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Pita Bread

Recipe photo courtesy of Lennart Weibull

This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition to white) that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up dramatically, forming the signature pocket.

Source: Martha Stewart Living, June 2015
Total Time Prep Yield

Ingredients

Directions

Make the dough

Form and bake the dough

Cook's Notes

Pita is best served the same day but can be kept in an airtight container at room temperature for up to one day.

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