Herbed Bread baked in a Dutch Oven

Literally every time I make bread at home, I tell myself to do it more frequently. It’s really not difficult at all and the results are always AMAZING. This bread was no exception. In fact, the four of us devoured this entire loaf along with our Roasted Garlic and Chicken Soup in one setting. The bread was still warm when we sat down for dinner.

Last year, when my mom gave me my new dutch oven, this bread was one of the things I new I would be making with it. I read the instruction manual that came with my dutch oven and it indicated that the black plastic knob was only safe in the oven up to 350 degrees. Since most things that you cook in a dutch oven are low-and-slow, that won’t cause an issue. However, this bread gets baked at 450 degrees F, so I instantly ordered a new knob for my dutch oven. If you’re going to make this bread, just be sure to check how hot your bakeware can handle.

I was a bit worried when I threw this bread into the oven because it hadn’t risen very much. Luckily, it rose quite a bit while it was baking. I used thyme in my bread since there was thyme in the soup, but I’m sure any herbs that you have on hand would be delicious.

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Herbed Bread baked in a Dutch Oven

This herb studded bread comes together quickly and is baked in a dutch oven!

Yield: 1 loaf

Ingredients:

20 ounces, weight bread flour (~4 cups)
8 ounces, water
4 ounces, melted butter
1.5 Tbsp chopped thyme
2 tsp salt
1 tsp active or instant yeast (if using active yeast, sprinkle yeast over the water to let it start to work before mixing it in)

Directions:

Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).

I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.

Preheat oven to 450 degrees.

After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!

Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.

Recipe adapted from The Pioneer Woman

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11 Responses to “Pita Bread”

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    1
    Julie — July 5, 2010 at 3:08 pm

    These look super, and like something I might could do! I was thinking of making some gyros lately, if I do this will have to go along with it.

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    2
    Jeanette — July 5, 2010 at 10:46 pm

    My DH is in Saudi and brags all the time about the homemade pita bread he gets around the corner, now I can make my own. Thanks for the instructions.

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    3
    newlywed — July 11, 2010 at 12:21 pm

    Mmm, these look great. I’ve made the homemade pita recipe in Vefa’s Kitchen a few times. Instead of baking them in the oven, you pan-fry them. So addictive!

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    4
    A Scientist in the Kitchen — July 17, 2010 at 2:23 am

    I’ve made pita bread before but always a failure. They are so hard like stone! I’m inspired again to make this over the weekend, follow your recipe and see what happens. Wish me luck 🙂

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    Sonya — July 19, 2010 at 12:42 pm

    I made these this morning and YUM! they are so good. Mine have performance issues though and only one puffed up for me..lol I think I know what the problem is now. I was rolling them out way to much. They are so good though. Thanks for the recipe!

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    Diane — July 22, 2010 at 2:09 pm

    I have not tried these yet but I have made a lot of homemade bread over the years. These look delicious and I’m going to get my daughter to make these with me. There really is nothing better than a sandwich on good pita bread!

    Diane

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    7
    S. — July 30, 2010 at 2:56 am

    These looks super. I love how you got them to be so plain colored. We have them like this back home in Cairo sometimes but ours are a little darker because of using mostly whole wheat flour. I made pita bread recently as well and have to admit it was one of the more fun things I’ve done recently. 🙂

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    Joudie's Mood Food — August 7, 2010 at 9:50 pm

    Home made pita….. How dangerous is that?!?!?! I dont think i would be able to stop making them. I am middle eastern and my husband is Greek so this would probably be the best and most used recipe for us…. Lovely and seems very easy.

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    9
    Nanan — September 25, 2010 at 10:43 pm

    Made these today – super easy and delish!!!! Went great with Hummus!

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    10
    Tamar — December 30, 2014 at 10:47 am

    These are my absolute favorite! I make them many times during the year, but they have become a New Year’s Day tradition. I make hummus out of black eyed peas and serve with your pitas. Thanks for the recipe!

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    Tina Basu — April 22, 2017 at 8:53 pm

    I love pita breads buy have never thought of making them, but this recipe is looking great, I must give it a try

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