DIY: Pita Bread
This post was originally published on May 4, 2007
On these beautiful spring days, it’s tough deciding how to spend the mornings: head outside and weed among the daffodils or throw on an apron and get floury in the kitchen? Here’s a quick bread recipe that lets you do both–Pita! With a relatively rapid rising time (30 minutes) you can have the satisfaction of having your hands in both dough and dirt in the same morning.
Just be sure to use that nail brush in between!
Pita bread is something my family has been making for as long as I can remember. They are so fun to make and puff up nicely, leaving a hollow center to fill with grilled chicken, veggies or whatever you desire. They are pretty amazing just warm from the oven with a drizzle of olive oil.
Here’s my favorite hummus recipe, in case you need an accompaniment for your pitas!
Wimbush Family Pita Bread
1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky. Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’. Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas. These store for up to two days well wrapped or frozen for three weeks.
Just made these and it was super easy and they are delicious, thank you for posting them.
Mine didn't work at all. I think I didn't let them rise enough. They were slightly puffy. But is that essential to get these to work?
Sounds easy and look gorgeous! I'll try!
I'm so sad! I'm trying it and they haven't puffed up at all! It is a cold and rainy day, so maybe the temperature and humidity are messing with it? I'm so bummed out!
Whats the amount of flour in grams please?
I made these pitas and I made 10. Put five on each of the pans, and put them on different levels in the oven. They didn't rise much! 🙁 is it because they were at different levels? Or do they have to be like EXTREMELY even?
Just made this recipe,but half the amount as a tester.
5 brilliant puffed up edible rounds of gorgeousness!!! 230ish fan oven, top shelf. Watched them puff up. Amazing!
Help! I am a pita bread flunky. I have tried so many recipes and methods, and finally found this one and still only 2 out of 8 puffed up. I made sure to roll them out evenly. ?????
I tried making these and I just ended up with round puffy pieces of bread. I'm pretty sure I messed up the yeast. I only had red star dry active yeast. I'm not sure if one tablespoon of their yeast is the same as the ne you used. What brand did you use?
We just made these, and they were very good! I was wondering if anyone has ideas for lower calorie options?? Thank You!
I was able to make perfect pitas with this recipe. Thank you so much !! I will never buy from the store ever !!
Thanks for this recipe! It's perfect! I used 100% sprouted wheat flour and it was lovely. Also baked for 7 mintutes.
I just made the pita bread, but mine did'nt puff up! 🙁 What did I do wrong?? Thanks for the help!
These are in the oven right now and I'm so excited! When I rolled mine out and set them to rise, I didn't loud the counter enough and I had to be a little rough with them to get them up. I think mine won't puff for that reason, and, reading the comments, I thought I might throw that out there as a possible reason why someone else's may not have puffed. I can't wait to try them! Thanks!
That was supposed to say *flour* not *loud*… Silly!
Have you ever made the dough in the bread machine (just dough setting)? Would it be the same? The cycle on mine lasts 45 minutes, I may just have to try and see how it works.
Tried it today. It was a great success. Thanks for this recipe. 😀
Wow! These were awesome! I used 2 1/4 wood dowel sticks from the craft store to level out my thickness on either side under my rolling pin and they turned out perfect! Thank you so much for sharing this recipe I will never buy another pita again 🙂
Tryed these tonight and they were wonderful. Thanks for shareing
Just made these they look exactly like your but they aren't soft at all. very crispy I guess they would be good for fatoosh salad or making pita chips.
I made these and they were perfect — puffed up beautifully. I accidentally started them in a lower oven temp than I was supposed to — 375 vs. 425 — but they worked just fine. It's sort of important to watch them — as soon as they turn golden, take them out. They'll be stiff at first, but after a few minutes they get soft and gorgeous. Thanks so much for this recipe — a real revelation.
Hi, beginner baker here. My oven doesn't have a window. If i open the oven to peek inside will this affect the "poof"?
I tried to follow the directions carefully, but they never poofed up.
Mine are in the oven right now, they poofed up nicely. I will be back to let you know how they are!!
Made these and they turned out more like buns than pita bread. Think I over proofed them. Still yummy and light.
I just tried this for the first time and it turned out great! I'm a newbie baker and was scared to try it but it was delicious thank you!
I've made this recipe twice and both times they
turned out flat. What do you think i did wrong? Anyone else have this problem?
Thanks so very very much for the recipe….I love your blog and your recipes..
Pat in Nevada
I made this today for the second time and they were outstanding. Thank you so much for this recipe!!
Hi these look so easy and yummy! Could I usea sprouted whole grain whole wheat flour? It's easier to digest
Thanks for your answer
Rachelle
Hi about how many does this recipe make?
Just made these – so good!! Perfect for dipping in hummus! My family even made pizzas with them!