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Pita Bread Recipe

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting/Rising 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 pitas
Course: Bread, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 180
Ingredients Equipment Method Notes

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)

Equipment

  • Large bowl
  • Spoon
  • Rolling Pin
  • Baking sheet OR Cast iron skillet
  • Kitchen towel

Method
 

  1. 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).