Episode 62: Pita Bread


  • 3/4 cup flour, sifted
  • 1/4 cup wheat flour, sifted
  • 1 cup water
  • 2 teaspoons active-dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 tablespoon olive oil


  • Add regular and wheat flour to a large bowl
  • Add water, yeast, salt, sugar, and olive oil
  • Lightly mix everything together then set aside 15 minutes
  • Knead mixture well until you get a soft dough
  • Refrigerate dough and leave in the refrigerator overnight
  • Take the dough out of the refrigerator and shape into small balls that can fit the palm of your hand
  • Cover the balls with a damp towel and let rest for 10-15 minutes
  • Remove the towel and press each ball into a circle that is 1/8 inch thick with a 6-inch diameter
  • Heat an oven to 425 degrees and put in a skillet
  • Place the dough into the oven and bake for 3-5 minutes
  • Alternatively, you may cook the pita in a skillet on a stove over medium-high heat for 1-2 minutes (Note: pitas will not be as puffy compared to cooking in the oven)

Pita bread sauce:

  • Ingredients:
    • 1 cup Greek yogurt
    • 3 cloves garlic, minced
    • 1/4 cup cilantro, chopped
  • Special equipment:
    • Small blending device
  • Directions:
    • Mix everything together and blend until smooth