Thin Pita Bread
“A light and easy recipe for homemade pitas that are so fun to make with the family.”
Adi Ruth
Original Recipe Author
If you’ve never had fresh, thin pita bread, now is your chance to try some! Pita bread differs from the usual bread we have at home, like toast and sourdough bread.
It’s much thinner and goes well with hummus, falafel, various jams, deviled eggs, chicken salad, and many more dishes—talk about versatility!
Moreover, it has a rich history, originating around 4,000 years ago in the Middle East! So, if you want to enjoy a Middle Eastern specialty, put on your apron, and let’s start!
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Frequently Asked Questions:
Thin Pita Bread
Regular baking program or convection?
There’s no reason to use convection baking; using the standard way is just fine.
Can I bake two pans at a time?
No, please don’t do so. You should keep your focus on one at a time.
Does nothing need to be brushed on top before baking?
Nope, you don’t have to brush anything!
Ingredients
- 2 lbs. flour (1 kg)
- 2 tbsp. dry yeast
- 4 tbsp. sugar
- 1 tbsp. salt
- 1 tbsp. oil
- 2½-3 cups warm water (not boiling)
Instructions
- Bring a large bowl and mix your flour, yeast, and sugar.
- Once everything is combined, add the salt and mix again.
- Slowly add oil to the mix and stir everything together.
- Add water gradually while mixing.
- The end result should be a soft dough that’s easy to work with and not sticky—like play dough!
- Knead the dough, using your hands, for about ten minutes.
- Sprinkle some flour on the dough and bowl.
- Cover the bowl in a plastic wrap.
- Let the dough rise for about 90 minutes.
- Once the time is up, remove the cover and release the trapped air.
- Divide the dough ball into 15–18 smaller ones.
- Roll out each ball—don’t make them too thin so they can rise properly.
- Flour a baking pan or line it with parchment paper.
- Place the pitas onto the pan and let them rise for 25 minutes.
- Preheat the oven at 430°F (220°C) and bake the pitas for about 5 minutes.
- When the pitas start blowing up and turning golden, that’s when you should take them out of the oven and enjoy!
Tips
- You can use the stove to make the pitas if something is wrong with your oven. Heat up a Teflon-coated frying pan and place each pita on high flame for just 30 seconds on each side. Cover the finished pitas in a towel for no less than 20 minutes. Be careful; you don’t want to open before the 20 minutes!
- We recommend placing the pitas in the freezer just after baking to keep them fresh.
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