Making the Perfect Pita Bread

  • 01 of 10

    Combine water, yeast and sugar in a small bowl until frothy.

    Combine 1/2 cup warm water, 1 package of yeast, and 1 teaspoon of sugar. Allow yeast to dissolve. Wait until yeast water turns frothy (10-15 minutes).


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  • 02 of 10

    Combine flour and salt in a large bowl and add yeast water.

    Combine 3 cups of flour and 1 1/4 teaspoon of salt in large bowl and mix. Make a small depression in the center of the flour, and add the yeast mixture.


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  • 03 of 10

    Slowly add warm water.

    Slowly add one cup of lukewarm water.


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  • 04 of 10

    Mix dough.

    Mix dough with your hands, or a rubber or wooden spatula until slightly sticky.


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  • 05 of 10

    Knead dough.

    Knead the dough with your hands or a stand mixer. By hand, knead for 10-15 minutes until dough is elastic and smooth. Be sure to knead on a floured surface.


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  • 06 of 10

    Place dough in an oil coated bowl and allow to rise.

    Rising pita bread. Saad Fayed

    Place dough in an oil-coated bowl. Turn over to ensure the entire surface is coated. Cover the dough and allow it to rise for 2 1/2 to 3 hours, or until doubled in size.


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  • 07 of 10

    Make into a rope and pinch off small pieces.

    Saad Fayed

    Roll the dough into a rope. Pinch off 10 to 12 pieces of dough and form them into small balls. The balls should be a bit smaller than a tennis ball.


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  • 08 of 10

    Roll balls into circles with a rolling pin.

    Rolling out dough balls to make pita bread. Saad Fayed

    Preheat your oven, and baking sheet or stone, to 500 F. Roll out the balls of dough into circles about 5 inches in diameter.


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  • 09 of 10

    Place on a preheated baking sheet and bake for 4-6 minutes.

    Pita is puffing up during baking. Saad Fayed

    Place the dough on the preheated baking sheet on the bottom rack of your oven. Allow the pitas to bake for 4-6 minutes. The top of the dough will puff up. Turn the pita over and bake for another 2 minutes. Remove the baking sheet from the oven and push down the "puff" with a spatula.


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  • 10 of 10

    Serve pita bread warm!

    Pita Bread. Suzannah Skelton

    Serve warm, or place in storage bags when cool.