Pita Bread

Cuisinart original

The key to achieving the signature pocket in a pita bread is a smooth dough and a very hot oven and baking pan.


Makes  six 8-inch pitas


1¾     teaspoons active dry yeast
          pinch granulated sugar
1       cup warm water (105˚F to 110˚F)
2       cups unbleached, all-purpose flour
1       cup whole-wheat flour
1½    teaspoons kosher salt
1       tablespoon olive oil

Nutritional information

Nutritional information per pita:
Calories 199 (25% from fat) • carb. 33g • pro. 5g • fat 6g • sat. fat 1g • chol. 0mg • sod. 429mg • calc. 6mg • fiber 2g


  1. Put the yeast and sugar in a liquid measuring cup, and then stir in the water. Let stand for 5 to 10 minutes until foamy.
  2. Add the flours and salt to the work bowl of a food processor fitted with a metal chopping/dough blade. Process for about 15 seconds to sift.
  3. With the machine running, add the yeast mixture and the olive oil through the feed tube. Process until a dough ball forms. Once the dough forms a ball, continue to process for about 40 seconds to knead.
  4. Turn the dough out onto a clean work surface and continue to knead by hand. The dough should be smooth to the touch. If the dough is too sticky, knead in a bit more flour; if too dry, add a little bit of water. Transfer to a clean bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
  5. Once doubled, divide the dough into 6 even pieces. Lightly flour a clean work surface with flour and shape each piece of dough into a ball. Cover the dough with plastic and let rise for about 30 minutes.
  6. Preheat the pizza oven to 600°
  7. Roll each ball into an 8-inch circle. Bake directly on the baking stone until lightly golden and puffed, 4 to 5 minutes.