Joseph's pita bread contains inflammatory soybean oil, synthetic preservatives, and enriched flour with artificial vitamins. This homemade version eliminates the seed oil by substituting extra virgin olive oil, uses clean organic flour, and skips unnecessary preservatives like calcium propionate for a nutrient-dense, inflammation-free alternative.
Based on: Original Pita Bread
· Makes approximately 30 pita breads
· Serving: 1 pita bread (39g)
Why This Recipe is Seed Oil Free
Commercial Original Pita Bread from Joseph's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Original Pita Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic bread flour
700g (about 5.5 cups) · King Arthur Organic Bread Flour
Primary structure-building ingredient providing protein and gluten for proper pita pocket formation without synthetic vitamin fortification
Warm filtered water
400ml (about 1.75 cups) · Filtered water
Hydrates flour proteins to form gluten network and activates yeast for proper fermentation
Extra virgin olive oil
35ml (about 2.5 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
Replaces inflammatory soybean oil with heart-healthy monounsaturated fats while maintaining tender texture
Active dry yeast
7g (2.25 teaspoons) · Red Star Organic Active Dry Yeast
Natural leavening agent that creates CO2 for rise and develops complex flavors through fermentation
Unrefined sea salt
12g (2 teaspoons) · Redmond Real Salt
Enhances flavor, strengthens gluten structure, and provides natural minerals instead of refined table salt
Raw honey
15g (1 tablespoon) · Nature Nate's 100% Pure Raw Unfiltered Honey
Replaces rice syrup and processed sugar with natural enzymes and nutrients while feeding yeast for better rise
Matches the fiber content and texture of commercial version while adding beneficial prebiotics
Instructions
Step 1. In a large mixing bowl, dissolve 15g (1 tablespoon) raw honey in 400ml (1.75 cups) warm water heated to 110°F/43°C (should feel comfortably warm to your wrist). Sprinkle 7g (2.25 teaspoons) active dry yeast evenly over the surface and let stand for 8-10 minutes until foamy and doubled in volume. This proofing step confirms your yeast is alive and ready - if no foam appears, start over with fresh yeast.
Step 2. Add 35ml (2.5 tablespoons) extra virgin olive oil and 12g (2 teaspoons) sea salt to the activated yeast mixture, stirring gently until dissolved. The olive oil completely replaces the inflammatory soybean oil found in commercial pita while providing superior flavor and nutrition. Add 25g (3 tablespoons) organic oat fiber and whisk thoroughly for 1-2 minutes to prevent clumping.
Step 3. Gradually incorporate 700g (5.5 cups) organic bread flour, starting with 500g and mixing with a wooden spoon until a shaggy, rough dough forms. Slowly add remaining flour until dough pulls cleanly from bowl sides but remains slightly sticky to touch - too much flour creates dense, cardboard-like pitas that won't puff properly.
Step 4. Turn dough onto a lightly floured work surface and knead vigorously for 8-10 minutes until smooth, elastic, and springs back when gently poked with your finger. The dough should feel soft and supple, not dry or sticky. Proper kneading develops the gluten network absolutely essential for creating the steam pockets that make pitas puff during baking.
Step 5. Place kneaded dough in a clean bowl lightly brushed with olive oil, turning once to coat all surfaces. Cover tightly with damp kitchen towel and let rise in a warm, draft-free location (75-80°F ideal) for 1-1.5 hours until doubled in size. Cold environments can extend rising to 3+ hours, while too-hot conditions kill yeast.
Step 6. Gently punch down risen dough to deflate and turn onto clean work surface. Using a kitchen scale, divide into 30 equal portions of approximately 39g each for consistent size matching the commercial product. Roll each portion into a smooth ball, place on floured baking sheet, and cover with damp towel. Let rest 15-20 minutes to relax gluten for easier rolling.
Step 7. Position oven rack in center and place baking stone or inverted heavy sheet pan inside. Preheat to 475°F (246°C) for at least 30 minutes - the intense heat is crucial for rapid puffing. On lightly floured surface, roll each dough ball into a 6-inch circle approximately 1/8-inch thick, rotating 90 degrees between rolls for even thickness. Avoid rolling too thin or pockets won't form.
Step 8. Working in batches of 4-6, carefully transfer rolled pitas directly onto the preheated stone using a pizza peel or inverted baking sheet. Bake for 3-4 minutes until pitas balloon into dramatic pockets and develop light golden spots on bottom. They should puff within 2 minutes - if not, increase oven temperature. Remove with tongs and immediately cover with clean kitchen towel to steam slightly and maintain softness. Cool completely before storing in airtight containers for up to 4 days at room temperature, or freeze in sealed bags for up to 3 months.
Storage
Store completely cooled pitas in airtight containers at room temperature for up to 4 days. For extended storage, freeze in freezer-safe bags for up to 3 months. Reheat frozen pitas in toaster, warm skillet, or 30 seconds in microwave wrapped in damp paper towel.
Cost Comparison
Cost per serving (homemade)$0.108
Cost per serving (store-bought)$0.28
Savings61%
Higher upfront investment in quality organic ingredients pays off dramatically with bulk purchasing. One shopping trip provides ingredients for 15+ batches, bringing cost per pita below 11 cents while eliminating inflammatory oils and synthetic additives.