Sketching Out Blog: Sketches of art, watercolor, photos, recipes, books, interviews, Jewish topics, and Highland Park, New Jersey

Baking Pita Bread

home baked pita bread
If you don’t mind spending about one half hour taking pita bread in and out of a hot oven, you can easily create some delicious, homemade pita. This recipe is from Madhur Jaffrey’s World of the East Vegetarian Cooking.

Recipe for Pita Bread


  • 3 1/2 cups flour
  • 1 tsp. salt
  • 1 packet active dry yeast
  • 1 tsp. sugar
  • 1 Tbsp. olive oil

Mix the flour and salt in a warmed bowl. Make a depression in the flour.

Combine yeast, sugar and 1/4 cup lukewarm water (make sure it’s not hot anymore) in a small cup. Mix and set aside for 5 to 6 minutes. I wait until the yeast gets frothy. Pour the yeast mixture, 1 cup lukewarm water and olive oil into the depression. Gently form a ball and add more water if you need it. You will probably need another 3 tablespoons. Once you have a ball, knead it for 10 minutes or until smooth. (Leora’s comment: or use a mixer like the Kitchen Aid with dough hook). Put the ball in a bowl and cover with damp cloth for about 2 hours.

When it has doubled in bulk, punch the dough down and knead until smooth. With surface dusted with flour, roll out the dough and cut into 12 equal parts. Roll each into 1/4 inch rounds and lay these on baking sheets that are lightly dusted with flour. Cover with dishcloth and let them rise for about 45 minutes.

While the pitas are rising, preheat your oven to “broil.” Put a cast-iron skillet or griddle on the bottom of the oven if it’s gas or the middle if your oven is electric (I used at large stainless steel skillet). Allow to heat. Put one or two pitas, depending on size of skillet and immediately return the skillet to the oven. Cook for 2 to 3 minutes. The breads will puff up. I then flip the breads (not part of the original recipe). You can also toast if you want the tops to brown. Wrap in damp dish towel to cool them down.

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Note: like the Children of Israel coming out of Israel, I didn’t have enough time to allow the dough to rise in the pita bread in the photo. Hey, the pita still came out OK!

Some foods to go with pita:

Benji Lovitt says

Looks delish! Great job. : )

Mrs. S. says

like the Children of Israel coming out of Israel, I didn’t have enough time to allow the dough to rise
LOL! :-) Several times, our kids made "pitas" in day camp, but since they didn't even bother giving the dough time to rise, the end result more closely resembled matzah!

Thanks for the link!

Leora says

At least matzah is edible (sort of)... I've had bread that came out more like rubbery playdough if it didn't rise enough (this usually means I used a lot of whole grain flour). Doesn't get finished.

Ilana-Davita says

Thank you for posting the recipe. I'll try it once we get back.

Leora says

Yes, I posted it for you! And anyone else who likes pitot.

Ilana-Davita says

I thought you might have. Thanks a lot.
I hope to share a beautiful recipe for a vegetarian soup with chickpeas when I get back.

Laura says

I have to try this. I have made pita before, and sometimes it puffs and sometimes it doesn't. I have actually had more success making it on a hot griddle on the stove top. The combination of hot skillet and hot oven should work really well.

Thanks for the link.

Leora says

It seems like oven needs to be super hot, which is why I won't do this again until fall.

Kala says

I love pita bread. I will give the recipe to my SO who likes to bake!

Miriam @ Overtime Cook says

I love pita, and have been contemplating making my own for a while. Thanks so much for posting this recipe! I bookmarked it to make when I'm feeling ambitious!


Hannah says

This is the third time I have used this recipe. it is great!

Leora says

Glad you enjoy it! Often when I post a baking recipe, I have to learn amounts and test them myself before posting. Nice to know I got them right with this recipe.


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