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Homemade Pita Bread Recipe
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Homemade Pita Bread

Learn how to make homemade pita bread that puffs up perfectly with a perfect pocket to stuff falafel, shawarma or hummus.
Prep Time10 mins
Cook Time10 mins
Proofing3 hrs
Total Time3 hrs 20 mins
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: best pita bread, easy pita bread, homemade pita bread, homemade pita bread recipe
Servings: 8 pita bread
Calories: 354kcal
Author: Samantha Ferraro
Cost: $5


  • 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


  • 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.


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


Calories: 354kcal | Carbohydrates: 67g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 104mg | Fiber: 3g | Sugar: 1g | Calcium: 13mg | Iron: 4mg