Pita Bread

I have been making pillowy-soft pita bread for years to accompany the lebanese dishes we enjoy cooking.  You can make them large (divide into 4 balls) or small (divide into 8).


  • 2-1/2 c flour
  • 2tsp salt
  • 1tb sugar
  • 2tsp yeast
  • 2tb olive oil
  • 1c warm water


  1. By the time you are ready to bake, you want the oven preheated to 500F.
  2. Mix the yeast, sugar and water and let the yeast begin to “proof” or get foamy.
  3. Mix in and knead remaining ingredients until the dough has formed into an elastic, smooth ball.  Knead for about 5 minutes after dough as formed.
  4. Roll dough into a ball and flatten slightly.  Divide into 4-8 wedges.  Take each wedge and roll them into balls.  Set the balls in a dusting of flour, cover with plastic wrap or a damp tea towel for 30 minutes.
  5.  Flatten the balls into discs about 6 inches for small pitas and 8 inches for large pitas, about 3/16in. thick.
  6. Place these discs onto aluminum foil set on the oven rack.  Bake for about 5-8 minutes but check regularly.  When they are puffy with slight brown spots on the top, they are done!


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