March 6, 2021

Recipe: Pita Bread

This uses my pizza crust recipe, essentially the same dough as pita bread. It works well in the Pizzeria Pronto oven to make a tender pocketed pita for dipping or stuffing or a flatter pita for wraps. This uses the sponge dough method which creates very robust yeast and refrigerates and freezes well.


  • 1 T yeast
  • 2 T honey
  • 1 1/2 C warm water
  • 3 1/2 C King Arthur Bread Flour
  • 1/2 t salt
  • 1 t olive oil


  1. Mix yeast, honey and warm water in a bowl. Let sit for 10 minutes for the yeast to feast.
  2. Add half the flour. Mix and let sit for 10 minutes covered. This creates the sponge.
  3. Mix in the rest of the flour, salt and olive oil. Let rise for 30 minutes.
  4. Knead.
  5. Break off a hunk a little larger than a golf ball.
  6. Knead again.
  7. Flour and roll out to about 1/4" thick of a stuffing pita or 1/8 inch thick for a wrapping pita. The pita will be about 5-7 inches.
  8. Slide a peel lightly underneath and slide into the oven. A little cornmeal or flour will help the pizza slide easily off the peel.
  9. Bake at 700º for about 4 minutes. Flipping halfway through is recommended.

This goes great with homemade hummus.

More Pizza Oven Recipes

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