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Homemade Mini Pita Bread

Mini Pita Bread Recipe

Print Recipe
This Mini Pita Bread Recipe is simple and yields tender, crisp pita bread perfect for stuffing. Use to make small sandwiches, crumble into fattoush salads, mini pizzas or for dipping in hummus and tabbouleh.
Course Breads & Baked Goods
Cuisine Mediterranean
Keyword bread, pita, pita bread, pita pocket
Prep Time 15 minutes
Cook Time 8 minutes
Additional Time 1 hour
Total Time 1 hour 23 minutes
Servings 16 mini pitas
Calories 101
Author Laurie McNamara

Ingredients

  • teaspoon granulated sugar
  • 1 cup warm water plus 2 tablespoons
  • teaspoons active dry yeast
  • 3 cups unbleached bread flour
  • 1 tablespoon olive oil plus more for bowl
  • 1 teaspoon kosher salt

Instructions

  • In the bowl of your stand mixer (fitted with the paddle attachment) add sugar and dissolve with warm water. Sprinkle in yeast and let sit for 5 to 8 minutes to activate the yeast.
  • With the mixer on low speed, gradually add the flour, then the olive oil and salt. Once this has just about combined, switch over to a dough hook. With your mixer on low speed, knead for 6 minutes.
  • In a large bowl, add a splash of olive oil. Shape the dough into a ball and transfer to the bowl. Coat the dough in the oil and use it to grease the sides of the bowl.
  • Cover with a clean towel and let rise for 1 hour or until doubled in size.
  • Turn the dough out onto a lightly floured surface. Shape into a log and cut in half lengthwise. Then divide both strips in half, and then in half again, repeating until you have 16 pieces.
  • Shape into a ball and roll until smooth. Place on parchment paper lined sheet pan, cover with a clean towel and repeat with remaining pieces. Let rest for 15 minutes.
  • Meanwhile, preheat your oven to 475℉ (or 245℃). And set a wire rack into a rimmed metal baking pan.
  • On a lightly floured surface, work in batches, rolling each round out 4-inches in diameter, transfer to wire rack. Once the rack is filled, slide pan into your preheated oven and bake 4 to 5 minutes. Turn over and bake for an additional 2 to 3 minutes OR until the edges are golden and the tops and bottoms are fully cooked.
  • Remove transfer mini pitas to a clean pan and cover with a new towel. Repeat with remaining dough.

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 79mg | Fiber: 1g