Peppy's Pita Bread

"This is an ABM recipe I've had for years. I don't remember where I got it from, but it has always come out perfectly and has never let me down."
photo by Chilicat photo by Chilicat
photo by Chilicat
Ready In:




  • Place all ingredients in bread pan, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into 12-inch rope.
  • With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7-inch circle. Set aside on a lightly floured countertop; cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
  • Preheat oven to 500°F Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
  • Avoid using too much flour while rolling them out. Keep unrolled balls covered to prevent drying out.
  • Handle with care while rolling and transferring. Tears or creases cause them not to puff up while baking.
  • Avoid overbaking - they will turn crisp and brittle.

Questions & Replies

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  1. Wow. So easy and such delicious pitas. I made mine with my Kitchenaid and let rise about an hour before shaping. I baked for 5 minutes and they came out so soft and fluffy. They would be perfect for stuffed pita sandwiches as they bubble up quite a bit. I don't think I will be buying pita again because they do not taste as good as these ones!
  2. These were simple to make and even simpler to eat! I actually had a problem with over-cooking them at first, but no loss as I just turned them into pita chips to have with hummus. When I finally got the hang of it, the result was soft, flavorful little pita breads. Lovely recipe! Thanks for sharing!
  3. These worked well for me. They had a nice texture and puffed beautifully with pockets in all of them. I really appreciated the tips on softening the pitas after they came out the oven. Great tips! I froze most of them and look forward to having them on hand for future use. Thank you for sharing your recipe! Reviewed for ZWT3.


I grew up here... <img src=""> and ended up here. <img src=""> Both places are beautiful in their own way, although Arizona is where I learned that the little marshmallows in the Lucky Charms box are actually supposed to be crisp and crunchy, not gummy and all stuck together. What a revelation! <img src=""> <img src="" border="0" alt="The Mixin Vixens"> <img src="" border="0" alt="Made by Bella14ragazza"> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket">
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