Soft and Fluffy Pita Bread Recipe
This pita bread recipe makes amazingly soft and fluffy pitas. If you’re in the U.S. and are used to the cardboard rounds sold at supermarkets here as “pita bread,” you’ll be amazed once you try the real thing.
The yeasty, delicious aroma, the chewy texture and the delicate taste will get you hooked immediately. There’s one caveat though: once you try these, you won’t be able to go back to eating supermarket cardboard pita.
The dough in this pita bread recipe is mixed by a bread machine. I own a Sunbeam bread machine
If you don’t have a bread machine, you can prepare the dough by hand. Directions for making dough by hand are provided below.
Ingredients:
1-1/4 cups whole milk. Warm it for about 30 seconds in the microwave.
2 tablespoons olive oil
3 cups bread flour. Bread flour is a high-gluten flour. You can find it in most supermarkets next to the other flours. You can also try making these with all-purpose flour, but I always had the best results using bread flour.
1-1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon Bread Machine Yeast. Just like bread flour, you can find Bread Machine Yeast next to the other baking supplies in most supermarkets. Check the date to make sure it’s fresh. The original recipe says it’s OK to use Active Dry Yeast, but as far as I know Instant Yeast is a better alternative to Bread Machine Yeast, since both don’t need to be activated with a warm liquid and are simply added to the other ingredients.
Directions:
1. Add ingredients to a 1.5 or 2-pound bread machine according to manufacturer’s directions (usually liquids first, then dry ingredients and finally yeast). Select dough cycle. When cycle is complete (my machine takes 1.5 hours), remove dough from machine. Cover with a clean kitchen towel and allow to rest for 10 minutes.
This is what the dough looks like when you remove it from the machine. It’s soft and elastic – almost spongy:
2. Divide dough into 10-12 portions. Just as with my chocolate chip cookies, I prove my insanity by actually weighing these on my kitchen scale
Mine are not perfectly smooth and that’s OK:
On a lightly floured surface, use a rolling pin to roll each ball into a 5-to-6-inch circle.
Cover dough and let rise about 30 minutes or until slightly puffed. It’s best to find a warm, draft-free spot for this.
3. On a greased baking sheet arrange 5-6 dough rounds. Bake in bottom of a 450 degree F (230 degree C) oven for 4 to 5 minutes (I find that 4:30 minutes is just perfect) or until bread is puffed. Remove from oven.
This is what the pitas look like in the oven right before I remove them:
Cool for a few minutes on a wire rack:
Repeat with remaining dough. This pita bread recipe makes 10-12 pita bread rounds. I serve pita bread with hummus, pickles and fresh-cut veggies. They are best eaten right away, but they do freeze well. Warm a single frozen pita in the microwave, on a paper towel, 15 seconds on each side, for a fresh-out-of-the-oven taste and texture.
To make without a bread machine, using all-purpose flour and active dry yeast:
I used to make these before I bought my bread machine. They are excellent, although not as soft as the ones I make with bread flour and bread machine yeast. I got this recipe from my mother in law, who still makes these wonderful pitas for us whenever she visits, to the delight of my daughters.
Ingredients:
1 packet active dry yeast
1 Tbs honey
0.5 cup warm water + 1.5 cups warm water
4 cups all-purpose flour and extra for flouring
1 tsp salt
Olive oil for light oiling
Instructions:
1. Combine yeast with honey and 0.5 cup water and let stand for 10 minutes. This activates the yeast.
2. Sift 3 cups flour with salt and add yeast mixture.
3. Add 1 more cup of flour and 1.5 cups water, mix with wooden spoon and then with hands.
4. Knead the dough on a floured surface for about 5 minutes. For soft pitas, dough should be a little sticky. If it’s dry, add a little more water (1 TBS at a time).
5. Lightly oil the dough surface and a clean bowl. Put the dough in the bowl, cover with a clean dishtowel and let rise for about 1.5 hours.
6. Continue with step 2 in the bread machine instructions – dividing dough into portions.
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This recipe contains affiliate links. Bread machine recipe is loosely based on a pita bread recipe posted on the Better Homes And Gardens website.
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Maya responds:
Posted: February 26th, 2009 at 1:27 am →
Wow Vered, these look delicious!! I have actually eaten fresh home made pitas (friend’s mom) and hummus before and life does not get better than that
And I appreciate the hand based instructions as well. Lovely pictures!
Giovanna Garcia responds:
Posted: February 26th, 2009 at 1:32 am →
How do you take sure wonderful photo. The look like I can smell them, and I have the feeling of I want to touch them and have a taste.
I bet the holiday is fantastic at your house.
Giovanna Garcia
Imperfect Action is better than No Action
Tara responds:
Posted: February 26th, 2009 at 3:08 am →
Wow, they look just yummy.
Have given up sugar (and the will to live it feels like) for Lent so I need something to take my mind off it.
And I’m loving Maya’s suggestion of home made pitas and hummus.
I will have to dig that bread machine out of the back of the cupboard and get creating.
Daphne responds:
Posted: February 26th, 2009 at 3:31 am →
I love the photos! And the inclusion of things like the grill, the clear size of each patty etc. This must be the best step-by-step recipe I have ever seen!
Glen Allsopp responds:
Posted: February 26th, 2009 at 3:38 am →
Hey Vered…just wondering when you are coming round to make these for me?
Seriously though, I’m not much of a cook but these do look pretty simple and fun to make. Thanks for the detailed photos, they will help with the process.
Cheers,
Glen
Maxo responds:
Posted: February 26th, 2009 at 5:52 am →
I’ll have to give this a try soon. I’ve been teaching my kids (and learning myself) how to make foods that are almost universally bough already made, from scratch. So far we do ice cream, butter, and pancakes. My attempts at bread have lead to consistent fail in the past, but I’m willing to give it another go.
Sherri responds:
Posted: February 26th, 2009 at 6:14 am →
Unfortunately, I’m only familiar with the hard cardboard type of pitas from the supermarket. It never occurred to me to make my own! We’re having a party this Saturday so I think I will give these a shot and serve with hummus as Maya suggests! YUMMMMM. Great step by step instructions as well. Thanks!
Tracy responds:
Posted: February 26th, 2009 at 6:31 am →
Thanks for the recipe and beautiful pictures Vered! I think my kids would really enjoy these and I know I’d love some fresh homemade pita bread and hummus.
Have you tried them using part whole wheat flour?
Yael Ernst responds:
Posted: February 26th, 2009 at 6:44 am →
OK, now post about humus.
Evelyn Lim responds:
Posted: February 26th, 2009 at 7:00 am →
Vered, you are a woman of many talents. I am going to try this recipe. I like the idea of making my own bread but admittedly, have slacken a fair bit. Your pictures of the pita bread sure look yummy!! Thanks!! I’m beginning to feel hungry as I am writing this. And I just had dinner!
J.D. Meier responds:
Posted: February 26th, 2009 at 9:44 am →
I can taste them with my eyes!
Great write up. I like how you visually story-boarded it. I can see, taste, and smell the experience.
MomGrind responds:
Posted: February 26th, 2009 at 10:02 am →
@ Maya: I have to agree that life does not get much better than fresh homemade pita bread.
@ Giovanna Garcia: I’ve been experimenting with food photography. It’s really fun. I’m sure I can improve even more!
@ Tara: I can’t imagine giving up sugar! Anyway, if you end up making them, let me know how they turned out.
@ Daphne: Thanks.
Food photography is creative and fun. I still have so much more to learn though.
@ Glen Allsopp: If we ever meet in real life, I just might make these for you.
It really is a simple recipe. And so, so good.
@ Maxo: Mmmm homemade pancakes. I can’t post a recipe for that because mine are not (yet) perfect. I only post my completely foolproof tried-and-tested-1000-times recipes.
@ Sherri: Let me know how they turned out for you!
@ Tracy: I haven’t tried making these with part whole-wheat flour. My mother in law once tried making the no-bread-machine version using whole-wheat flour and they weren’t as soft… but I think she replaced the entire amount of flour with whole-wheat. If you try, do let me know how they turned out!
@ Yael Ernst: I never made homemade humus! I buy the Israeli commercial humus – they have at our local supermarket. Now I’m thinking I should give it a try. I know it’s fairly easy to make.
@ Evelyn Lim: The smell alone is worth the effort… and it’s not even much of an effort.
@ J.D. Meier: Thanks! I’m really proud of this post. It was such a fun, creative process. I can totally see why there are so many food bloggers out there.
Michelle @ What Does Your Body Good? responds:
Posted: February 26th, 2009 at 10:47 am →
Ooh those do look delicious! My husband has been making indian roti lately and it’s so nice to have freshly baked bread items instead of store-bought. Although as you can imagine I’m always rallying for the whole wheat flour.
Shevonne responds:
Posted: February 26th, 2009 at 12:28 pm →
This looks super yummy!
Computer Addict responds:
Posted: February 26th, 2009 at 12:29 pm →
These pictures made me hungry…is it lunchtime yet?
Beth Partin responds:
Posted: February 26th, 2009 at 12:56 pm →
Those look great. They remind me of all my struggles with naan. I’ve made it several times, but it never had the crispy-stretchy-greasy texture it has in an Indian restaurant. I think I’ll try these pitas instead.
Dr. J responds:
Posted: February 26th, 2009 at 2:33 pm →
This is fabulous! I love pita bread. We have a local place, Falafel King, that’s run by a wonderful family, where I buy their fresh baked pita bread every week. I will try your recipe, and I know that our friends at the “King” will not mind a bit, that’s the kind of folks they are!
Kathleen responds:
Posted: February 26th, 2009 at 3:19 pm →
Oh dear gawd I’m in carbohydrate heaven!
And these do look heavenly~!
Robin responds:
Posted: February 26th, 2009 at 7:47 pm →
Vered – such big, beautiful pictures! I LOVE pita bread with hommus. We have quite a few Turkish and Lebanese bakeries in this area and the local supermarkets and smaller shops all have the real thing.
MomGrind responds:
Posted: February 26th, 2009 at 9:09 pm →
@ Michelle: “Although as you can imagine I’m always rallying for the whole wheat flour.” I know… if you ever make these with whole wheat, do let me know how they turned out.
Indian roti sounds delicious! Maybe you should podt the recipe.
@ Shevonne: They are!
@ Computer Addict: Hehe hope you enjoyed your lunch.
@ Beth Partin: Do try them! They’re so easy to make and so, so good.
@ Dr. J: Mmmm I love falafel.
@ Kathleen: Yup, these send you straight to carbohydrate heaven.
@ Robin: You’re lucky! What we have here at the local supermarket is GROSS.
RC - Rambling Along... responds:
Posted: February 26th, 2009 at 9:16 pm →
Okay, yum. Why are you tempting me so late at night?
That being said, I am allergic to the kitchen, so I’ll have to share this with my husband or mom, if I ever expect to try it. (My mom has been on a home-baked bread kick, so I’m thinking she is the one I should bribe…)
Patricia responds:
Posted: February 26th, 2009 at 9:41 pm →
Yum and I am wondering how to print off the recipe with the pictures which are fabulous also and not use an entire ream of paper?
I can not eat pita bread for the next 37 days….so I would like to revisit this or have the pleasure of the copies in waiting…
I am anxious to try them with Gluten Free Bread mix…maybe with Tapioca flour and bean or almond flour…
I have two bread machines – one 20 years old…and still working well…hmmm… in deep contemplation!
thank you for a wonderful, sensational,visual, delight
Barbara Swafford responds:
Posted: February 27th, 2009 at 1:51 am →
How ironic Vered – I was just looking at a cooking magazine that had homemade pitas and I had planned to try the recipe. Yours actually looks much better, plus you’ve given them two thumbs up, so I’ll try this recipe instead. Thank you.
Suzie responds:
Posted: February 27th, 2009 at 7:40 am →
Right now I dont have time to brush my teeth but someday id love to try this or have someone make it for me.
MomGrind responds:
Posted: February 27th, 2009 at 11:30 am →
@ RC: I didn’t realize you hated cooking. I hate cooking too, but I love baking.
@ Patricia: I’m not sure about printing… the “print” button under the post strips the images.
@ Barbara Swafford: I’d love to know how it worked for you if you end up making it.
@ Suzie: I’ll make them for you.
Dot responds:
Posted: February 27th, 2009 at 12:09 pm →
Those look good enough to butter! With diabetes, I am limited to 25 g. of carbs per meal or snack, so I’d probably have to eat 1/2 or 1/4, and no hummus, but they look heavenly. Probably smell heavenly, too! I wonder if there’s a low-carb version on the ‘net….
zoe responds:
Posted: February 27th, 2009 at 12:11 pm →
Thanks for posting your recipe. I will be trying it out. I will also be passing the link to this post along to a friend who said he hoped would post your pita recipe.
Melanie responds:
Posted: February 27th, 2009 at 12:14 pm →
Great pictures! I’ve never made pita bread before, I’m now inspired to make it
Melanie
Tracy responds:
Posted: February 27th, 2009 at 12:31 pm →
Woo Hoo! It turns out you can make these using the same method as quicker no-knead bread and they turn out fine. They’d probably be better with a proper knead, but for those of us with no bread maker or stand mixer and achy wrists, this is great.
Thanks again, Vered!
Durian Candy | I Hate My Message Board responds:
Posted: February 27th, 2009 at 1:10 pm →
[...] was no way I could finish it and I threw it out and felt sick for a long time, until I made some fresh homemade pitas and settled my [...]
Cath Lawson responds:
Posted: February 27th, 2009 at 1:22 pm →
LOL Vered – I was just thinking how your recipes always make me hungry and my husband walked in with some Indian food and Pita bread. I might try making this though. A breadmaker would be really handy and much nicer than the ready made stuff.
This has reminded me – I still need to try your chocolate strawberries recipe.
Marelisa responds:
Posted: February 27th, 2009 at 1:25 pm →
Hi Vered: I love hummus, and I´ve had some with great pita bread in restaurants, but when I eat it at home I have it with cardboard pita. Someday I´m going to be the kind of person who owns a bread machine and makes home-made pita bread (as well as roasts her own coffee and makes fresh-squeezed orange juice). When I become that person I´ll come back here for the pita recipe
(Oh, and I answered your comment on my blog; I´m having internet connection problems at home and can only squeeze in a little bit of internet time here and there at my sister’s or at a club I belong to that has computers people can use. All should be fixed by next week. Thank you for worrying about me 
).
Tricia responds:
Posted: February 27th, 2009 at 1:40 pm →
These really do look and sound fabulous!
Stacey / Create a Balance responds:
Posted: February 27th, 2009 at 4:45 pm →
Yum! I miss the days when I was living in Israel and had freshly baked pita everyday (yes, I gained 20 pounds living in Israel) but the homemade pita was delicious. This is going to be a great afternoon activity for me to do w/ my kids. Thanks for sharing.
Computer Addict responds:
Posted: February 27th, 2009 at 5:03 pm →
@Patricia : Just copy and paste everything into Word or another text editor, and then remove the pictures.
@Marelisa: Hey, I squeeze fresh OJ every weekend- we have a tree in our backyard, and it takes all of 10 minutes. well worth it.
Patricia responds:
Posted: February 27th, 2009 at 5:44 pm →
Thank you computer addict……now I don’t need to do it for myself….a gift! I will just need to come back to this post frequently to look at the pictures…
I am so well taken care of…
I made them this afternoon with tapioca flour and silken rice flour….they smell wonderful and turned out, not good enough for a picture but tasty and puffy…I think that is what counts in the long run!? I could print off one of the pictures and set it on top?
I am having to hourly go to Fit to Blog site and let them know I am not eating them – it is my gift to them
Thank you
MomGrind responds:
Posted: February 27th, 2009 at 8:36 pm →
@ Dot: It’s almost impossible to eat just half… you’ll need to stay away from them!
@ zoe: Let me know how they turned out.
@ Melanie: You should! They really are great and SO easy.
@ Tracy: I’m so glad you made them!!! Glad you enjoyed them too. That Durian Candy sounds NASTY.
@ Cath Lawson: The chocolate covered strawberries are heavenly too. You do realize I only post here the ones that always turn out perfect, not the disastrous ones.
@ Marelisa: I worry too much.
But I became really worried when my email bounced back.
@ Tricia: They ARE fabulous.
@ Stacey: “This is going to be a great afternoon activity for me to do w/ my kids.” It is! They love shaping the dough.
@ Computer Addict: “I squeeze fresh OJ every weekend” Yum. It’s SO much better than store bought OJ, isn’t it.
@ Patricia: YOU MADE THEM! I’m so excited! “tasty and puffy” – that’s exactly how they’re supposed to taste.
Davina responds:
Posted: February 27th, 2009 at 10:58 pm →
Hi Vered. Yum, my mouth was watering looking at all these photos. You did a great job photographing this process. I don’t think it’s as easy as you make it look. Since being on a gluten-free diet, I’ve gotten away from baking. Once in a blue moon I’ll try something, but with gluten-free products you really have to eat them that day or the next day. Otherwise they turn crumbly. Most people freeze their baking, but I’m weird that way. I have a freezing fetish
nottryingforaboy responds:
Posted: February 28th, 2009 at 10:14 am →
Those look delicious! Definitely inspiring!
Wesley responds:
Posted: February 28th, 2009 at 2:39 pm →
That looks so good. I can’t wait to try it.
Jelveh responds:
Posted: February 28th, 2009 at 5:03 pm →
yum yum and double yum…girl they look so good, I want some now, and yes I know all about the ones you get at the store in Caifornia…thanks for sharing your the goodies, I migth actually make them, as I usually only metl and back glass…
Jelveh
Peace
MomGrind responds:
Posted: February 28th, 2009 at 5:03 pm →
@ Davina: A freezing fetish hehe well it really is the only way to keep baked goods fresh for more than a few hours.
@ nottryingforaboy: They are.
@ Wesley: If you do, let me know how they turned out.
@ Jelveh: Try them! They realy are easy to make.
Amy Boyd responds:
Posted: February 28th, 2009 at 10:09 pm →
A relaxing Sunday afternoon in the land Down Under. 3 children under three. Looking for culinary inspiration. Let’s see . . . the Moroccan Roast Lamb only had 2 hours marinading, what the hey, let’s have it for tea, not tomorrow night! What does it need????? Your bread!!!! It’s in the bread-maker now (where I usually do my pizza dough). Thanks for a simple recipe and great photos. Just what I needed to get off the internet and acually get the flavours in my kitchen.
MomGrind responds:
Posted: March 1st, 2009 at 10:05 pm →
Hi Amy, wow, 3 kids under 3 – you’re a BUSY woman! A Moroccan Roast Lamb sounds absolutely delicious and no doubt would go really well with pita bread. I hope you were happy with the results!
Jannie Funster responds:
Posted: March 2nd, 2009 at 5:50 am →
Well, you might make me put down my guitar for a while and actually venture into the kitchen to try those!
Beautiful photos.
Tracy responds:
Posted: March 2nd, 2009 at 11:49 am →
Vered, I made a batch with 1/3 whole wheat flour. They are delicious, not as delicate as the ones made with only white flour but still very good.
Here’s a picture: pita bread
Thanks again for the fabulous recipe!
MomGrind responds:
Posted: March 2nd, 2009 at 12:24 pm →
@ Jannie Funster: You should! They’re SO easy to make.
@ Tracy: I’m intrigued! I might try to make them with 1/3 whole wheat flour too. Glad you’re putting my recipe to good use.
Leslie responds:
Posted: March 2nd, 2009 at 1:18 pm →
I love cooking and am a little standoffish with baking – but I often make exceptions. Thanks for sharing. I’ll look forward to trying them, and will also probably try substituting a little whole wheat flour.
Adelina responds:
Posted: March 4th, 2009 at 10:43 am →
After looking at your pita bread, I might as well bake some and “sleep” with them! I do LOVE pita breads and here They do look incredibly soft and soooooooooo cute too!
Thanks for posting and sharing!
MomGrind responds:
Posted: March 4th, 2009 at 12:44 pm →
@ Leslie: Let me know how they turned out for you!
@ Adelina: They *are* soft. Try them!
Nic responds:
Posted: March 6th, 2009 at 2:12 am →
ooooh Now these I’ll be trying.
A fabulous thing to do with pita (even the cardboardy store-bought ones are tasty this way):
Cut the pita into six or eight pie shape wedges. Brush generously with olive oil and sprinkle generously with cumin. Broil until crisp.
Dip ‘em into hummus or ranch or just eat plain. mmmmm
=)
Nic
Quite Possibly The Best Homemade Crusty Bread Ever | Serene Journey responds:
Posted: March 13th, 2009 at 6:04 am →
[...] inspired to share our favorite homemade bread recipe after Vered at MomGrind shared her homemade pita recipe, saving us from buying the cardboard like ones from the grocery store. I highly recommend you give [...]
Acooba responds:
Posted: March 15th, 2009 at 8:37 pm →
Thanks for the recipe Vered! We love big soft pitas, but they are soOo expensive in the store! I’ve tried making them at home before, but haven’t gotten the results I wanted. I will try this one and let you know how it works for me.
MomGrind responds:
Posted: March 15th, 2009 at 9:27 pm →
@ Acooba: I hope this recipe works for you. Do let me know how it turned out.
Recipe Round-Up! ~ Feb 21-27 Sugared Ellipses . . . responds:
Posted: March 30th, 2009 at 12:23 pm →
[...] have never seen a pita look as inviting as the pita bread from Mom Grind, never. They look like beautiful little pillows that were made for cherubs or [...]
Laura responds:
Posted: May 4th, 2009 at 7:05 pm →
One of my favourite things to have on pita bread is actually peanut butter
I definitely want to try this recipe out.
MomGrind responds:
Posted: May 4th, 2009 at 8:01 pm →
@ Laura: Yum. I never tried pita with peanut butter, but I do love pita with Nutella. Also, pita drizzled with a little honey.
I have a few pitas in the freezer… totally going to have pita with peanut butter for breakfast tomorrow.
Chewy Chocolate Chip Cookies Recipe | responds:
Posted: June 20th, 2009 at 10:15 am →
[...] More recipes from MomGrind: Pita Bread Recipe Cupcakes Recipe Chocolate Covered Strawberries [...]
Frosted Cupcakes Recipe | responds:
Posted: June 20th, 2009 at 10:17 am →
[...] More recipes from MomGrind: Pita Bread Recipe Chocolate Covered Strawberries Recipe Chewy Chocolate Chip Cookies [...]
Carene responds:
Posted: July 4th, 2009 at 6:25 pm →
Oh MY GOD!!!! The best ever-yet pita`s. I was lonely on July 4th 2009. and found your site. I am sitting here on the comp. eating them and my Very Best Hummus recipe. I didn`t have bread flour or bread machine yeast but WOW. Carene`s HUMMUS.1 Lemon. 1 can 150z. Garbanzo Beans or Chickpeas, wherever you are, 2 Tbspn. tahini (sesame seed paste) 3 Tbps. Olive Oil, 2 Tbspn. water, but I use the juice from the garbanzos, instead of water, sm. clove of garlic, I used three cloves, I love it, salt & pepper. From the lemon grate 1 tspn. of peel, and squeeze 2 Tblspns. juice, in a food processor, with knife blade attached, combine lemon peel, juice,beans,tahini, oil garlic,1/8 tspn. grouond red pepper if you like,and 1/4tspn. salt. Puree until smooth. Transfer the hummus to a serving bowl, I ALWAYS DRIZZLE OLIVE OIL OVER THE TOP BEFORE SERVING can sprinkle with paprika. Will keep nicley in the frig. for 3 days, if you can stop eating it with the Pita Bread. Males 1-1/2 cups. Total time 15 minutes, plus chiiling. ENJOY.
Carene aussinore responds:
Posted: July 4th, 2009 at 6:32 pm →
Just reading through my comment, and wanted to make a change. The Garbanzo Beans should be 15 oz. NNot 15Oz. Carene. aussinore
MomGrind responds:
Posted: July 4th, 2009 at 8:58 pm →
Hi Carene, I’m glad you enjoyed this pita recipe. Thank you very much for the hummus recipe!
Bacon Salt | responds:
Posted: July 8th, 2009 at 1:20 pm →
[...] Related Reading: Pita Bread Recipe [...]
Memoria responds:
Posted: July 13th, 2009 at 11:07 am →
Your pita bread looks perfect and so soft!! I love using the dough hook (or even my hands ahh) to knead the dough. I love watching the ingredients change to a luscious dough. I don’t think I could ever get a bread machine and miss out on that…to each her/his own, I guess. I plan to try this recipe ASAP!!
MarySC responds:
Posted: August 30th, 2009 at 4:43 am →
Thank you so much. This is the best pita recipe I’ve found to get tender, soft pitas. I used the bread machine recipe but did it without the bread machine (you can do that with any recipe). I only got 16 pitas out of a double batch…
I roll out the pita on a Pam-sprayed counter top instead of using flour. Rolling goes faster because the dough doesn’t shrink back, the pitas are more tender since no flour is on the surface of the dough, and you don’t need to grease the baking sheet. (Learned this from a cooking show about pizza dough!!)
If you make pita regularly, try this tip! Cut 7 inch pieces of heavy duty aluminum foil and put each rolled out pita on a piece of foil to rise. The pitas are really easy to maneuver and you only need one baking sheet that you can just leave hot in the oven (I use a pizza peel to move the pitas on and off my baking stone). You can wipe off the foil and save for the next baking time. (I’ve been using the same sheets of foil for a long time.)
After cooling slightly, I put the pitas in a large zip lock bag and close the bag most of the way. The pita will stay fresh and soft on the counter for 2 days; just warm in the oven before serving. I tend to make the pita first thing in the morning then don’t have to deal with them while getting the rest of the dinner together.
By the way, instant yeast and bread machine yeast are exactly the same thing– also sometimes called rapid rise. I buy huge containers of instant yeast at Sam’s or Costco, take out enough to fill my yeast jar in the fridge, then freeze the big package. It is good for several years when stored this way.
MomGrind responds:
Posted: August 30th, 2009 at 8:40 am →
Thank you, Mary, for the tips! I especially love the idea of using Pam spray instead of flour when rolling out the dough. Can’t wait to try it next time I make pita bread.
Pita Breads « Fencers+Knives+Heat=Cooking? responds:
Posted: September 5th, 2009 at 2:12 pm →
[...] second recipe was found here. We both preferred this second recipe as soft pita for simply eating or dipping. Now, neither of us [...]
Kirsten responds:
Posted: December 8th, 2009 at 7:13 am →
Thank you! My 14-year-old daughter made this pita bread recipe successfully for a class, using a bread-maker, after trying 4 other pita recipes that came out too “hard.” These are awesome and just like you described. I also made a batch, and neither of us are “cooks.”
MomGrind responds:
Posted: December 8th, 2009 at 9:34 am →
Kirsten, thank you for the feedback! I think the problem with most pita bread recipes is that they say to bake the pita bread for too long.
Gustav responds:
Posted: December 23rd, 2009 at 11:00 am →
I’m glad to hear that you do use your bread machine for at least the mixing phase, etc, and I agree with you that many if not most of Pita breads found in stores just don’t cut it. Unfortunalely, they are mass produced and done quickly, and taste is not the primary concern. I haven’t tried a recipe in a bread machine yet but plan to just to see the results.
MomGrind: Best of 2009 | Blogger For Hire responds:
Posted: December 31st, 2009 at 7:01 am →
[...] Pita Bread Recipe. Generally, I only publish recipes on this blog after I have tweaked them and changed them and [...]
Brie responds:
Posted: January 29th, 2010 at 2:02 pm →
I made this today and they are fantastic! Thanks:)
MomGrind responds:
Posted: January 29th, 2010 at 2:34 pm →
Great Brie! I love your blog. I am so going to make the Swiss Chicken Casserole! It looks great.
Nic responds:
Posted: July 21st, 2010 at 1:09 am →
I commented ages ago that I’d be trying these … and here I am a year+ later! These are deeeeeelish! Soft and yeastie and perfect rolled up around some leftover meatloaf and fresh (homemade) tzatziki. I didn’t really get a pocket but they did fluff up nicely. This will be something that will be made often; my guy is already walking around dreaming up things to fill them with for his lunches. =P
MomGrind responds:
Posted: July 21st, 2010 at 8:13 am →
Thank you Nic! I sometimes get pockets in these pita rounds and sometimes I don’t – I suspect that when I place them on an ungreased pan, 450F, bottom of oven, I do get pockets, but on a greased pan – no pockets. But I’m not 100% sure this is the reason. Pockets or no pockets, I still make pita using this recipe almost every week.