Mother Earth Living

Homemade Pita Recipes: Basic Pita Dough

By Debbie Whittaker
June/July 1998
Add to My MSN

A pile of perfect pitas, hot out of the oven

Content Tools

Related Content

Green Your Life: How to Make Homemade Breadcrumbs and Croutons

Don't throw away that leftover loaf of bread! Use it to make homemade breadcrumbs and croutons. Wast...

The Lazy Gourmet: Smoked Herring Smörgås with Fresh Dill

This version of the Scandinavian open-faced sandwich known as smörgås—featuring smoked herring and h...

Fall Recipe: Greek Chicken Pizza

Try this recipe for Greek Chicken Pizza, courtesy Muir Glen.

Spelt Bagels, Artisan Breads and Pizza Dough from Spelt Right Baking

Spelt Right Baking creates bagels, artisan breads and pizza dough using spelt, an ancient and nutrit...

Makes 8 pitas

• 1 package dry yeast
• 1 teaspoon honey
• 1 1/2 cups warm water
• 3/4 teaspoon salt
• 3 tablespoons olive oil (flavored if you like with rosemary, sage, or thyme)
• 1 1/2 cups whole-wheat flour
• 1 1/2 to 2 cups unbleached white flour

1. In a large mixing bowl, stir together the yeast, honey, and water. Add the salt and oil. Add the whole wheat flour, stirring vigorously for 3 minutes. Gradually add and stir in enough white flour to make a soft dough that pulls away from the side of the bowl.

2. Knead the dough on a lightly floured work surface for 5 to 10 minutes, or until it is smooth and elastic, using only enough additional flour to keep the dough from sticking. Place the dough back in the bowl, cover it, and let it rest in a warm place for 1 hour, or until it has doubled in size.

3. Preheat the oven to at least 500°F with a pizza stone or oiled baking sheet on the lowest rack. Punch down the dough and cut it into eight pieces. Shape each into a smooth, round ball with no creases and cover again.

4. Flatten two balls into disks, then roll them out with a rolling pin until each is 1/8 to 1/4 inch thick, keeping the other pieces of dough covered. Using a cornmeal-covered peel or spatula, slide the two pitas onto the pizza stone or baking sheet and bake for 5 minutes. Don’t open the oven door during baking. Place the baked pitas into a paper bag to keep them soft while they cool. Repeat these steps until all eight pitas have been baked.

5. Store cooled pitas in a plastic bag at room temperature or freeze them for longer storage.

Culinary herbalist Debbie Whittaker writes and lectures on gourmet herbal cuisine from her home in Denver, Colorado.

Click here for the main article,  Homemade Pita Recipes .

Post a comment below.


4/18/2014 9:38:23 PM
Indeed a very good recipe it is. I have tried it with some other and enjoyed dine with friends on a certain number of occasions.

Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.