Pita Bread
Notes from Delisa Renideo
  • Follow the recipe for Whole Wheat Bread (click on the Wheat Bread button below).
  • After letting the dough rise once, punch it down.
  • Form dough into 16 balls, for an average sized pita pocket.
  • Preheat oven to 450 degrees.
  • Let balls rest for about 15 minutes, to allow the gluten to relax and make it easier to roll them out.
  • Roll out each ball on a lightly floured surface with a rolling pin. It should be very thin, about like a tortilla. It will be about 6 or 7 inches in diameter.
  • Rather than baking on a baking sheet, it works best to put the rolled out pitas on a wire cooking rack the kind you use for cooling cakes or cookies. This allows the heat to circulate freely around them so they puff up.
  • Bake at 450 degrees for 4 minutes.
  • Each pita will puff up into a little pillow. Be sure to turn on the oven light and watch through the oven door to see this amazing sight!
  • Remove from oven and place in a paper bag to cool. This is to keep them from getting crisp as they cool.
  • Gently press the puffed up pitas flat after they cool in the paper bag, and then store in a plastic bag.
  • Cut each pita in half with scissors to make 2 pockets for sandwiches, or cut in wedges to dip in hummus or other bean spreads.

These freeze very well, so you can make them ahead and take them out of the freezer as you need them.

If you want to make little snack-sized pockets, you can make smaller balls. You can make as many as 32 from one bread recipe, for cute little pocket sandwiches.

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