Pita Bread

Name: Pita Bread
Yield: Makes eight 7-inch pita breads
Cuisine: Middle Eastern
Ingredients: 2⅔ cups (14⅔ ounces) King Arthur, bread flour; 2¼ teaspoons, instant or rapid-rise yeast; 1⅓ cups (10½ ounces), ice water; ¼ cup, extra-virgin olive oil; 4 teaspoons, honey; 1¼ teaspoons, salt; , Vegetable oil spray

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By Andrew Janjigian

Appears in Cook's Illustrated September/October 2018, America's Test Kitchen TV

Middle Eastern

Breads

The tender chew and complex flavor of fresh-baked pitas are revelatory. Once you've experienced homemade, you'll swear off supermarket rounds for good.

SERVESMakes eight 7-inch pita breads

TIME2 hours, plus 16 hours resting

has video

WHY THIS RECIPE WORKS

Our recipe creates tender, chewy pitas with perfect pockets, every time. We start with high-protein bread flour, which encourages pocket formation and increases the pita's chew. A high hydration level and a generous amount of oil help keep ...

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