Homemade Pita Bread Recipe
There’s something truly special about making your own bread at home, and Homemade Pita Bread is one of the easiest and most rewarding types to bake. These soft, pillowy, and slightly chewy flatbreads are a staple in Middle Eastern and Mediterranean cuisine, perfect for stuffing with fillings, dipping into hummus, or simply enjoying warm with butter.
Unlike store-bought pita, homemade pita bread is fresh, free from preservatives, and has that incredible aroma and taste that only comes from baking it yourself. Plus, watching the pitas puff up in the oven or on a hot skillet is a magical moment that never gets old!
The best part? Making pita bread is much simpler than you might think. With just a handful of ingredients—flour, yeast, water, salt, and olive oil—you can create soft and fluffy pita bread with that signature pocket inside.
This recipe is incredibly versatile. You can make classic white pita, opt for whole wheat for a heartier version, or even add herbs and spices for extra flavor. Whether you want to use it for sandwiches, wraps, or as a side to your favorite dishes, homemade pita bread is a must-try.
If you’ve never made bread before, this is a fantastic place to start. The dough is easy to work with, and the baking process is quick. Plus, there’s no complicated shaping involved—just roll, cook, and enjoy!
Once you try this homemade version, you’ll never go back to store-bought pitas. They’re soft, fresh, and incredibly delicious, making every meal feel extra special. Let’s get started!
Prep Time, Cook Time & Servings
- Prep Time: 15 minutes
- Resting Time: 1 hour
- Cook Time: 5 minutes per pita
- Total Time: About 1 hour 20 minutes
- Servings: 6–8 pitas
Ingredients
- 3 cups all-purpose flour (or whole wheat flour for a heartier version)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (110°F/45°C)
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp sugar
Instructions
- Activate the yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
- Knead: Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Divide and roll: Punch down the dough and divide it into 6–8 equal pieces. Roll each piece into a round, about 1/4-inch thick.
- Cook the pita:
- Oven method: Preheat the oven to 475°F (245°C). Place a baking stone or baking sheet in the oven. Bake each pita for 2–3 minutes until puffed and golden.
- Stovetop method: Heat a cast-iron skillet over medium-high heat. Cook each pita for 1–2 minutes per side until puffed and lightly charred.
- Cool and serve: Let the pitas cool slightly before serving. Enjoy warm or store for later.
Tips for Success
- Use warm water (not hot!): The water should be around 110°F (45°C) to activate the yeast properly.
- Don’t skip the resting time: Allowing the dough to rise ensures soft, fluffy pitas.
- Roll evenly: Keep the dough even in thickness to help the pitas puff up properly.
- Cook in a hot environment: A very hot oven or skillet helps create steam, which forms the pita pocket.
Homemade Pita Bread Recipe
Ingredients
- 3 cups all-purpose flour or whole wheat flour for a heartier version
- 2 1/4 tsp 1 packet active dry yeast
- 1 cup warm water 110°F/45°C
- 1 tsp salt
- 1 tbsp olive oil
- 1 tsp sugar
Instructions
- Activate the yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Mix the dough: In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
- Knead: Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Divide and roll: Punch down the dough and divide it into 6–8 equal pieces. Roll each piece into a round, about 1/4-inch thick.
Cook the pita:
- Oven method: Preheat the oven to 475°F (245°C). Place a baking stone or baking sheet in the oven. Bake each pita for 2–3 minutes until puffed and golden.
- Stovetop method: Heat a cast-iron skillet over medium-high heat. Cook each pita for 1–2 minutes per side until puffed and lightly charred.
- Cool and serve: Let the pitas cool slightly before serving. Enjoy warm or store for later.
Notes
-
- Use warm water (not hot!): The water should be around 110°F (45°C) to activate the yeast properly.
- Don’t skip the resting time: Allowing the dough to rise ensures soft, fluffy pitas.
- Roll evenly: Keep the dough even in thickness to help the pitas puff up properly.
- Cook in a hot environment: A very hot oven or skillet helps create steam, which forms the pita pocket.
