounds about 8 inches in diameter. Place on the preheated baking sheets and bake for 4-5 minutes, until they have puffed up, then flip and bake for 2-3 more minutes. Remove from the oven and gently deflate with a spatula. Serve warm, with falafel, or hummus/other dipping sauce of your choice, or just eat them plain. Enjoy!





They puffed up this much in just 5 minutes!


Look how nice and puffy and golden




The flatter ones are great for dipping in hummus!




Falafel Pita Pocket, yum!

One thought on “Pita Bread

  1. […] in the food processor, and easy to scoop with my handy cookie scooper. I served them with homemade pita bread, added some tomatoes and lettuce, and drizzled them with tahini sauce. […]

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