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Golden Pita Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Golden Pita Bread Recipe Golden Pita Bread Recipe

Pita bread is one of those things (like English muffins, like soft pretzels) that most people simply don't think of making. "It's too hard. It won't work. They won't puff up." Not true! This is just a simple white bread recipe cooked in an unusual way. They will puff up; honest. And fresh, golden pita bread, hot from the oven, is a revelation; it makes those packaged pitas pale (literally) by comparison. Plus, pita bread is a key element in Fattoush, a delicious Lebanese salad — give it a try sometime.

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At a glance

Prep
Bake
Total
Yield
8 pitas
Nutrition information

Ingredients

Choose your measure:

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • *2 teaspoons King Arthur Easy-Roll Dough Improver
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup water
  • 2 tablespoons vegetable oil
  • *Optional, but it relaxes the dough, allowing you to roll it into pita shapes much more easily. Also, the bit of baking powder in the Relaxer helps puff up the pitas.

Instructions

  1. Combine all of the ingredients, mixing to form a shaggy/rough dough.
  2. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it's smooth.
  3. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.
  4. Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.
  5. Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).
  6. Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)
  7. Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)
  8. Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
  9. Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.
  10. Store cooled pitas in an airtight container or plastic bag.

Nutrition Information

  • Serving Size 82g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 200
  • Calories from Fat 35
  • Total Fat 4g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 450mg
  • Total Carbohydrate 36g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.