Pita Pocket Bread

Susan Cutler


This recipe is easy, but it takes a little while as it is made with yeast. Prep Time listed takes into consideration rising time of dough. This is fun bread to make with only a couple of minutes (2-3 min.)to bake in the oven.

I am posting one Vegetarian Sandwich recipe for 'Jerk Tempeh Pitas' Here is your link:

veggiebyseason.com and is inspired by Mellow Mushroom!

***If you want make 'Pita Chips' instead!! Simply use with your favorite dip!


★★★★★ 1 vote

depends on size of Balls formed/ Cooking Time-2-3 minutes
1 Hr 30 Min


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  • 4 1/2 c
    whole wheat flour
  • 1 Tbsp
    dry yeast
  • 1 1/2 tsp
  • 1 3/4 c

How to Make Pita Pocket Bread


  1. In a large bowl, COMBINE all dry ingredients. ADD water. MIX thoroughly.
    ADD more flour 1/2 c. at a time and KNEAD until firm
  2. TURN out onto floured surface,

    KNEAD for about 10 minutes, adding small amounts of flour to prevent sticking.
    PLACE in bowl, and LET RISE until double.
  3. REMOVE from bowl onto floured surface. PUNCH down, KNEAD briefly.
  4. PULL off pieces of dough, and roll into balls. Size could be as small as a golf ball for “mini pitas”, or as large as a softball if to be used for pizza.
  5. ROLL each ball out with a rolling pin until about 1/8th inch thick
  6. Bread will not form pockets if thicker than this.
  7. PLACE onto cooling rack, and place into preheated 500° oven for 2–3 minutes, just until bread forms pockets.

  8. NOTE: Steam escaping pockets can be scalding!
  9. ****For Pita Chips:
    SLICE whole wheat pita into triangles,

Printable Recipe Card

About Pita Pocket Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtags: #easy, #pitapocketbread

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