How to make it

  • -If you are careful with your proportions, you won't wind up with a sticky nightmare!
  • IN a large mixing bowl combine the flour and salt, mix thoroughly using your hands or a rubber spatula; make a well, add the yeasty water and about 1/2 the lukewarm water; mix and gradually add more water a few TBSP at a time using a rubber spatula (it can be very sticky until well mixed) until firm and elastic and just a little sticky (may adhere slightly to your hand - you want the dough to be as soft and 'fluid' as possible so it can 'pop').
  • TURN dough on to a lightly floured working surface and knead for 10 minutes or until dough is smooth and elastic. Return to the bowl, cover with a plastic wrap and leave in a warm, draft-free place to rise for 2-3 hours (much less if you are using 'rapid-rise' yeast).
  • WHEN dough has nearly doubled in size, punch down, knead lightly, roll out a 'rope' and pinch off hand fulls to form into balls about the size of tangerines - between a ping-pong and a tennis ball.
  • PUT pizza stone or baking sheet in oven on lowest rack; remove any other racks to ease access, pre-heat oven to 450 deg. F.
  • PLACE balls on a lightly floured surface a few inches apart, cover and let rest for 10 - 15 minutes.
  • ON your lightly floured working surface, squash a ball flat and round with your hand and then roll out, flipping and turning, a round of the desired thickness - less than 1/4 inch thick and about 5" across. This will take experimentation, until you achieve the kind of bread you like. I like it very thin, but suit yourself
  • SET aside, covered, for another 10 minutes.
  • NOW the interesting part: baking the bread. Middle Eastern bread ovens are cavernous affairs (even wood-fired from time to time) and are very hot, with a very hot floor. The bread is put on long paddles (same as pizza) and deployed in the oven until it puffs and browns slightly on top.
  • WE try to achieve the effect by using the bottom rack of the oven; using a pre-heated pizza stone or baking sheet; transferring the bread to the hot stone or sheet and baking for about 4 minutes - when the bread has 'popped' and browned ever so slightly on the edges or top. The time depends on how thick and moist your bread is; how your oven is constructed, and how hot the oven is. My best results have been with the stone - you will have to experiment.
  • ALLOW to cool, flatten, store in plastic bags. Can be refrigerated or frozen, with appropriate re-heating or micro-waving.

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • CarlaHouston 1 year ago
    I'm so excited my broken Marriage has been restored. My ex husband is back after he left me and our 2kids for another woman. I was so happy to meet Dr. OKu how he helps many people to bring their Lover back so i contact him to help me too. husbandThat was how Dr. Oku helped me to bring my  back.. A big thank you to Dr. Oku because I never thought my ex Husband will be back to me so quickly with your spell. You are the best and world greatest. If you are here and you need your Ex Lover back or your husband moved to another woman, do not cry anymore, contact this powerful spell caster now. Here’s his contact:Email him at: You can also Call/WhatsApp:+2348163425519
    Was this review helpful? Yes Flag
    " It was excellent "
    Nene84 ate it and said...
    I love the recipe, but I have simplified the directions here:
    • 1 package active dry yeast
    • 1/2 cup warm water
    • 1 cup warm water
    • 3 1/2 cups flour
    • 1 1/4 table sp salt
    • 1 tea sp sugar

    How to make it
    • combine the flour, sugar and salt
    • make a well, add the yeasty water and about 1/2 the lukewarm water;
    • mix and gradually add more water a few TBSP at a time
    • knead for 10 minutes
    • place to rise for 2-3 hours

    • preheat pizza stone in a 240 degrees. Oven for 10 min.
    • punch down, knead lightly, pinch off egg size balls.
    • let rest for 10 minutes.
    • roll out
    • let rest for another 10 minutes.
    • Bake for 4 minutes
    • Cool under towel. Store in snap lock bags
    Was this review helpful? Yes Flag
    " It was excellent "
    mlk_ ate it and said...
    Great , thanks :)
    Was this review helpful? Yes Flag
  • falafel_fanatic 14 years ago
    Nice! Thank you :)
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    Great instructions, I have a large pizza stone in the bottom of my oven, so I will be making these! So good!
    Was this review helpful? Yes Flag
  • zanna 14 years ago
    Great post,thanks:).Bookmarking it.
    Was this review helpful? Yes Flag
  • crystalwaters 14 years ago
    Wonderful post, have bookmarked ~ thanks!
    Was this review helpful? Yes Flag
  • craftyazgirl 14 years ago
    I love pita bread and this looks geat, I marked it and will give it a try. Thanks for the post!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes