Pita Bread

This is incredibly easy.  It does take time but it is worth it!

Syrian Pita Bread (Compliment Food and Wine)


3/4 cup warm water
1 1/2 envelopes active dry yeast (3 3/8 teaspoons)
6 cups bread flour
1 1/2 teaspoons salt
1 1/2 cups warm milk
Extra Virgin Olive Oil for the bowl


1.  Preheat the oven to 500 degrees. Set a pizza stone on the bottom rack of the oven. (You could use cookie sheets if you do not have a pizza stone.)
2.  In a bowl, combine water and yeast and let stand until foamy, about 10 minutes
3.  In a food processor, pulse the flour with salt.  Pour in yeast mixture and the warm milk and process until the dough forms a ball.
(I used a stand up mixer and that worked fine too)
4.  Turn the dough onto a lightly floured work surface and knead it a few times.  Form the dough into a ball. Lightly oil a bowl and turn to coat.  Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk.  This takes about an hour.

5.  Lightly dust a work surface with flour.Punch down the dough and cut it in half.  Cut each half into 8 pieces and roll them into balls, then flatten into 6 inch rounds.  Arrange the rounds on the work surface or on floured baking sheets; cover with plastic wrap. 04252013 006Let rise until puffy, 25 minutes.
6.  Using a lightly floured pizza peel, slide 3-4 of the rounds onto hot pizza stone and bake 4-5 minutes.  Serve hot or wrap in foil to keep warm.
7.  I placed in storage bags after they cooled a couple of minutes.  This helped to keep the pita bread soft so they could be used for wraps.

As a family we enjoyed with butter or wrapped with the Duner Kebaps.  Kyle used for a turkey sandwich and Kent used as a hamburger roll.  They were very simple and delicious!

2 thoughts on “Pita Bread

  1. I made these again this evening. Here is one thing I noticed. After I rolled them out into 5 inch circles I covered with plastic wrap to rise again for 25 minutes. After I did this I put one in the oven to see how it would turn out. That was too thick. I ended up stretching them a bit more before I put them in the oven. That worked out much better. I did have one this evening and they are very good. Let’s see how they go over tomorrow with Chicken Duner Kebap!

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