Pita Bread Recipe
White (6pcs) | Wheat (6pcs) | Gluten-Free (4pcs)
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Ingredients
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White Pita Bread
Wheat Pita Bread
Gluten-Free Pita Bread
Method
White Pita Bread
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 5
Shape the Pitas
Punch down the dough, divide into 6 equal pieces, and shape each piece into a ball. Roll each ball into a flat circle about 1/4 inch thick.
- 6
Second Rise
Cover the rolled-out pitas with a damp cloth and let them rest for 30 minutes.
- 7
Bake the Pitas
Preheat the oven to 475°F (245°C). Place the pitas on a baking sheet and bake for 5-7 minutes until they puff up and are lightly golden.
- 8
Cool and Store
Remove from the oven and let cool on a wire rack. Store in an airtight container or freeze for later use.
Wheat Pita Bread
- 9
Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 10
Mix the Dough
In a large mixing bowl, combine whole wheat flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 11
Knead the Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 12
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 13
Shape the Pitas
Punch down the dough, divide into 6 equal pieces, and shape each piece into a ball. Roll each ball into a flat circle about 1/4 inch thick.
- 14
Second Rise
Cover the rolled-out pitas with a damp cloth and let them rest for 30 minutes.
- 15
Bake the Pitas
Preheat the oven to 475°F (245°C). Place the pitas on a baking sheet and bake for 5-7 minutes until they puff up and are lightly golden.
- 16
Cool and Store
Remove from the oven and let cool on a wire rack. Store in an airtight container or freeze for later use.
Gluten-Free Pita Bread
- 17
Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 18
Mix the Dough
In a large mixing bowl, combine gluten-free flour blend and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 19
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Gluten-free dough may be stickier, so handle carefully.
- 20
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until slightly puffed.
- 21
Shape the Pitas
Punch down the dough, divide into 4 equal pieces, and shape each piece into a ball. Roll each ball into a flat circle about 1/4 inch thick.
- 22
Second Rise
Cover the rolled-out pitas with a damp cloth and let them rest for 30 minutes.
- 23
Bake the Pitas
Preheat the oven to 475°F (245°C). Place the pitas on a baking sheet and bake for 5-7 minutes until they puff up and are lightly golden.
- 24
Cool and Store
Remove from the oven and let cool on a wire rack. Store in an airtight container or freeze for later use.
