Pita Bread

I know I post all types of recipes on my blog, but baking is my true love.  I find it completely relaxing and enjoyable to be in the kitchen with flour all down the front of my outfit.  However, cooking is very different for some reason and I wish I could understand why.  It stresses me out every week when I sit down to compile my menu and shopping list and then every afternoon, the call to make dinner seems to continually nag at me long before it is time.  I love the end products of my time cooking, but I often sit down at the dinner table so stressed and frazzled it is hard to fully enjoy my hard work.  Can any of you relate?

Pita Bread

Anytime I can throw some baking into my dinner menu, it helps my tension levels immensely.   I’ve never made pita bread so when I saw this blog post, I knew I had to give it a go.  They were so easy to make and fun to watch them blow up like little balloons in the oven.  My next post will show you what I stuffed them with but my kids loved eating them plain since they were so soft and thick.

Pita Bread
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Pita Bread

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  • 3 C bread flour
  • 1 1/2 tsp salt
  • 1 Tb sugar
  • 1 Tb yeast
  • 1 1/4 C warm water
  • 2 T olive oil


  1. Combine water, yeast and sugar in large mixing bowl. Allow yeast to proof.
  2. Add oil, salt and 1 C of flour. Mix until smooth. Add remaining flour a little at a time while mixing until a ball forms. Turn out onto floured surface and knead dough until it is smooth and elastic, about 10 minutes.
  3. Let dough rise until doubled in a lightly oiled bowl covered with a towel. Punch down dough removing air bubbles.
  4. Turn dough onto floured surface and divide into 8 equal parts. Roll them into balls and allow to rest for 20 minutes before attempting to roll into pitas.
  5. Preheat your oven and baking stone to 450 degrees. If you don’t have a baking stone, just preheat a large cookie sheet in the oven.
  6. Roll dough into 8 inch circles and allow to rise for 15  minutes, covered.
  7. Place on your hot stone and bake for 3 minutes.
  8. Remove from oven and allow to cool on cooling rack.
  • Author: Carole Jones


  • Serving Size: 1/8th
  • Calories: 210
  • Sugar: 2g
  • Sodium: 436mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 0mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Chicken Gyros - My Kitchen Escapades
9 years ago

[…] my own pita bread if I was going to give it a try.  So much better than store bought so give my homemade pita bread a try.  Our family really enjoyed the gyros and I would really like to try this same recipe with a […]

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