Easy Pita Bread Recipe – Pocket Bread Recipe – Video

Name: Easy Pita Bread Recipe aka Pocket Bread Recipe
Prep time: 10 min
Cook time: 24 min
Total time: 124 min
Yield: 12 Pitas
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))

April 20, 2018 By Veena Azmanov 67 Comments

Easy Stovetop Pita Pockets – Middle Eastern Flatbread (with video)

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 pita pocket or 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. The best part is that this is a stovetop pita bread.

A Pinterest image show casing the a pile of freshly baked pita bread surrounded by hummus, tahini, salad and zataar

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!!

A partially covered pile of scattered homemade easy pita bread surrounded by salad, hummus tahini and zaatar

Soft Homemade Pita Bread Recipe, How to make perfect pita at home |Pocket Pita Bread Recipe

What is a pita bread made of?

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. Most bakeries these days have the option of whole wheat pita as well as gluten-free pita bread.

How do you make pita bread?

Traditionally, pita bread 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 does the Pita bread have a pocket?

Pita is cooked on high heat often in the oven. 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 become flat leaving a pocket in the middle. Hence the name pita pocket.

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. The big difference between the pita and naan is the presence of a pocket in the pita. The pita pocket is often stuffed with things while the Indian naan is flat so used often as wraps.

Both pita and naan have lots of many variations from the basic. Like there is a basic naan, garlic naan, butter naan. And there are different types of pita pockets like stuffed pita as well as flat pita topped with zaatar or feta, onions.

Indian Chapati is a flatbread recipe made with whole wheat flour. It's much healthier, delicious and easy to make with no special skills or gadgets needed. You can serve them with Indian food or use as a wrap for sandwiches too. This simple easy and effortless recipe will get you hooked onto the Indian Chapati Instantly.

A garlic butter naan is a variation on the classic Indian naan recipe that is often accompanied with an Indian meal. This simple, easy and effortless recipe makes a deliciously soft and chewy garlic butter naan that just melts in the mouth.

The homemade naan is an absolute treat, which when made properly just melts in the mouth. This simple, easy and effortless recipe will make the most deliciously soft and supple bread that can be used to scoop any Indian curry, wrapped around meats. This recipe works perfectly when made on the stovetop, baked in the oven or even grilled on a hot summers day.

This whole wheat sweet potato chapati or flatbread is so versatile you can have it for breakfast, lunch, and dinner. This simple, easy and effortless recipe makes the softest sweet potato flatbread ever. Combined with onions and herbs means you can have it on its own or as a bread with your main course.

Can I make pita on the stovetop? No oven to make pita bread?

While pita is traditionally made in the oven you can definitely make pita bread on the stovetop and this recipe for stovetop pita bread shows you how. There is a video and step by step tutorial below you will be guided every step of the way. I do bake pita as well and I will share my baked Zaatar pita, potato stuffed pita and cheese stuffed pita with you soon. All these are baked with the filling added in before the pita goes in the oven. If you look at the video you will see this stovetop pita bread is very soft with a wonderful pocket to fill.

Is pita bread the same as Lebanese bread?

I’m told that the pita is often referred to as the Lebanese, Syrian, Arabic or Israeli bread. It’s a staple all over the middle eastern countries.

What do you eat pita bread with?

The pita bread is the basic everyday bread in the middle east so it’s a staple for breakfast, lunch, and dinner as well as in between snacks. If you ever go to eat Middle Eastern food they will usually serve Hummus or Tahni with pita bread, Falafel or kebabs for pita pockets.

This creamy, light and delicious homemade tahini sauce make a perfect accompaniment to any meal. This middle eastern Tahina sauce is heart healthy and works a treat served with meat dishes, as an ingredient in dishes like Hummus and Babaganoush or drizzled over your favorite falafel or shawarma. Try it as a salad dressing or drizzle over a bowl of steamed vegetables.

This Middle Eastern Classic is an all time favorite and often perceived as a best eaten out. My easy homemade falafel recipe along with my tips and tricks will show you how simple easy and absolutely fun it can be.

Shawarma Chicken is a middle eastern fast food, but it actually takes hours to marinate and cook. This quick version will have your meal ready in 20 minutes.

What are pita chips?

A great way to use leftover pita bread in the fridge is to cut them up into triangles, drizzle some olive oil and toast them in a hot oven at 200C for 8 to 10 minutes. This makes them crisp like nachos. These can be served with many different dips like hummus and tahini of course but also western style cream cheese dips or salsa type salads.

Our family favorite is to give a generous drizzle of good quality olive oil and a Zaatar which is a middle eastern herb. My kids call them Zaatar nachos. You need nothing else with these, so good on their own but can be served with hummus or tahini as well.

How do you warm up 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).

A Pinterest Optimized image for Pullman Sandwich Bread a famous French Pain De Mie bread featuring a loaf of bread cut into slices

These soft burger buns are the best recipe you will ever make the next time you plan a burger feast. They are soft, fluffy and golden but most importantly they melt in the mouth. This simple, easy and effortless recipe will have you making homemade hamburger buns every time you decide to make homemade Burgers.

This whole wheat bread with raisins and nuts is nutritious, delicious and healthy. This simple, easy and effortless recipe makes a rustic whole wheat raisin walnut bread that lighter in texture with a crisp crust that melts in the mouth. Black raisins and walnuts evenly dispersed means you can eat this bread on its own or accompanies with a meal. Try making bruschetta with a few slices for a delicious appetizer.

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.

A close up shot of the puffed up pita bread on the hot skillet - a simple easy and effortless recipe to make perfect homemade pita bread

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.

A Close up shot of the layered homemade easy pita bread also called pocket bread surrounded by tahini hummus and salad -

Soft Homemade Pita Bread Recipe, How to make perfect pita at home

Recipe – Pita Bread aka Pocket Bread (Save/Pin)

Useful Tips and Tools

A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

A pile of pita bread and two half pitas on a white cheesecloth surrounded by salad, tahini and hummus.

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Ingredients

Warm water – 1 cup or 250 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.

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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.

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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.

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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.

A peak under the cheesecloth to see the pita kept covered to prevent the pita bread from drying out. This recipe for easy pita bread makes 12 beautiful pitas with pockets

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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).

A pile of homemade easy pita bread with a stuffed pita pocket stuffed with beef kebabs and salad.

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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 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.

A Pinterest optimized image for 10 tips for perfect homemade pita bread every single time. A shot of the puffed up pita on a hot skillet

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Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest optimized image for Easy Pita Bread Recipe showing a pile of homemade pita bread surrounded by salad, tahini and hummus.

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When you think Middle Eastern or Mediterranean food the humble pita always comes to mind. This simple, easy and effortless recipe for easy pita bread also known as pocket bread makes 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 aka Pocket Bread Recipe

Author: Veena Azmanov

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.

5 from 26 votes

Print Pin Rate

Course: Breakfast, Dinner, Lunch

Cuisine: Middle Eastern

Keyword: Pita Bread Recipe

Adjust Servings Here: 12 Pitas

Calories: 151kcal

Prep Time: 10 mins

Cook Time: 24 mins

Total Time: 2 hrs 4 mins

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)

Metric - US customary