Have you had my dismal experience with what passes for pita in the local grocery stores? Dry, thin, cardboard circles that fall apart at the first hint of my tehinah sauce? Seams so thin they split at the first introduction of a lonesome falafel ball? Flavor so bland you wonder if there’s a pita there at all?

Why is it so hard to commercially produce the pita of my hometown, Givat Olga, Pita bakery?? Lightly bronzed, fluffy, yet sturdy, aromatic spheres, that hold their shape AND contribute flavor and texture… Is that too much to ask?? Right?

Home baking to the rescue! I got your back! We need a recipe that is simple, has accessible ingredients and does not take all day to make.

Are you with me?

After some experimentations at home - here it is:

The home baker solution to pita making! Simple, easy and delicious!

Furthermore - this recipe can be doubled and even tripled into larger and larger batches (I’ve done it all!). The only thing holding you back is the size of your mixer (in this case - size does matter…) or the strength of your kneading hands!

Homemade Pita (Flatbread)