Pita Bread -- Using the Master Recipe #309834

Recipe by Galley Wench
READY IN: 12mins




  • Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas.
  • TO BAKE: (Dough should be refrigerated for at least 24 hours).
  • Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone.
  • Just before baking, dust a pizza peel with flour.
  • With wet hands, pull up one end of the refrigerated dough (Recipe #309834). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. (Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.)
  • Divide the dough into 4 pieces (no larger than 4 ozs. each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go.
  • Place the dough on a flour-dusted pizza peel, dusting the top with flour.
  • With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch. This is important, because if it's too think, it may not puff.
  • With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone.
  • Bake for 5 to 7 minutes, until lightly browned and puffed.
  • For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete.
  • The pitas will deflate slightly as they cool, however the space between the crust will still be there.
  • Serve with your favorite filling.
  • Once cooled the pitas can be stored in a zip-lock bag.