Easy Pita Bread Recipe

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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 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 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 it - because the bakeries here carry these fresh like any other bread. It's a staple here so its' always fresh. Guess what happened yesterday? Well, I forgot to buy bread and it was Independence day which means it was BBQ day! I had already planned some delicious kebabs but there is no way we would have those without pita.

So, after quite a few years it was fun to make these delicious pita bread again. And of course, I had to share it 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, it's good!!

What is a pita 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 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 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 becomes flat leaving a pocket in the middle. Hence the name pita pocket. 

About this recipe

Now, if you notice in my video, I have not used a stand-mixer. Well, the truth is when it comes to pita 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.

Ingredients and substitutes

• 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 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 because I've always had great success with it. If you have to use active dry yeast you will need 2 ¼ 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.

Step by step instructions  (Save/Pin)

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 ½ 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).

Stuffed pita bread

Did you know you can stuff the pita with other savories before baking? It is one of our favorites - I shared my kids' favorite potato-stuffed pita bread and cheese-stuffed pita bread

10 Tips for the perfect pita bread

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 a 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 stovetop 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.

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Frequently asked questions

Some suggestions to serve pita bread with... homemade hummus, tahini sauce, shakshuka, baba ganosh, shawarma chicken, roasted eggplant salad, falafel,

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