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Homemade Pita Bread Recipe

Homemade pita bread is soft, fluffy, and incredibly easy to make. Using simple pantry staples, you can create fresh pitas that taste far better than anything store-bought. Whether you bake them in the oven or cook them on a stovetop, these pitas are perfect for sandwiches, dips, or as a side to your favorite meals. Give this recipe a try and elevate your homemade bread game!
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings 8

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.