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Read the full recipe after the video.
Recipe Summary
prep: 1 hr 30 mins
total: 3 hrs
Yield: Makes 16
how-to-pita-085-d111920.jpg
Ingredients
Ingredient Checklist
4 1/2 cups unbleached all-purpose flour, plus more for dusting
2 envelopes (1/4 ounce each) active dry yeast (2 1/4 teaspoons each)
1 tablespoon honey
2 1/4 cups warm water (110 degrees)
1 1/2 cups whole-wheat flour
1 tablespoon kosher salt
1/3 cup extra-virgin olive oil, plus more for bowl
Fine cornmeal, for sprinkling
Cook's Notes
Pita is best served the same day but can be kept in an airtight container at room temperature for up to one day.
Variations
For extra-flavorful pita, brush one side of each dough round with olive oil and sprinkle with za’atar, a Middle Eastern blend of thyme, sesame seeds, and sumac, before baking.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 30 mins
total: 3 hrs
Yield: Makes 16
how-to-pita-085-d111920.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 30 mins
total: 3 hrs
Yield: Makes 16
Recipe Summary
prep: 1 hr 30 mins
total: 3 hrs
Yield: Makes 16
prep: 1 hr 30 mins
total: 3 hrs
prep:
1 hr 30 mins
total:
3 hrs
Yield: Makes 16
Makes 16
how-to-pita-085-d111920.jpg
how-to-pita-085-d111920.jpg
Ingredients
Ingredients
- 4 1/2 cups unbleached all-purpose flour, plus more for dusting
- 2 envelopes (1/4 ounce each) active dry yeast (2 1/4 teaspoons each)
- 1 tablespoon honey
- 2 1/4 cups warm water (110 degrees)
- 1 1/2 cups whole-wheat flour
- 1 tablespoon kosher salt
- 1/3 cup extra-virgin olive oil, plus more for bowl
- Fine cornmeal, for sprinkling
Directions
Make the dough:In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.
Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.
Form and bake the dough:Punch down dough, and form into a ball; then turn out onto a floured surface.
Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 smaller pieces.
Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down and flatten with your palm.
Flatten each ball into a 6-inch round with a lightly floured rolling pin.
Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let rest 30 minutes.
Meanwhile, preheat oven to 500 degrees and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more. Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas and serve.
Cook's Notes
Pita is best served the same day but can be kept in an airtight container at room temperature for up to one day.
Variations
For extra-flavorful pita, brush one side of each dough round with olive oil and sprinkle with za’atar, a Middle Eastern blend of thyme, sesame seeds, and sumac, before baking.
Cook’s Notes
Pita is best served the same day but can be kept in an airtight container at room temperature for up to one day.
Variations
For extra-flavorful pita, brush one side of each dough round with olive oil and sprinkle with za’atar, a Middle Eastern blend of thyme, sesame seeds, and sumac, before baking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pita Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pita Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
