Homemade Pita Bread Recipe

Introduction

Making pita bread at home is easier than you might think and results in warm, soft pockets perfect for stuffing or dipping. With simple ingredients and a bit of patience, you can enjoy fresh, homemade pita anytime.

Ingredients

• 2 cups All-purpose Flour plus 1/2 cup for dusting
• 1/2 cup Whole Wheat Flour
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tbsp Olive Oil
• 2 tsp Yeast (see notes)
• 1 cup Warm Water

Instructions

1. Step 1: In a mixing bowl, combine all-purpose flour, whole wheat flour, salt, and sugar. Stir well to mix all dry ingredients evenly.
2. Step 2: Add yeast to the warm water and stir until fully dissolved. Pour this yeast mixture into the flour bowl along with olive oil. Mix together until a sticky dough forms.
3. Step 3: Transfer the dough to a lightly floured surface using the extra 1/2 cup flour. Knead for 8–10 minutes until it becomes soft and slightly tacky.
4. Step 4: Lightly oil the mixing bowl, place the dough inside, and coat it with olive oil on all sides to prevent drying. Cover and let it proof for 2 hours until it doubles in size.
5. Step 5: After proofing, gently deflate the dough and divide it into 10 equal portions. Shape each piece into a round ball by tucking the sides underneath. Press the center lightly and cover the dough balls with a tea towel.
6. Step 6: Roll each dough ball evenly into a 6-inch diameter circle. Place each rolled dough on a parchment-lined baking tray and cover with a tea towel.
7. Step 7: Allow the rolled dough to proof again for 30 minutes.
8. Step 8: Preheat your oven to 230°C (450°F) with a baking stone inside. Once hot, flip a rolled dough onto the stone and bake for 4–5 minutes until it puffs up nicely.
9. Step 9: For stovetop cooking, heat a skillet until very hot. Place a rolled dough on the skillet; after about 20 seconds, flip it. Within a minute, the dough will puff like a balloon. Flip again and cook both sides evenly.
10. Step 10: Immediately wrap the cooked pita in a tea towel to keep it soft and warm.
11. Step 11: Serve your pita bread warm for the best taste and texture.

Tips & Variations

• Use a baking stone or an inverted heavy baking sheet for even heat distribution to get a perfect puff in the oven.
• For extra flavor, brush the dough lightly with garlic-infused olive oil before baking.
• Try substituting whole wheat for all-purpose flour for a nuttier, heartier pita.
• If your pitas don’t puff, roll the dough slightly thinner and make sure your cooking surface is very hot.

Storage

Store leftover pita bread in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze the pitas wrapped tightly in foil or plastic wrap for up to 3 months. Reheat wrapped in foil in the oven or warm briefly in a skillet to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but dissolve it in warm water first and let it sit for 5–10 minutes until bubbly before adding it to the flour mixture.

Why didn’t my pita puff up during baking?

Common reasons include the dough being rolled too thick or too thin, the oven or skillet not being hot enough, or the dough not proofing long enough. Make sure your cooking surface is preheated well and the dough has rested properly.

Homemade Pita Bread Recipe

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★★★★★

4.4 from 127 reviews

• Author: Rafael
• Total Time: 2 hours 50 minutes
• Yield: 10 pita breads 1x

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Description

Learn how to make soft, fluffy homemade pita bread with this easy-to-follow recipe using all-purpose and whole wheat flour. Perfect for dipping, stuffing, or enjoying fresh out of the oven or skillet, this recipe guides you through mixing, proofing, and baking or stovetop cooking pita bread for an authentic taste.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-Purpose Flour plus 1/2 cup for dusting
• 1/2 cup Whole Wheat Flour
• 1 tbsp Sugar
• 1 tsp Salt

Wet Ingredients

• 1 tbsp Olive Oil
• 2 tsp Yeast
• 1 cup Warm Water

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Instructions

1. Mix Dry Ingredients: Combine the all-purpose flour, whole wheat flour, salt, and sugar in a large mixing bowl. Stir thoroughly to ensure an even distribution of ingredients.
2. Dissolve Yeast: Add the yeast to warm water and stir until the yeast dissolves completely. Pour this yeast mixture along with olive oil into the flour mixture and mix to form a sticky dough mass.
3. Knead Dough: Transfer the dough to a floured work surface, dusting with additional flour as needed, and knead for 8-10 minutes until the dough is soft, tacky, and elastic.
4. First Proofing: Lightly oil the mixing bowl and place the dough into it. Coat the dough with olive oil to prevent drying, cover, and let it proof for 2 hours until it has doubled in size.
5. Divide and Shape: After proofing, gently deflate the dough to release gas. Divide the dough into 10 equal portions, tuck the edges, and shape each into a smooth round ball. Press the center gently and cover with a tea towel to rest.
6. Roll Out Dough: Take each dough ball and roll it out thinly and evenly to a 6-inch diameter circle. Place each rolled dough on a baking tray lined with parchment paper, cover with a tea towel.
7. Second Proofing: Allow the rolled dough circles to proof for an additional 30 minutes to develop puffiness.
8. Preheat Oven: Preheat your oven to 230°C (446°F) with a baking stone inside to ensure high heat for proper puffing.
9. Bake Pita Bread: Just before baking, flip each rolled dough onto the hot baking stone. Bake for 4-5 minutes until the pita breads puff up and show light golden spots.
10. Alternative Skillet Method: Heat a skillet on the stovetop until very hot. Place the rolled dough on the skillet, cook for about 20 seconds, then flip. The dough will puff up like a balloon within a minute. Flip again and cook both sides until golden and puffed.
11. Keep Soft: Immediately after baking or skillet cooking, wrap the pita breads in a tea towel to keep them soft and moist.
12. Serve Warm: Pita bread is best enjoyed fresh and warm, making it perfect for sandwiches, dips, or enjoying plain.

Notes

• Use warm water (about 110°F/43°C) to activate the yeast properly without killing it.
• If you don’t have a baking stone, you can bake directly on a preheated baking sheet or inverted baking tray.
• You can make pita breads more fluffy by ensuring proper kneading and adequate proofing times.
• Store leftover pita bread wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
• Reheat pita breads wrapped in foil in the oven or briefly on a skillet before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes per batch
• Category: Bread
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Pita Bread, Homemade Pita, Middle Eastern Bread, Flatbread Recipe, Yeast Bread, Oven Baked Pita, Stovetop Pita