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Plain Pita Bread

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

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Pita bread is another ancient flat bread made from the same sort of dough that pizza and focaccia is. It's the way it's baked that creates the pocket. Here's a recipe for the kind of pita you'll find on the grocery shelf.

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At a glance

Prep
Bake
Total
Yield
8 pitas

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 500°F. If you have a baking stone, please have it on the bottom or the lowest rack in the oven.
  2. Dissolve the yeast and sugar in the warm water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let sit for 10 minutes to give the yeast a chance to get going.
  3. Add the salt and enough flour to make a dough that is a bit stiff.
  4. Turn the dough out of the bowl onto a floured surface and knead it until it is smooth and bouncy, adding only enough more flour to keep it from sticking to the board or you.
  5. Allow the dough to rest for about 5 minutes to relax the gluten.
  6. Divide the dough into 8 pieces.
  7. Flatten each piece with your hand and then roll each piece with a floured rolling pin, or a pin with a cover, on a floured surface into a circle about 6" in diameter and 1/8" thick.
  8. Sprinkle baking sheets with cornmeal, and place two circles on each, or place circles on pieces of parchment paper.
  9. Place the baking sheet on the oven bottom or, if this is not possible, on the lowest rack. Use a peel to transfer the pitas to the stone (keeping them on the parchment). Close the oven door and keep it shut for 1 minute.
  10. At the end of the minute, place the sheet on a rack higher in the oven and continue baking anywhere from 3 to 7 minutes, until the pitas have blown up into balloons and are lightly browned.
  11. When they're done, remove the baking sheet from the oven, slide the pitas off and let them cool. They will probably deflate somewhat after cooling.
  12. Store for two days in a plastic bag, or for up to a month in the freezer.