Pita Bread

Preparation info

  • Yield:


    breads, 7 inches in diameter
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

The most widely consumed bread in the Middle East is this classic pita, or flatbread, referred to in Arabic simply as khubz, meaning “bread.” It is a bread with very little leavening that puffs up spectacularly, like an odd-looking balloon, after a few minutes in a hot oven. Throughout the Middle East, pita is served with meals whole, or cut or broken into wedges for dipping into local dishes, such as baba ghanoush or hummus. Sometimes the pocket breads are stuffed with meats, falafel topped with tahini sauce, or other ingredients to create a sandwich.

If your baked pita breads feel tough and cardboardlike, as so many store-bought pitas do, replace the bread flour with all-purpose flour or use ⅓ cake flour with ⅔ bread flour to reduce the gluten and make the bread more tender. As a variation, replace up to half of the bread flour with whole wheat flour. In any case, it is preferable to use unbleached bread flour.