Square Pita Bread

    2 hours 50 minutes

    These are just like pita bread but they are square. Fill them with whatever you like - they're good with just jam.

    37 people made this

    Serves: 16 

    • 1 (7g) packet active dry yeast
    • 2 cups (500ml) warm water
    • 6 cups (750g) bread flour
    • 1 tablespoon salt

    Preparation:30min  ›  Cook:20min  ›  Extra time:2hours rising  ›  Ready in:2hours50min 

    1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    2. In a large bowl, combine the yeast mixture with 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. Meanwhile, preheat oven to 260 degrees C.
    3. Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 5mm thick. Place the on ungreased baking trays. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

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    Reviews in English (34)


    I've made this twice and it worked well both times, but the pockets formed better when I rolled the dough thinner. I also tried it with about 1/3 wheat flour and with a soy-flour mix, and both were great. I enjoy mine as sandwiches, with hummus, or just dipped in olive oil.  -  05 Oct 2003  (Review from Allrecipes USA and Canada)


    Wonderful Pita bread! This was better than Pappy's, puffed up very nicely and had a great flavor. Was easy to roll out as well. I added 2tbsp of light (in flavor) olive oil to the dough.  -  16 Apr 2007  (Review from Allrecipes USA and Canada)


    Pretty good! The only thing I was a little off about was that they took a while to soften up but they made great pockets and taste great! Once I had divided the dough, I kneaded each piece for another 2 minutes before rolling out and I think that may have helped them puff better.  -  28 Sep 2006  (Review from Allrecipes USA and Canada)