The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roti or pita bread

vincent's picture

Roti or pita bread




3 cups all purpose flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 tsp instant yeast
1 1/4 to 1 1/2 cups water, - room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening


Using the food processor, mix the yeast in with the flour, salt, and sugar. Pulse to mix.

Add the olive oil and 1 1/4 cup water and pulse until all of the ingredients form a ball. If some of the flour will not stick to the ball, add more water (I did fine with 1 1/4 cup).

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired).

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil.
Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces.

Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.(This step allows the dough to relax so that it'll be easier to shape.)

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

streatching dough untill it is a thin layer--then fold it up-- can be round,oblong ;sqare, rectangle or any shape---need not be an expert-that is know how to throw the dough around---important--do not add any oil while making the dough--keep dough for at least 3hours-so that dough wii become easily streatchable--use plain

Spray a light mist of water onto your baking fan surface then put the roti into the pan when you see a little bubbles (roti) then flip the other side then press the bubble by spoon gently press up and down to make big bubble if not flip again the other side and gently press again the bubble when it become a little brownie it's done put another roti

They should be baked through and puffy after 3  or less minutes. 



SylviaH's picture

These are beautiful pitas and thanks for the very nice recipe.


vincent's picture

hi sylvia

thank for the appriaciation of my pita...

i have some question about my instant dry yeast on how to store my instant dry it's been 2nd week already i just store in a container plastic, is it okay just put in the shielves

together with the can goods or just put into the frezzer or  into a ref??? it,s been 2nd week already i,m afraid the yeast will die when storing in the container plastic but my container

it has a rubber shield outer-top of the cover so that it could sealed the air from getting out....

so far last night i made 2 recipe and there's no problem for the yeast it's still rising

and i know you are a enthusiast when it comes in baking ....

waiting for comment


pmccool's picture

It sounds like you have a good container for your yeast.  You will probably want to store it in either your refrigerator or your freezer.  Either will do just fine.  I buy my instant dry yeast in 1-pound packages.  After I open the package, I transfer the contents to a zip-loc bag (the same idea as your sealed container) and keep it in the refrigerator.  It will still be good after a year or more of cold storage.


vincent's picture

sir paul

thanks for your helpfull thought meaning i will tranfer it to the ref....

thanks again....


SylviaH's picture

I keep my yeast in a jar in the freezer and a smaller amount in the refrigerator for weekly baking.  I never let it sit out.  It should still be okay...but refrigerate it right away.


Paddyscake's picture

look great Vincent! Thank you for sharing your recipe!


Pain Partout's picture
Pain Partout

Vincent, your Roti look very nice.  I sometimes have problems getting them to puff that much in a dry pan.  I do well with Puri though, using a bit of oil.  I have never tried misting the pan surface with water. Will try it.  I only use SAF yeast, and keep it permanently stored in the door of our freezer.  I quickly dip out the amount I need, and re-stash the jar...not letting my "stock" warm, or begin gathering condensation.  Yeast lasts a loooong time this way.

vincent's picture

Pain Partout

when you finish the rising the dough get 1 cut  small amount, a handfull maybe of dough roll it to make it cirle not pretty circle as long it is getting thinner,  then dip to the flour  both side just enough, then put it to the pan make sure the pan is hot, then put the roti to the pan and when see a small bubble in the surface of the roti  then flip it over the other side and when you see again the bubble try to press the bubble with the wooden spoon any kind of spoon, slightly or gently press the bubble by tapping the bubble slowly to make a one big bubble then flip again vice versa to make a golden brown both side and that's it ... happy dinner and thanks for appreciate my roti ....