Traditional Pita Breads recipe

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Ingredients

1 package active dry yeast
1 ¼ cups warm water (100 to 110 degrees F/40 to 45 degrees C)
3 ½ cups all-purpose flour, or as needed - divided
1 ½ teaspoons salt
¼ cup vegetable shortening

Nutrition Info

172.2 calories
carbohydrate: 28 g
cholesterol: : -
fat: 4.7 g
fiber: 1.1 g
protein: 4 g
saturatedFat: 1.1 g
servingSize: -
sodium: 292.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening, beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.

  2. Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.

  3. Preheat oven to 500 degrees F (260 degrees C).

  4. Divide dough into 12 equal portions, flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.

  5. Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

Recipe Yield

1 dozen pita breads

Recipe Note

This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.

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