Peppy's Pita Bread Recipe - Allrecipes.com
Peppy's Pita Bread Recipe
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Peppy's Pita Bread
See how to make homemade pita bread in your bread machine. See more
  • READY IN 3+ hrs

Peppy's Pita Bread

Recipe by  

"Easy to make pita style bread."

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Ingredients Edit and Save

Original recipe makes 8 pitas Change Servings
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Directions

  1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
  2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
  3. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 3 hrs 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2008

Very good pita bread. I don't have a bread machine so I made the dough using a kitchenaid mixer. It came out really puffy with a nice pocket inside. The trick to a nice pocket is to not over handle the dough too much. I learned this from a friend who is Israeli. We love pita and I will be using this recipe again...it's a real keeper. For those of you without a bread machine, proof dry yeast in warm water with the sugar. When foamy add oil and pour into the flour that has already been mixed with salt. Knead by hand or machine until it's smooth and elastic. You should have a moderate dough (not soft and not firm, in the middle). Don't worry if it's a little sticky. You'll need to roll it out with a little flour.

 
Most Helpful Critical Review
Oct 08, 2003

I'm not an expert at making breads from scratch so maybe that was my problem. We loved the recipe "Chicken Tikki Tenders" from this site so much that my boyfriend requests them regularly now. I thought I'd try to make my own pitas to serve them in. I added some garlic powder so the taste wasn't too bad but I couldn't get over the denser texture. I think I'll stick to buying my pitas. Thanks anyways.

 
Apr 27, 2003

I like the use of bread maker in this recipe, it cuts the work in half. The only thing I changed in this recipe was a way of baking the bread. I cooked it in the teflon frying pan on the stove like a pancake, but without any butter or oil. I rolled the bread into 4-5 mm thick circles and cooked each side for about 1 min or so until there were small lightly brown circles on both sides ,(heat knob turned half way). They were 1000 times better then the ones u buy from the shops and whole family loved them.

 
Mar 15, 2006

I have never made pita bread before, and was very impressed with how well it turned out. As I do not have a bread machine, I had to do it by hand by first proofing the yeast with the water and sugar for 10 minutes,then adding the rest together and kneading until smooth, letting it rise for about 1 1/2 hours, until it doubled, then continuing with the rest of the instructions. I did not need to add any more or less flour as with most other bread recipes. It was beautiful!! I also added about 1 tsp of dill weed and some cumin seeds during mixing. It puffed up perfectly in the oven, and I had no problems with it being too hard or crusty. I used the pitas to make falafels, and the finished product was amazing!! I would definately recommend this recipe.

 
Apr 20, 2006

I have made this recipe a few times now. I use half whole wheat flour and half all purpose flour. My husband prefers the taste of these to the store bought brands, even though the first batch were hard as rocks. I have two main suggestions. First bake the pitas with a bowl of water on the bottom rack. Second, place pitas immediately in a paper bag, covering with a towel does not work. The second batch turned out soft and wonderful.

 
Apr 12, 2003

I'm THRILLED w/ these pitas! Just made them this morning and had friends over for lunch and we enjoyed tuna salad in them. I replaced applesauce for oil, 1 pkt of equal for sugar and used 50% whole wheat flour and 50% bread flour for the 3 C. of regular flour called for! They are FANTASTIC! I think I might even make a 2nd batch this afternoon! THANK YOU FOR A GREAT RECIPE! - Sharon

 
Apr 11, 2003

Great recipe! Both me and my hubby loved it. It's the first recipe I tried where the pockets could actually hold anything inside. Much better than store bought. I brushed some olive oil on a few of them before baking and it gave them a nice golden color and a unique taste.

 
Dec 17, 2003

Very good pitas! Per others, I added an extra tsp of salt but now wished I wouldn't have...I personally didn't think it needed it esspecially since I added a tsp of onion powder. I don't have a breadmaker so I disolved the yeast in warm water, added the remaining ingrediants and mixed and kneaded for apprx 8 min (or until it felt right). I let it rise for 1.5 hours (until dough had doubled in size) and then followed the recipe per instructed. My oven produced 8 beautiful pitas that are pretty tasty and were easy to make. Just as good as store bought! I used these for "Pork Sausage & Cabbage Pitas" from this site and lunch yesterday was delicious! Thanks Sandy!

 

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 36.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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