Puffy Pita Bread

6 servings


20 minutes

active time

1 hour 43 minutes

total time


195 ml warm water

1 tsp active dry yeast

270 g all-purpose flour

30 g whole wheat flour

1 tsp sea salt

15 ml olive oil


Make the dough:

In a bowl, combine warm water with active dry yeast. Give it a stir and let the yeast bubble and activate. Set aside.

In a stand mixer bowl fitted with a dough hook, add in all-purpose flour, whole wheat flour, sea salt and olive oil.

Once the yeast has activated, pour it into the flour mixture and knead until the dough becomes smooth and shiny, about 8-10 minutes.

If the dough is too moist, add 1 Tbsp of flour and continue kneading. It should be tacky, but not overly sticky. Refrain from adding too much flour.

Transfer the dough to a lightly greased bowl and cover with a lid or plastic wrap.

Leave it to rest in a warm location until doubled in size, about 1-1.5 hours.

Shape and bake the dough:

Preheat a baking steel on the very bottom rack of the oven to 500°F/260°C.

Prepare 6 parchment paper squares, about 6-7" in diameter. Set aside.

Once the dough has risen, divide it into 6 equal portions, about 85g each.

Use a rolling pin to flatten and roll out the dough to a round about 6" in diameter, about 1/8" thickness.

Place the dough onto the parchment square.

Repeat with the remainder.

Use a pizza peel to place 2-3 dough rounds onto the baking steel.

Bake at 500°F/260°C for 2 minutes, until puffed up.

Use a pair of tongs to carefully flip over the pitas, and bake for 1 more minute.

Remove from the oven and cool on a wire rack.

Repeat with the remaining pitas.

Cool completely before cutting open.


Serving Size



203 kcal

Total Fat

3 g

Saturated Fat

0.4 g

Unsaturated Fat

2.5 g

Trans Fat





396 mg

Total Carbohydrate

38 g

Dietary Fiber

2 g

Total Sugars

0.1 g


6 g

6 servings


20 minutes

active time

1 hour 43 minutes

total time
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