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Pita Bread

makes 16 pitas

The key to good pita is not overworking the dough, leaving plenty of time for rising, and getting your oven nice and hot. A pizza stone is required for this recipe, as are lots of clean kitchen towels.

Read more about this recipe at Cook&Eat.


1 (7-gram) package active yeast
1/4 teaspoon sugar
2 1/2 cups warm water
6 cups all-purpose flour
3 tablespoon olive oil
2 teaspoon salt


prep: 1 hour 15 minutes
total: 4 hours


mixing bowls
kitchen towels
rolling pin
pizza stone


1. In a medium bowl, combine the yeast, sugar and 1/2 cup of the warm water. Stir gently, and let sit for about 10 minutes or until it gets foamy.

2. Add the remaining 2 cups of water, and 1 cup of the flour, and mix until the flour is incorporated. Add another bcup of flour and mix well. Add one more cup of the flour, mix and then cover with a towel and let it sit for 10 minutes.

3. Add 2 tablespoons of the olive oil and all of the salt to the dough and mix well. Slowly add the remaining flour, about a 1/2 cup at a time, stirring with a wooden spoon to incorporate. When you’ve added 5 cups total, start working the dough with your fingers as you add the remaining cup (still at a 1/2 cup at a time). The dough should start holding together as a ball.

4. Turn the dough out onto a floured work surface and knead for about 15 minutes, or until smooth and elastic, adding a bit of flour if necessary. The dough will still be a bit sticky. Lightly coat a large bowl with olive oil, and place the dough in the bowl and turn once. Cover the bowl with plastic wrap and allow to rest in a warm place for about 2 hours.

5. Punch down the dough, and knead for a few minutes. Then return it to the large bowl.

6. Take a handful of dough (a little more than a 1/2 cup) and form it into a ball. Lightly pat into a flat disk. On a floured surface roll out the dough into a thin disk, about 5 to 7 inches in diameter. Place the disc on a clean towel (preferably one with a smooth surfaced like a flour sack towel), and cover with another towel. Repeat with another handful of dough, placing the disc about one inch away from the previous disk. Do not overlap the disks. They will stick to one another, and you’ll have to re-roll them. Repeat until all the dough has been rolled out. Let the dough rest for about 20 minutes.

7. Preheat oven to 525F and put a pizza stone on the center rack.

8. To bake, place 2 to 4 discs on your pizza stone at once (depending on the size of the stone), and cook for 2 to 3 minutes on each side, or until golden.

9. Once cooked, wrap the pitas in a clean kitchen towel to keep them soft and pliable before serving. Once cool, they can be kept in a plastic bag for a day or so.

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