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Pita Bread

Eaten plain, or with your favorite dip or toppings, this pita bread is sure to please!


This recipe is featured at Dine & Dish.

Average: 5 (4 votes)
This recipe makes 16 pitas
Active Dry Yeast2+1/4 tsp
Water2 cups
Sugar1 tsp
Oil1/4 cup
Salt1 tsp
Bread Flour5 cups

1. In large bowl combine Active Dry Yeast, water (110-115°F) and sugar; let stand 10 minutes.


2. Add oil, salt and 2 cups flour; beat until smooth. Mix in enough remaining flour to make dough easy to handle.


3. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.


4. Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.


5. Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes. Divide dough into 16 pieces. Roll out each piece into a 7-inch circle. Cover and let rise 15 minutes.


6. Meanwhile, preheat oven to 500°F. Place ungreased baking sheet on lowest rack in oven. Quickly transfer a few pitas at a time to heated baking sheet; bake 3 to 4 minutes or until puffed and light brown around the edges. Cool between damp tea towels. Pitas will collapse and soften upon cooling.



*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


Pita Bread turnout


I just finished making these. They turned out good. I only had problem making them round & nowhere near 7". I also think they would be better dipped in butter before baking they brown better too. I will be making them again & adding either butter before baking & adding honey, raisins, or cinnamon. I'm also going to try wheat flour. Thanks for the recipe.

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