Homemade Pita Bread
Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.
There is nothing like homemade pita bread. I wait (in)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.
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!
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 1/2-1 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 1/8-1/4 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 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
A Few Tips on Making the Best Pita Bread
When rolling the balls of dough, don’t roll them too thin. Leave about 1/4 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.
Homemade Pita Bread
Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.
Servings: 8 pita bread
Calories: 354kcal
Cost: $5
Ingredients
- 1 cup warm water
- 2 tsp. active dry yeast 1 packet
- 2 tsp. sugar
- 2 tbsp. olive oil + more for oiling bowl
- 2 1/2 – 3 cups all purpose flour + more for kneading
- 1 1/2 tsp 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. 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 1/2-1 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 1/8-1/4 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 1/4 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: 354kcal | Carbohydrates: 67g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 104mg | Fiber: 3g | Sugar: 1g | Calcium: 13mg | Iron: 4mg
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
Wow what a feast!! Thank you so much Laurel!