Pita Bread Recipe

Pita Bread Recipe with Scientific Concepts

Pita Bread Recipe with Scientific Concepts

Pita Bread Recipe with Scientific Concepts
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Course Side Dish
Cuisine Mediterranean


  • Measuring Cups
  • Oven


  • 2 tbsp Active Dry Yeast
  • 1 tbsp Salt
  • 1 tbsp Olive oil
  • ¾ cup Warm water
  • 3 cups All-purpose Flour
  • ¼ cups Yogurt (Plain) or 1/2 cup water and 1/2 cup of Yogurt for more tenderness and softness.


  • Activate the Yeast:
    a. Pour the warm water into a bowl.
    b. Sprinkle the yeast over the water and let it sit for about 5 minutes.
    Science: The warm water "wakes up" the dormant yeast cells which start to consume sugars. The frothiness indicates active production of carbon dioxide (CO₂) by the yeast.
  • Prepare the Dough:
    a. In a large mixing bowl, combine 2 1/2 cups of flour and salt.
    b. Add the frothy yeast mixture and olive oil.
    c. Mix the ingredients until a sticky dough forms, adding more flour as needed.
  • Kneading:
    a. Transfer the dough onto a floured surface.
    b. Knead for about 5-7 minutes until smooth and elastic.
    Science: Kneading aligns gluten strands in the dough. A strong gluten network is essential for trapping the CO₂ produced by the yeast, leading to a good rise and a softer bread texture.
  • First Rise:
    a. Oil a clean bowl, place the dough in it, and cover.
    b. Let it rise in a warm, draft-free area for 1 to 1.5 hours or until doubled.
    Science: As yeast consumes sugars, it produces more CO₂, which gets trapped in the gluten network, making the dough expand.
  • Shaping:
    a. Deflate the risen dough and transfer it to a floured surface.
    b. Divide and shape into 8 circles about 1/4-inch thick.
  • Second Rise:
    a. Place the circles on a baking sheet, cover, and let rest for 20-30 minutes.
  • Baking:
    a. Preheat the oven to its maximum, preferably around 475°F (245°C) to 500°F (260°C).
    b. Bake pitas for 2-3 minutes until they puff up, then flip and bake for another 1-2 minutes.
    Science: The high oven temperature causes a rapid production of CO₂ by the yeast and steam from the dough's water content. This quick expansion causes the pita to puff up, forming a pocket. The Maillard reaction gives the bread its golden color.
  • Serving:
    a. Serve warm. Pita can be filled with various fillings or served with dishes like hummus.
Keyword bread, pita
Tried this recipe?Let us know how it was!
John Nguyen
John Nguyen
Articles: 9

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