Pita Bread

So as promised, homemade pita bread! I love all kinds of bread but I just can’t get enough of pita bread.  It’s surprisingly easy to make so don’t be intimated..there is nothing better than eating it the day it comes out of the oven!  I first made this recipe in class this past semester and we dipped it in olive oil and balsamic vinegar right when it came out of the oven and I was sold.  This recipe actually uses plain yogurt (substitute sour cream if you don’t have yogurt) which a lot of recipes will leave out, but I find it a great addition.

Pita Bread

  • Water 14 oz.
  • Yeast-fresh 1 oz or instant 3.5 oz
  • Bread Flour 1 lb. 4 oz.
  • Whole Wheat Flour 4 oz
  • Salt 1 tbs.
  • Sugar 0.67 oz
  • Plain Yogurt 3 oz
  • Olive Oil 1 oz.

Combine all ingredients and mix with a dough hook until combined and well kneaded, about 7 minutes.  Put dough in an oiled bowl and turn dough over to coat in oil.  Place in a warm place to rise until it has doubled in bulk (about 2 hours).  Separate dough into about 3oz balls of dough and let the dough rest (or sit after you have rounded each 3 ounces into a ball)

Preheat oven to 500F.  After the dough has rested for about 20-30 minutes roll each roll each ball out with a rolling-pin into 4-5 inch discs.  Bake on a sheet pan or hearth stone (I used a pizza stone) for about 5 minutes.  Pitas should puff up in the oven which makes the pocket in the center.


**Sorry for the measurements, our baking instructors always use scales to measure ingredients versus measuring cups to ensure measurements are precise (which is very important in baking versus cooking).  I now use my kitchen scale all the time but you should be able to use the internet to make the conversions fairly easily.

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