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“As a kid, I remember my Mom always keeping a package of these around. They make a great substitution for your plain old sliced bread, especially when you're feeling a little creative! Try stuffing them with tuna salad, lettuce and tomato and a few pickle slices....YUM! Start them in the morning, and by lunch, you'll be all ready to go!”

Ingredients Nutrition


  1. Dissolve the yeast and sugar in 1/4c. of warm water.
  2. Sift together 2 1/2c. of the flour, and the 1/2 teaspoon of salt in a large mixing bowl.
  3. Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c. of water.
  4. Mix, adding the remaining 1c. of flour as needed, until the dough leaves the side of the bowl.
  5. Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes. Form a ball.
  6. Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap. Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size.
  7. Punch down, and place on a lightly floured surface. Knead for 4 minutes, and divide into 10 - 12 equal pieces. Roll into balls, and roll out with a rolling pin.
  8. Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.(paper towel, pita,paper towel,pita, etc -- ).
  9. Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.

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