Pita

Name: Pita
Yield: makes 6 to 12 flatbreads, depending on size
Ingredients: 3 cups all-purpose or bread flour, plus more as needed; 3 tablespoons extra virgin olive oil; 2 teaspoons instant active dry yeast, such as SAF; 2 teaspoons coarse kosher or sea salt; 1/2 teaspoon sugar; Melted butter, optional

December 14, 2011

Also called pide or pitta, the now-familiar flatbread of the Middle East—pocket and all—is easy to make at home. As with French or Italian Bread (page 570), you can speed up or slow down the time it takes to make these. It’s best to equip your oven with a baking (pizza) stone, but they can also be baked successfully on cookie sheets. Even better is to use a heavy skillet.

Recipe notes

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