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Traditional Pita Breads

Traditional Pita Breads

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
Dennis Morazan

Dennis Morazan

This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
  2. Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
  3. Preheat oven to 500 degrees F (260 degrees C).
  4. Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
  5. Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.
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Reviews

Sugar-n-spice
10

Sugar-n-spice

8/19/2012

These turned out really well. Even with half whole wheat flour, they rose nicely and my family all enjoyed them!

TheCook
5

TheCook

9/1/2012

I just made these and followed the directions to a T. It was a little waiting game but the result was the freshest, tastiest pitas we've ever tasted; my 6 y.o. ate 2 and wanted more! Thank you!

thriftybob
4

thriftybob

7/22/2013

I used 2 tbsp olive oil instead of the shortening, and "baked" the pita bread two at a time (to avoid running the oven in the summer), covered in my electric skillet for a couple minutes on each side till they got browned spots. They came out read good and disappeared in a day.

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