Pita Bread

This recipe makes 16-6½ inch puffy pita.  Cut recipe in half if desired.

Pita Bread

6-6½ cups bread flour
2 (¼ oz) envelope dry yeast
1½ teaspoons salt
2½ cups hot water (130°F)
3 Tablespoons olive oil

1.  Combine 3 cups of flour, the yeast and salt into a large bowl. Add 2½ cups hot water and oil. Beat on low speed with an electric mixer until blended. Beat at high speed for 3 minutes. Stir in 3 cups of flour-1 cup at a time with wooden spoon.

2.  Turn dough onto a well-floured surface and knead until smooth and elastic (about 10 minutes). Add remaining flour as needed.

3.  Place into a well-greased bowl turning to grease top. Cover, let rise in a warm place free from drafts 45-50 minutes until doubled in bulk.

4.  Punch down and turn out onto a lightly floured surface. Knead lightly 4-5 times. Divide into 16 portions, shape each portion into a ball, and roll into a 6½-inch circle.

5.  Place each circle onto a lightly greased 7-inch square of aluminum foil and let dough rise in a warm place, uncovered for 30 minutes.  In the meantime, preheat oven 500°F just before the next step.

6.  Bake into a preheated 500°F oven a few at a time on the foil in lower oven rack for 5-7 minutes until pitas are puffed and lightly browned.

Note:  This recipe can be made in a bread machine using the dough cycle.  Add your liquid ingredients first, then the flour and salt and lastly the yeast.  After the dough cycle is completed, proceed with steps 3 through 6. 

Pita Bread