Pita Bread
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. Martha made this recipe on "Martha Bakes" episode 811.
Martha Stewart Living, June 2015
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
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.
Variations
For extra-flavorful pita, brush one side of each dough round with olive oil and sprinkle with za'atar, a Middle Eastern blend of thyme, sesame seeds, and sumac, before baking.