baking · vegan · vegetarian · dairy-free
Homemade pita bread
Soft, puffy pitas from a simple yeasted dough, baked on a hot sheet pan or stone so they balloon and form a pocket.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven.
Helpful, not essential: Rimmed sheet pan.
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Method
-
1
Mix everything to a soft dough and knead 8 minutes. Rise 1 hour until doubled.
-
2
Heat the oven to 260°C (500°F) with a heavy sheet pan or stone inside.
-
3
Divide into 8, roll into 15 cm (6 in) rounds about 5 mm thick and rest 10 minutes.
-
4
Bake 2-3 at a time on the hot pan for 3-4 minutes until puffed. Stack under a towel to keep soft.
