Pita Bread


by: Elisia

While most of us can find pita bread at the supermarket, storebought versions will never have the flavor and texture of freshly baked. Makes eight 6-inch pita breads.


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serves: 8

3 cups flour

3/4 cup water (barely warm)

3/4 teaspoon active dry yeast (proofed in 1 tablespoon barely warm water with 1 tablespoon flour)

3/4 teaspoon salt

6 tablespoons extra virgin olive oil (plus more as needed)

Nutrition Facts
Pita Bread

Servings Per Recipe: 8

Amount per Serving

Calories: 261

  • Total Fat: 10.6 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 224.8 mg
  • Total Carbs: 35.9 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 0.1 g
  • Protein: 5 g

how is this calculated?

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1.  Quarter the dough. Roll each quarter into a ball so it's easier to cut in half.

2.  Cut each of the quarters in half. Shape the balls by pressing them together at the base with the flats of your hands.

3.  Roll each of the balls into 6-inch disks. Flour as needed to prevent sticking.

4.  Put the floured sheet pans in the oven for 5 minutes. Put the disks, two at a time, directly on the heated sheet pan. Bake until lightly brown. Let cool.

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