Pita Bread

pita bread


  • 1 ½ teaspoons RED STAR dried baking yeast
  • 1 cup good water, at room temperature
  • 1 to 2 teaspoons apple cider
  • about 3 cups BOB'S RED MILL organic unbleached white flour
  • ½ teaspoon salt
  • COLAVITA organic olive oil or butter for brushing tops of breads


In a glass or stainless bowl, add yeast to water and cider. Let sit for about half an hour to an hour. Add flour and salt. Stir and knead until dough is smooth and no longer sticky. Oil mixing bowl, add dough, cover with plastic wrap and kitchen towel. Let sit at room temperature..to suit your schedule. You can even let the dough sit out in a cool room or refrigerator over night.

When the dough has doubled in size, punch down on floured surface. Divide into 6 sections, and form each into a ball. Let balls sit for about 15 minutes, until the dough is relaxed. Roll each round into a circle, about ½ inch thick. Let dough sit for a bit. Bake rounds for about 10 minutes in HOT pre-heated 475F oven, using the lowest rack, and if possible, baking on stone tiles.

When breads are baked, remove from oven. To avoid crusty tops, wrap breads in a cloth towel, and place in paper bag. OR you can brush breads with water, oil or butter. Experiment with all options, and have fun.

Makes 6 pita breads.