Want to make amazing homemade pita bread at home? It’s easier than you think! This recipe gives you soft, puffy pitas. They’re perfect for sandwiches or dipping.
Why Make Your Own Pita?
- Tastes Better: Fresh pita is way better than store-bought.
- Simple Ingredients: You probably have most things already.
- Fun to Make: Watching them puff up is cool!
What You Need: Ingredients
- 1 cup warm water
- 2 tsp active dry yeast
- 1 ½ tsp sugar (total)
- 3 cups all-purpose flour (plus a bit for dusting)
- 1 to 2 tsp salt
- 2 tbsp olive oil (plus a bit for the bowl)
Kitchen Tools You’ll Use
- Large bowl
- Spoon
- Rolling pin
- Baking sheet OR Cast iron skillet
How to Make Pita Bread: Quick Guide
- Activate Yeast: Mix warm water, yeast, ½ tsp sugar, and ½ cup flour in a bowl. Cover and let sit 10-15 min until bubbly.
- Make Dough: Add remaining sugar, salt, olive oil, and about 2 cups flour to the yeast mix. Stir to a shaggy ball. Knead briefly.
- Knead & Rest: On a floured counter, knead 2-3 min. Rest 10 min (covered). Knead 2-3 min more.
- Rise: Put dough in an oiled bowl, cover. Let rise in a warm spot 1 hour, or until doubled.
- Divide & Shape: Gently push air out. Cut into 8 balls. Rest 10-20 min (covered). Roll each ball into an 8-inch circle, ¼ inch thick.
- Cook:
- Oven: Preheat oven AND baking sheet/skillet to 475°F. Bake pitas on hot surface 2 min, flip, bake 1-2 min more until puffed.
- Stovetop: Heat skillet (medium-high). Cook pita 30-60 sec (bubbles form), flip. Cook 1-2 min (brown spots), flip. Cook 1-2 min more until puffed.
- Keep Soft: Wrap warm pitas in a clean kitchen towel.
Tips for Puffy Pitas
- Hot Surface is Key: Your oven or skillet must be very hot.
- Don’t Add Too Much Flour: Dough should be soft.
- Roll to ¼ Inch Thick.
“My Pitas Didn’t Puff!” What Happened?
Usually, your oven or skillet wasn’t hot enough. Make sure it’s fully preheated. Even if they don’t puff, they’re still tasty flatbreads!
Serving Ideas
- Dip in hummus or tzatziki.
- Fill with falafel or chicken.
- Eat with soups or stews.
Storing Pita Bread
- Room Temp: Cool. Store in an airtight bag for 2-3 days.
- Freezer: Cool. Freeze in a freezer bag for up to 3 months.
- Reheat: Warm in oven, toaster, or on a gas stove flame.
Make Dough Ahead?
Yes! After the first rise, dough can be refrigerated in a greased, airtight container for up to 5 days. Let it sit at room temp 30-60 min before shaping.
Conclusion
What will you eat with your homemade pitas? Did they puff up nicely for you? Let me know and rate the recipe below!
More Ideas You May Like:
Homemade Pita Bread
Easy recipe for soft, puffy homemade pita bread. Make them in your oven or on the stovetop. Perfect for dipping or sandwiches.
Equipment
- Large bowl
- Spoon
- Rolling Pin
- Baking sheet OR Cast iron skillet
- Kitchen towel
Ingredients
- 1 cup warm water
- 1 tsp active dry yeast
- 1 ½ tsp sugar (total: ½ tsp for yeast, 1 tsp for dough)
- 3 cups all-purpose flour (plus extra for dusting)
- 1 to 2 tsp salt
- 2 tbsp olive oil (plus a bit for bowl)
Instructions
- Yeast: In bowl, mix warm water, yeast, ½ tsp sugar. Add ½ cup flour. Whisk. Cover. Rest in warm spot 10-15 min (bubbly).Dough: Add remaining sugar, salt, olive oil, and about 2 cups flour to yeast mix. Stir to shaggy ball. Knead briefly.Knead & Rest: On floured counter, knead 2-3 min. Rest 10 min (covered). Knead 2-3 min more.Rise: Oil bowl. Put dough in, turn. Cover. Rise in warm spot 1 hour (double size).Divide & Shape: Push air out. Cut into 8 balls. Rest 10-20 min (covered). Roll each ball to 8-inch circle, ¼ inch thick.Cook:Oven: Preheat oven & baking sheet/skillet to 475°F. Bake pitas on hot surface 2 min, flip, bake 1-2 min more (puff).Stovetop: Heat skillet (medium-high). Cook pita 30-60 sec (bubbles), flip. Cook 1-2 min (spots), flip. Cook 1-2 min more (puff).Soft: Wrap warm pitas in a towel.
Notes
- Hot Surface: Very important for puffing!
- Make Ahead Dough: Refrigerate after first rise (up to 5 days). Bring to room temp before use.
- Storage: Airtight bag (room temp 2-3 days) or freeze (3 months).