Pita Bread

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  • Level: Easy
  • Total: 1 hr 2 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 12 min
  • Yield: 8 servings
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2 teaspoons active dry yeast, from 1 package

1 1/4 cups warm water

1 tablespoon agave syrup

1 1/2 teaspoons salt

3 cups all-purpose flour, plus more for dusting

2 tablespoons grapeseed oil


  1. Mix the yeast and the warm water in a large bowl and let sit for 10 minutes. Stir in the agave syrup, salt and flour. Mix until well combined.
  2. Add in the oil and mix by hand or in a food processor for 6 to 8 minutes. Cover the bowl and let the dough rise for 90 minutes in a warm, dry place. Dough should double in size.
  3. Preheat the oven to 425 degrees F and if possible, use a baking stone.
  4. Punch the dough down and divide it into 8 pieces. Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
  5. Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter. Cook on baking stone until puffed and starting to brown about 6 minutes each side. Spritz the oven with water, during baking, to create nice crisp pitas.