Traditional Pita Breads

Recipe View In a mixing bowl, sprinkle the yeast over the warm water. Let stand for 5 minutes, or until a creamy foam forms. (Approx. 5 minutes)

Recipe View Add 2 cups of flour, salt, and shortening to the yeast mixture. Beat with a fork for 2 minutes. Gradually stir in the remaining 1 1/2 cups of flour, or enough to form a soft dough. (Approx. 7 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic, adding more flour as needed to prevent sticking. Form the dough into a ball, cover with a clean kitchen towel, and let rest in a warm place for 15 minutes. (Approx. 22 minutes)

Recipe View Preheat oven to 500°F (260°C).

Recipe View Divide the dough into 12 equal portions. Lightly flour your hands and roll each portion into a ball. Cover the dough balls with a kitchen towel and let rest for 10 minutes. (Approx. 10 minutes)

Recipe View On a lightly floured surface, flatten each ball into a round. Cover with a kitchen towel and let rest for another 10 minutes. (Approx. 10 minutes)

Recipe View Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place the pita breads in a single layer on ungreased baking sheets.

Recipe View Bake in the preheated oven for 3-4 minutes, or until the pita breads puff up. Flip the breads over with a spatula, return to the oven, and bake for another 2 minutes. (Approx. 6 minutes)

Recipe View Let the pita breads cool on wire racks before cutting them in half and gently separating the tops and bottoms to form pockets for filling.