Easy Homemade Pita Bread Recipe

Introduction

Making your own pita bread at home is easier than you might think. This easy pita bread recipe yields soft, fluffy pockets perfect for sandwiches, dips, or meals. With just a few simple ingredients, you’ll enjoy fresh, warm pita in no time.

Ingredients

• 2 tablespoons granulated sugar
• 1 tablespoon active dry yeast
• 1 cup warm water
• 2 teaspoons salt
• 1 ½ tablespoons olive oil
• 3 cups all-purpose flour (divided)

Instructions

1. Step 1: Whisk together the sugar and yeast in a large bowl, then stir in the warm water. Let the yeast activate for about 5 minutes, or until frothy.
2. Step 2: Add the salt and olive oil, then using a wooden spoon, stir in 2 ½ cups of flour. Continue adding flour one tablespoon at a time until the dough begins to pull away from the sides of the bowl.
3. Step 3: Dust a counter with some of the remaining flour. Turn the dough out and knead it for 15 minutes until smooth, soft, and stretchy. If using a stand mixer with a kneading attachment, knead for 10 minutes. Add flour as needed to prevent sticking, but keep the dough tacky, not stiff.
4. Step 4: Tuck in the edges of the dough. Coat the same bowl with olive oil, then place the dough back in and roll it to coat evenly.
5. Step 5: Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm spot for about an hour, until doubled in size. To check readiness, press two fingers into the dough—if the indent stays, it’s ready.
6. Step 6: Remove the dough and cut it into 10 equal pieces (about 2 ounces each). Shape each piece into a ball, cover with a towel, and let them rest for 20 minutes.
7. Step 7: Using a rolling pin, roll each dough ball into a ¼ inch thick disk about 6 inches across. They don’t need to be perfectly round—an oval shape works fine.
8. Step 8: Let the rolled dough rest for five minutes. Meanwhile, heat a large cast iron skillet over medium heat and lightly coat it with olive oil.
9. Step 9: Place one pita in the pan and cook for 20 to 30 seconds until bubbles begin to form. Flip the pita and cook for 20 seconds, then flip again and cook for about 1 minute to allow it to puff up.
10. Step 10: Flip once more to encourage puffing, then remove the pita and cover with a towel to keep soft. Repeat with remaining dough. Not all pitas will puff fully, but large bubbles should form. Wrapping cooked pitas in foil helps keep them warm.
11. Step 11: Oven option: Preheat a pizza stone or large cast iron skillet in the oven to 475°F. Coat the stone with olive oil and arrange as many pitas as will fit without overlapping. Bake pitas for 2 minutes on one side, then flip and bake for 1 minute more.

Tips & Variations

• For softer pita, cover them immediately after cooking to trap steam.
• Use whole wheat flour to add more fiber and a nutty flavor.
• If dough is too sticky, add flour gradually but avoid over-flouring to keep pitas tender.
• Experiment with filling pitas with herbs or garlic powder before cooking for extra flavor.

Storage

Store cooked pita bread wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze pita in airtight bags for up to 1 month. Reheat in a hot skillet or wrapped in foil in a warm oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why didn’t my pita bread puff up?

If your pita didn’t puff, it could be due to the dough being rolled too thin, the skillet not hot enough, or the dough not resting long enough. Make sure the pan is hot and the dough has rested properly before cooking.

Can I make pita bread without yeast?

Traditional pita uses yeast for the distinctive texture and puff. Without yeast, the bread won’t rise or form pockets properly, though you could make a flatbread alternative using baking powder instead.

Easy Homemade Pita Bread Recipe

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4.9 from 75 reviews

This easy pita bread recipe creates soft, fluffy, and perfectly puffed pockets that are ideal for sandwiches, dips, or as a side to your favorite dishes. Made with simple ingredients like yeast, warm water, olive oil, and all-purpose flour, this recipe requires a bit of kneading and resting time but results in authentic homemade pita bread cooked either on the stovetop or baked in the oven.

• Author: mia
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 45 minutes
• Yield: 10 pita breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 tablespoons granulated sugar
• 1 tablespoon active dry yeast
• 1 cup warm water
• 2 teaspoons salt
• 1 ½ tablespoons olive oil
• 3 cups all-purpose flour (divided)

Instructions

1. Activate Yeast: Whisk together the sugar and yeast in a large bowl, then stir in the warm water. Let the yeast activate for about 5 minutes, or until frothy.
2. Combine Ingredients: Add the salt and olive oil, then using a wooden spoon, add 2 ½ cups of flour. Continue stirring and add a tablespoon of flour at a time until the dough starts to pull away from the sides.
3. Knead the Dough: Dust a counter with some of the remaining flour. Turn the dough out onto the counter and knead it for 15 minutes until smooth, soft, and stretchy. Alternatively, knead for 10 minutes with a stand mixer. Dust with flour as needed, but avoid over-flouring to keep the dough tender.
4. First Rise: Tuck the edges of the dough under, coat the bowl with olive oil, place the dough back in, and roll it to coat. Cover with plastic wrap or a kitchen towel and let rise for about an hour in a warm spot until doubled in size. To test, press two fingers into the dough—if the indent stays, it’s ready.
5. Divide and Rest: Remove the dough and cut into 10 equal pieces (~2 ounces each). Shape each into a ball by tucking in edges, cover with a towel, and let rest for 20 minutes.
6. Roll Out: Using a rolling pin, roll each ball into a ¼ inch thick disk about 6 inches across. Perfect circles are not necessary but aim for even thickness.
7. Rest Dough Disks: Let the rolled-out pitas rest for 5 minutes while heating a large cast iron skillet over medium heat.
8. Cook Pitas on Stovetop: Lightly oil the skillet and place one pita in the pan. Cook for 20-30 seconds until bubbles appear, flip and cook 20 seconds, then flip again and cook 1 minute allowing the bread to puff up.
9. Finish Cooking: Flip once more to encourage puffing, then remove from pan. Cover cooked pitas with a towel to trap steam and keep soft. Repeat with remaining pitas. Not all will puff fully but should form large bubbles. Optionally, wrap cooked pitas in foil to keep warm.
10. Oven Alternative: Preheat a pizza stone or large cast iron skillet in the oven at 475°F. Lightly coat with olive oil, place as many pitas as fit without overlapping, and bake for 2 minutes on one side, then flip and bake 1 more minute on the other side.

Notes

• Using a stand mixer reduces kneading time to 10 minutes.
• Be careful not to add too much flour to keep dough soft and tender.
• Warm water (not hot) is crucial for activating the yeast properly.
• If your dough does not puff completely, it still tastes great and forms useful pockets for fillings.
• Covering cooked pitas with a towel traps steam, making them soft instead of dry.
• The oven method is faster and can cook multiple pitas simultaneously, while the stovetop method offers a traditional touch.

Keywords: easy pita bread, homemade pita, soft pita bread, Middle Eastern bread, stovetop pita recipe, oven pita bread