Pita Bread

Pita dough rising

If you have never made pita bread it is a lot of fun- and pretty easy. I made some for a program recently and thought I’d share the recipe. If the only pita bread you ever tasted is the grocery store stuff that may be days old when you get it- I think you will be pleased at the difference. You can easily add whole wheat flour to the dough- I do- or even spelt flour. We didn’t get to it in camp this week but I plan on making it with the kids next week.

Pita Bread

 4 ½- 4 ¾ c. flour

1 pkt. Active dry yeast

1 ½ t. sugar

1 ½ t. salt

1 ¾ c. water

2 T. oil

In large bowl combine 2 cups of the flour with other dry ingredients. Heat water and oil to 120-130 degrees (warm) and add to flour mixture in bowl beating until smooth. Beat three minutes then begin stirring in enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover dough with plastic wrap and then a towel and let rest on board 20 minutes. Punch dough down and divide into 12 pieces. Shape each into a smooth ball and place on board, allowing space in between. Cover and let rise 30 minutes. Pre-heat oven to 500- degrees. Roll dough balls into circles. Be careful to flour the board well so as not to tear the dough. Place 3 circles at a time directly on oven rack. OK, if you are chicken like me you can place a baking sheet in the oven to heat up and place loaves on the baking sheet instead of the oven rack- or you can use a pizza stone. They will puff up and brown in about three minutes. Remove to rack to cool and repeat with remaining dough. Makes 12.

Fresh from the oven



Baking pita

Subscriber to our Mailing List
Follow us on Social Media
Support This Site
Donate Now
New Release: