Pita Bread

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Perfect little pockets to fill whether its breakfast, lunch or dinner.



Using a blender, or a food processor fitted with a steel blade, mill oat bran cereal until fine and flour-like,

approximately 2 minutes.  Blend milled oat bran cereal with yeast and 1/2 cup flour in processor or blender. 

Spray a medium bowl with nonstick cooking spray.

Transfer the oat bran cereal, yeast, flour mixture to the bowl of an electric mixer with a dough hook attachment. Combine warm water, oil and salt.  Pour over the flour-yeast mixture.

Beat pita dough at low speed for 1 minute, scraping sides of bowl.  Increase speed to medium for 3 minutes and beat in as much flour as possible. Turn dough onto a floured surface and knead in enough of remaining flour to make smooth, satiny dough, kneading for 5-7 minutes.  Place dough in prepared bowl, cover and allow to rise in a warm, draft-free place for 30 minutes. Dough should be very warm and light to touch.  Knead dough down in bowl then remove and divide into 12 equal portions.  Cover and allow divided dough to rise an additional 15 minutes in a warm, draft-free place.

Preheat oven to 500°F. Place a large baking sheet upside down on the oven rack. Place oven rack in middle position in oven.

To roll out pitas, cut 12 pieces of plastic wrap or waxed paper, about 12x12-inches.  Place one end of wrap/paper on the bottom surface of a 6-inch tortilla press or a flat plate.  Place pita dough on paper then fold the other half of paper over the top of the dough and flatten dough to 1/8-inch thickness using tortilla press lid, another flat plate or rolling pin.  Be sure pitas have no creases or folds.

Place 2-4 pitas at a time, directly on preheated baking sheet in oven, distributing them evenly for even baking.  Bake 3 minutes to set dough, then turn pitas over and bake another 2-3 minutes.  The pitas should brown and puff up as they bake.  Allow oven to reheat to 500°F between batches.

To serve, open pitas partially to form pockets; place filling of choice inside.  If pocket doesn’t open easily, slit with a sharp knife. 



NOTE: To ensure success, it is important to keep the oven very hot and distribute the pitas evenly in the oven.  Do not overcrowd, and be sure to maintain 500°F oven temperature for baking.



12 pitas Print this Recipe

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