Sheet Pan Pita Bread

  • 1 c. warm water
  • 2 ¼ tsp. instant yeast
  • ½ tsp. sugar
  • 2 T. extra virgin olive oil
  • 2 ¾ c. all-purpose flour
  • 1 ½ tsp. salt

Place all of the ingredients in the pan of a bread machine and choose the dough setting. Run the cycle to completion.

Preheat the oven to 500˚F.

Punch the dough down and transfer it to a clean surface and divide into 8 even pieces. Cup your hand around each dough ball and roll until you no longer see a dimple or seam underneath. Cover the balls with a damp kitchen towel and let them rest for 15 minutes.

Place a dough ball onto a surface generously dusted with flour and press gently into a disk with your fingertips to disperse bubbles. Roll each dough ball to 6” wide and less than 1/4” thick. Move the disk several times while rolling to ensure it doesn’t stick to the counter. Keep the rolled disks covered with a damp towel so they don’t dry out. Do not stack them.

Place half of the pieces of dough on a baking sheet and bake on the bottom rack of the oven at 500˚F for 2 to 3 minutes or until puffed. Remove from oven and transfer to a rack for 5 minutes then cover with a dry towel to keep the pitas from drying out.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.