How to make it

  • Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes.
  • Sift 2 1/2 cups of flour and the salt into a warm bowl.
  • Form a well in the center; pour in yeast mixture and remaining warm water.
  • Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed.
  • Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
  • Oil a large boil; place dough in bowl and turn to coat with oil.
  • Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours.
  • Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter.
  • Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand.
  • The circles should be about 1/4-inch thick and about 7 inches in diameter.
  • Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place.
  • Preheat oven to 475°.
  • Sprinkle cookie sheets with flour or oil.
  • Place loaves on baking sheets and bake 5 to 10 minutes.
  • If baking sheets are oiled, turn pita loaves to brown both sides.
  • While pita baking, prepare melted margarine, garlic, and parsley, combine in a bowl.
  • When Pita is done, and removed from oven, immediately brush on margarine mixture onto pita bread.
  • Can serve warm or set on wire racks to cool.

Reviews & Comments 3

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  • zena824 11 years ago
    I love pita bread that is used like french bread..Its yummy with salads.... this is great....
    Was this review helpful? Yes Flag
  • rodeogirl73 11 years ago
    lol You can use whichever, Margarine, Butter, Crisco, but I agree, I like butter better. I made adjustment on it ;)
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  • chefjeb 11 years ago
    Help my heart. No margarine. let's use butter. no transfats. Did you know that oleo (margarine) was originally developed to fatten turkeys and they died. But humans still eat it. Butter is better.
    Was this review helpful? Yes Flag

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