Aladdin Disney Day

Aladdin, to me, is one of the best Disney movies from the 90s, hands down. Maybe even of all time. The music, the story, the characters- I just love it all.

For our Aladdin Disney Day(s) we kept it simple but the spirit of the movies was easy to bring to life through our pages and recipe. We started by making some absolute delicious pita bread and presenting it on a snack tray to nibble on while watching the movie.

The pita bread was so easy to make, and the dragons have been asking for more ever since they first tasted it.

After the movie, we settled down to ponder what our three wishes would be if we found the magic lamp.

After watching the live-action Aladdin, the dragons had fun imagining themselves as a genie and bringing it to life through art.

I loved that our activities really drew out their imaginations and made them take some time to think.

So, what would your three wishes for Genie be?

Aladdin’s Pita Bread

When we watched the animated Aladdin, we wanted to do a snack plate similar to what we did for Frozen 2. With that, though, I wanted to make something that perhaps Aladdin and Jasmine would have been eating, too.

Something simple to make that I knew would be a crowd pleaser: pita bread!


  • 1 C warm water
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 2.5 C unbleached, all-purpose flour (plus more for sprinkling/rolling)
  • 1-2 TBSP olive oil
  • 2 tsp salt


  • In a large bowl of a standing mixer, or just a large bowl if you don’t have a standing mixer, combine your warm water, yeast, and sugar. Stir until the sugar and yeast are dissolved.
  • Stir in 1/2 C flour and let the mix sit for 15 minutes, until it starts to foam.
  • Add in your oil *, salt, and 2 C flour. Use a dough hook to mix until your dough is well combined. If you aren’t using a standing mixer, use a wooden spoon until the dough looks something like this:

*start with 1TBSP oil. If your mix seems dry, add the extra tablespoon.

  • Knead your dough (if not using a dough hook) on a flour-dusted surface for around 5-10 minutes. The dough should be soft and moist (but not sticky).
  • Cover the dough with plastic wrap in the bowl for about an hour, until it has doubled in size.
I had pinched the top of the dough after it rose to check the consistency.
  • Remove dough and divide it into eight pieces, rolling them into balls.
  • Preheat a large skillet over medium-low heat. Taking one ball at a time, roll them into a thick circle that’s around 6-8 inches wide, sprinkling with extra flour if it sticks.
  • Cook each pita one at a time in the skillet until an air bubbles form, then flip and cook for one more minute.

We made a yummy snack tray for the pita. Here’s what I served (favorites in our house):

Hummus, garlic-stuffed olives (these were mostly for me), grapes, pistachios, provolone cheese, strawberries, and raspberries stuffed with white & semi-sweet chocolate chips.

Pita bread recipe adapted from