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–+ servings
4 Mediterranean Pita breads on a white paper

Mediterranean Pita bread

Author Rachel
Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 2 hours
Yield 10
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Description

Warm, freshly-baked dough with a flavorful and aromatic spice blend called Za’atar.
Kosher, Vegan, Pareve

Equipment

Ingredients

For the Pitas

  • 3 1/2 cups (500 grams) all-purpose flour plus a little more for dusting
  • 1 tablespoon (10 grams) active dry yeast
  • 1 tablespoon (10 grams) granulated sugar
  • 2 Tablespoons (30ml) olive oil plus a little more for greasing
  • 1 1/2 cups (360 ml) lukewarm water
  • 1/2 teaspoon salt

For the Za'atar spread:

  • 1/2 cup (120 ml) olive oil
  • 1/4 cup Za'atar spice
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon coarse salt

Instructions

The dough:

  • In a large standing mixer fitted with the dough hook, combine flour, yeast, and sugar. Mix on a low speed for 1 minute
  • Add olive oil.
  • While the mixer is on low speed, slowly add water and mix to form the dough.*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and gradually add enough until the dough is formed.
  • Add the salt and knead for 8-12 minutes (it helps the gluten form and the dough to be elastic with better structure). The dough should be smooth, shiny, and a little bit sticky!
  • Grease the dough with a little bit of oil, cover it with plastic wrap and let it rise until doubled in size, for about 1-2 hours.

The Za’atar spread:

  • Mix all the ingredients well, set aside.

The pitas:

  • Preheat the oven to 400°F/200°C.
  • Flour the work surface.
  • Divide the dough into 10 equal pieces (about 85-100 grams per piece). Roll into balls the size of baseballs. Cover with a damp cloth and let them rest for 10 minutes.
  • Roll each dough ball to about ¼-inch (½ cm) thickness with a rolling pin.
  • Cover a baking sheet with parchment paper.
  • Place up to 3-4 pitas onto the baking sheet (keep the rest of the dough balls covered).
  • Use a fork to prick the surface of the dough several times all over. This will prevent the pita bread from puffing up too much.
    pita dough on floured surface
  • Brush the tops with the Za’atar mix (about 1 tablespoon for each pita).
  • Bake for 10 minutes.
  • Repeat with remaining pita rounds until all are baked. Cover with a kitchen towel until ready to serve.
  • Serve warm, ideally on the same day, or keep in the freezer until ready to be enjoyed.

Notes

How to store pita?
Store the cooled pita wrapped in plastic wrap or in an airtight container on the counter for up to two days. The pita will start drying out after 24 hours, but the good news is that it freezes well.
How to freeze pita? 
Once the pita is completely cooled, wrap it in a few layers of plastic wrap, then in foil. Store it in the freezer for up to a month. Thaw the wrapped pita at room temperature. Before serving, warm the pita in a 325°F oven for 5 to 7 minutes or until warmed through.
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