Lindsay Landis, Taylor Hackbarth

Pita Bread

Soft, Pillowy Pockets

Preparation info
  • Makes about

    10 to 12

    pitas.
    • Difficulty

      Easy

    • Ready in

      3 hr

Appears in
Breakfast for Dinner
Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

  • About

Once you’ve made pita bread from scratch, you’ll never want to buy it again. A seemingly simple dough puffs like magic into soft, pillowy pockets that are perfect for dipping, dredging, or stuffing with your favorite fillings.

Ingredients

  • 1 package (2¼ teaspoons) instant yeast
  • 3 cups all-purpose flour, plus more

Method

  1. Place 1½ cups lukewarm water in a large mixing bowl. Sprinkle yeast over water and stir until dissolved. Let sit for 5 minutes, or until foamy. Add flour, salt, and sugar and stir with wooden spoon until dough comes together.
  2. Turn out dough onto a floured surface and knead for 10 minutes, or until dough is smooth and elastic, adding more flour as needed to prev