How to Make Pita Bread
Pita bread is standard throughout the eastern Mediterranean. It is called pita in Greece and the countries of the Levant, where it is also known as Khoubz Araby. In Turkey, the name is pide, and glazed with an egg yolk mixture prior baking.
Servings: 6 pitas bread
Calories: 150kcal
Ingredients
FOR THE PITA DOUGH
- 3 teaspoons active dry yeast
- 0.25 teaspoon sugar
- 1 cup warm water
- 3 cups all-purpose flour
- 0.25 cup olive oil
- 1 teaspoon salt
FOR THE GLAZE
- 1 tablespoon olive oil
- 1 large egg yolk
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
Instructions
- Make the starter: In a large bowl, mix yeast, sugar and ¼ cup of warm water in a small bowl. Set aside to proof yeast, about 10 minutes, until frothy.
- Add to the starter, flour, olive oil, salt and with a wooden spoon mix in about ½ cup of warm water. Add remaining water a tablespoon at a time as needed to make a soft and elastic dough. Knead by hand for about 8-10 minutes till smooth. Preheat oven to 400°F.
- Wipe a large bowl with a little oil, add dough and cover with plastic. Let rise in a warm place until doubled in size, about 1 hour.
- Cut into six equal pieces. Roll out each piece into a 6-7" round, taking care not to pierce dough surface, or the bread won't puff. Place rounds on an oiled cookie sheet and cover with plastic wrap, let rise for about 20 minutes in a warm place. Paint the surfaces of the dough with a mixture of egg yolk, olive oil, and a teaspoon sugar. Scatter the sesame seeds over them.
- Bake about 10 to 15 minutes or until tops begin to brown and pitas puff. When cooked and nicely golden brown, place the pide bread on a cooling rack to cool before eating.
Video
Cooking Tips for Pita Bread
- Don’t Pierce the Dough: When rolling out the dough, be careful not to pierce the surface. Any holes will prevent the pita from puffing properly during baking.
- High Heat Is Key: Preheat your oven to at least 400°F (200°C) to ensure the bread puffs up quickly and bakes evenly.
- Use Warm Water for Yeast: Make sure the water used for proofing the yeast is warm, but not hot, to activate the yeast effectively (around 105-110°F).
- Perfect Dough Texture: The dough should be soft and elastic, so add water slowly while mixing. If it’s too sticky, dust it with a little more flour, but don’t overdo it.
- Glaze for Extra Shine: The egg yolk glaze with olive oil and sugar adds not only color but also a slight sweetness and crisp texture to the pita.
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