Pita Bread

By Chef Bob V – Mississauga, ON
Pita Bread
  • Prep Time: 35
  • Total Time: 195
  • Servings: 8-16

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About this Recipe

Pretty quick and easy! You can either make 8 regular size for filling (you may need a knife to "help" open the pocket) or 16 small (shown in picture) for dipping in wonderful things like hummus.


1 Yeast Package
1 cup Warm Water
2 3/4 cup AP Flour
1.5 tbsp Olive Oil
1.75 tsp Salt
Canola Oil - as needed for pan
Additional flour for dusting


Add the yeast, warm water and 1 cup of flout to the bowl of mixer and combine. Let stand for 20 minutes to allow yeast to activate (the mixture should bubble and foam)

Add the olive oil, salt and remaining flour and combine with dough hook. Mixture come together in in one ball. (If it is too sticky add a little more flour). Knead with dough hook for about 5 minutes.

Lightly oil dough and let rest in mixing bowl covered with a damp cloth until it doubles in size. (about 2 hours)

Place dough on lightly floured surface and pat down. Devide dough into 8 or 16 portions and shape into balls.

Allow to rest, covered with damp cloth for 30 minutes.

Press each ball flat by hand. allow to rest 5 minutes,

Lightly oil a cast iron skillet and lay pita dough in hot pan (medium high) and cook until it begins to puff up and has golden brown spots on the bottom.

Flip and cook for 2 more minutes.

Cool on a wire rack or dry cloth.

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