Homemade Pita Bread Recipe

This easy homemade pita bread recipe is soft, fluffy and so much fresher than store bought. A simple dough comes together quickly then just bake it in the oven or skillet!

Soft and Fluffy Pita

There’s something about homemade bread that just can’t be beat. Whether it’s naan, breadsticks or French bread it’s fresh and delicious. Homemade pita bread is a favorite and I love pairing it with homemade hummus!

This easy pita bread recipe can be made in the oven or on the stove. Cooking it on the stovetop is easier, however it results in a more chewy pita bread. If you want an authentic pita, I recommend to cook it in the oven and lightly mist the dough with water just before it goes in. This helps the dough puff up and become crispy, light and airy.

Why I Love Making Homemade Pita Bread

• Easy to make: Pita bread from scratch requires no special equipment and uses 5 simple ingredients you probably already have on hand.
• Fresh and puffy: Store bought pita leave much to be desired! Fresh homemade pita is warm, puffy, fragrant and delicious!

Ingredient Notes

• Active dry yeast: I prefer active dry yeast, but instant yeast can be used.
• Granulated sugar: Sugar is needed not only for flavor, but to feed the yeast so it rises and gives the pita bread it’s classic pockets.
• All-purpose flour: Classic pita bread uses white all-purpose flour, if you want to it more wholesome, replace one cup of all-purpose flour with whole wheat flour.
• Kosher or sea salt: Enhances the flavor in the pita.
• Olive oil: I used extra virgin olive oil, which is popular in Mediterranean cooking, but any neutral flavored oil can be used.

How to Make Homemade Pita Bread

Homemade pita bread can be cooked in the oven for a more airy and crispy bread or on the stove top for a thicker, chewier texture.

1. Make yeast mixture and let sit. Combine warm water, active dry yeast and sugar in a large bowl. Mix in 1/2 cup flour and let sit for 10 minutes, or until it has puffed up.
2. Knead the dough, then let rise. Mix in olive oil and salt, then stir in remaining flour. Once it’s hard to stir, begin to knead with your hands (can also use electric mixer with dough hook). Continue kneading for 3-5 minutes, then form dough into ball and lightly cover with oil. Place in a bowl and cover with clean kitchen towel or plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
3. Divide into 8 pieces and let rise again. Punch down the dough and divide into eight pieces. Shape each piece into a ball and cover with a damp paper towel for 10-15 minutes.
4. Roll into circles. On a lightly floured surface, use a rolling pin to roll out one piece of dough at a time into a circle about 1/8″ thick.
5. Bake in the oven or on the stovetop.
   • To bake in oven, place a pizza stone or cast iron skillet on the 2nd to bottom rack. Preheat oven to 475°F. When oven is hot, add 1-2 rolled out circles onto the pan. Close and cook for 2-3 minutes, or until the bread has puffed up with large bubbles. Flip and cook 1 more minute.
   • For stovetop pita, brush 1/2 teaspoon oil onto a large cast iron skillet and heat over medium-heat. Once the pan is hot, place rolled out dough on top and let cook for 2-3 minutes. Once it has puffed up with large bubbles, flip and cook for 1 more minute. Remove to a plate and cover with a towel.
6. Serve. Enjoy warm pita with your favorite meal!

Expert Tips

• Preheat baking stone or cast-iron: The dough coming into contact with the hot surface traps steam inside the pita and causes it to puff up.
• Fresh ingredients: Always ensure your flour and yeast are not expired.
• Dense pita bread: You might not have rolled out the dough thin enough. Aim for your dough to be rolled out to only 1/8 inch thick. You may also be pressing too hard on the rolling pin and causing the air bubbles to deflate. Try using just your fingers to shape.
• Flour your counter: If your dough sticks to the counter and tears while rolling, it may cause steam to escape while baking and puff properly.
• Pita size: Aim for 4-6 inches in width as larger pita sizes are harder to get perfectly flat.

Make Ahead

You can make the pita bread dough ahead of time! Here are a few different options:

• After mixing the dough, place in the refrigerator to slow the rising time. You can keep it in the refrigerator for about 24 hours.
• When the dough completes its first rise, punch it down then rub olive oil around it and store in the fridge up to 3 days. Bring it to room temperature then continue to follow recipe directions.
• You can also place the pre-portioned dough balls into the refrigerator and store for up to a day .

Storage and Freezer Instructions

• Store: This bread is best served warm and fresh. If there is extra, you can save it in an airtight container or bag at room temperature for 1-2 days. It also freezes well too.
• Freeze: Place in a zip top freezer bag with a piece of parchment in between each piece (so that they don’t stick together). Store in the freezer for up to 3 months. When ready to enjoy, simply reheat in a damp towel.

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