Pita Bread

There are SO MANY things out there that just taste better when you make them at home. It’s especially nice when you can say that about something that’s really easy to make as well. These pitas fit into both of those categories. They taste amazing and they’re surpringly easy to make.


I’ve made these a couple times in the past year and every time I do, I say that I should make them more often. I would love to make them with whole wheat flour too. We love to fill these guys with anything you would normally put in a pita. I like to make sandwiches with them for our lunches.


If you want to make these into pita chips, just cut them up and bake them at 350 for about 10 minutes or until browned. You can also spread some olive oil and seasoning on the chips before you bake them if you want.

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Pita Bread

These homemade pitas are easy to make and delicious! You'll never want to buy them at the store again.

Yield: 8 pitas

Ingredients:

3 cups flour
1 1/2 tsp salt
1 Tbsp sugar or honey
1 packet yeast (or, if from bulk, 2 tsp yeast)
1 1/4 to 1 1/2 cups water, at room temperature
2 Tbsp olive oil, vegetable oil, butter, or shortening

Directions:

If you are using active dry yeast, follow the instructions on the packet to active it. Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water to the flour mixture and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.

While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary.

Recipe from The Fresh Loaf

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14 Responses to “Alton Brown’s Overnight Cinnamon Rolls”

  1. #
    1
    Joelen — February 5, 2009 at 9:17 pm

    I love love love this recipe! So super easy and no scary yeast issues from me! 🙂 Thanks for the shout out and exposing my funny AB story! 🙂

  2. #
    2
    Jen — February 5, 2009 at 9:19 pm

    I’m so jealous you got to meet him!

  3. #
    3
    Carrie — February 5, 2009 at 9:31 pm

    I love cinnamon rolls, I might have to give these a try this weekend!

  4. #
    4
    Ari (Baking and Books) — February 6, 2009 at 1:46 am

    These look yummy! AB is the best, how cool that Joelen met him.

  5. #
    5
    Stephanie Wagner — February 6, 2009 at 8:57 pm

    I love the nerdy charm of Alton too! And that first picture = total food porn! You shouldn’t do that to me, now I’m stuck here without a cinnamon roll to eat. Cruel…

  6. #
    6
    Scott W. — February 6, 2009 at 9:58 pm

    Can’t disagree with Steph’s comment, food porn is good. We’ll be making these tomorrow for breakfast.

  7. #
    7
    Jen — February 7, 2009 at 6:52 pm

    Sorry Wagners – Hopefully you made these and enjoyed them as much as we did 🙂

  8. #
    8
    finsmom — February 20, 2009 at 5:48 am

    These look very very yummy.

  9. #
    9
    Maggie — March 22, 2009 at 7:41 pm

    These look so amazing! I’ve never made cinnamon rolls and really want to.

  10. #
    10
    Playful Professional — August 16, 2009 at 5:40 pm

    Did you cover them while they were rising in the oven? The recipe doesn’t say whether or not to and mine (I’m making them right now) aren’t rising…I guess I’ll just throw them in the oven to bake and hope it works out like yours did.

  11. #
    11
    Jen — August 16, 2009 at 7:13 pm

    I did not cover them. Mine did rise enough in the oven while baking. Hopefully yours turn out as well!

  12. #
    12
    Zeitgeist — August 18, 2009 at 3:23 pm

    I love AB! I think he’s geeky but he definitely knows great many things about cooking, baking, etc. So when it comes to a recipe from AB, I definitely give it a try! Especially since you’re so good at posting this recipe, I will have to make it this weekend! Your picture also convinces me that this can be done, by an amateur cook like myself!

    Thanks for posting and for sharing!

  13. #
    13
    cockade — April 30, 2013 at 8:55 am

    Greetings! Very helpful advice within this post! It’s the little changes that make the most significant changes. Thanks for sharing!

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    14
    Ang — December 25, 2014 at 8:41 am

    All the brown sugar mix came out of mine while baking. What did I do wrong?

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