Pita bread from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (page 78) by Yasmin Khan

  • bread flour
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  • fast-acting yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

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

Accompaniments: Almost fava

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

  • gboden on June 02, 2026

    Did not puff up for me. I’ve made other pita recipes and not had a problem.

  • amy_3ah1cl on April 13, 2026

    Followed recipe to the tee and let it sit until doubled. Followed the method for testing to see if ready. Didn’t rise much after rolling out. Baked and got only slightly puffy. Found the pita to be a bit dense. I’ve always cooked on cast iron pan on stove top previously, never oven. Might stick to that in the future.

  • ellwell on March 19, 2024

    This is the first time I have made pitas that actually puffed up and I was really looking forward to eating them. They ended up tasing kind of dough-y. Maybe I didn’t roll them out thinly enough or maybe I overworked the dough. They were edible but a little disappointing. Will try again.

  • darcie_b on August 17, 2021

    Simple, easy recipe with great results.

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