Cast-Iron Skillet Pita Bread Recipe | Vegetarian Times Skip to main content

Cast-Iron Skillet Pita Bread

Mixing some of the flour to create a “sponge” before preparing the dough is the secret to successful homemade pitas. (Busy cooks’ bonus: the bread freezes well.)



Ingredient Line: 
3 ½ cups all-purpose flour, divided, plus more for dusting work surface
Ingredient Line: 
1 tsp. active dry yeast
Ingredient Line: 
1 tsp. sugar
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
3 Tbs. olive oil


1. Mix 1 cup flour, yeast, sugar, and 1 cup lukewarm water in large bowl with fork. Cover with clean kitchen towel, and let stand in warm place 30 minutes, or until mixture is thick and bubbly. This is the “sponge.”

2. Stir 2 cups flour, salt, and 1/2 cup water into yeast mixture. Knead 2 to 3 minutes with hands or dough hook of electric mixer until dough is smooth. Add remaining 1/2 cup flour and olive oil; knead 2 to 3 minutes more, or until dough comes together. Transfer to floured work surface, and knead 5 to 7 minutes more, or until dough is no longer sticky. Shape into ball, place in floured bowl, and cover with kitchen towel. Let rise 1 hour, or until dough has doubled in size. Punch down dough, cover, and let rise 30 minutes more.

3. Shape dough into 10 2-inch balls on floured work surface. Cover with kitchen towel, and let rise 30 minutes. Roll balls into 1/4-inch-thick circles. Cover, and let stand 30 minutes more.

4. Brush cast iron skillet with canola oil, and heat over high heat. Place 1 dough circle on skillet. Cook 1 to 1 1/2 minutes per side, or until pita is puffed, pushing on puffed pita with spatula to cook edges. Repeat with remaining dough circles, oiling skillet as necessary.

Nutrition Information: 

5 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
34 g
0 mg
59 mg
1 g
<1 g
Makes 10 pitas

Comments on this Recipe

Simple and fantastic! Its also easy to integrate whole grain flour into the recipe if you want, and add herbs as well.

I love this pita--especially nice in the summer when it's too hot to use the oven--I bake mine on my family size griddle!

I made this recipe and it was great! I took some a gathering with friends and many of them asked me for the recipe. Thank you.

This recipe makes fluffy, moist pita bread. It's infinitely better than anything I could buy in the store.

The recipe was delicious! I would recommend using a rolling pin though if you want the bread to be thin enough for wraps.

How many flour need to make the sponge if I only want to make 5 pitas? Thanks.

My husband and I make this recipe all the time--it's outstanding!