Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

How to Make Pita Bread

Like most flatbreads, pita really isn’t difficult to make—it just takes some time for the dough to rise

Fine Cooking Issue 93
Article Image
Photos: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

If you’re making our Greek meze menu and you plan to serve fresh pita with it, you’ll score extra points with your guests if you make the pita yourself using this recipe from author Susanna Hoffman. Like most flatbreads, pita really isn’t difficult to make—it just takes some time for the dough to rise. Your reward is fresh, warm pita bread that beats anything you can buy at the store and a great “look-what-I-made!” feeling as you pull the hot pitas from the oven.

Greek pitas normally don’t have pockets—they’re meant to be wrapped around foods, not stuffed. That said, we found that this recipe has the potential to make some very puffy pocketed pitas, which we liked. Pitas puff and form pockets when the gas produced by the yeast in the dough expands in a hot oven. Sometimes our pitas puffed like balloons, and sometimes they didn’t. We found that the pitas were more likely to puff when we rolled the dough quickly but gently so as to express as little gas as possible, and when we were extra careful transferring the rounds to the baking sheet. It also helped to put each sheet of pitas into the oven when it was in a heating cycle.


Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks