(submitted by Kenfrog)



Pita is a hollow Mideastern bread usually eaten stuffed with vegetables, meat, and other tasty fillings. It’s simple to make, so long you follow the instructions correctly.

(see also the tofu felafel post)

makes 8 pita breads. (multiply recipe as needed. For dinner, make 2 per person)


  • 265 ml warm water (110 degrees F/45 degrees C)
  • 375 g all-purpose flour
  • 6 g salt
  • 15 ml vegetable oil
  • 6 g white sugar
  • 6 g active dry yeast


1.Combine all ingredients and knead well for 5-10 minutes. Rise dough, covered,  for one hour in a warm place.


2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.


3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown.


4. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months. They become hard in a few hours, but if you microwave them they’ll return to normal.