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.
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!!
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.
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 amount of the ingredients, and the 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.
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.
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 like Kenwood, kitchen-aid or other brands, it does not matter. (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. 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.
Recipe – Pita Bread aka Pocket Bread (Save/Pin)
Ingredients – in the recipe card below with conversions
Method
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 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.
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.
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).
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.
Frequently Asked Questions
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.
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.
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.
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.
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.
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).
Some suggestions to serve pita bread with…
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Easy Pita Bread Recipe aka Pocket Bread Recipe
Print Pin RateDescription
Equipment /Tools
Ingredients
- 250 ml (1 cups) Warm water
- 2 1/4 tsp (2.25 tsp) Instant dry yeast (1 sachet)
- 2 tbsp (1.04 oz) Honey
- 4 tbsp (2 floz) Olive oil
- 1 tsp (1 tsp) Salt
- 384 grams (3.00 cups) All-purpose flour
- 60 grams (0.50 cups) 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.
Recipe Notes
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).
Recipe Video
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Nutrition Information
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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Yasmeen
Hi Veena… I have tried your pita recipe and it was didn’t come out nicely at first attempt (was disappointed ?) but then again I tried step by step and second attempt it came out perfectly well and was a hit… it puffed and texture was so so soft… everyone loved it! But only thing I noticed was that the amount of salt (1 tbsp) you have given was too much… it tasted too salty…!! That was the only problem with my pita … so next time I make I will be putting 1 tsp of salt instead of 1 tbsp for 3 cups of flour!! I’m very happy I tried your recipe … it is awesome! Thank you very much
Veena Azmanov
Hey Yasmeen. Sorry about the salt. It is supposed to be 1 tsp (type error). Thanks for bringing it to my attention.
I just fixed it. Glad the pita bread worked out for you the second time and you enjoyed it. Thanks for coming back to write this feedback.
Amy Roberts
Excellent! Easy, but time consuming… But worth it. Just a waiting game. I doubt I’ll buy store pitas again! Next time I will make them a bit bigger. I cooked them on a skillet and most got puffy as expected. I was on time constraints, so I should have let them raise more, they probably would have all puffed up then. This recipe is a keeper!! I made gyros with them.
Veena Azmanov
Thank you, Amy. So happy you had success with this recipe and that you enjoyed it so much.
Bread, in general, is a waiting game and if you calculate the in-between time it can be time-consuming.
It is difficult to go back to store bought once you get used to the luxury of eating homemade Pita.
Gyros sound delicious. Thanks for coming back to write this feedback.
Have a lovely day
Sharon
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
Veena Azmanov
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.
Sharon
Hi Veena.
Can these be made with atta..?
Veena Azmanov
I made these with plain flour, maida. but you can make these with atta too (whole wheat flour)
Sharon
Hi Veena.
Thank you, going to give it a try…
Henry
What adjustments need to be made for making them larger (8 to 10 inches)? Thanks!
Veena Azmanov
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
Henry
Which side of the pita (top or bottom) goes down on the pan first?
Veena Azmanov
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.
Arlette
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.
Veena Azmanov
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.
Monica | Nourish & Fete
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!
Veena Azmanov
Absolutely Monica. Homemade is always much better than anything you can buy at the store. yeah, my kids love getting involved.
Lauren
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!
Veena Azmanov
It really is simple Lauren. I do hope you try.
Malini
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.
Veena Azmanov
Thank you, Malini. I hope you try it soon. It’s really simple and easy.
Demeter
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!
Veena Azmanov
Thank you, Demeter. I am hoping that my tips and details will encourage more people to try it.
Elizabeth
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!
Veena Azmanov
Thank you, Elizabeth. Been using this recipe for years now. You must try.
Amy Treasure
I am 100% going to try these out. Had never even considered making my own before now!
Veena Azmanov
It’s so easy Amy – you must try!
Danielle Wolter
I have totally got to try making this. You make it sound so easy and doable. And I love pita bread!
Veena Azmanov
It sure is so easy and doable.
Catherine
I love homemade pita pockets and it’s so much easier to make than some might think. These look beautiful and perfect, Veena!
Veena Azmanov
Absolutely Catherine So much easier than you think. Thanks
Sandhya Ramakrishnan
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!
Veena Azmanov
I know what you mean Sandhya. We use pita every week. Lucky get them fresh here otherwise frozen is not acceptable in our home.
Karyl Henry
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
Veena Azmanov
Definitely so easy Karyl and yes that smell is wonderful. Thanks
swathi
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.
Veena Azmanov
Me too, Swathi. We love them with falafel, tahini and all those meats too.
Pavani
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.
Veena Azmanov
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
Priya Srinivasan
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 !!!
Veena Azmanov
Thank you, Priya ! So happy you liked my details. I do have a recipe for falafel too!
Wajeeha Nadeem
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! 🙂
Veena Azmanov
It’s really easy Wajeeha you must try!
Bintu | Recipes From A Pantry
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!
Veena Azmanov
Thanks, Bintu. – you must try. It’s so easy!!
Valentina
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!
Veena Azmanov
Thanks Valentina. yeah that’s my way of working – I love making things at home.
Valentina
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!
Veena Azmanov
Thanks, Valentina!
Julie
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
Veena Azmanov
Thank you, Julie. yeah, I don’t like those package ones. I’d rather make fresh.
Jessica Robinson
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!
Veena Azmanov
Very easy Jessica and you right. Nothing better than homemade bread.
Anna
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…
Veena Azmanov
Thank you Anna. I am so happy you have the confidence. I hope you try it soon. Thanks
Marisa Franca
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.
Veena Azmanov
Absolutely Marisa. They freeze beautifully. So true, nothing like fresh homemade bread.
Julia
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 🙂
Veena Azmanov
Thank you, Julia. you will love how easy this is.
Claudia Lamascolo
I just love pita bread I actually eat it toasted in the toasted every day! This looks sensational
Veena Azmanov
Thank you Claudia. We love making Pita chips too! Similar to toast.
Annie @ Annie's Noms
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!
Veena Azmanov
Thank you, Annie – This is a full proof recipe and you will love it. You must try.
Shelby
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!
Veena Azmanov
Absolutely Shelby – Pita sure feels magical when you see it puff up like this.
Natalie
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!
Veena Azmanov
Thank you, Natalie. You must try making this recipe. You will love how easy this is.
Gloria
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.
Veena Azmanov
Me too, Gloria. Love bread. We buy pita every week as well because we get it fresh.