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Pita Bread

Categories: Allergy-Free, Kids' Favorites, Low-fat, Lunchbox Favorites, Snacks
Type: Desserts and Baked Goods

These Middle Eastern flat breads are best served warm. They are essential for serving with salads and dips such as hummus

Prep Time: prep 20 mins, plus resting

Cooking Time: cook 10 mins

Serves: makes 8 breads


  • 1 1 / 4 cups tepid water
  • 1 / 4 cup olive oil, plus more for brushing
  • 1 tsp sugar
  • 1 tsp salt
  • 3 1 / 2 cups bread flour, plus more for rolling the dough
  • 1 tsp instant yeast
Pita Bread photo

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  1. Combine the water, oil, sugar, and salt in a large bowl.
  2. Stir in 1/2 cup of the flour and the yeast. Add the remaining flour, 1/2 cup at a time, to make a soft dough. Knead on a lightly floured work surface for 5 minutes, adding more flour as necessary, until the dough is smooth. Shape into a ball.
  3. Place the dough in a lightly oiled bowl. Cover with plastic wrap and let stand about 1 hour in a warm place until doubled in volume.
  4. Briefly knead the dough until smooth. Cut the dough into 8 pieces. Roll each into a thin oval shape, about 8in (20cm) long. Brush 2 large baking sheets with oil. Place 4 ovals onto each sheet. Cover with oiled plastic wrap and let stand in a warm place for about 20 minutes until the dough has risen slightly.
  5. Preheat oven to 425°F (220°C). Brush the tops of the ovals lightly with oil. Bake for about 10 minutes, until puffed and golden. Transfer to a wire rack to cool slightly. Serve warm.
  • prep 20 mins, plus resting; cook 10 mins


Spiced Pitas: Before baking, sprinkle with lightly crushed coriander, cumin, or fennel seeds for a fragrant version, or add 2 tbsp toasted sesame seeds to the dough during the second kneading.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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