Pita Bread

(c) Photo Lisa Muhammad


4 cups whole wheat flour (or 2 cups whole wheat flour and 2 cups all-purpose flour).
1 tablespoon dry yeast.
1 1/4 cups warm water (120-130F degrees). 
1/2 teaspoon salt (optional). 


Preheat oven to 400°F. 

(c) Photo Lisa Muhammad

Sift together 2 cups of flour and the yeast. 

Add water and salt and mix well.

(c) Photo Lisa Muhammad
Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour. (You might not use all the flour the recipe calls for.)

Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices...but only if you want to do that). 

Be careful not to over-knead the dough. 

(c) Photo Lisa Muhammad

Form dough into 8-10 balls. 

On a floured surface, roll each ball into a 5-6 inch circle, 

about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking). 

(c) Photo Lisa Muhammad

Place on a baking sheet and allow to rise 30 minutes, or until slightly raised. 

(c) Photo Lisa Muhammad
Just before you place the pan in the oven, flip each pita over on its other side. 

Bake on the bottom rack of the oven for 5 minutes. (The 
instant hot heat will help them puff up). If they do not puff up, mist them lightly with a little water.

When the pitas come out of the oven they will be hard, but they will soften as they cool. 
(c) Photo Lisa Muhammad
(c) Photo Lisa Muhammad
(c) Photo Lisa Muhammad

Cut the pitas in half crosswise and stuff with your favorite fillings.

Pitas can be reheated in a 350 F oven
Store them, while they're still warm in plastic baggies or an airtight container. Place in cool dry place, refrigerate or freeze and use amounts as needed.

TIP: If your pitas are not puffing up, make sure the oven is really hot and mist them gently with a little water just before placing in the oven.