5.0 from 2 reviews
Pita Bread
Eaten plain, or with your favorite dip or fillings, this pita bread is sure to please!
Yield: 16 pitas
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • 2 cups water (110-115°F)
  • 1 tsp sugar
  • ¼ cup oil
  • 1 tsp salt
  • 5 cups bread flour
  1. In large bowl combine yeast, warm water and sugar; let stand 10 minutes.

  2. Add oil, salt and 2 cups flour; beat until smooth. Mix in enough remaining flour to make dough easy to handle.

  3. On lightly floured surface, turn out dough; knead until dough is smooth and elastic, about 10 minutes. Add more flour if necessary.

  4. Place dough in greased bowl. Cover; let rise in warm place until almost double in bulk, about 1 hour.

  5. 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.

  6. 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.

  7. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

  8. Recipe featured at Dine & Dish.

Pitas | Eaten plain, or with your favorite dip or fillings, this pita bread is sure to please! Find recipe at redstaryeast.com.

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  1. Love these – very easy to make and came out perfect. I will make again. I did toast them over the burner quickly just before serving, came out perfect!

    Thanks for the recipe… 🙂

  2. I just finished making these. They turned out good. I only had problem making them round & nowhere near 7″. I also think they would be better dipped in butter before baking they brown better too. I will be making them again & adding either butter before baking & adding honey, raisins, or cinnamon. I’m also going to try wheat flour. Thanks for the recipe.

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