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Home » Recipes » Mediterranean Recipes

Homemade Pita Bread

Published: May 18, 2020 · Modified: Jun 3, 2020 by Samantha Ferraro · This post may contain affiliate links · 6 Comments

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Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

There is nothing like homemade pita bread. I wait patiently as the balls of dough gently rise in the oven. And what emerges is the most perfectly, pillowy, fluffy pita bread that you have ever had. For a quick impressive appetizer try my Pan Con Tomate with Jamón.

Yes, baking homemade pita bread does take a few steps, but I hope these step by step instructions will guide you to try this at home and then stuff with just about anything...maybe with homemade falafel too!

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Pita Bread Ingredients

  • Yeast
  • Water
  • Sugar
  • Flour
  • Additional toppings: chopped garlic, za'atar

How to Make Homemade Pita Bread

In the bowl of a stand mixer (or large bowl if you're mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.

Let yeast mixture sit for about 5 minutes until the mixture becomes foamy.

Stand Mixer Method: Place a dough hook attachment on the stand mixer and gradually add flour. Start on low-medium speed and mix until the dough pulls away from the bowl You may knead to use a spatula to scrape any leftover flour on the bottom of the bowl.

By Hand: Gradually add flour to the yeast mixture, starting with ½-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.

Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.

Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don't have enough time to bake the same day.

Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.

On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or ⅛-1/4 inch thick. Make sure not to roll them too thin as they won't puff up and be pillowy.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.

Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel and enjoy immediately.

What to Serve with Pita Bread

  • Homemade hummus and pita bread is a match made in heaven
  • Or stuff your pita pockets with black bean falafel
  • Dip pita bread in smoky zucchini baba ghanoush
Learn how to make homemade pita bread recipe with step by step instructions, to get the most perfect, fluffy pita with a pocket.

A Few Tips on Making the Best Pita Bread

When rolling the balls of dough, don't roll them too thin. Leave about ¼ inch of thickness, this will help the pita create its pocket.

A hot oven is key, so as the dough is resting, pre-heat your oven.

A pizza stone is used in this recipe, which heats as the oven is preheating. If you don't have a pizza stone or pizza steal, place a baking sheet, upside down in the oven as it preheats.

The best tip: Once you place the pita in the oven, spray each one with a few sprays of water, this will help the pita puff up.

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Homemade Pita Bread Recipe

Homemade Pita Bread

Samantha Ferraro

LittleFerraroKitchen.com

Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.
5 from 7 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Proofing 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 8 pita bread
Calories 354 kcal

Ingredients
 
 

  • 1 cup warm water
  • 2 tsp. active dry yeast 1 packet
  • 2 tsp. sugar
  • 2 tbsp. olive oil + more for oiling bowl
  • 2 ½ - 3 cups all purpose flour + more for kneading
  • 1 ½ teaspoon salt

Instructions
 

  • In the bowl of a stand mixer (or large bowl if you're mixing by hand), add the warm water, yeast, sugar and oil together, giving it a gentle whisk to incorporate the yeast.
  • Let yeast mixture sit for about 5 minutes until the mixture becomes foamy.

Stand Mixer Method

  • Place a dough hook attachment on the stand mixer and gradually add flour and salt. Start on low-medium speed and mix until the dough pulls away from the bowl You may knead to use a spatula to scrape any leftover flour on the bottom of the bowl.

Mixing by Hand

  • Gradually add flour and salt to the yeast mixture, starting with ½-1 cup and use a spatula to mix. Continue adding flour and once it gets too difficult to mix with a spoon, use your hands to knead the dough in the bowl until dough comes together.
  • Place dough on a lightly floured surface and continue kneading for another 2 minutes to form a smooth ball.
  • Place dough in a clean and lightly oiled bowl, turning dough so oil is covered on both sides. Place a piece of plastic wrap directly on the dough and let rise for about 2 hours until doubled in size.
  • Proofing Tip: You can also let dough rise in the fridge for 24 hours if you don't have enough time to bake the same day.
  • Once dough has doubled in size, gently punch dough to deflate and divide into 8 equal pieces. Then working with one piece at a time, cup your hands and to roll each ball, smoothing it out.
  • Place balls of dough on a lightly oiled baking sheet and cover with a towel and let rise for another 30-45 minutes.
  • As dough proofs, pre-heat your oven to 450 degrees Fahrenheit and place a baking stone, baking steel or upside down baking sheet.
  • On a lightly floured surface and with a lightly floured rolling pin, roll out each ball to about 6 inches wide or ⅛-1/4 inch thick. Make sure not to roll them too thin as they won't puff up and be pillowy.
  • Place 2-3 pitas directly on the hot stone or steel or baking sheet and spritz the pitas a few times with water. Bake until puffed up and very lightly golden, about 2-3 minutes.
  • Once the pittas are puffed up, remove from the oven and wrap in a clean dish towel. Though pitas are best right out of the oven.

Notes

When rolling the balls of dough, don't roll them too thin. Leave about ¼ inch of thickness, this will help the pita create its pocket.
A hot oven is key, so as the dough is resting, pre-heat your oven.
A pizza stone is used in this recipe, which heats as the oven is pre-heating. If you don't have a pizza stone or pizza steal, place a baking sheet, upside down in the oven as it pre-heats.
The best tip: Once you place the pita in the oven, spray each one with a few sprays of water, this will help the pita puff up.
Recipe adapted from Shaya in Food & Wine and The Kitchn

Nutrition

Calories: 354kcalCarbohydrates: 67gProtein: 9gFat: 5gSaturated Fat: 1gSodium: 440mgPotassium: 104mgFiber: 3gSugar: 1gCalcium: 13mgIron: 4mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Reader Interactions

Comments

  1. Taryn Bell says

    November 29, 2024 at 6:01 pm

    5 stars
    Thank you so much for this pita recipe! I've tried many pita recipes but this one is the best!

    Reply
    • Samantha Ferraro says

      November 30, 2024 at 8:43 am

      You are so welcome Taryn, fresh pita should have it's own food group. Samantha.

      Reply
  2. Lily Sabouri says

    February 10, 2023 at 11:29 am

    5 stars
    Thank you for the great recipe! I’ve never made pita but you’re recipe seems easy enough to try it. I actually started the yeast mixture a few minutes ago. I’m not sure when to add the salt. Do I add it to the flour?

    Reply
    • Samantha Ferraro says

      February 10, 2023 at 7:36 pm

      Thank you so much Lily. If you're mixing by hand gradually add flour and salt to the yeast mixture. If you are using a stand mixer and gradually add flour and salt. Thank you so much for following me Lily. I have made the changes to the recipe on my blog. Samantha

      Reply
  3. Laurel says

    March 19, 2022 at 4:40 pm

    5 stars
    This recipe is the first pita recipe I have followed that actually pillowed up! They turned out fantastic! Thanks for the great instructions and delicious recipe! Served it alongside the chicken shawarma recipe and my whole family (especially the kids!) loved it

    Reply
    • Samantha says

      March 20, 2022 at 10:00 am

      Wow what a feast!! Thank you so much Laurel!

      Reply
5 from 7 votes (4 ratings without comment)

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