Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pita on call,,,, half recipe
    Lost? Site Map

    Pita on call,,,, half recipe

    Pita on call,,,, half recipe. Photo by Heather Sullivan

    1/2 Photos of Pita on call,,,, half recipe

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    25 mins

    3 mins

    T. Woolfe's Note:

    Someone asked for this one on Zarr-chat the other day. I love to stuff Pitas and the ones from the market are usually dried out by the time I use them. So.....

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Mix the water, the yeast, and one half the flour for about 2 minutes, I used my mixer with the dough hooks, and let it stand for at least ten minutes, or until the sponge gets bubbly maybe as much as half an hour.
    2. 2
      Fire up the mixer again, add the oil and salt, and then the rest of the flour half a cup at a time until the dough starts pulling cleanly away from the sides of the bowl.
    3. 3
      The amount of the flour will depend on the humidity and things like that.
    4. 4
      Let the mixer run on for another five, six minutes or so, then the real*fun* begins.
    5. 5
      Turn the dough out on a lightly floured board, if you have Wondra flour use that, and give it the*business*.
    6. 6
      Push away with the heels of your hands, fold over, give it a quarter turn and repete, keep this up as the days frustrations disappear in the warmth and sensuous feeling of well worked dough.
    7. 7
      Gawds, but I love making bread.
    8. 8
      Oil the dough lightly and put it in a covered bowl someplace warm till it doubles or better in volume.
    9. 9
      Turn it out on the board again, punch down and knead lightly.
    10. 10
      Now, put it in a storage bag at least 3 times the volume of the dough, suck most of the air out and put it in the fridge.
    11. 11
      Now you have the ready-to-use pita.
    12. 12
      To bake, pinch off a chunk about the size of a small lemon, let it warm up and then stretch it out to about say nine inches or so.
    13. 13
      Leave it on the board it will begin to rise slightly.
    14. 14
      There are two ways to bake the pitas.
    15. 15
      If you want to heat up the oven, crank it up to 450, If you have a chunk of quarry tile in there use it, or use an overturned baking sheet.
    16. 16
      Lay thepita dough gently and let it bake until it balloons up, Three minutes max.
    17. 17
      If it doesn't the tile wasn't sufficiently heated up it'll still be edible but not so nice.
    18. 18
    19. 19
      On the stovetop get a large skillet, cast iron is best, over fairly high heat.
    20. 20
      When it's barely smoking, grease it very lightly, Use a paper towel with a bit of oil, then put the pita down gently.
    21. 21
      In about twenty seconds, turn it over.
    22. 22
      Cook about a minute till the bubbles begin to form, then turn it over again until it balloons fully.
    23. 23
      The total cooking time should be no more than three minutes or so and you've got your fresh pita.
    24. 24
      The dough should keep in the fridge for up to a week, just use as desired.

    Ratings & Reviews:

    • on August 19, 2002


      Why you would buy pita bread after discovering this recipe I don't know. It is the easiest bread recipe ever, takes no time at all to put together and tastes a million times better than the stuff you buy at the store. The chef says he keeps his in the fridge, to use as needed, but I bet if you try this you won't have any left to put in the fridge! It's far too tasty for that...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2007


      These were great and fun to make - I got so excited when they actually began to puff up in the oven!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2007


      These pita's came out exactly as i expected. They were yummy and quick to make. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Pita on call,,,, half recipe

    Serving Size: 1 (560 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 274.3
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 877.9 mg
    Total Carbohydrate 55.1 g
    Dietary Fiber 9.5 g
    Sugars 0.3 g
    Protein 10.9 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes