Homemade Pita Bread

I've been following Laurie's blog, Simply Scratch, for some time now and this recipe caught my eye last year.  Since then, I've made it several times.  These rustic pitas always turn out delicious and it's a fun but simple process to follow.


Switching up ingredients and changing someone's recipe is my norm, but this version is as posted on Simply Scratch.  If you are a bit unsure of trying a yeast dough recipe, this is about as easy as it gets.  Generally the first one or two flop for me, and by flop I mean they aren't perfect.  And heating your oven to a screaming 500 degrees and leaning into said oven to place a floppy piece of dough directly on the rack {risking dough all over your oven} can be a little daunting at first, but trust me, it's so worth it.  If it helps, clean up took about 5 minutes after this last batch.  Go for it!


Then you can make one of these...chicken salad stuffed pita!

First mix the dough ingredients {I 'kneaded' mine with a spatula so I wouldn't get gooey hands}.  Cover and let rise.

Once dough has doubled in size, it's time to make pitas!

Create a log on a floured surface.

Divide your log into 8 pieces.  Roll each piece into a ball to help the air pocket form while baking. (I forgot this time.  Don't be like me and complete this step.)

Roll each ball into about a 6 inch circle, not too thinly so the pocket can puff up.

I wouldn't suggest stacking these.  As they rest they like to 'grow' into each other and the more you fiddle with them the more yeasty bubbles you break and that decreased the chance of a super puffy pita.

On a floured surface, let the pitas rest until baking time.  Rustic is good!  

Bake pitas directly on the rack at 500 degrees for about 4-5 minutes.  I used a baking rack to prevent them from falling in the cracks.  Some will puff like the one on the left, some will puff a little, like the middle one, some will just look a little chubby.  They all make excellent pitas, so don't worry.

I do love the marks and lumpy texture of the ones that were directly on the oven rack too.  Either works.  A sheet pan never works very well for me, they don't seem to brown or puff enough in those 4-5 short minutes. 

Slice one in half to see a little air pocket!  However, if a pocket doesn't form, take a sharp serrated knife and make one.  An easy fix. 

These would be incredible with hummus or Baba Ganoush.  I've always wanted to try little pizzas, but they  never last that long.  Hope you give it a try!  Thanks Laurie for a great recipe:)


Homemade Pita Bread
recipe lightly adapted from Laurie at *Simply Scratch*
printer friendly version


1 1/2 cups warm water
1 1/2 tsp sugar
2 tsp yeast  (Laurie calls for 1 1/2 tsp)
2 Tbsp olive oil  (Laurie calls for 1 Tbsp)
1 tsp salt
3 cups flour


Bloom yeast in sugar and water.  Mix flour and salt in a large bowl.  Add yeast mixture and oil.  Knead until a soft dough ball forms.  Place in an oiled bowl and cover with plastic wrap.  Allow dough to dough in size.  Preheat oven to 500 degrees.  Form a log out of dough on a well floured surface.  Divide log into 8 pieces.  Roll each piece into a ball.  Allow dough to rest for 10 minutes or so.  Next, roll balls into a 6 inch diameter.  Bake 1-3 pitas at a time directly on rack {or on a baking rack for easier handling} for 4 minutes, up to 5 minutes.  Allow pitas to rest and cool.  Enjoy!!




Helpful Hints:

*Roll circles into even thickness, handling as little as possible.
*Make sure surface is well floured.  
*Do not stack pita dough circles.
*Allow dough circles to rest on the countertop for several minutes before baking, after you roll them out.
*Do not flip dough over when placing into oven, place in oven in same position as dough was resting on the counter...they tend to puff up better.
*After 4 minutes of baking, if dough hasn't browned at all, watch the pitas while they bake another minute.
*Using a baking sheet will alter the baking time; you're on your own:)
*Store in an airtight container for up to a couple days.  Laurie states they can be frozen for two months.