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Peppy's Pita Bread

Peppy's Pita Bread

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    3 h 20 m
Sandy

Sandy

Easy to make pita style bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
  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. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

miki
997

miki

1/22/2008

Very good pita bread. I don't have a bread machine so I made the dough using a kitchenaid mixer. It came out really puffy with a nice pocket inside. The trick to a nice pocket is to not over handle the dough too much. I learned this from a friend who is Israeli. We love pita and I will be using this recipe again...it's a real keeper. For those of you without a bread machine, proof dry yeast in warm water with the sugar. When foamy add oil and pour into the flour that has already been mixed with salt. Knead by hand or machine until it's smooth and elastic. You should have a moderate dough (not soft and not firm, in the middle). Don't worry if it's a little sticky. You'll need to roll it out with a little flour.

FRANKQ
302

FRANKQ

4/27/2003

I like the use of bread maker in this recipe, it cuts the work in half. The only thing I changed in this recipe was a way of baking the bread. I cooked it in the teflon frying pan on the stove like a pancake, but without any butter or oil. I rolled the bread into 4-5 mm thick circles and cooked each side for about 1 min or so until there were small lightly brown circles on both sides ,(heat knob turned half way). They were 1000 times better then the ones u buy from the shops and whole family loved them.

Allegra
244

Allegra

3/15/2006

I have never made pita bread before, and was very impressed with how well it turned out. As I do not have a bread machine, I had to do it by hand by first proofing the yeast with the water and sugar for 10 minutes,then adding the rest together and kneading until smooth, letting it rise for about 1 1/2 hours, until it doubled, then continuing with the rest of the instructions. I did not need to add any more or less flour as with most other bread recipes. It was beautiful!! I also added about 1 tsp of dill weed and some cumin seeds during mixing. It puffed up perfectly in the oven, and I had no problems with it being too hard or crusty. I used the pitas to make falafels, and the finished product was amazing!! I would definately recommend this recipe.

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