Pita bread (Khubez) from Falastin: A Cookbook (page 278) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hummus: two ways - kofta version; Hummus: two ways - aubergine version; Falafel with sumac onion

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mix of plain flour and wholemeal flour for plain flour only.

  • Schooffiecooks on March 30, 2026

    They didn't rise the second rise and were dry. My sesame breadsrings are way better!

  • Dcampos on March 01, 2026

    Winner recipe! I did add more water for the dough to come together. They browned on the bottom too quickly and end up too crispy when cooked on a pizza steel so used the sheet pan per the directions and they came out perfect.

  • chawkins on October 07, 2025

    I was fun to watch them puffed up on the stone. I made half a recipe using all all-purpose flour. The dough needed a lot more water to come together, I did not measure the exact amount but it was probably over a quarter of a cup.

  • Skamper on August 01, 2025

    Very good and quite easy. I made a half batch using the whole wheat variation. I added maybe 2 additional tablespoons of water (didn't measure) and the dough was perfect. Baked on the pizza stone with parchment and they puffed up beautifully. They were very fluffy and soft. Froze the other 4. They freeze very well.

  • treay on November 15, 2024

    Fantastic recipe. Once you tried them, you'll never buy the ones from the shop again.

  • anya_sf on March 23, 2024

    Not sure why they say not to halve the recipe; I did with no issues. I made the part whole wheat version using white whole wheat flour and the dough was fairly stiff but workable. I did have trouble rolling the dough thinly enough, so the pitas took a little longer to bake, but still puffed nicely. Very good.

  • okcook on August 04, 2023

    I made the whole wheat/white flour version. The dough was too dry so I added 1/4 cup water extra. Still seemed dry but my heavy duty Kitchen Aid could not handle it with the dough hook. So I made them as they were. Two puffed and the rest bubbled up a bit. However they were nice and soft. I think maybe the whole wheat flour just absorbed more water. I will try again but will use just white flour.

  • breakthroughc on August 03, 2023

    The pita freezes and reheats beautifully. I froze some on the day I baked them. I took two out last night and put them frozen on a sheet pan, covered with foil and put them in a 350 oven for 10 minutes. They were just as good as the day I baked them.

  • breakthroughc on July 15, 2023

    Another vote for this pita recipe. Mine puffed! The dough is super easy to work work with. I baked mine on a pizza stone. I will definitely make these again. By far the easiest and most successful flat bread recipe I have tried.

  • jvozoff on July 04, 2023

    I’ve made these lots. Echo the comments below that the dough is easy to work with, they puff, and are soft and delicious. I’ve made with all white flour and white/whole wheat blend. Both excellent. Baked in outdoor pizza oven in less than a minute.

  • emiliang on March 13, 2023

    I've tried a few different pita recipes over the years, but this one was by far the best - the dough was easy to work with, the rest/proof periods were short enough for a weeknight bake, and the end result was a pillowy and delicious pita. The pitas were good even a day later, re-heated in the oven. I used a pizza stone to bake these rather than a sheet pan.

  • amandabeck on October 08, 2022

    Made the whole wheat version. I think I needed to turn the oven down because the first 2 batches browned too fast and turned a little crispy. Later ones were better, and also, for the first time ever, I actually got them to puff! The dough was too much for my stand mixer (I have a small version) so I think I could have needed them more, too. Worth practicing some more!

  • sayeater on November 03, 2021

    A nice soft pillowy pita. Fairly easy to make, dough was easy to handle. Mine did not brown at all in oven even though they were done. I didn't mind, just throw on burner a couple seconds each side before eating to warm and get color.

  • dc151 on May 02, 2021

    Easiest and most successful pita bread recipe I've tried. Dough came together well, and dough puffed, nice pocket!

  • Rutabaga on September 12, 2020

    This made delicious pita, and I'm interested in making some dough ahead of time and then cooking up fresh ones for breakfast sometime. I've not seen a recipe like this call for dried milk before, but fortunately I happened to have some on hand. Maybe it makes the dough a little richer? I'd have to taste it alongside another pita bread recipe to see if I notice the difference.

  • Foodycat on July 15, 2020

    MY PITA PUFFED!!! This is very exciting. I made the whole recipe and froze the dough in portions of 2, so we will see how they thaw but the two I cooked freshly puffed into a beautiful pocket. ETA the thawed dough also puffs beautifully. I counted the thaw as the 10 minutes rest, then shaped and allowed to prove before baking. Made perfect pockets for sabich.

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