Egg Yolk Enriched Pita Bread

Usually Pita Bread does not include the addition of egg yolks, but I loved the richness and light, tender crumb that they brought to my recipe. They were like fat little cushions and perfect for scooping moussaka, baba ganoush and super tomatoey shakshuka straight from the pan.


These babies were delicious straight from the oven, but also were soft, airy and not dry at all the next day- thanks to the addition of the honey.  

Be careful to pull them from the oven a few seconds after they “pop” or you will risk the bread over baking and becoming dry. 

Caro’s Pita Bread

  • Active Dry Yeast 4g
  • Warm Water (around 30C if you want to get specific) 50g
  • Honey 5g
  • AP Flour 155g
  • Bread Flour 155g
  • Salt, Baliene 7g
  • Water 150g
  • Olive Oil 20g
  • Egg Yolks 40g


  • Bloom yeast in water with honey until foamy, around 5 min.
  • All dry in bowl w/ hook, mix to combine.
  • Speed 1, add wet ingredients.
  • Mix Speed 1 for 2 min.
  • Increase to Speed 2 for 6 min.
  • Turn out into an oiled bowl and allow to double in size, covered, in a warm place for about an hour.
  • Fold & refrigerate overnight.
  • The next day, remove from cooler and allow to come to room temperature for an hour.
  • Portion & shape into 6 balls at around 110g each.
  • Cover with film and allow to double in size for about an hour.
  • Preheat oven to 500F with an inverted cast iron skillet or sheet tray inside.
  • Gently press proofed dough with fingers to 1/4″ thick ovals. 
  • Carefully lay pita a couple at a time onto tray and allow to bake and puff- around 3-3.5 minutes from start to finish. 
  • Cover with a towel to keep warm until finished and ready to eat.