Barrio Grains

Barrio “Pizza Blend” Pita Bread

by Jessica Schlievert

Pizza Blend

Barrio Pizza Blend Flour


Yield: 12, 6" pitas

Barrio “Pizza Blend” flour 2 cups
All-purpose flour 1 Cup
Rapid rise yeast 1 Package (2 tsp)
Honey (or sugar) 1 Tablespoon
Salt 1 teaspoon
Water - warm 1 1/2 Cup
Olive Oil 1 Tablespoon


  1. In a large bowl, combine all dry ingredients.
  2. Add wet ingredients to dry and mix together with a wooden spoon until a shaggy dough comes together.
  3. Knead dough (adding more flour as needed to prevent sticking) 8-10 minutes, or until smooth and elastic.
  4. In the same bowl, drizzle more olive oil and coat dough ball.
  5. Cover with a moist kitchen towel (or plastic wrap) and let rise in a warm place for about 1 hour, or until double in size.
  6. Preheat oven to 450.
  7. Turn dough out onto a floured surface and cut into 12 equal portions.
  8. Roll each into a ball, flatten by hand, then roll to about 6 inches in diameter with a rolling pin.
  9. Place pita rounds on a parchment-lined sheet pan (a standard quarter sheet pan should fit 6 pita), and allow to rest for 10 minutes.
  10. Bake on center rack (one sheet pan at a time) 7-8 minutes. Pita should puff up and be lightly golden on top.
  11. Enjoy! (Amazing when warm…)
Printable recipe