Grammy's Kitchen · Pita · Homemade Pita Bread
One of 21 pita recipes we measured
from natashaskitchen.com
It ranks #2 of 21 for char depth among the pita recipes we compared. 142 cooks on natashaskitchen.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 | 63% | 64% |
| fat | 7% | 7% |
| salt | 2% | 2% |
| yeast | 2% | 2% |
| total sugar | 2% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup warm water |
| 7 g | 2 1/4 tsp instant yeast (1 packet) |
| 2 g | 1/2 tsp sugar |
| 30 g | 1/4 cup whole wheat flour |
| 27 g | 2 Tbsp extra virgin olive oil (plus another 1 tsp to oil the bowl) |
| 300 g | 2 1/2 cups all-purpose flour (plus more to dust, measured correctly) |
| 9 g | 1 1/2 tsp fine sea salt |
Method: 9 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made the pita bread (with kosher salt and using my stand mixer to knead the dough for 2 minutes) and it was **absolutely delicious**! Thank you for your excellent recipes, upbeat and informative videos, and willingness to answer questions. You are a gem!” — a cook, 5.0★
“Great recipe. I used the stovetop method and it behaved exactly as the recipe says. Note that yeast proofed in warm water with a little sweetening is Active Dry Yeast. The kind marked Instant (more expensive) just gets added to the dry ingredients.” — a cook, 5.0★