This homemade pita bread makes a soft, chewy, and delicious pita with a gorgeous pocket using ingredients you probably already have in your pantry. Use these to stuffed with your favorite foods such as hummus, falafel, gyros, kebabs, and more. The best part is you can make these on the stovetop or oven.
Table of Content
When you think of Middle Eastern or Mediterranean food the humble pita always comes to mind. This bread is also known as pita pocket or pocket bread.
Pita bread is a Middle Eastern staple, and we eat it with almost all foods whether it is vegetarian hummus, tahini, shakshuka for breakfast, or babaganoush, kebabs, falafel for lunch or dinner.
The main ingredient in pita bread is white wheat flour, yeast, water, honey, oil, and salt. But you can make pita with whole wheat as well.
Traditionally, pita is made in a hot oven. You can make it on a sheet pan at home in a hot oven or on the stovetop. Personally, I prefer the stovetop so I can be in control of the pocket.
Why make theis recipe?
- If you were ever told that making your own pita is difficult? I'm here to surprise you because it doesn't get any easier than this. In fact, with my protip to guide you every step of the way you will wonder why you never make these before?
- You don't need any fancy equipment! I have listed the process for both, using the stand mixer as well as kneading by hand. The truth is, a bowl and your two hands for mixing with a skillet and spatula for cooking are all you need.
- The dough takes just about 10 minutes to make. You can make the dough ahead of time and leave it in the fridge overnight for up to 12 hours.
- Pita bread is freezer friendly and can be frozen for over a month. They are perfect for kids' sandwiches.
Ingredients and substitutes
- All-purpose flour – I always use all-purpose for these pitas. But you can also substitute half the flour with whole wheat flour. And of course, you can also use bread flour. If you do use bread flour, you may not need fewer tablespoons less flour.
Pro tip - I used less than ½ cup for kneading - notice in the video I barely sprinkle the work surface when kneading. - Instant dry yeast - I like to use instant dry yeast because I've always had great success with it. If you have to use active dry yeast you will need 2 ¼ teaspoon or one packet. And if you use fresh yeast you will need about 21 grams.
- 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 tablespoon of sugar instead. While it adds flavor it also helps nourish the yeast.
- Olive oil – Add a nice flavor and as well as nourish the yeast. You can use other oils as well such as coconut, avocado, etc.
Homemade pita bread recipe
Dough
- Yeast - In a small bowl combine lukewarm water, yeast, honey, and oil. Stir well and leave to rest/prove for 5 minutes until foamy.
Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
- Combine - In the large mixing bowl or the bowl of a stand mixer with the dough hook attachment, combine the flour and salt. Add the yeast mixture and knead until all the flour is incorporated. Scrape the sides of the bowl.
Pro tip - do not add flour unless necessary. First, scrape the sides of the bowl and let it all come together. You may need the additional flour for kneading, no more. - Knead - Continue to knead for 3 to 4 minutes on a stand mixer or 5 to 6 minutes by hand until you have a soft, elastic dough. When you press the dough with your fingers - the dough should spring back.
Pro tip - We want soft, light, and fluffy pita, and this is only possible when the dough is soft, elastic, yet slightly sticky
- Rise - Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and rest in a warm place for about 60 to 90 minutes or until double in volume.
Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again. - Divide - When double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Using a dough scraper divide this log into 4 portions and then each of those portions into 3 again. This should give you 12 portions. Shape each portion into a smooth ball
Pro-tip - I am making 12 pita bread but you can make these bigger by dividing the dough into fewer portions.
- Roll - Shape each portion into a smooth ball. Let rest for 5 to 10 minutes then using a rolling pin, roll each dough ball into a 6-inch disc. Do not roll them too thin, as we do want some thickness for the pocket to appear.
Pro tip - shaping them will ensure you have smooth pita. Resting helps the gluten relax and makes working with dough easy. Otherwise, you will find that the disc does not get larger 😜 - Prove - Place all the discs on a baking sheet with parchment paper, lightly dusted with flour to prevent sticking. Let rest for 30 minutes - covered with a clean kitchen towel or cheesecloth.
Pro tip - this resting is important otherwise you will get flatbread, not pita. The resting will let the yeast rise giving us a soft bread-like flatbread - pita!
Cook - Stovetop
- Heat a cast-iron skillet or frying pan on high heat.
- Each pita will take about 2 minutes cooking 30 secs at a time on each side.
- 1. Place the pita bread on the skillet let cook 30 secs.
- 2. Flip once - let cook another 30 secs.
- 3. Flip again - cook 30 seconds - the pita should now start to puff up.
- 4. and flip again - the pita should now puff up completely - cook 30 secs or less.
Cook- Pizza stone
- Heat the oven to 500°F/ 260°C Gas Mark 10 with the pizza stone for at least 20 mins
Pro tip - We need a hot oven with a short cooking time otherwise the pita will become dry. - Place two to three pitas on the hot pizza stone. Bake for two minutes until puffed up.
Pro tip - work with a number that you are comfortable working with. Personally, I don't put more than 3 at a time - Use the broiler if the pita is pale in color.
Pro tip - do not overheat the pita with the broiler on as it can make the pita dry.
Wrap and keep warm
- As soon as the pita bread is cooked or baked. Keep it wrapped in a clean kitchen towel or cheesecloth to keep them soft.
- These will stay at room temperature for 2 to 3 days.
You can freeze them for over a month.
Storage
- Pita bread can dry out easily so always keep them wrapped.
- They will stay fresh wrapped in a 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.
More pita bread variations
- Cheese Stuffed Pita Bread Recipe
- Potato Stuffed Pita Bread Recipe
- Zaatar pita bread - a generous sprinkle of the middle eastern spice zaatar.
- Pita chips - leftover pita can be toasted in the oven to make pita chips
- Ground beef with pita - make a flat pita with no pocket then spread a generous amount of hummus top with kebab flavored ground beef and top with tahini sauce.
- Pita with grilled chicken - make a flat pita with no pocket then spread a generous amount of hummus top with grilled chicken and top with tahini sauce.
More flatbread recipes
- No-Knead flatbread recipe
- Potato Flatbread Recipe
- Indian Flatbread - Chapati, Roti, Paratha
- Easy Soft Flatbread Without Yeast (no-knead)
- Healthy Tortillas Recipe - Best Homemade Tortillas
- Whole wheat tortilla recipe
- See all flatbread or all bread recipes
Frequently asked questions
What is the difference between naan and pita bread?
Both are flatbread. Pita is a Middle Eastern bread while naan is Indian bread. Pita is a basic bread dough while the naan dough is made with yogurt, milk, and often eggs. However, the big difference between the pita and naan is the presence of a pocket in the pita. The pita pocket is usually stuffed with things while the Indian naan is flat so used often as wraps.
What do you eat pita bread with?
Pita bread is the basic everyday bread in the Middle East. And, it's a staple for breakfast, lunch, and dinner as well as in-between snacks. Try my homemade hummus, tahini sauce, shakshuka, babaganosh, shawarma chicken, roasted eggplant salad, falafel,
How do you reheat pita bread?
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).
Is whole wheat pita the same as white 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. Whole wheat may be less chewy than white pita.
How does the pita have a pocket?
The pocket in the pita is made by steam which puffs up the dough from the bottom towards the center during cooking. When the bread is flipped the same thing happens on the other side. When cooled the puffed-up bread becomes flat leaving a pocket in the middle. Hence the name pita pocket
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Printable Recipe
Easy Pita Bread Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 500°F/ 260°C Gas Mark 10
Difficulty: Medium
Diet : Eggless,
Calories: 151kcal
Adjust Servings Here: 12 Pitas
Description
This homemade pita bread makes a soft, chewy, and delicious pita with a gorgeous pocket using ingredients you probably already have in your pantry. Use these to stuffed with your favorite foods such as hummus, falafel, gyros, kebabs, and more. The best part is you can make these on the stovetop or oven.
Video
Ingredients
- 1 cup (240 ml) Warm water
- 2 ¼ teaspoon (7 g) Instant dry yeast ((1 sachet))
- 2 tablespoon Honey
- 4 tablespoon Olive oil
- ½ teaspoon Salt
- 3 cups (375 g) All-purpose flour
- ½ cup (60 g) All-purpose flour (for kneading)
Instructions
Dough
- Yeast - In a small bowl combine lukewarm water, yeast, honey, and oil. Stir well and leave to rest/prove for 5 minutes until foamy.Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
- Combine - In the large mixing bowl or the bowl of a stand mixer with the dough hook attachment, combine the flour and salt. Add the yeast mixture and knead until all the flour is incorporated. Scrape the sides of the bowl. Pro tip - do not add flour unless necessary. First, scrape the sides of the bowl and let it all come together. You may need the additional flour for kneading, no more.
- Knead - Continue to knead for 3 to 4 minutes on a stand mixer or 5 to 6 minutes by hand until you have a soft, elastic dough. When you press the dough with your fingers - the dough should spring back.Pro tip - We want soft, light, and fluffy pita, and this is only possible when the dough is soft, elastic, yet slightly sticky
- Rise - Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and rest in a warm place for about 60 to 90 minutes or until double in volume.Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Divide - When double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Using a dough scraper divide this log into 4 portions and then each of those portions into 3 again. This should give you 12 portions. Shape each portion into a smooth ballPro-tip - I am making 12 pita bread but you can make these bigger by dividing the dough into fewer portions.
- Roll - Shape each portion into a smooth ball. Let rest for 5 to 10 minutes then using a rolling pin, roll each dough ball into a 6-inch disc. Do not roll them too thin, as we do want some thickness for the pocket to appear. Pro tip - shaping them will ensure you have smooth pita. Resting helps the gluten relax and makes working with dough easy. Otherwise, you will find that the disc does not get larger 😜
- Prove - Place all the discs on a baking sheet with parchment paper, lightly dusted with flour to prevent sticking. Let rest for 30 minutes - covered with a clean kitchen towel or cheesecloth.Pro tip - this resting is important otherwise you will get flatbread, not pita. The resting will let the yeast rise giving us a soft bread-like flatbread - pita!
Cook - Stovetop
- Heat a cast-iron skillet or frying pan on high heat. Each pita will take about 2 minutes cooking 30 secs at a time on each side.1. Place the pita bread on the skillet let cook 30 secs.2. Flip once - let cook another 30 secs.3. Flip again - cook 30 seconds - the pita should now start to puff up.4. and flip again - the pita should now puff up completely - cook 30 secs or less.
Cook- Pizza stone
- Heat the oven to 500°F/ 260°C Gas Mark 10 with the pizza stone for at least 20 mins Pro tip - We need a hot oven with a short cooking time otherwise the pita will become dry.
- Place two to three pitas on the hot pizza stone. Bake for two minutes until puffed up.Pro tip - work with a number that you are comfortable working with. Personally, I don't put more than 3 at a time
- Use the broiler if the pita is pale in color.Pro tip - do not overheat the pita with the broiler on as it can make the pita dry.
Wrap and keep warm
- As soon as the pita bread is cooked or baked. Keep it wrapped in a clean kitchen towel or cheesecloth to keep them soft.
- These will stay at room temperature for 2 to 3 days. You can freeze them for over a month.
Recipe Notes
- Kneading the pita dough - Knead the dough until its' soft, elastic but not dry. You do not want a firm dough. Keeping the dough soft as I have in the video will give you a super soft pita that will melt in the mouth. I promise!
- 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.
- The thickness and thinness of the rolled pita bread - Pita needs to be rolled to just the right thickness. So the heat reached the center, you flip and the heat reaches the center again. This is what gives the pita that pocket. If you roll it too thin, you will make flatbread. Still delicious but a little practice is all it takes.
- 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?
- Dark brown spots - You want to cook pita on a high skillet but you don't want burnt pita. If you find the pita gets dark spots before you flip in 30 seconds? lower the heat.
- No color on the pita - This simply means that the heat is too low. The problem with low heat is that the pita when cooled with gets hard.
- Handle the rolled pita carefully - don't stretch the pita when moving from baking tray to skillet. This can cause a tear but will also not give you a pocket.
- Wrap pita in the towel - the best way to keep them soft is to wrap them in a towel as soon as they are cooked. Hot pita right under the towel. This will cool the steam back into the pita to keep that pita soft and supple.
Storage
- Pita bread can dry out easily so always keep them wrapped.
- They will stay fresh wrapped in a 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).
Nutrition Information
Calories: 151- kcalCarbohydrates: 31- gProtein: 4- gFat: 0- gSaturated Fat: 0- gCholesterol: 0- mgSodium: 625- mgPotassium: 46- mgFiber: 1- gSugar: 2- gVitamin A: 10- IUCalcium: 6- mgIron: 1.7- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Ali
Hi Veena, I have made up to the stage just before cooking, can I put them raw in the fridge to cook tomorrow night please. Thank you.
Veena Azmanov
Ali, they will overproof all night in the fridge. It would be best to roll them tomorrow and then cook them.
Racquel
Day 10 done
Nirma Sekar
Day 10 done
Liane
The recipe has salt going in with the yeast mixture, then salt going in with the flour as well. When should the salt be added? Thanks
Veena Azmanov
Liane. There is honey or sugar in the yeast and salt in the flour. Thanks