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.
Two Years Ago: Fourth of July Layered Cookie Cake
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Omg so awesome! My hubby and I aren’t fans of mushrooms but I looked at the original cheesy onion loaf and fell in love. I made it Saturday with colby jack and green onions. It was AMAZING!! Hubby and his best friend stood over it in the kitchen and devoured almost the whole thing. 🙂
beantownbaker — December 30th, 2012 @ 11:25 am
That’s pretty much how we eat this bread too 🙂 Colby and green onions sounds awesome.
I just made this and it was AWESOME! I used minced garlic when I sautéed the mushrooms. And I didn’t have poppy seeds, but even without it tasted great!
Ridiculously delicious. We’re still talking about it hours later, and my husband just said, “it shouldn’t be legal.” haha! Definitely not healthy, but oh so delicious! 🙂
I did this with artichoke spinach dip with cheese amazing!!!
Made this the other night, sans the poppyseeds. Very good! Honestly, I would make it again but would omit the butter drizzle on the top. It was very moist and even though I love butter, it was a bit greasy. Very good and hubby said we are making it to bring to parties from now on.
I found this recipe on pinterest and I made it yesterday. It was awesome! I did alter it though. I added two bunches of fresh spinach, that I sauted in olive oil till it shrank down. I squeezed the oil out by placing the spinach between two plates. I also left out the poppy seeds, since my husband and I are not a fan. I used smoked sharp cheddar, combined with smoked pepperjack. Cuz that’s what we had in the fridge, and both like. This bread was amazing, pretty easy to make. Our company loved it as well. I give this recipe 5 stars.
Just found this on pinterest! Showed it to my other half straight the way as he is the bread maker. He will def be giving it a go very soon. Thanks for sharing x
Made this using bacon, ground beef and cheddar. So good. My 2 year old loved it! Made it a second time and made it with pepperoni and mozzarella. Thanks for sharing
Not a lover of mushrooms….any suggestions?
Today I made this bread for a party. This is so easy to make and very tasty. Love it and am sure gonn try different ingredients
beantownbaker — December 24th, 2012 @ 5:47 pm
Glad you enjoyed it!
Made this it was fab!! Added garlic and used fontina cheese instead of provalone. Fontina melted smooth and creamy.
beantownbaker — December 26th, 2012 @ 6:06 pm
That sounds like a great combination!
Does it have to be sourdough bread? Or can I use regular bread?
beantownbaker — January 1st, 2013 @ 10:15 pm
Any bread would work fine as long as it’s sturdy on the inside and not super soft.
I attended a Christmas open house and someone had brought this – she used
the provolone cheese but used the green onions and cranberries for a very
festive look – absolutely delicious – and definitely a big hit – I will be trying this
at my next get together
beantownbaker — January 1st, 2013 @ 10:14 pm
Oh wow – green onions and cranberries. What an interesting flavor combination. I’m going to have to remember that one!
Ohhh I made it today – for my sister’s birthday party! And after 1 portion with onion, garlic and cheese I have to make 3 more! Great, love You for this recipe!
beantownbaker — January 5th, 2013 @ 4:32 pm
Oh wow! Glad you enjoyed it!
Wow! This is REALLY good!!! Thanks for sharing!
beantownbaker — January 27th, 2013 @ 4:09 pm
Glad you liked it 🙂
this came out great! thank you!
beantownbaker — January 29th, 2013 @ 7:50 am
So glad you liked it!
I love this recipie! I have had it before with a whole bulb of crushed garlic with melted butter, chopped fresh rosemary,thyme,and basil and a cup of shredded pepperjack cheese. We added toasted pinenuts on top at the end. Yum!!! I’m going to try it today with sausage and butter, fresh sage, garlic cheddar cheese and some diced green apple that was sauteed in butter first…we will see….
beantownbaker — February 3rd, 2013 @ 9:46 pm
Oh WOW – both of those combinations sound amazing!
Realmente exquisito me encanta tiene un aspecto perfecto y delicioso,abrazos y abrazos.
Hey, I just wanted to let you know that this FB page is using your photos as their own
http://www.facebook.com/pages/Pasidaryk-pats/349634221722723
http://www.facebook.com/photo.php?fbid=560077917345018&set=a.454747147878096.106224.349634221722723&type=1&theater¬if_t=like
beantownbaker — March 6th, 2013 @ 8:38 pm
Thanks so much for the link. I get really frustrated when stuff like this happens…
Hi! I’ve already made this for the family and it was a hit, but I have a question. Do you think it will work if I prepare it in so far until it has to go in the oven, and the freeze it until I need it? We’re having a party on Sunday and don’t have a lot of time before hand. If I make it Friday or Saturday and freeze it til Sunday morning, let thaw and then bake? Would that work?
beantownbaker — March 12th, 2013 @ 4:33 pm
Hm… great question. I would think that pouring the sauce over top before freezing might make it mushy. So maybe prepare the bread, make the sauce, freeze the bread, refrigerate the sauce and then on Sunday assemble, bake, and serve.
Whatever you end up trying, let me know how it turns out!
After checking out a handful of the blog posts on your blog, I seriously appreciate your technique of writing a blog.
I saved as a favorite it to my bookmark site list and will be checking
back soon. Please check out my web site as well
and let me know what you think.
Me encantóo esta receta!!, pero no entiendo, el pan se corta estando precocido y luego se termina de cocinar ? ¿Cómo quedan abajo el queso, y las setas ?… quisiera me expliquen porque adoro esta combinación…. con trocitos de panceta ahumada debe ser mas deicioso…!Felicitaciones
What do you mean by ‘ the bread is very forgiving’ ? Just curious ..
beantownbaker — April 22nd, 2013 @ 11:48 am
Yes, as anonymous said below, it just means that you can make mistakes while cutting the bread and it will be fine.
Natasha, it means that you can make a mistake while cutting the bread and it would still stay together.
Just made this earlier for dinner and it was a huge hit! Thank you for this awesome recipe!
beantownbaker — May 1st, 2013 @ 9:05 am
Glad you enjoyed it!
Saw the green and was hoping it was broccoli or spinach. Also wondering how would it would taste with a little red pepper flakes and extra virgin olive oil instead of butter.
beantownbaker — May 13th, 2013 @ 8:24 am
I think it would taste amazing. The options with this bread are literally endless.
Excellent recipe. Easy to prepare. Made it and it was gone in seconds!
se ve muy rico! lo haré el fin de semana!
It’s awesome for me to have a website, which is helpful designed for my know-how. thanks admin
Wondering what you would think it would taste like with sundried tomotoes and marble cheese?
beantownbaker — June 14th, 2013 @ 11:45 am
I think that sounds amazing! That’s one of the best things about this recipe, you can tailor it to your likes!
Awesome things here. I am very happy to peer your article.
Thank you so much and I am having a look forward to contact you.
Will you please drop me a mail?
The first time I made this, I took a risk and did two loaves because it sounded like it would taste that good. I took the second risk by taking it to a party without even tasting it. It was certainly a hit. That was the first thing most people complimented on their plates. This is now my “go to” dish when I travel to potlucks because it never fails to please. I wouldn’t dare make it at home for just my husband and I for fear that I would eat it all.
beantownbaker — June 23rd, 2013 @ 12:49 pm
Glad to hear it has been such a success for you! I agree, it’s too dangerous to make at home for just two people!!
I made this today, but made it my own. I got diced capsicum, diced salami, diced onion, sweet chili sauce, sour cream and grated mozza. Excellent – can’t wait to make it again – next time sticking to your recipe!
beantownbaker — July 21st, 2013 @ 3:18 pm
Your take sounds great. I love how versatile this recipe is!
Oooh, I love bread, garlic, cheese and mushrooms. Can’t wait to give this a try!! I would like to invite you to The DIY Show Linkup Party & Pinterest AfterParty http://thediyshow.com/the-diy-show-challenge/ Hope to see you there!!
Where can I find the original cheesy onion loaf recipe ??
beantownbaker — August 8th, 2013 @ 7:45 am
There’s a link in the recipe section of the post to the recipe that I adapted.
Love this bread! Added jalapeno slices, big hit!!
beantownbaker — August 25th, 2013 @ 6:32 pm
Adding jalapenos is a great idea!
Hey excellent website! Does running a blog similar to this require
a lot of work? I’ve absolutely no knowledge of programming but I was hoping to start
my own blog soon. Anyhow, should you have any suggestions
or techniques for new blog owners please share. I know
this is off topic but I just wanted to ask. Appreciate it!
Hi, can you tell me how well this keeps after it’s been made? Is it okay to take to a picnic, where there are no ovens to reheat? Can it be made the night before?
beantownbaker — September 5th, 2013 @ 8:56 am
I have always served it immediately after it comes out of the oven. I think it would be fine to take to a picnic, but I wouldn’t make it the night before…
My partner and I stumbled over here coming from
a different web page and thought I might as well check things out.
I like what I see so now i am following you.
Look forward to finding out about your web page for a second time.
Wow, this piece of writing is pleasant, my sister is analyzing these kinds of things, therefore I am going to let know her.
I will immediately grab your rss as I can’t find your email subscription link or e-newsletter service. Do you have any? Kindly let me know so that I could subscribe. Thanks.
beantownbaker — September 25th, 2013 @ 4:18 pm
Up near the top, it says “Keep in Touch” above a box. You can put your email address in that box and click “GO” to get my posts in your inbox.
I made this a few times for my bridge it is wonderful
beantownbaker — October 6th, 2013 @ 8:11 pm
So glad you’ve enjoyed it!
Great post. I was checking continuously this blog and I am impressed!
Extremely useful info particularly the last part 🙂 I
care for such information much. I was looking for this certain information
for a very long time. Thank you and good luck.
I every time emailed this website post page to all my friends,
for the reason that if like to read it afterward my friends will too.
Many have mentioned bringing this to parties. Did you bake it at the party or before? Could I bake it before and simply warm it up? Or should I bake at home and just hope that it is ok lukewarm?
beantownbaker — January 2nd, 2014 @ 1:31 pm
When I take it to parties, I just bake it at the party. I think it’s best fresh out of the oven. If you can’t bake it there, I’d bake it at home and reheat it in the oven at the party.
I like different flavor layers, so being crazy/inventive in that area, I’m going to make this with several different cheeses in different locations … a little Fontina here, a little Mozzarella there … a little smoked Gouda over there … will probably also use several different mushrooms too — just because I can. Seriously this looks drop-dead gorgeous. Go Seahawks!
beantownbaker — February 3rd, 2014 @ 4:53 pm
What a great idea to do different kinds of cheeses in different locations. Too bad the game last night was such a bore… I was at least hoping for an exciting game.
If you froze the bread just a bit, would it be easier to cut? I am making this for my vegetarians on Sunday!
beantownbaker — February 3rd, 2014 @ 4:53 pm
Sorry I didn’t respond sooner. I think that would make it easier to cut. Did you try it? Did it work?
Been making a variation of this for years. Use Colby-jack cheese, deli sliced ham, red onions to stuff French bread. Sauce is 1/2 stick butter melted, 2 teaspoons French’s mustard. Stir well, pour over stuffed bread. Wrap in foil and bake at 350 degrees for 15 minutes. I always prepare this the night before and pop in oven when ready to cook. It’s a huge breakfast hit!!! Your variation sounds yummy as I LOVE sourdough.
beantownbaker — February 3rd, 2014 @ 4:57 pm
That does sound delicious! I’m going to have to try yours sometime soon.
Going to make this for todays Super Bowl party. However I am unclear. I know someone said to bake it at the party. Am I assembling the entire thing at the party or prior to traveling? Thanks?
beantownbaker — February 3rd, 2014 @ 4:58 pm
Sorry for not responding sooner. What did you end up doing? I would assemble it at home and just bake it at the party.
Yep, this is incredible! I made one batch just as the recipe says and one with provolone, bacon, green onions and poppy seeds. Oh my goodness! This bread is so delicious! Thanks for sharing.
beantownbaker — May 12th, 2014 @ 4:55 pm
So glad you enjoyed it. You can never go wrong with bacon!
wondering if you HAVE to use sourdough? I have a loaf of peasant bread I need to get rid of and was going to try the recepie using that instead? what do u think?
beantownbaker — September 7th, 2014 @ 11:09 am
I’ve never done it with anything but sourdough, but I don’t see why it’s a necessity. I’d say do it with the bread you have. Then come back here and let me know how it turns out!
i used a electric knife to cut breads like this all the time works great ! i have done all kinds of breads and doesn”t flatten the bread either
Now, this looks dangerous
and perfect to serve with soup on a chilly night.
Hello, greetings from Serbia.
Made this for my birthday the other day, and it was a huge hit. I used portobello mushrooms , sliced and baked in oven with soy sauce, black pepper , little bit of oil and chilly sauce. The bread was crispy , cheese was melting, mushrooms hot and spring onions fresh. Beautiful.Thank you 🙂
Is the Nutrition values available? Where would I find it?
Nossa deu água a boca deve ser uma delicia mesmo