Recipe for Pita Bread

Pie Crust

Great - We really like this one

We sometimes use a half cup to a cup of whole wheat flour instead of white flour, This dough keeps well in the fridge, so you can just grab a few balls of it, roll them out and pan fry your own bread in no time at all.

Pita Bread

(adapted from Flatbreads & Flavors)

2 tsp (or one packet) of dry yeast
2 1/2 cups of lukewarm water
5 - 6 cups of flour
1 - 2 tsp of salt
1 tbsp olive oil

Mix yeast and water, then add 3 cups of flour and stir well. Let rest for 10 minutes to 2 hours.
Add salt and olive oil, then add additional flour until the dough is too stiff to stir.
Turn out on a lightly floured surface and knead into a smooth and elastic dough.
Oil the dough lightly and cover. Store in a warm place until it doubles in size - about 1 1/2 hours.
You may now refrigerate the dough in a plastic bag.

Heat a heavy cast iron pan until it is nice and hot - but only medium high heat - 8 on our stove.
This recipe makes 16 pita loaves, so break it into halves and then take one pita's worth and roll it into a ball. Lightly grease the pan with olive oil. Roll the dough out into a 1/4 inch thick, 8 or 9 inch round using a rolling pin. Cook on one side until it starts to bubble, then flip it and cook the other side. It takes perhaps a minute or two per pita .

More From the Kaleberg Recipe FileKaleberg Home PageSend Us Feedback