Pita bread from Smitten Kitchen by Deb Perelman

  • all-purpose flour
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  • instant 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?

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

  • kastnich15 on February 28, 2025

    I used the oven method and it really does work! These are so tasty and pretty easy.

  • Barb_N on May 25, 2020

    This was an unmitigated disaster. Perhaps because I used cup measures rather than hauling out the scale, but the dough had the right consistency after kneading. It was sticky and unmanageable trying to toss it flat into a hot skillet in the oven. And how moist is moist? The few I managed to lay flat in the pan only puffed up around the edges, like a bialy not pita. I was so frustrated I threw one ball of dough at the wall, fortunately in cling wrap. The rest went in the trash. A waste of flour, yeast and composure, not to mention cling wrap. If I try pita again, it will be a different recipe. Intended to serve with her hummus and crispy chickpeas.

  • puddlemere on February 11, 2019

    Cooked in a cast iron skillet on the stove. I can never get my pita to puff up properly, and these didn't really puff up completely either, but they were still delicious.

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