Classic Pita Bread

Classic Pita Bread created by IngridH

These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.

Ready In:


  • 3 12 cups all-purpose flour (you may also use a combination of the two, plus wheat flour) or 3 1/2 cups bread flour (you may also use a combination of the two, plus wheat flour)
  • 2 teaspoons salt
  • 1 12 teaspoons instant yeast
  • 1 tablespoon olive oil, plus a bit for greasing the bowl
  • 1 cup water, plus more as needed


  • Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
  • While processor is running, add olive oil and water through the feed tube.
  • Process about 30 seconds and remove cover.
  • Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
  • Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
  • Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
  • Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
  • Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
  • Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack.
  • Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
  • If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.
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"These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise."

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  1. IngridH
    Classic Pita Bread Created by IngridH
  2. IngridH
    Yum. I made these today, and my parents could not stop eating them! I loved how easy the dough was to put together- what is simpler than throwing all the ingredients into the food processor? It took a long time to rise, but that is a function of temperature, so not an issue with the recipe at all. I used 1 cup of WW flour and the remainder was bread flour. Great flavor, and very nice presentation. I cooked them on a baking stone, 3 at a time, for 2 1/2 minutes on the first side, then flipped and cooked for 30 seconds more to get a nice color on the other side. Great bread, we dipped in garlic lemon butter with dinner, but I will likely make a sandwich with one tomorrow. Made for ZWT6.
  3. Zee Zany Zesty Cook
    Great pita! All eaten up and none left. Made it early this morning, and had a delightful bite tonight. Love the use of olive oil, and was so very easy to put together. My food processor wasn't I use the bread machine. Nice puffy pitas! Made for ZWT6 Zee Zesties! June 2010
  4. Random Rachel
    Classic Pita Bread Created by Random Rachel
  5. Random Rachel
    I have never made a dough in my food processor before - it was so simple and easy to work with! I used 1 cup WW flour and the rest white. Awesome! For ZWT6 N.

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