Pita Bread

This is handy for last minute sandwiches.


  • 1 envelope active dry yeast (1 Tbsp.)
  • 1 1/4 cups warm water (105 degrees F)
  • 3 1/4-3 3/4 cups all purpose flour
  • 1/4 cup shortening
  • 1 1/2 tsp. salt


In a large bowl, soften yeast in warm water. Add 2 cups flour, shortening, and salt. Beat with electric mixer on low speed for 30 seconds. Scrape side of bowl. Beat 3 minutes at high speed. With a spoon, stir in enough of remaining flour to make a stiff dough. Turn onto a lightly floured board and knead 3-5 minutes or until dough is slightly soft. Cover dough and set in a warm place for 15 minutes.


Divide into 12 equal portions. Flour your hands. Roll each piece between your hands to form a smooth ball. Cover with damp cloth and let rest 10 minutes. Gently flatten balls without creasing dough. Cover and let rest another 10 minutes. Keep covered until ready to use. On well floured surface, lightly roll 2 pieces of dough into two 7 inch circles, turning dough over once. Use enough flour so dough doesn't stick, stretch, tear, or crease. Roll only from the center to outside edge. If you roll back and forth, dough will not puff as evenly.

Arrange 2 dough circles on a baking sheet. Preheat oven to 450 degrees F. Bake for 3 minutes on un-greased baking sheet. Turn and bake an additional 3 minutes. Bread should be puffy and golden brown. Bake each batch before rolling out the next.


Carefully slice pockets in one end of each cooled bread using a sharp knife. Wrap while bread is warm. Store in plastic bag. Pita bread is softer and not as fragile on the second or third day after baking. Makes 12 pitas bread rounds.

Servings: 12
Time:45 Minutes Preparation Time
25 Minutes Cooking Time

By Ron

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