Pita Bread

Servings: 8 loaves


  • pizza stone
  • Pizza Peel


  • 416 g bread flour plus extra for dusting
  • 8 g instant yeast
  • 258 g room temp water
  • 54 g extra-virgin olive oil plus extra for counter
  • 28 g honey
  • tsp salt


  • Line a sheet pan with parchment and spray with oil. Whisk flour and yeast together in bowl of stand mixer. Add water, oil and honey.
  • Fix stand mixer with dough hook and ix on low until all flour is moistened, about 1-2 minutes. Let dough rest or autolyse for 10 minutes.
  • Add salt to dough and mix on medium speed until dough is smooth and clears the side of the bowl. Dough will still be sticky.
  • Transfer dough to lightly oiled counter and knead for one minute. Divide dough into 8 equal pieces, weighing about 100 g each. Roll each into a tight ball and let transfer, seam side down, to lined sheet pan. Spray balls lightly with oil spray and cover with plastic wrap. Refrigerate for 6 hours.
  • One hour before baking set a pizza stone on middle rack of oven and preheat to 400°F convection.
  • Remove dough from fridge. Place one ball at a time on a well-floured surface, seam side down, and first flatten with heel of hand. Then roll out into a 7-inch circle. Brush off extra flour and place 2 rounds at a time onto a pizza peel.
  • Slide both down rounds onto stone and bake for about 3 minutes (or until puffed up and lightly browned on underside). Flip and bake for one more minute.
  • Transfer to wire rack to cool and cover loosely with clean tea towel. Bake off remaining rounds.


  • Modified from America’s Test Kitchen recipe
  • If one side of your pita is much thicker than the other side, flip the loaf over when transferring to the pizza stone. 
  • If you use King Arthur bread flour you may need to increase the water by 30g
  • Reheat leftover pitas by wrapping in foil, placing them in a cold oven, setting the temp to 300F and baking for 15-20 minutes. 
  • I found that my pitas only puffed consistently when turning on my convection setting.  You can also try increasing the heat to 425F if you don’t have convection setting on your oven.

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