Pita Bread


New Orleans-based Alon Shaya and other Southern chefs have helped us fall in love with this fluffy bread that’s as essential to Mediterranean meals as cornbread is to Southern suppers.

Pita Bread
Serves: 8
  • 1 cup warm water (105° to 110°)
  • 2 teaspoons honey
  • 1 (0.25-ounce) package active dry yeast
  • 1 tablespoon olive oil
  • 2 cups all-purpose flour
  • ½ cup white whole wheat flour
  • 1 tablespoon kosher salt
  1. In a small bowl, stir together 1 cup warm water, honey, and yeast. Let stand until mixture is foamy, about 5 minutes. Stir in oil.
  2. In the bowl of a stand mixer fitted with the paddle attachment, place flours and salt. With mixer on low speed, add yeast mixture, and beat until a craggy dough forms, about 30 seconds. Let dough rest for 2 to 3 minutes. Turn out dough onto a lightly floured surface, and gently knead until smooth and elastic, about 3 minutes.
  3. Grease a medium bowl with olive oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.
  4. Place a large cast-iron skillet on center rack of oven, and preheat oven to 500°.
  5. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a log, and cut into 8 equal pieces. Roll each piece into a ball. Using a rolling pin, roll each ball into a 6-inch round. Cover and let rest for 30 minutes.
  6. Working with one dough round at a time, carefully place a dough round in hot skillet. Bake for 2 minutes. Turn, and bake 1 minute more. Remove bread from oven, and wrap in a kitchen towel to keep warm while baking remaining dough. Serve immediately.



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