Chef John’s Pita Bread

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“No pita bread in the house?  Make some; they are so much better than any you can buy!  So easy to make, too!  The only change I made to the acclaimed Chef John’s recipe from Allrecipes, is I added a teaspoon of sugar to the dough, just because I am used to doing that. 

They are a lot of fun to make, and delicious to eat!  Stuff the pockets with your sandwich filling, and you will never want to eat a store bought pita again!  They make a delicious snack toasted, too!

At the site you can find a great video of Chef John making these! Enjoy!”


1 (.25 ounce) package active dry yeast
1 cup warm water (90-100 degrees f)
2 3/4 cups all-purpose flour
1 3/4 teaspoons salt
1 teaspoon sugar (my addition)
1 1/2 tablespoons olive oil
1 teaspoon olive oil, divided for cooking



1. Place yeast in the bowl of a stand mixer. Add the warm water and just 1 cup of the flour. Whisk together and let this stand for 15-20 minutes . You will see mixture bubble and foam.
2. Whisk the 1 ½ tablespoons of olive oil, salt, sugar into the mixture. Using a dough hook attachment, mix at low-speed until the dough is soft, supple, and slightly sticky. Add the rest of the flour in small increments until you get a soft ball.
3. Knead the dough at low-speed for about 5-6 minutes until the dough is slightly springy and still soft. Turn the dough onto a lightly floured board and form into a ball.
4. Wipe the inside of the bowl with ¼ teaspoon of olive oil. Turn the dough around to grease the bottom, cover the bowl with foil or a cloth, and let it rise for about 2 hours, or until doubled in size.
5. Remove dough from the bowl and place on a floured board. Lightly pat the dough into a flat shape about 1 inch thick. Use a knife to cut the dough into 8 pieces.
6. Form each piece into a small round ball with a smooth top, pulling the dough from the sides and tucking the ends underneath the bottom.
7. Cover the dough balls and let rest for 30 minutes.
8. Sprinkle a little flour on the board and pat down the balls flat to about ¼ inch thick.
Let the pitas rest for 5 minutes.
9. Brush a large skillet with the remaining ¾ teaspoon of oil. ( I needed to add a little more oil.) Heat the skillet over medium high heat. Lay the pitas into the hot skillet and cook for a few minutes until the pitas begin to puff up and the bottoms have brown spots and blisters. Flip the pitas, cook a few minutes more, pressing them down with the spatula. Stack them on a plate to cool. Open the pockets and stuff, or toast or just break off and eat it! Yum!
Nutritional Information

Chef John’s Pita Bread

Servings Per Recipe: 8
Amount Per Serving” 1
Calories: 168
Calories from Fat: 28

% Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 516mg 22%
Total Carbohydrates 31g 10%
Dietary Fiber 0g 0%
Protein 4g 8%
Sugars 1g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Categories: Breads, Yeast Breads

Tags: ,

3 replies

  1. This looks time consuming but I may just try them!


    • They really do look good and I think I would like them with hamburgers.


    • There are steps to it, like making any bread, but it is not time comsuming or work! You mix it, and the mixer does the kneading, then it rests for 2 hrs. Go do something else. Come back. make them on top of the stove in 5 minutes! a Cinch! You can see how Chef John makes it so easy in his video, not a million bowls! One bowl. And they are so good!!


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