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Pita Bread

Eaten plain, or with your favorite dip or fillings, this pita bread is sure to please!
Pita Bread
Yield 16 pitas


  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 cups water (110-115°F)
  • 1 teaspoon granulated sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon table salt
  • 5 cups bread flour, divided


  • In stand mixer bowl combine yeast, warm water and sugar; let stand 10 minutes.
  • Add oil, salt and 2 cups flour; using paddle attachment, beat until smooth. Mix in enough remaining flour to make dough easy to handle.
  • Switch to dough hook attachment. Knead until dough is smooth and elastic, about 10 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.
  • Punch down dough and turn out on lightly floured surface. Cover and let rest 10 minutes. Divide dough into 16 pieces. Roll out each piece into a 7-inch circle. Cover and let rise 15 minutes.
  • Meanwhile, preheat oven to 500°F. Place ungreased baking sheet on lowest rack in oven. Quickly transfer a few pitas at a time to heated baking sheet; bake 3 to 4 minutes or until puffed and light brown around the edges. Cool between damp tea towels. Pitas will collapse and soften upon cooling.


Photo by Dine & Dish.