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Syrian Pita Bread

Syrian Pita Bread

This pita's are soft with puffed up air pockets, that can be scooped with sauces or dips and can be enjoyed as sandwiches for breakfast or lunch.
5 from 6 votes
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Course: Breakfast, Maincourse
Cuisine: International, Syrian
Keyword: Pita, Sandwiches, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Author: Renu Agrawal-Dongre


  • 3 Cup All Purpose Flour
  • 3/4 Cup Luke Warm milk
  • 1 1/2 tsp Active Dry Yeast
  • 1/4 cup Luke Warm water
  • 3/4 tsp salt (or to taste)
  • Olive oil for greasing the bowl
  • 1/4 tsp sugar


  • Mix the active dry yeast along with luke warm water and sugar. Let the yeast bloom.
  • Once bloomed mix it along the All purpose flour , milk , salt and yeast mixture.
  • In a stand mixer or using your hands knead the dough well until it is springy to touch and forms a smooth ball.
  • Lightly grease the bowl and the dough , cover and let it rest in warm environment for an hour or until double in size.
  • Lightly dust a work surface with flour.  Divide the dough into equal pieces (6-8) and roll them into balls.
  • Roll each into 6-7 inches circular disc. Arrange the disk on a baking sheet and let it rise until puffy. (20-25 mins.)
  • In the mean time, preheat the oven too 220 C. 
  • Once the oven is pre-heated and the breads are puffed up, bake it for 5-8 minutes, until you see the pita breads puffed up.  
    Syrian Pita Bread
  • Serve hot with a filling of your choice or wrap in a a foil to keep warm.
  • The flattened, unbaked pita rounds can be frozen for up to 1 month. Let thaw completely, then let rest at room temperature for 20 minutes before baking.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu