Pita Bread


  • 1 1/2 cups flour
  • 1 1/2 cups whole wheat flour
  • 3 tablespoons olive oil, 80-90F
  • 2 teaspoons yeast, instant SAF
  • 2 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • melted butter


  • Combine everything except butter in food processor.
  • Process for about 30 seconds, adding more water, a tiny bit at a time, until mixture forms a ball and is sticky to the touch.
  • Knead by hand to form a smooth round dough. Place dough in oiled bowl and cover with plastic wrap. Allow to rise for about 1-2 hours (this can rise more slowly in the frig for 6-8 hours).
  • Form the ball of dough into 6 or more pieces and roll each into a round ball. Place balls on a slightly floured surface and cover with a towel. Let rest for 20-30 minutes until slightly puffed.
  • Roll out each ball to about 1/4" or less using flour as necessary to prevent sticking. Place on a floured surface and keep covered. When all the disks are rolled, preheat the oven to 500F. While the oven is heating up, allow the disks to rest for 20 minutes.
  • Place disks, as many as will fit, on preheated pizza stone by sliding in with a peel or a large spatula. (You can bake 2 disks at a time on a cookie sheet). Bake for 5-8 minutes until lightly browned.
  • As they finish baking, remove from oven, brush with melted butter if going to eat soon. If not, cool and store in plastic bags. Reheat in 300F oven before using.


  • Yield:
  • "16 pitas"
  • SOURCE: Adapted from Mark Bittman