Simple pita bread is a treat to make at home. This reliable recipe from King Arthur Flour takes the mystery out of the process.
Let’s make a yeast risen flatbread. I love the contrast of the concept– a bread that is (relatively) flat yet its dough has been activated by yeast. Pizza, naan, and flatbreads from many cultures & traditions wait for you this month.
I chose to make pita bread and went with the always-reliable recipes from King Arthur Flour. I’ve made a whole wheat pita before and this was even easier– basic ingredients created a baker-friendly dough that was no problem to divide into pieces, shape into balls then roll out into circles.
Pita is baked at a very high temperature. I used a baking stone that had preheated for quite some time, but a baking sheet pan also does the trick. My pitas weren’t perfect by any means. Some were circular, others more creative in their roundness or lack thereof but all were considered a success to me.
The best part of it all was that my six year old not only tried the bread (which is unusual at my house) but he came back for more. So happy!! I’ll be making these again soon.
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 cup water
- 2 tablespoons vegetable oil
- Please find the original recipe on the KA website.
Amount Per Serving: Calories: 0Total Fat: 0g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.