Pita Bread











This pita bread dough comes together in just a few minutes, and it only requires about an hour of proofing time. Hearty, nutty, and soft, pita with teff is ideal for dipping into savory dips, or for stuffing with roasted vegetables and grilled chicken. You can bake the pita in the oven, or you can even cook it on a stovetop in a cast iron skillet. Pita bread takes less than 5 minutes to bake and is one of the easiest breads to bake at home.

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Make the dough:

Add the yeast and a pinch of sugar to the warm water; make sure the water is not too cold or hot or the yeast won’t activate. Allow the yeast to proof until foamy and bubbly, about 4-5 minutes.

In a large mixing bowl, whisk together the all-purpose flour, teff flour, and salt. Alternatively, you can use a stand mixer fitted with a dough hook attachment and add the dry ingredients to the mixer bowl.

Add the olive oil, and the water with yeast, to the dry ingredients.

Combine the dough with a spoon until it forms a ball. Transfer to a lightly floured surface, and knead the dough for 5 minutes until smooth. The dough will be a bit sticky and tacky; if it’s too sticky to knead add a little more flour, 1 tablespoon at a time. (If using a mixer, start on the lowest setting then increase the speed to medium-low and knead for 3-4 minutes.)

Transfer the dough to a lightly oiled bowl and cover with a damp towel or plastic wrap. Let the dough rise in a warm dry place for 60-90 minutes, or until doubled in size.

Form the pitas:

On a floured surface, punch down the dough, and divide it into 8 equal pieces. Form each piece into a ball.

Cover the balls loosely with a towel and let them rest. You can make the pitas either on a stovetop or in the oven. If using an oven, while the dough rests, place a baking stone or baking sheet on the lowest rack of the oven and preheat the oven to 500°F. If using a stovetop, heat up a cast iron pan over medium-high heat.

Flour your surface again, and press each ball of dough down to form a 5” circle. Pita can handle a generous dusting of flour and it won’t dry out. If you make a circle larger than 5” the pita may not puff up as it cooks.

Cook the pitas:

In the oven:

Working in batches, place the pitas onto the baking stone (or baking sheet) 2 at a time. Bake for 5 minutes, or until puffed up and golden brown on the bottom.

Immediately place the pita in a clean kitchen towel, it will soften and keep warm in the towel.

On a stovetop:

Working in batches, place a pita into the cast iron pan for 1 minute and 30 seconds on medium-high heat. The pita will begin to form bubbles and puff up on top, then flip the pita over and cook for 1-2 minutes on the opposite side until browned. Pita made on the stovetop may not puff up as much as in the oven, but it stays softer as it cools.

To serve:

Serve the pitas while they’re warm.

Pita is best served soon after it’s baked. To make ahead, allow the pitas to cool, then place them in an airtight container and freeze for up to 3 months. Thaw and reheat when ready to serve.

You can also store pitas at room temperature for up to 2 days in an airtight container, and reheat them prior to serving.


1¼ cup (295 g) warm water, 90°F

1½ teaspoons active dry yeast

Pinch of sugar

2¼ cups (292 g) unbleached all-purpose flour

1¼ cups (168 g) teff flour

1½ teaspoons kosher salt

2 Tablespoons extra virgin olive oil

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