Syrian Pita Bread is easy to make and there is simply nothing better than freshly baked bread. I served it with the absolutely delicious muhammara a Syrian hot pepper dip that we absolutely loved.
This recipe calls for both wheat and all-purpose flour. It puffs up beautifully and can be used for all sorts of things like stuffed sandwiches or simply just cut up into pieces and used to sop up any number of dips and sauces. We also enjoyed it alongside the baked lamb kibbeh as well. They are famously served with shawarma and also loved hot out of the oven with just butter.
I have a baking stone which this recipe calls from, you can use a baking sheet however you need to make sure it is a really sturdy one that can take the heat. If you don’t have a baking stone, this is the one that I use and love.
Did you know that the capital city of Syria, Damascus claims to be the oldest continuously occupied city in the world? The name Damascus was recorded first by the ancient Egyptians all the way back to the 15th century B.C. The name Damascus is derived from an old Arabic name “Darmeseq’ which means “a well watered place”. The Ancient city of Damascus is a UNESCO World Heritage Site.
Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.
Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
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Syrian Pita Bread
- 1 cup lukewarm water
- 2 teaspoons active dry yeast
- ½ teaspoon sugar
- 1/4 cup whole-wheat flour
- 2 1/2 cups unbleached all-purposed flour
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
- Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
- Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.
- Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.
- Turn dough onto work surface.
- Knead lightly for 2 minutes, until smooth.
- Cover and let rest 10 minutes, then knead again for 2 minutes.
- Try not to add too much reserved flour; the dough should be soft and a bit moist.
- Clean the mixing bowl, oil it and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm place.
- Leave until dough has doubled in size, about 1 hour.
- Place a baking stone in the oven and heat oven to 475 degrees.
- Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball.
- Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
- Remove 1 ball (keeping others covered) and with a rolling pin, roll into a flat disc about a 6" circle. Repeat for the remaining dough.
- Carefully lift the dough circle and place quickly on hot stone. Put as many will fit on your stone.
- After 2 minutes the dough should be nicely puffed.
- Turn over with tongs or spatula and bake 1 minute more.
- The pita should be pale, with only a few brown specks.
- Transfer warm pita into a cloth and cover so bread stays soft.
- Repeat with the rest of the dough balls.