Grammy's Kitchen · Pita · Pita Bread
One of 21 pita recipes we measured
It ranks #1 of 21 for crumb openness among the pita recipes we compared. 20 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 79% | 64% |
| fat | 9% | 7% |
| salt | 3% | 2% |
| yeast | 2% | 2% |
| total sugar | 0% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 6 g | 2 teaspoons Instant Yeast or quick-rising yeast ( if using active dry yeast please see notes) |
| 27 g | 2 tablespoons olive oil |
| 237 g | 1 cup warm water (or sub 1/2 cup plain yogurt for 1/2 of the water and skip the oil- see notes.) |
| 9 g | 1 1/2 teaspoons salt |
| 300 g | 2 1/2 cups flour, spooned and leveled (all-purpose white, whole wheat, or a mix of both – see notes for other fun options) More for rolling. 330-350 grams |
| sesame seeds- optional |
Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were delicious. I have tried to make them in the past with a different recipe but they didn't turn out anywhere near as good as these. Paired it with your Chicken Swarma.... delicious!” — a cook, 5.0★
“Works out perfectly every time. If I'm not able to bake that same day, can the raw dough be stored in the fridge? If so, for how long? I make the sourdough version. Thanks very much!” — a cook, 5.0★