Prep 3 hrs
Cook 4 mins
Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!
- 2 cups warm water
- 1 teaspoon sugar
- 1 package dry yeast (or 1 tb)
- 5 cups all-purpose flour
- 1⁄4 cup vegetable oil
- 2 teaspoons salt
- In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy.
- Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time.
- With wooden spoon, beat in enough of the remaining flour to make stiff dough.
- Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic.
- Place dough in lightly greased bowl, turning to grease all over.
- Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk.
- Divide dough into 16 or 32 pieces.
- On lightly floured surface, roll each piece into 7" or 4" rounds.
- Cover and let rise for 15 minutes or until slightly risen.
- Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C).
- Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges.
- Repeat with remaining pita rounds.
- Let cool between damp tea towels.
- Pitas will collapse and soften slightly, but pocket will remain.
- (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month.
- Makes 16 7" pitas or 32 4" pitas.
I've tried several pita bread recipes- the breads consistently balloon as they are supposed to in this recipe. Used olive oil instead of vegetable oil. Also added 1/2 tsp of granuslated garlic for flavor. These disappear fast around my house. Thanks for a Great Recipe!
Nice and clear pita recipe. I rolled out the dough between parchment paper which made things go quick. Just the right amount for a family of 4 plus leftovers. The 2-3 cups of flour recipes just don't make enough.
Just made this. FABULOUS. First off, the dough is beautiful and easy to work with. I've made so many breads, but I've been kind of intimidated by pita bread....but seriously, this was so easy. It was faster than the 3 hours, and everything happened exactly like the recipe said. Since other reviewers suggested it, I rolled the pitas very thin, and they poofed up PERFECTLY. So nicely, in fact, that my husband actually thought that I had stuffed them with something when he saw them coming out of the oven. Stuffed them with ham and cheese and turkey and tomatoes and onions and lettuce and they were divine. My husband raved about them. I will definitely make these again.