Total Time
Prep 30 mins
Cook 2 hrs 30 mins

As a kid, I remember my Mom always keeping a package of these around. They make a great substitution for your plain old sliced bread, especially when you're feeling a little creative! Try stuffing them with tuna salad, lettuce and tomato and a few pickle slices....YUM! Start them in the morning, and by lunch, you'll be all ready to go!

Ingredients Nutrition


  1. Dissolve the yeast and sugar in 1/4c. of warm water.
  2. Sift together 2 1/2c. of the flour, and the 1/2 teaspoon of salt in a large mixing bowl.
  3. Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c. of water.
  4. Mix, adding the remaining 1c. of flour as needed, until the dough leaves the side of the bowl.
  5. Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes. Form a ball.
  6. Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap. Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size.
  7. Punch down, and place on a lightly floured surface. Knead for 4 minutes, and divide into 10 - 12 equal pieces. Roll into balls, and roll out with a rolling pin.
  8. Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.(paper towel, pita,paper towel,pita, etc -- ).
  9. Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.
Most Helpful

I'm lways looking for a great pita bread recipe.. I'm done looking. This is by far best I've made to date. Every single pita puffed up! Perfect pockets! I made the recipe easier and let my bread machine do most of the work. I did need to add extra water. That was no big deal. LOVE this recipe. Thanks. :)

Linajjac April 09, 2008

I've tried a lot of pita recipes but this is the first I've had any luck with! The dough was easy to roll out and cooked up with nice big pockets. I allowed it to rise till it doubled in size, punched it down and let it come up again and then rolled out the individual pitas. This will be by go-to recipe from now on, thanks!

stonecoldcrazy July 07, 2012

It was my first time making Pita, and they turned out wonderful :) (I've already made them a second time, this time switching out one cup of white flour for one of whole wheat, since I had it on hand. It still turned out wonderful)

Culinary Creationist November 11, 2010