STREAMING NOW: The Layover
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I tried several recipes before I found one that worked. I also substitute 1 cup of whole wheat for the white flour”
READY IN:
4mins
SERVES:
6
YIELD:
12 7-inch pitas
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the yeast, sugar and 1 1/2 cups lukewarm water in bowl and stir until dissolved. Leave in a warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam it is dead and you will have to start again.
  2. Process the flour, yeast mixture and oil in a food processor for 30 seconds, or until the mixture forms a ball. Or, if you prefer, place the ingredients in a bowl and mix with a wooden spoon, or with your hand, until the mixture forms a smooth dough.
  3. Turn the dough onto a well-floured surface and knead until smooth and elastic. Place in a well-oiled bowl, cover with plastic wrap, then a tea towel and leave in a warm place for 20 minutes, or until almost doubled in size.
  4. Punch down the dough and divide into a (2 inch) thick round. Place on greased baking trays and brush well with water. Stand and allow to rise for another 20 minutes.
  5. Preheat the oven to very hot (500°).
  6. If the dough has dried, brush again with water. Bake for 4-5 minutes. The pita bread should be soft and pale, slightly swollen, and hollow inside. Eat warm.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: