Pita Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 243.5 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Pita Bread calories by ingredient
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Save yourself a lot of money by making simple pita bread at home. Save yourself a lot of money by making simple pita bread at home.
Number of Servings: 12


    1 packet yeast
    3 cups flour (plus enough for dusting your kneading surface)
    1.5 cups warm water
    1.25 tsp. salt
    1 tsp. granulated sugar


Activate the yeast by dissolving it in 1/2 cup warm water and adding 1 tsp. sugar. Be sure sugar is dissolved. Let sit for 10-15 minutes, until water becomes frothy.

In a large bowl, mix flour and salt. Make a depression and add activated yeast mixture. Slowly mix in the remaining 1 cup warm water and combine until all dry ingredients have been moistened.

Flour your work surface and knead the dough for 10-15 minutes, until dough is elastic and smooth, and no longer sticky. Coat a large bowl with a small amount of oil and place dough inside, turning dough so it also coats with the oil.

Cover and leave in a warm place to rise about 1 hour, or until dough doubles in size.

Preheat oven to 500 degrees and place rack at the bottom of the oven. Roll out dough into a long rope and cut into 12 pieces. Roll out each piece to a thickness of about 1/8 of an inch. Back each piece about 4 minutes, until puffed up, then flip over and cook another 2 or so minutes, until the other side is browned. Remove and keep baking until complete.

Makes 12 pitas. Bread will last about a week in a pantry, or it can be frozen for up to a month.

Number of Servings: 12

Recipe submitted by SparkPeople user THISISBEE.

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Member Ratings For This Recipe

  • this would have been a disaster if i'd never baked bread or pitas before. dough was WAY too wet. took about another 2 cups flour on the bench...so no way the calorie count is correct. - 6/27/10

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