Recipe: Pita Bread

I have been meaning to make my own pita bread for years. I can’t believe I haven’t before now. For this recipe I riffed on Smitten Kitchen’s pita post but ultimately came up with my own ingredients and method.

Domestocrat’s Pita Bread (makes 8 pitas)
1 cup white whole wheat flour (I use King Arthur’s White Whole Wheat)
1 cup whole wheat flour (I use King Arthur’s Whole Wheat Flour)
1 cup high gluten flour (I use King Arthur Sir Lancelot flour)
2 tsp. active dry yeast
2 tsp. salt
1.25 cups warm water

Start by making the dough. Combine all of the ingredients in a stand mixer with the dough hook attachment (or any big bowl).


When the dough has formed, let it rise in a greased bowl for as long as you can (3 hours at minimum). Mine went for about 4 hours.


When the dough has risen, sprinkle with a little bit of flour and knead it into a smooth ball. Using a dough scraper, divide the dough into 8 equal pieces. Let the dough balls rest on the counter for 20 minutes.


After resting, roll out each dough ball with a rolling pin. Cover with damp paper towels as you bake each batch. Having enough moisture in the dough is the key to getting the pitas to puff.


Preheat the oven to 400 degrees with a pizza stone inside. When the oven has come up to temperature start with one pita first. Getting the perfect pita took a bit of trial and error for me which is why I recommend starting with just one. Bake for 5 minutes. If the pita puffs and is golden brown, you’ve got it down and repeat with the rest of the dough balls. You can bake 3-4 pitas at a time on the pizza stone. If the pita doesn’t puff or brown, there isn’t enough moisture. Make sure to spray the next pita down with water or add more water the paper towels you’re using to cover the dough. I found that both worked. Try baking again with just one pita. Keep adjusting the moisture levels until you get a puffed, golden brown pita.


This recipe involves quite a bit of work but was so worth it in the end.



My pitas came out fluffy, light, and way better than any store-bought pita bread!


Cut the pitas into wedges and serve alongside your favorite dip or hummus. I made beet hummus to go along with mine (recipe coming soon!). You could also make sandwiches out of them or use a dippers for soup or chili. The possibilities are endless!


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

5 thoughts

  1. OMG. I love the idea of this recipe and would love to get the gumption up to try it. You are absolutely tireless!!!! It looks delicious. I love making breads. It’s a labor of love.

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