Recipe by Chef John
"Unlike lots of other baked products which are better from a bakery, this is so far superior to the stuff you get at the grocery store, it's not even close. And in addition to being delicious to eat, it's also extremely easy to make!"
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1 (.25 ounce) package
active dry yeast
warm water (90 to 100 degrees F/32 to 38 degrees C)
1 1/2 tablespoons
1 3/4 teaspoons
1 3/4 cups
all-purpose flour, or more as needed
olive oil, divided
Almost perfect first time! I just watched the video for the first time - saw why I had to use a knife to make pockets! If you do not smush bubbles you will not get a good pocket! I used an electric fry pan @400 degrees as alternate cooking method (from another review thank you!). I used 100 degree oven to rise dough for 2 hours. Browning was faster using electric pan than times in instructions - went by browning color. Flavor so good I put a little butter in one and had for a yummy snack!
I followed this recipe to the letter and my pitas didn't puff up. I guess I'm going to have to find another pita recipe.
I follow the same steps except the last one. I preheated the oven to 500 degrees. Placed the rounded dough in a heavy baking sheet, as much as it takes (depending on the size). Baked for few minutes (about three minutes depending on your oven) Got the bread out and put on towel for few minutes.
Really tasty bread. Mine didn't puff up like the video but I didn't have a stand mixer to make these. I did get a pocket, but I had to sort of help open it up a little..
This is my go to pita bread recipe. Simple, easy and very good.
Great recipe! The only thing I can't figure out is how Chef John rolls out the pitas with as little flour as he does. My rolling pin wants to stick. But, the flavor is great! People, if yours aren't puffing up, it's not that big of a deal. Cut your pitas into halves, and then run a paring knife down the middle of the insides, being careful not to cut through to the outside. I haven't had a wasted pita yet by doing it this way. Just go slow and be careful with your knife.
It is a simple and fool proof recipe. I hand kneaded the dough because I don't have the dough mixer attachment. It took me 15 minutes to knead the dough and I used about 2 table spoon flour which I sprinkled on my kneading board. All the pitas puffed and formed pocket. Since I don't portion equally, I noted pockets of the thinner bread is more fragile than the thicker bread. I suggest if you want to form good pocket for filling, make a thicker bread. But if you want to serve as taco shell, make a thinner bread. I had it for my brunch to go with mayo and fish. Fold it up, just like soft taco. Yum....yum.
I tried making pita bread in the past and every time I failed miserably so of course I was skeptical that I could successfully prepare pita bread using your instructions (It's not you---it's definitely me). Call me a bit overdramatic, but I literally teared up when my first batch came off the stove browned to perfection and actually sturdy enough to open as a pouch. I guess I just had to watch someone else make them before giving it another shot. Thanks from the bottom of my heart. This is now my go-to recipe from now on. Now if you'll excuse me, I have a batch of falafels to make to go along with these bad boys.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pita Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 32
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