close up of a stack of pita bread

Pita Bread


Pita Bread Recipe
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Adapted from Williams-Sonoma Bread
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  • 1 tbsp active dry yeast
  • pinch of sugar
  • 1 1/2 cups warm water
  • 2 tbsp olive oil, plus extra for greasing
  • 1 1/2 tsp salt
  • 3 1/2 – 4 cups flour


This recipe will make 10 6-inch breads.

In a bowl, sprinkle the yeast and sugar over 1/2 cup of the water.  Stir gently to dissolve and let stand at room temperature until foamy, about 10 minutes.

In a heavy-duty mixer fitted with the paddle attachment, combine the remaining water, the oil, salt, and 1 cup of the flour. Beat on medium-low speed until creamy, about 1 minute. Add the yeast mixture and beat for 1 minute. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides. Switch to the dough hook. Knead on low speed, adding flour 1 tablespoon at a time if the dough sticks, until stiff and sticky, about 3 minutes. Transfer the dough to an oiled deep bowl and turn the dough once to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 1/2 hours.

Place a baking stone on the bottom oven rack and preheat to 450F.  Tour the dough out on a lightly floured board and divide it in half.  Cover half with plastic wrap.  Divide the remaining half into 5 equal pieces and form each into a ball.  Let rest for 10 minutes while dividing the other dough portion.  Roll out the balls into rounds about 6 inches in diameter and 1/4 inch thick.  If the dough does not roll easily, let is rest, covered, for 10 minutes more.  Transfer each round to a floured kitchen towel, cover with another towel and let rest until puffy, about 15 minutes.

Preheat a baking sheet in the oven for about 6 minutes.  Quickly brush the sheet with oil.  Transfer 3 or 4 dough rounds onto the sheet and place it on the baking stone.  Do not open the oven door for at least 3 minutes.  Bake until puffed and light brown, 6-7 minutes.  Repeat with remaining pitas.

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