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Pieces of freshly made Syrian pita bread
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Syrian Pita Bread

Syrian Pita Bread is divine when you make it from scratch. It's surprisingly easy!
Course Bread
Cuisine Syrian
Prep Time 20 minutes
Cook Time 6 minutes
Rising time 1 hour 30 minutes
Total Time 1 hour 56 minutes
Servings 8
Calories 197kcal
Author Darlene at International Cuisine

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 197kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg