Vegan Pita Bread

Dip this bread in hummus, or stuff it with the cumin-infused chickpea dish called falafel.

Serves: 24Hands-on: 40 minutesTotal: 2 hours 10 minutesDifficulty: Medium

Serves: 24


  • 2¼ tsp. active dry yeast (1 packet)
  • 1 Tbsp. sugar
  • 2½ cups soymilk, warm (110°–115°F)
  • ¼ cup olive oil
  • 6 cups bread flour
  • 1½ tsp. salt


  • Dissolve yeast and sugar in warm soymilk in a medium bowl. Allow to sit for 10 minutes to get bubbly. Stir in oil.
  • In a large bowl, whisk together flour and salt. Add wet ingredients to flour mixture, stirring until dough begins to come together. Turn dough out onto a floured surface and knead until dough is smooth and elastic, about 10 minutes.
  • Place dough in a lightly oiled bowl, turning once to coat. Cover, and allow to rise 1–1½ hours until doubled in size. Turn dough out onto a lightly floured surface. Divide dough into 24 equal pieces. Roll each piece into a ball, then roll out to a 6" circle with a rolling pin, adding a small amount of additional bread flour as needed to prevent sticking. Cover and allow to rise another 30 minutes.
  • Adjust rack to lower position and preheat oven to 500°F. Place dough rounds on an ungreased baking sheet. Bake 4–5 minutes until pita breads are puffed up and lightly browned. Remove from oven and cover with a slightly damp kitchen towel to cool and soften.