Pita (also spelled Pitta)

This post is part 2 in a series leading up to the greatest stuffed pita of all time.  The first recipe was piquillo pepper hummus and the last is stuffed pita.  This hummus is amazingly and so simple.  If you have time to make these, you have time to make the hummus.  You really need to try it.  You’ll thank me.

Pita bread is common in the Mediterranean area and is used as a pseudo spoon to scoop dips or sauces.  It’s puffed up and has  a pocket in the middle that makes them perfect for  stuffing with sandwich like ingredients.  The possibilities are endless when you have a this bread.  Whatever your favorite sandwich is, you can turn it into a stuffed pita and make it even better.  Although making any kind of bread takes time, the out come is amazing and I would recommend this recipe.

Pita (also spelled Pitta)

Inactive Time 1 hour, 45 minutes

Active Time: 30 minutes

Total Time: 2 hours, 15 minutes

Yield: 15 - 4" pitas

Pita (also spelled Pitta)


  • 1 cup water
  • 1 tbsp olive oil
  • 3 cups all purpose flour, plus some for sprinkling
  • 1-1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp yeast


  1. Using a bread machine place all the ingredients into the bread pan in the order specified by your manufacturer. If you aren't sure, it's common to place them from wet to dry (the order that I have them listed). Set to dough. Add water if the dough appears too dry (I added about a teaspoon of water and my dough was perfect after that). If you do not have a bread machine, mix the ingredients in a stand mixer with a dough hook or by hand and knead for at least 10 minutes. Let rest in a warm area for 1 hour.
  2. When the dough cycle (or resting time) has finished, divide the dough into 15 equal parts. For larger pitas, divide the dough into fewer parts. Shape each part into a ball. Cover the balls with a damp paper towel and let rest for 10 minutes.
  3. Preheat the oven to 450°F. If you have a baking stone place it in the oven to preheat as well. Roll each ball into a circle or an oval about 1/4" thick (very thin). Cover again with a damp paper towel and let rest for 15 minutes.
  4. Move the pitas to the stone or place on a baking sheet and bake for about 5 minutes or until they are puffy and lightly browned. I had to bake mine in parts so make sure that you give your oven time to reheat from opening and closing the door. Transfer the finished pitas to a wire rack to cool.
  5. Enjoy with hummus, stuffed, or plain. And don't forget to go for second helpings!

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