Monday, January 20, 2014

Pita Bread

I know this pita bread is not as pretty as the ones from the store but they were delicious anyway so does it really matter? Once I pulled them out of the oven, I split them and filled them with a delicious spicy egg salad for our lunch.

  • 1 1/3 cups warm water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon yeast
  • 3 1/2 cups of flour
  1. Stir together water, sugar, salt, yeast and add 2 cups of the flour. 
  2. Add the rest of the flour as needed and knead for 5 minutes until smooth and elastic.
  3. Divide dough into 6 or 8 pieces, (depending on the size you want) roll each piece into a ball and on a lightly floured surface flatten with a rolling pin,  approx 1/4 inch thick. Try to keep them rolled as evenly as possible.
  4. Let them rest on the floured surface for 25 minutes till they are slightly puffed.
  5. With a spatula, flip the disks of dough upside down on a parchment lined baking sheet.
  6. Bake in 425ยบ oven for 12 minutes or until golden in color.
  7. Extras can be stored in the freezer for a few weeks.


  1. I will definitely try this recipe. Maybe even for lunch today. I might make them with half ww flour next time. And the spicy egg salad sounds yummy! Thanks for the recipe!

  2. Where can I find you spicy egg salad recipe? I love all your recipes and want to try this soon. Thank u!

    1. The spicy egg salad has not been posted yet, Sandie.

  3. Why dose the salt go into the first mixture? I understand that salt retards yeast production. Is that the reason?

    1. Since I use instant yeast I just add it all together and it always works for me.

  4. I made the pita bread and they turned out great!! were very easy to make

    1. Thank you for letting us know that they turned out great for you too. I agree, they are easy to make.