Homemade Pita Bread
Soft, fluffy, and incredibly easy to make, this homemade pita bread recipe will give you perfectly puffed pockets every time. Enjoy fresh, warm pita bread that’s way better than store-bought!
Equipment
- Mixing bowls
- Rolling Pin
- Baking Stone or Cast-Iron Skillet
Ingredients
Pita Dough
- 3 cups bread flour or all-purpose flour
- 1 cup lukewarm water 100–110°F
- 2 ¼ tsp active dry yeast or instant yeast
- 1 tsp sugar to feed the yeast
- 1 tsp salt
- 1 tbsp olive oil for softness
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, then mix until a shaggy dough forms.
- Knead the dough for about 8–10 minutes (by hand or using a stand mixer with a dough hook) until it becomes smooth and elastic. Lightly oil a bowl, place the dough inside, and cover with a damp cloth. Let it rise for 1–1.5 hours or until doubled in size.
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and let them rest for 10 minutes.
- Using a rolling pin, flatten each ball into a ¼-inch thick round (about 6 inches in diameter).
- Oven Method: Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking tray inside. Place the dough rounds on the hot surface and bake for 2–3 minutes until they puff up.
- Stovetop Method: Heat a dry cast-iron skillet over medium-high heat. Cook each pita for 30 seconds per side, then flip every 20–30 seconds until fully puffed.
- Wrap freshly cooked pitas in a clean towel to keep them soft. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Notes
To ensure a perfect puff, make sure your oven or skillet is very hot before cooking. Avoid using too much flour while rolling, as it can prevent sealing and result in flat pitas.