All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Pita pan / pita bread

So easy to make and tastes much better than pre-packed pita.

Whole recipe:
1,270 calories; 39.6 g protein; 19.2 g fat; 231.4 g carbohydrate; 213.6 g net carbs; 282 mg sodium (with shiokoji salted rice malt; 849 mg with kosher salt); 0 mg cholesterol; 17.8 g fiber

1 pita (1/4 of recipe):
315 calories; 9.9 g protein; 4.8 g fat; 57.9 g carbohydrate; 53.4 g net carbs; 71 mg sodium (with shiokoji salted rice malt; 212 mg with kosher salt); 0 mg cholesterol; 4.5 g fiber

1 pita (1/5 of recipe):
254 calories; 7.9g protein; 3.8 g fat; 46.3 g carbohydrate; 42.7 g net carbs; 56 mg sodium (with shiokoji salted rice malt; 170 mg with kosher salt); 0mg cholesterol; 3.6 g fiber


(4-5 pita)

180 cc water
3/4 tsp dry yeast
1/2 tsp honey
3/4 tsp salt (or 1/2 tbsp shiokoji salted rice malt)
1 tbsp olive oil
100 g whole wheat flour
200+ g bread flour (220+ g bread flour, when using shiokoji salted rice malt)
Olive oil (to grease bowl, not in photo)


Microwave water for 30 seconds.

In a bowl, put dry yeast, honey and warm water; let sit for 10 minutes until starting to bubble.


Meanwhile, grease a large bowl with olive oil, and set aside.


In the yeast water mixture, add salt (or shiokoji) and olive oil, and mix well.


Add whole wheat flour, and mix well.

Add bread flour, and mix well with spatula as if cutting dough..


When flour is almost blended in -- seems somewhat like a crumbly lump -- put out on a board, and knead until elastic and smooth. If dough feels wet, add bread flour.

Place dough in oiled bowl, roll to coat entire surface with oil, cover, and let sit for 1 hour until size doubles.


Punch, divide into four or five, form balls, and place on lightly floured surface.

Cover with moist (well-wrung) towel, and let sit for 15 minutes.

Start preheating oven to 475 F/240C.


Gently roll out each piece (less than 8mm thick).

Place directly on top of heated baking stone (or pan), and bake for 3 minutes.

Remove from oven, and cover with dry towel.

  • Keeping baked pita in Tupperware lined with a dry towel (and covered) causes it to deflate and soften.
  • Rye flour instead of whole wheat flour tastes good, too.

(Last updated: May 29, 2015)

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