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Pieces of freshly made Syrian pita bread

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


  • 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.


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