Pita Bread

The key to the pocket is the thickness, and the rest period between rolling and baking. This rest allows a skin to form, which traps the steam and forces it to build up inside the dough.

Serves: 5Hands-on: 20 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 5

Ingredients

  • 1½ cups warm water
  • 1 Tbsp. honey
  • 3½ tsp. active dry yeast (2 packages)
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 4 cups bread flour

Directions

  • In a medium bowl, stir together warm water, honey, and yeast, and set aside until foamy, about 10 minutes.
  • Stir in oil, salt, and enough bread flour to create a firm dough. Turn the dough out onto a floured surface and knead, adding flour only as necessary, until the dough becomes smooth and elastic, about 8–10 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
  • Preheat oven to 500°F, and preheat a dry baking sheet. Turn dough onto a floured surface, divide into 5 equal portions, and roll each into a tight ball. Using a rolling pin, roll out each ball into a flat disk, ¼" thick. Rest 20 minutes, uncovered. Place one disk onto the preheated baking sheet. Bake exactly 3 minutes. Remove carefully with tongs, and repeat with remaining disks. Finished bread will be puffed and very pale. Cool completely before slicing and opening.

Recipe Information

Serves: 5

Ingredients

  • 1½ cups warm water
  • 1 Tbsp. honey
  • 3½ tsp. active dry yeast (2 packages)
  • 1 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 4 cups bread flour

Directions

  • In a medium bowl, stir together warm water, honey, and yeast, and set aside until foamy, about 10 minutes.
  • Stir in oil, salt, and enough bread flour to create a firm dough. Turn the dough out onto a floured surface and knead, adding flour only as necessary, until the dough becomes smooth and elastic, about 8–10 minutes. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
  • Preheat oven to 500°F, and preheat a dry baking sheet. Turn dough onto a floured surface, divide into 5 equal portions, and roll each into a tight ball. Using a rolling pin, roll out each ball into a flat disk, ¼" thick. Rest 20 minutes, uncovered. Place one disk onto the preheated baking sheet. Bake exactly 3 minutes. Remove carefully with tongs, and repeat with remaining disks. Finished bread will be puffed and very pale. Cool completely before slicing and opening.

Nutrition Information

Nutrition Information
Amount per serving
Calories440
Total Fat5g
Saturated Fat0.5g
Cholesterol0mg
Sodium390mg
Total Carbohydrate84g
Dietary Fiber3g
Sugars4g
Protein14g