Homemade Pita Bread Recipe

I’ve got great memories of making sandwiches with my dad using pita bread and stuffing it up with as much lettuce, tomato and …


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About the Author: Chef Billy Parisi


  1. could you make this dough in a bread maker on dough setting? asking as I don't have a oven except a halogen one so can't put the lgiht on to prove the dough, but the machine should do it for me during the dough making process.

  2. I tried this last night because I love your recipes, Chef, and the no-fail way in which you demonstrate them. I re-watched this video several times. I used your exact recipe.

    Unfortunately, though the yeast created a beautiful 'raft,' when I added the dry ingredients, this was like soup. I actually free-handedly added about two more cups of white flour before I got to the soft, sticky texture I knew should be correct. Even then, the dough stll stuck to the bottom of the bowl. As a result, I chose not to hand-knead, although I prefer that.

    Anyway, It could be due to any number of things, but after following the rest of the directions precisely, it rose beautifully, and these turned out to be delicious.

    They were a bit tough due to the excess flour. I will try them again using less water, as I live in Florida and it could be a humidity factor. Otherwise, my recipe was identical! Lightly oiling my hands helped in pulling it out after the first rise.

    Thank you for this delicious bread, Chef! Tips on cutting and shaping were such a plus!! I feel more confident that trying several more batches may achieve the perfect pita.

  3. Great recipe. I made 12 and all but one fully puffed up. I set the oven to 500 instead of 550F and baked for 5 to 6 minutes. I accidentally put 3 Tbsp of olive oil instead of 2 in the dough but it didn’t seem to make a difference.

  4. Wow super amazing video . I made today the same exact way as you using the mixing machine too but double the recipe and waited 1 1/2 hours for the dough to rise, it's the best pita bread I ever had. I strongly recommend it.

  5. Pita is a Hebrew word that means small bread from the root PAT is a piece of bread and the verb to bake in Hebrew comes from the same root PAT
    This is the original bread that was eaten in the time of the Bible and was usually made without yeast because yeast is in the air, so the 18-minute wait for flour and water (salt was a very expensive commodity, so salt was not used except as a dedication in the temple itself) turns the mixture into dough.
    They would leave a piece of the dough the next day to speed up the process and so on – every mother would give her daughter when she got married a piece of dough so that she could bake bread in her home.
    On Passover, the process is simply the same, but the dough is not given the time to absorb the yeast in the air, so the matzah dough will be yeast-free.
    The word matza comes from the root ZAR which means something narrow or thin just like the special bread that does not have yeast.
    You can cook pita on a pan over direct fire or on a pan with sand under it that separates the fire from the pan, which gives the pita depth, or in a regular oven. The main thing is that there should be heat on both sides at the same time.

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