Total Pitas
8
Flour
400g
Water
240 ml
Dough
676g
240 ml
24 ml
4.7g
676g
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Inputs
Result
8 × 50g = 400g flour. Water = 8 × 30 = 240ml. Oil = 8 × 3 = 24ml. Yeast = (8/12) × 7 = 4.67g.
Inputs
Result
12 × 50 × 1.5 (large) = 900g. Water = 12 × 30 × 1.5 = 540ml. Yeast = 7g.
Each regular 7-inch pita uses about 50g of flour with 30ml of water (60% hydration). A batch of 8 pitas requires 400g of flour. The dough is a simple yeast dough enriched with olive oil for tenderness.
| Size | Flour | Water | Dough Weight |
|---|---|---|---|
| Mini (4") | 25g | 15ml | ~43g |
| Regular (7") | 50g | 30ml | ~85g |
| Large (10") | 75g | 45ml | ~128g |
Pita puffs from steam generated by extreme heat. The oven must be preheated to 475°F+ with a baking stone inside. When dough hits the hot surface, moisture turns to steam rapidly, inflating the pocket. Even thickness (1/4 inch) is critical.
All-purpose flour (10–12% protein) works well for soft, pliable pitas. Bread flour gives a chewier result with better pocket formation. A 50/50 whole wheat blend adds fiber but may not puff as reliably.
Pita dough needs 1–1.5 hours for the first rise until doubled. After shaping into balls, let them rest 10–15 minutes before rolling. The dough uses about 7g of instant yeast per dozen pitas.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 21, 2026
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