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    You are in: Home / Recipes / Arabian Pita Bread Recipe
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    Arabian Pita Bread

    Arabian Pita Bread. Photo by Chef Mom 5

    1/10 Photos of Arabian Pita Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    najwa's Note:

    This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe.

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    Units: US | Metric


    1. 1
      Mix yeast, water and sugar.
    2. 2
      Set aside.
    3. 3
      In a large bowl, combine flour, dried milk and salt.
    4. 4
      Pour in the oil and yeast/water mixture and stir well.
    5. 5
      You might need to add more flour or water, depending on the absorbency of the flour.
    6. 6
      Knead dough briefly, divide into 18 egg sized balls.
    7. 7
      Place on a floured surface, cover and let rest for 15-30 minutes.
    8. 8
      Roll one ball out and cook in a skillet until large "bubbles" form.
    9. 9
      Flip pita over and cook the other side for a few more minutes.
    10. 10
      I flatten it out with a spatula.
    11. 11
      Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
    12. 12
      These freeze well.

    Browse Our Top Flat-Shaped Breads Recipes

    Ratings & Reviews:

    • on November 29, 2010


      Delicious, quick, and easy. I've made these twice now and we love them. I have even wrapped leftover dough balls (already risen) in saran wrap and put them in the fridge for a couple of days. When I cooked the last batch up (straight from the fridge, then rolled out) they came out even fluffier than freshly made ones. I don't know why that is, but I'm happy it worked. Now when I make a batch of hummus, we can have freshly baked pitas with it each day! Oh-- also I only used 3 T. olive oil, 1 T. of milk (not powdered), 1.5 c. whole wheat pastry flour (with white flour for remaining flour) and it came out great.

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    • on March 06, 2003


      I loved this recipie! Very easy and tasty. I used olive oil and the second time I made it I used 1 cup of wheat flour instead of white. I'll probably use more wheat flour next time -- it give it just a bit more flavor.

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    • on May 15, 2002


      I've made this 3 times now & like it a lot. But is this supposed to make pita pockets? It doesn't for me.I end up with a soft flat bread. You're right najwa, it's great wiyh hummus & falafel - just not what I expected.

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    Read All Reviews (102)


    Nutritional Facts for Arabian Pita Bread

    Serving Size: 1 (840 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 120.4
    Calories from Fat 43
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 68.1 mg
    Total Carbohydrate 16.6 g
    Dietary Fiber 0.7 g
    Sugars 0.5 g
    Protein 2.5 g

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