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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/easy-homemade-pita-bread-recipe/