This homemade pita bread recipe is made with simple ingredients and can be baked in the oven or made in the skillet. The results are soft and puffy pita with the perfect pocket inside.
If you love recreating Mediterranean recipes at home, you will want to try these other flavorful fresh dishes like Greek salad and this tzatziki!
Table of Contents
Fresh Homemade Pita Bread
There’s something about homemade bread that just can’t be beat. Whether it’s naan bread, breadsticks, french bread or rosemary focaccia it’s fresh and delicious. Homemade pita bread is a favorite and I love pairing it with homemade hummus!
This pita bread recipe can be made 2 ways – in the oven or on the stove. Cooking it on the stove 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 will help the dough puff up and become crispy, light and airy.
Pita Bread Ingredients
What I love about this recipe is that it only takes 5 ingredients to make! If you’ve never worked with yeast before, don’t be intimidated. It’s super simple and straightforward to proof the yeast.
- Active dry yeast
- Granulated sugar
- All-purpose flour
- Kosher or sea salt
- Olive oil
Variations
- Whole wheat flour: Adds flavor and color to the pita! Substitute half the amount of flour for whole wheat flour. You may need to add more water to make your dough smooth.
- Seasonings: While not traditional, dried herbs like rosemary, thyme or oregano can add some flavor to compliment the dish you are serving pita alongside.
How to Make Pita Bread
There are 2 ways to make this homemade pita bread recipe from scratch. You can either make it in the oven or on the stove. Cooking it in the oven will result in a more airy and crispy bread, while the stove top method will result in a thicker, chewy texture.
- 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.
- 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.
- 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.
- 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.
- 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. - 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.
- 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.
- Keep warm: Once the bread is cooked, store in a tortilla warmer or in a warm towel until ready to serve.
Pita Bread Serving Suggestions
Homemade pita tastes great as a side to many dishes including my chicken tikka masala recipe. Here are some other ways I love to serve it:
- With dips: Pita bread tastes amazing served on a big Mezze platter with hummus or dill dip. We also love to dip in lemon tahini dressing!
- Salads: Mediterranean salad or cucumber tomato salad.
- Wrap: Make an authentic Greek wrap, such as a chicken gyro with tzatziki sauce.
- Pita pocket: Slice in half and stuff the pocket with your favorite fillings, such as chicken salad.
- Pizza: We love to make pita pizzas! Add your favorite toppings and bake in oven until crispy and melted, about 5-8 minutes.
- Pita chips: Homemade pita chips are so yummy! Check out this easy homemade pita chips recipe.
FAQs
If you pita did not get puffy while baking your oven or skillet were not hot enough. You may want to check your oven temp with a thermometer.
You must cover the pita bread with a damp towel after rolling the dough balls into disks to prevent drying as well as cover it with a dry towel after it is cooked.
You might not have rolled it out thin enough. Aim for your dough to be rolled out to only 1/8 inch thick.
Yes, this should work and is a great solution if you would like a no knead option! You will need to use instant yeast as that is best for bread machines and then add ingredients in this order, salt, sugar, flour, yeast, water. Salt will activate the yeast, so layering it this way prevents that. Set the machine to dough setting and when done, let it proof for around 20-30 minutes right in the machine. Then shape and proceed with preferred cooking option!
Both pita and naan are leavened with yeast and appear similar but there are differences! Pita bread is circular and thin while naan has a thicker oval-shape. Naan is also typically made with dairy components such as yogurt and eggs which gives it a softer and more dense texture. Pita bread on the other hand doesn’t contain any dairy so it is slightly crispier and light.Flatbread is a term given to any type of bread that is flat, so that will include both pita and naan!
Storage and Freezer Instructions
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.
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.
Try these other delicious homemade bread recipes! Easy garlic knots, French baguette or Irish soda bread just to name a few!
More Homemade Bread Recipes
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Pita Bread Recipe
Video
Ingredients
- 1 cup warm water , 110°F
- 2 teaspoons active dry yeast , 1 packet
- 2 teaspoons granulated sugar
- 2 ½ cups all-purpose flour , more as needed
- 1 ½ teaspoons kosher salt , or 1 teaspoon salt
- 1 ½ Tablespoons olive oil
Instructions
- Combine the 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.
- Mix in the olive oil and salt. Then stir in the remaining flour. Once it becomes to hard to stir, start to knead with your hands. You may also use an electric mixer with a dough hook. Knead for 3-5 minutes. Form the dough into a ball and lightly cover with oil. Place in a bowl and cover with a clean kitchen towel or plastic wrap. Allow to rise for 1 hour in a warm place, or until doubled in size.
- Punch down the dough and divide the dough into eight pieces. Shape each piece into a ball and then cover with a damp paper towel for 10 minutes.
- Roll out one piece of dough at a time on a lightly floured surface. Roll or press into an circle about 1/8" thick.
Cooking in oven:
- Place a pizza stone or cast iron skillet on the 2nd to bottom rack. Preheat oven to 475°F. Once the oven is hot, add 1-2 rolled out circles onto the pan. Close the oven and cook for 2-3 minutes, or until it has puffed up with large bubbles. Flip and cook an additional minute.
Cooking on stove:
- Brush about 1/2 teaspoon oil onto a large cast iron skillet. Heat over medium heat. Place rolled out dough onto the pan once it's hot and allow to cook for 2-3 minutes. Once it has puffed up with large bubbles, flip to the other side and cook an additional minute. Remove to a plate and cover with a towel.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Bread, Dairy-Free, Freezer-Friendly, Mediterranean, Stovetop, Yeast Bread
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I’ve made this recipe several times now and it turns out great! I’ve used it for homemade gyro meat, chicken shawarma, pizza and have eaten it plain. It is excellent in all cases! My only alteration to the recipe is to start with 3/4 cup of hot water instead of 1 cup. Then add extra water as needed. The prepared dough weighed 564 grams so 1/8 of the dough should weigh about 70.5 grams (for one pita). If you are making gyros make sure to also make home made Tzatziki! I Heart Naptime has a good looking recipe but I haven’t tried it yet.
Thanks so much for your helpful comment, Dan! I’m so glad to hear that you love the pita bread. Definitely check out the tzatziki recipe next time :)
I have a question, Can I substitute gluten-free flour for the recipe?
Would I also need to add the additional psyllium husk?
Thank you.
I have not tried, but I imagine a 1-1 gluten free flour would work well :)
This pita is delicious and very easy to make!! We cooked it in our cast iron skillet on the stovetop.
I’m so glad you enjoyed it!
thanks for the great recipe! I love this pita
The directions say:
Cooking in the oven will result in a more airy crispy pita bread.
Cooking in the oven will result in a thicker chewier texture.
Is the second line supposed to be:
Cooking *on the stovetop” will result in a thicker, chewier texture?
Hi! Yes, the 2nd line is suppose to say “on the stove”. I just updated it. Thank you for letting me know!
turned out excellent
This was really really good! Super easy, too.
I’m so glad you enjoyed it! :)
This was an awesome recipe. I followed the directions to a T and baked them in the oven in a large cast iron skillet. The family loved them. Highly recommend!
I’m so glad you enjoyed it! :)
My pita came out too dry—more like pita chips. I wanted regular soft pia.
These turned out fantastic! We made them in a cast iron skillet and they cooked up beautifully. Definitely a recipe to make again. Thanks you!
I’m so glad you enjoyed them! Thanks for leaving a comment and review Jill!
Made this last night and it was delicious!! I brushed EVOO and sprinkled a little salt once cooked to replicate a Greek restaurant I go to for lunch. Delicious!!
Sounds delicious! Thanks for sharing!!
Came out wonderful, such an easy recipe
I’m glad you enjoyed it! :)
Just made this! It was the best recipe by far and super easy to follow. I didn’t have a cast iron and used a baking sheet! Light, perfect crisp, and delicious.
I’m so glad you enjoyed it! :)
I am so glad I can make pita bread at home now! Looks great!
I love how soft it looks! I’ve never even had pita but now I want to make it!
Homemade pita bread at it’s finest! I can make this at home later, just perfect!
Hi Jamielyn ..this is too light and fluffy, and sound sooo yummy, i will definitely make this for my family…i love it your pictures as well…Thanks for sharing….!
Hope you enjoy! Thank you for your comment! :)
I gotta make this! Looks great! This is so picture-perfect!
Light and fluffy! I love it!