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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10 Responses to “Multi-seed Crackerbread”

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    1
    Fun and Fearless in Beantown — September 29, 2010 at 12:10 pm

    We broke into our crackerbread right away too! Can I also add that I’ve really been loving what you’ve been doing with every post with the one and two-year lookbacks?

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    2
    Jen — September 29, 2010 at 12:20 pm

    Thanks M – I figure most people haven’t been reading that long and there is some good stuff back there. Everyone once and a while I even have a recipe from three years ago!

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    3
    Megan — September 29, 2010 at 12:39 pm

    Ooh I wish I had made one with just sesame seeds and salt. I loved the ones I made with lots of herbs, but the sesame seed one sounds so good!

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    4
    Daisy — September 29, 2010 at 12:52 pm

    I dug into mine with some hummus too! Your presentation looks much more appetizing than mine though.

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    5
    Eliana — September 29, 2010 at 1:49 pm

    For a long time, I favored crackers over cookies. And these look like the perfect cracker. Pass the cheese, a glass of wine, and you’ve got a party.

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    6
    nutmegnanny — September 29, 2010 at 5:02 pm

    I have never made my own crackers but these look awesome!

  7. #
    7
    The Small Boston Kitchen — September 30, 2010 at 12:36 am

    My crackers gone in about a matter of a day…I can’t wait to make them again. Your’s looked so pretty all broken up on the plate!

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    mybizzykitchen.com — September 30, 2010 at 3:27 pm

    I love King Arthur flour (I actually just typed flower!), I think its worth the extra $$.

    Sorry I missed your giveaway!

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    9
    acornsandapples — September 30, 2010 at 3:28 pm

    Hi Jen!
    I am a fellow Bostonian and I also LOVE King Arthur. I took a weekend trip there myself this summer with my mom and sister. It was heaven! I am looking forward to following your blog!
    Aimee

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    10
    Jennifer — September 30, 2010 at 3:45 pm

    I love crackerbreads but have never made at home!

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