Easy Pita Bread Recipe – Pocket Bread Recipe
When you think Middle Eastern or Mediterranean food the humble pita always comes to mind. This is a simple, easy and effortless recipe for pita bread also known as pocket bread. The result is a soft, chewy and delicious pita with a gorgeous pocket that can be stuffed with your favorites be it hummus, falafel, gyros, kebabs or even just cold cuts for a simple sandwich.
Easy Pita Bread Recipe | Homemade Pita Bread | Pocket Bread Recipe
There was a time when I would make pita bread every time I made Middle-Eastern food such as hummus, falafel or kebabs. Back then I lived in Singapore so we would only get frozen pita bread which really wasn’t so great. Especially when homemade pita is so simple and easy to make. Right?
Here in Israel, I never have to make pita bread – because the bakeries here carry fresh pita bread just like any other bread. It’s a staple here so its’ always fresh. Guess what happened yesterday? Well, I forgot to buy pita bread. And it was Independence day which means it was BBQ day! I had already planned some delicious beef kebabs but there is no way we would have those without pita bread.
So, after quite a few years it was fun to make these delicious pita bread again. And of course, I had to share with you. Well, not to brag really but I make good bread? If you see I have quite a few bread recipes here and you can tell – I love bread. It’s therapy, it’s fun, its good!!
Soft Homemade Pita Bread Recipe, How to make perfect pita at home |Pocket Pita Bread Recipe
Recipe for success (Save/Pin)
Now, if you notice in my video, I have not used a mixer. Well, the truth is when it comes to pita bread I never use a mixer. I have always done it by hand. I usually only make this amount of pita. You can double the recipe successfully and of course, you can use a stand mixer too. But the myth that you need to knead pita bread dough for a really long time is not true. Nor do you need any special equipment. A bowl and your two hands for mixing with a skillet and spatula for cooking are all you need.
If you use this recipe, exactly the way I have shown below, the exact ingredients amount, and the exact kneading time, I can guarantee you, that you will have perfect pita bread every single time. Why? I have been using this exact recipe for over 15 years now. My whole wheat pita is also derived from this basic recipe.
Go ahead – try it! Often, people think kneading by hand is difficult but you may enjoy it. I do! I have a mixer, a food processor, and yet I still love doing bread old school with my two hands.
Note again, my recipe says 12 pitas but there are only 11 balls shown. The hidden one was actually given to my little Rhea. She loves mixing dough and she loves rolling pizza and pita. It’s a great way to get kids used to food and textures in the kitchen. They even enjoy their food more because they helped make it. Cool eh?
Soft Homemade Pita Bread Recipe, How to make perfect pita at home | Pocket Bread Recipe
Let’s talk ingredients and substitutes (save/pin)
- All-purpose flour – I always use all-purpose for most of my bread recipe instead of bread flour. Of course, when called for I use whole wheat but usually if I have to pick between all-purpose or bread flour I’m quite comfortable with all-purpose. But, you can use bread flour as well. If you do use bread flour, you may not need fewer tablespoons of flour.
In this recipe I used less than 1/2 cup for kneading – notice in the video I barely sprinkle the work surface when kneading. - Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast. And yet I like to take the guesswork out and make sure my dough will rise.
- Water – The temperature of the water is an important factor in bread making. It has to be warm, not hot. Usually about 110 F but you don’t really need a thermometer. The temperature is around the same as when you give milk to a baby. So think, if this water was to be fed to a baby would it be warm enough?
- Honey – I think the flavor of honey works great with pita but you can definitely use a tbsp of sugar instead. And no, it does not make the pita bread sweet but it does feed the yeast. You can also use agave syrup if you prefer.
- Olive oil – Just enough to feed the yeast and add some softness to the pita bread.
Soft Homemade Pita Bread Recipe, How to make perfect pita at home
Recipe – Pita Bread aka Pocket Bread (Save/Pin)
Tools
Soft Homemade Pita Bread Recipe, How to make perfect pita at home, Easy pita bread recipe
Ingredients
- Warm water – 1 cup or 375 ml
- Instant dry yeast – 2 1/4 tsp (1 envelope)
- Honey – 2 tbsp
- Olive oil – 4 tbsp
- Salt – 1 tbsp
- All-purpose flour – 3 cups + 1/2 cup for kneading (380 grams + 60 grams)
Method
Prepare yeast
- Combine warm water, yeast, honey, salt, oil.
- Stir well and leave to rest/prove for 5 minutes until foamy.
Soft Homemade Pita Bread Recipe, How to make perfect pita at home
Prepare dough
- Place 2 cups (or half) flour in a bowl.
- Add the yeast mixture.
- Use a wooden spoon or spatula and mix thoroughly for a minute.
- Then add the remaining flour and combine.
- Transfer the dough to a lightly floured surface.
- Knead for three minutes until the dough is still soft but elastic.
- When you press the dough with your fingers – the dough should spring back.
Rest/Prove dough
- Form the dough into a ball and place in an oiled bowl.
- Cover with cling wrap and rest in a warm place for about 1 1/2 to 2 hours.
- The dough should be at least double in size.
Soft Homemade Pita Bread Recipe, How to make perfect pita at home
Roll pita bread
- Once doubled in size transfer to a lightly floured surface again.
- Divide the dough into 12 equal portions (first into half – then half again until you have 12 portions).
- Roll each ball into a 6-inch disc.
- Place on a parchment lined the baking tray, lightly dusted with flour to prevent sticking.
- Let rest for 30 minutes – covered with a dry towel or cheesecloth.
Cook pita bread in a skillet
- After the pita bread has rested for 30 minutes.
- Heat a heavy bottom skillet/fry pan.
- You want the pan to be hot.
- Place the pita bread on the skillet let cook 30 secs.
- Flip once – let cook another 30 secs.
- and flip again – cook 30 seconds – the pita should now start to puff up.
- Flip again – the pita should now puff up completely – cook 30 secs or less.
- Each pita will take about 2 minutes cooking 30 secs at a time on each side.
Soft Homemade Pita Bread Recipe, How to make perfect pita at home
Cook pita bread on a pizza stone.
- Heat the oven to 250 C / 500F (hot oven) for at least 20 mins (keep the broiler setting on).
- Make sure the pizza stone is really hot.
- Place two to three pita bread on the hot pizza stone.
- Bake for two minutes until puffed up.
- Use the broiler if the pita is pale in color.
Wrap/keep warm
- As soon as the pita bread is cooked or baked.
- Keep it wrapped in kitchen cloth/towel or cheesecloth to keep them soft.
Soft Homemade Pita Bread Recipe, How to make perfect pita at home, Pocket Bread Recipe
Storage
- Pita bread can dry out easily so always keep them wrapped.
- They will stay fresh wrapped in cheesecloth or towel for up to 3 days.
- I prefer not to keep them in the fridge as they dry out.
- You can place them in ziplock bags and freeze them for a week.
- If wrapped well in aluminum foil they will stay for up to a month in the freezer.
Reheating fresh or frozen pita
- Fresh pita – wrap in a damp paper towel and heat for 30 secs up to a minute.
- Frozen pita – microwave from frozen for up to a minute – then lightly torch on an open flame for 30 secs on all sides.
(this method is my most preferred as it gives soft pita just like freshly made pita).
Soft Homemade Pita Bread Recipe, How to make perfect pita at home, Easy Homemade Pita Bread
10 Tips for the Perfect Pita Bread (Save/Pin)
Not to scare you, but you know pita bread is not like other bread. It can be depressing when you don’t get that little pocket in the middle. Right? And that pocket really is achievable if you understand why and how it’s created and use a few tips I have for you below.
1. Kneading the pita dough
Knead the dough until its’ soft, elastic but not dry. You do not want a firm dough. Your pita bread will still be good, and it will still puff if you add extra flour but keeping the dough soft as I have in the video. It will give you super soft pita that will melt in the mouth. I promise!
2. Tough pita bread
Usually, this would mean that you did not knead the dough enough. Since, kneading activates gluten which makes the pita soft, elastic and supple. Enjoy it!
3. The thickness of the rolled pita bread
Pita needs to be rolled to just the right thickness. If you keep the pita thick and flip it after 30 secs, then the steam will not reach the center. Therefore, what you want is that when the steam reaches the center you flip it to the other side. As a result, the steam reaches the center again causing a pocket. That yes moment!! Ideally, you can get a pocket even with a thicker pita bread. You just need to test the right time to flip it.
4. The thinness of the rolled pita bread
It’s all about that pocket!! Just like thick does not do well nor does thin. Why? If the pita is rolled too thin it will become dry, there will not be enough dough on either side to cause a pocket. I don’t enjoy crispy pita nor will you.
5. Flipping the pita
This is not just for fun but to keep a balance of that steam in between the two layers? Have you noticed some pita have a thick side and a thin side? Well, now you know why!
6. Dark brown spots
You want to cook pita on a high skillet but you don’t want burnt pita. Ideally, you want to heat the skillet on high and get it really hot before you start cooking the pita. Then reduce the heat to medium-high when you cooking the pita. Between the baking of one pita to the next, you can crank up that heat to high again.
7. No color on the pita
Mostly happens when you bake the pita in an oven. You need a hot oven but often even when the pita is puffed up beautifully it won’t’ get that brown spots or cooked look. Use a tray and place the cooked pita closer to the broiler just for a few seconds. Alternatively, use the flame of your stove top gas to add a little color. I do that with store-bought pita that is so pale and boring.
8. Handle the rolled pita carefully
When you move the rolled pita onto the floured parchment paper and then again to the hot skillet, do not stretch it or tear it. Be gentle. Stretching it will cause a weak spot, the thin spot will not puff! Similarly, a tear will cause the steam to escape instead of pushing the center to puff. Makes sense?
9. Wrap pita in the towel
You want to keep pita bread soft. And the best way to do that is to keep them wrapped in a towel as soon as they are cooked. Yes! Hot pita right under the towel. You want all that steam back into the pita to keep that pita soft and supple. If you leave pita uncovered it will get tough, often get a crisp top late too.
10. Whole wheat pita
Whole wheat is not just nutritious but also adds so much in terms of texture. Having said that, whole wheat means less gluten. Gluten gives pita that chewy, elastic quality which is why we still need white flour in whole wheat pita bread.
10 Tips for Perfect Homemade Pita Bread EVERY single time.
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Easy Pita Bread Recipe, Pocket Bread Recipe, Perfect Pita Bread Recipe
Easy Pita Bread Recipe aka Pocket Bread Recipe
Ingredients
- 250 ml Warm water
- 2 1/4 tsp Instant dry yeast (1 sachet)
- 2 tbsp Honey
- 4 tbsp Olive oil
- 1 tbsp Salt
- 384 grams All-purpose flour
- 60 grams All-purpose flour for kneading (extra)
Instructions
Prepare yeast
- Combine warm water, yeast, honey, salt, oil.
- Stir well and leave to rest/prove for 5 minutes until foamy.
Prepare dough
- Place 2 cups (or half) flour in a bowl.
- Add the yeast mixture.
- Use a wooden spoon or spatula and mix thoroughly for a minute.
- Then add the remaining flour and combine.
- Transfer the dough to a lightly floured surface.
- Knead for three minutes until the dough is still soft but elastic.
- When you press the dough with your fingers - the dough should spring back.
Rest/Prove dough
- Form the dough into a ball and place in an oiled bowl.
- Cover with cling wrap and rest in a warm place for about 1 1/2 to 2 hours.
- The dough should be at least double in size.
Roll pita bread
- Once doubled in size transfer to a lightly floured surface again.
- Divide the dough into 12 equal portions (first into half - then half again until you have 12 portions).
- Roll each ball into a 6-inch disc.
- Place on a parchment lined baking tray, lightly dusted with flour to prevent sticking.
- Let rest for 30 minutes - covered with a dry towel or cheesecloth.
Cook pita bread on a skillet
- After the pita bread has rested for 30 minutes.
- Heat a heavy bottom skillet/fry pan.
- You want the pan to be hot.
- Place the pita bread on the skillet let cook 30 secs.
- Flip once - let cook another 30 secs.
- Flip again - cook 30 seconds - the pita should now start to puff up.
- and flip again - the pita should now puff up completely - cook 30 secs or less.
- Each pita will take about 2 minutes cooking 30 secs at a time on each side.
Cook pita bread on a pizza stone
- Heat the oven to 250 C / 500F (hot oven) for at least 20 mins (keep the broiler setting on).
- Make sure the pizza stone is really hot.
- Place two to three pita bread on the hot pizza stone.
- Bake for two minutes until puffed up.
- Use the broiler if the pita is pale in color.
Wrap and keep warm
- As soon as the pita bread is cooked or baked.
- Keep it wrapped in kitchen cloth/towel or cheesecloth to keep them soft.
Detailed Video on YouTube - Subscribe for more videos
Chef's Tips
Storage
- Pita bread can dry out easily so always keep them wrapped.
- They will stay fresh wrapped in cheesecloth or towel for up to 3 days.
- I prefer not to keep them in the fridge as they dry out.
- You can place them in ziplock bags and freeze them for a week.
- If wrapped well in aluminum foil they will stay for up to a month in the freezer.
Reheating fresh or Frozen Pita
- For fresh pita - wrap in a damp paper towel and heat for 30 secs up to a minute.
- For frozen pita - microwave from frozen for up to a minute - then lightly torch on an open flame for 30 secs on all sides. (this method is my most preferred as it gives soft pita just like freshly made pita).
Don’t forget to read my post –
10 Best Gifts for Bread Bakers.
Gift Guide for Bread Bakers, 10 best gifts for bread bakers,
Do you love baking homemade bread? I do enjoy it very much too!
Feel free to check out my – Slice of Bread – Homemade Bread Collections or see my Recipe Index for a collection of all recipes on this blog.
Best Bread Recipes, Bread Recipes, Homemade Bread – how to make bread at home, Veena Azmanov bread
Do you like Middle Eastern Food? Israeli Food?
I have some amazing recipes like quick Sheet Pan Shawarma Chicken and Shawarma Pita Pockets to Heart Healthy Classic Hummus and Tahini Sauce as well as indulgent falafel and Passover favorite Chocolate Pecan Cake to summer classics Kebabs and festive latkes. You can find them all here Middle Eastern Recipes. Alternatively, you can find a whole list all all my recipes here on this Recipe Index
Middle Eastern Recipes or Israeli Recipe Collections
Hi Veena.. I’ve been following you for quite a while now.. I’ve tried making pita bread with atta(wheat flour)but I don’t get the pockets… It comes like a regular chcpathi..where am I going wrong. Any suggestions? Thank you
Sharon. First, roll them evenly. Cook them equally on both sides so the steam in the middle is equal. Lastly, as soon as the pita is cooked place it in between the towel so the stem cools in between the layers. Also for the first time try half whole wheat and half white – Let me know if this helps.
Hi Veena.
Can these be made with atta..?
I made these with plain flour, maida. but you can make these with atta too (whole wheat flour)
Hi Veena.
Thank you, going to give it a try…
What adjustments need to be made for making them larger (8 to 10 inches)? Thanks!
Hey Henry, just make large dough balls and roll into a larger disc. Everything else remains the same. You will have fewer large pita bread. Thanks
Which side of the pita (top or bottom) goes down on the pan first?
Does not matter Henry. Both sides are equal. The steam happens when you baked them equally on both sides. So don’t overcook the first side. You will also see the difference in baking with the thickness of the baked pita pocket sides.
Hi Veena, I am a fellow cake artist and have been following your page for a decade now :). A question about making the pita please: do you reckon it will puff using an Indian roti maker? Thanks.
Hey Arlette. I have not used an Indian Roti maker for pita. But, If your chapati/roti puffs in the roti maker then this one will as well. It works on the same principle.
This pita looks wonderful – perfect pockets! So much better than what most people can buy at the store, to be certain! And I definitely understand about giving over one ball to a little one – that is pretty much par for the course in my household these days, as well. 🙂 A small price to pay for getting them involved in the kitchen!
Absolutely Monica. Homemade is always much better than anything you can buy at the store. yeah, my kids love getting involved.
I’ve always wanted to make my own pita bread, but it has always intimidated me! Your recipe looks so simple that I’m going to have to try it!
It really is simple Lauren. I do hope you try.
OMG this looks sooo good! I’ve made homemade pita before, but a little more of an “indian”roti style….I’ve been wondering how to do the puffed open pocket style. Thank you – I especially appreciate the helpful step-by-step photos!! Can’t wait to fill these with some delicious shwarma or gyro filling.
Thank you, Malini. I hope you try it soon. It’s really simple and easy.
With all of your tips and tricks, I feel like anyone could master this! Looks fantastic…and homemade always is so much better than store bought anyway!
Thank you, Demeter. I am hoping that my tips and details will encourage more people to try it.
Homemade pita breads are so easy to make, and taste so much better than stale shop bought ones. Your recipe is slightly different to the one we make at home – I’ll have to try it myself!
Thank you, Elizabeth. Been using this recipe for years now. You must try.
I am 100% going to try these out. Had never even considered making my own before now!
It’s so easy Amy – you must try!
I have totally got to try making this. You make it sound so easy and doable. And I love pita bread!
It sure is so easy and doable.
I love homemade pita pockets and it’s so much easier to make than some might think. These look beautiful and perfect, Veena!
Absolutely Catherine So much easier than you think. Thanks
I love baking and have baked quite a bit of breads and flatbreads. I am though for some reason intimidated by the pita and have not yet baked it. I have bookmarked your recipe to bake soon. We use pita quite often and I always end up buying it. The recipe looks great and very well explained. Thanks Veena!
I know what you mean Sandhya. We use pita every week. Lucky get them fresh here otherwise frozen is not acceptable in our home.
I love pita bread, but I’ve never thought to make it at home. And there’s nothing like the smell or taste of warm bread straight out of the oven. Pinning this one for sure
Definitely so easy Karyl and yes that smell is wonderful. Thanks
I was looking on a homemade pita bread as nearest middle eastern store is around 1 hour drive. Looks perfect I can make it. I like them with falafel.
Me too, Swathi. We love them with falafel, tahini and all those meats too.
Oh my, what a lovely post. Thank you for sharing your recipe and all the tips to make perfect pita bread. Your pita look soo soft, fluffy and that pocket — amazing.
If I want to make the same recipe with wholewheat flour, then how much of the APF can I sub with wwf? Thank you so much. I would love to try this recipe out some time.
Thank you Pavani. Yes, you can definitely make it half whole wheat flour- I think that would be a good ratio to still keep it chewy. Thanks
Another amazing post from you! Love the details you have shared!! That pita looks scrumptious, would love to have some falafel and salad to enjoy them thoroughly !!!
Thank you, Priya ! So happy you liked my details. I do have a recipe for falafel too!
I’ve always been scared of making pita at home because I’ve heard it needs to by kneaded for a long time. But I love your thorough guide on how to make pita bread at home and I think I’ll be trying it soon…can’t wait to dip it in homemade hummus! 🙂
It’s really easy Wajeeha you must try!
I love pita bread but have never really made my own, I’ll definitely be giving it a try now! Thanks for all the tips and advice!
Thanks, Bintu. – you must try. It’s so easy!!
I love that when you didn’t get the pita the the store, you just whipped up a homemade batch. And this recipe looks perfect!
Thanks Valentina. yeah that’s my way of working – I love making things at home.
I love that when you hadn’t gotten the pita at the store, it didn’t phase you to just whip up a homemade batch. So cool! And this recipe looks perfect!
Thanks, Valentina!
Wow! I can’t even imagine how nice fresh pita bread would taste! We only ever get the packaged version. Your instructions are so clear and well illustrated that I would be completely confident in making my own.
Thanks for sharing
Julie
Thank you, Julie. yeah, I don’t like those package ones. I’d rather make fresh.
Love pita bread!!! And love that you can make it at home relatively easy. Nothing better than something made from scratch. ALL of the thing you mentioned to use with pita bread sound AMAZING too!
Very easy Jessica and you right. Nothing better than homemade bread.
Thank you for the detailed instructions and substitutions for making pita bread- you have given me the confidence to try it out! I feel like I can’t go wrong…
Thank you Anna. I am so happy you have the confidence. I hope you try it soon. Thanks
We love making pitas — they are so much fun and they freeze beautifully. We make ours a bit different than you but they all are tasty. There is nothing like homemade and we’ll have to try out your version to see if they taste differently.
Absolutely Marisa. They freeze beautifully. So true, nothing like fresh homemade bread.
I am so trying this! I’ve been looking for a good pita bread recipe for ages now and I like what I see! Will give it a go 🙂
Thank you, Julia. you will love how easy this is.
I just love pita bread I actually eat it toasted in the toasted every day! This looks sensational
Thank you Claudia. We love making Pita chips too! Similar to toast.
WOW these look amazing!! I’ve always been a little scared of making my own pita, but this recipe seems totally doable! They look delicious!
Thank you, Annie – This is a full proof recipe and you will love it. You must try.
Pita bread is so magical to me. I love how it puffs up and separates perfectly for all that yumminess to stuff inside. Of course, I love it with hummus for dipping also!
Absolutely Shelby – Pita sure feels magical when you see it puff up like this.
I only tried making homemade pita bread once and it was a really long time ago! This recipe makes me wanna get in the kitchen and make these beautiful pita breads – looks so fluffy and delicious!
Thank you, Natalie. You must try making this recipe. You will love how easy this is.
I am a bread LOVER….like really LOVE it!! I buy pitas all the time, and have never tried making it at home. Looking at this recipe….what have I been waiting for. This looks like a fun project for a rainy day.
Me too, Gloria. Love bread. We buy pita every week as well because we get it fresh.