This homemade pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and skillet instructions included!
Pita bread is freezer friendly. And you can even prepare the dough ahead. Be sure to read through for tips and my step-by-step tutorial.
Many ways to use pita bread!
Whether we’re talking falafel, shawarma, hummus or even deli meat, pita pockets are my go-to.
In fact, a basket of warm pita is almost always on the dinner table next to anything from soups and stews to saucy meatballs requiring something to sop up the delicious goodness.
I’ve turned pita into chips and churro chips! And when the kids need a good snack to hold them over until a late dinner, I serve up some pita with a little dish of za’atar and some extra virgin olive oil for dipping.
Is it worth it to make your own homemade pita bread?
YES! As someone who grew up on authentic fresh pita bread from Egyptian bakeries, I can tell you this: pita bread we buy at grocery stores here in the U.S. is simply not the same. Like store-bought sandwich bread, store-bought pita has typically been sitting on the shelf for a few days.
Don’t get me wrong, I have bought pita at the store many times. It must be warmed up and used pretty quickly.
But what I’m after here is: Fresh. Warm. Fragrant. Perfectly puffy pita bread. Making it takes me back to the streets of Egypt where I grew up.
Making pita bread at home is straightforward and takes just a few ingredients you probably already have on hand.
This recipe will make 8 pitas. And you can bake them in the oven or cook them stovetop in a hot skillet.
Ingredients
- Water
- Yeast
- Pinch sugar
- All-purpose flour (or a combination of all-purpose flour and whole wheat flour)
- Kosher salt (I use Diamond Crystal kosher salt)
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Do I need a stand mixer to make pita bread?
No! In fact, I prefer to knead the dough by hand for my pita bread. You will not be doing too much kneading, and the result is almost better than using a stand mixer. Here’s all the equipment you need to make this pita bread recipe:
- Large mixing bowl like this one (affiliate link)
- Wooden spoon or anything to stir the dough
- A rolling pin (affiliate link) to flatten the pita like
How to Make Pita Bread: Step-by-Step
Step 1: Make sponge
Combine 1 cup lukewarm water in a large mixing bowl with yeast and sugar. Stir until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm (not hot) place, uncovered. Wait about 15 minutes or until mixture is frothy and bubbling a bit
Tip: If you don’t see some bubbles, your yeast is dead. Start over with new yeast.
Step 2: Form the pita dough
Now add salt, olive oil, and the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass.
(What’s a shaggy mass? Basically, at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off).
Dust with a little flour, then knead the mixture inside the bowl for about 1 minute incorporating any stray bits.
Step: 3 Knead the dough
Dust a clean working surface with just a little bit of flour. Knead lightly for 2 minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be soft and a little bit moist, you can help it with a little dusting flour, but try not to add too much.
Step: 4 Let the pita dough rise
Clean the mixing bowl and give it a light coating of extra virgin olive oil. Put the dough back in the bowl and turn it a couple times just to coat it a bit with the olive oil.
Cover the mixing bowl tightly with plastic wrap, then cover it with a kitchen towel. Put the bowl in a warm (not hot) place. Leave it for 1 hour or until the dough rises to double its size.
Step 5: Divide the dough
Gently deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so.
Step 6: Shape the pitas
Using a floured rolling pin, roll one of the pieces into a circle that’s 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn’t stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
Tip: Once you get going, you can be cooking one pita while rolling another, if you like.
You have two options for baking the pita from here.
Step 7: Bake in the oven OR on stovetop
To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time).
Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
To cook pita in a skillet (stovetop): Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form.
Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket
Tip: Sometimes, with this stovetop method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel. Keep baked pita covered with a clean towel while you work on the rest.
Can the dough be prepared ahead?
Yes, you can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it!
If you don’t want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week).
Can I make gluten free pita bread using this recipe?
Many of you have asked if this recipe can be made with gluten free flour. YES!
You can simply replace the flour here with the same amount of an all-purpose gluten free flour. Bob’s Red Mill all-purpose gluten free flour or Bob’s Red Mill 1 to 1 baking flour (<–affiliate link) will work in this recipe.
Why won’t my pita puff?
Note that pita will not stay puffy once it sits out of the oven for a bit. We want it to puff during the baking process so that it forms a pocket to hold all sorts of tasty items. But let’s just agree that even pitas that don’t puff and end up more like a flatbread without a pocket are still delicious.
That said, the main reason pita won’t puff has to do with baking temperature–the oven or the skillet aren’t hot enough. Make sure both are well-heated before cooking.
Storage and freezer instructions
Baked pita bread is best enjoyed fresh and hot-out-of the oven. But, you likely won’t finish 8 loaves of pita in one sitting unless you’re hosting a big dinner party. Good news is, pita bread will store well for a few days in an air-tight bag. Warm it up in your oven or toaster oven or even over open flame.
You can freeze pita bread for later use! Here’s what you do:
- Cool pita bread completely
- Store in zip-top bags. Make sure to push all the air out. Layer wax paper between the pitas, this makes it easy to pull just one pita at a time, if you like.
- Freeze for up to 3 months
- Warm frozen pitas up in a medium-heated oven. No need to thaw.
More bread and cake recipes here. For all recipes, visit us here.
JOIN MY FREE E-MAIL LIST HERE.
SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.
Print
Homemade Pita Bread Recipe
- Total Time: 1 hour 48 minutes
- Yield: 8 whole pitas 1x
Description
My family’s authentic, fool-proof pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and stovetop instructions included!
Ingredients
- 1 cup lukewarm water
- 2 tsp active dry yeast
- 1/2 tsp sugar
- 3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
- 1 to 2 tsp kosher salt (I used Diamond Crystal kosher salt)
- 2 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil), more for the bowl
Instructions
- Make sponge: In a large mixing bowl add the lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
- Form the pita dough: Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
- Knead the dough: Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
- Let the dough rise. Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
- Divide the dough. Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
- Shape the pitas. Using a floured rolling pin, roll one of the pieces into a circle that’s 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn’t stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
- To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
- To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.
Notes
- Make ahead note: You can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it! If you don’t want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week).
- For Whole Wheat Pita: Use 1 1/2 cup whole wheat flour and 1 1/2 cup all-purpose flour
- For Gluten Free Pita: Replace the flour here with the same amount of an all-purpose gluten free flour. Bob’s Red Mill all-purpose gluten free flour or Bob’s Red Mill 1 to 1 baking flour (<–affiliate link) will work in this recipe.
- Leftover storage and freezing instructions: Baked pita bread is best enjoyed fresh and hot-out-of the oven. But, baked pita bread will store well for a few days in an air-tight bag. Warm it up in your oven or toaster oven or even over open flame. You can also freeze baked pita for up to 3 months; warm up in a medium-heated oven from frozen.
- Visit our online shop to browse quality Mediterranean ingredients, including extra virgin olive oils and all-natural and organic spices
- Prep Time: 1 hour 45 mins
- Cook Time: 3 mins
- Category: Pita Bread
- Method: Baked
- Cuisine: Mediterranean
*This post first appeared on The Mediterranean Dish in 2014 and had recently been updated with new information and media for readers’ benefit. Enjoy!
curious if this recipe will work with gluten free flour….
Hi, Betsy! It does! You can simply replace the flour here with the same amount of an all-purpose gluten free flour. Bob’s Red Mill all-purpose gluten free flour or Bob’s Red Mill 1 to 1 baking flour will work in this recipe.
Hello, if I use half whole wheat flour with the all purpose flour. Should the half cup left to the side be a mixture of both to ensure I am equally using both flours in the recipe? Or can I do a bit more whole wheat in the actual mixture and leave aside all all purpose flour for kneading? Hope that makes sense.
I usually mix the two together before I start, and then pull the half cup of that for dusting. Does that make sense?
Perfect recipe
Thank you so much!
Ok so it would be wrong not to comment on this recipe. Absolute perfection. Thank you so much for it. I put it in the airfryer and the whole house smelled of a traditional Egyptian bakery and took me back to happy times.
You are very sweet, Sylvia. Thank you!!
How long and what temperature did you cook it in the air fryer? Did you have to flip it?
i would also like to know how to cook pitas in the airfryer. just received one for a gift and am dying to branch out from french fries and chix strips. Thank You!
Absolutely perfect every time ! Great recipe , just follow it to the letter and it’s infallible…… Thankyou , patrick ….
And for you Americans out there … absolutely awesome !!! :))))
Thank you so much, Patrick!
I just made this recipe although they didnt puff up. I didn’t use a cast iron as I do not have one so I’m assuming that the reason why they didnt puff up was because it wasnt hot enough? I do have one question by the time i was on to my 4th or 5th one the the pan was getting a bit smokey like the pan was burning a bit. Do you only put olive oil down on the pan once in the beginning? Is it ok to add a bit more while making them on the top burner? They taste great with hummus but I would have really liked to stuff them with chicken. Thanks!
Hi, Dani! I could be the level of heat, but it’s hard to tell. Sometimes pitas are finnicky and just won’t puff. I typically only have to oil my pan once, but you can add more if needed.
Thank you Suzy I do think it was the heat level – I shall try again 🙂 Thanks so much for all your recipes I just love them!
I gave these a shot today and they were absolutely delicious! They had a sweet, buttery smell, were so soft, and cooked through.
So glad you enjoyed the recipe, Finn!
Thank you for sharing the recipe. As another person noted above, if you choose to Scale up the recipe it does not adjust the water so you still are using 1 cup of lukewarm water instead of the 3 that you really need. Just a heads up. If not clear just try to print it out and select Scale to 2x or 3x and you will see what we mean. I realized the dough was crazy dry and added some more warm water. Hoping the recipe will come out ok.
Thank you for the feedback, Vickie!
Hi – I am looking forward to trying this recipe! I have instant yeast. Will that work in this recipe in place of the active yeast? Thank you!
Hi, Mary. Yes, you may be able to use instant yeast, but you will need to make some adjustments. According to my research, you’ll want to go ahead mix your instant dry yeast, salt and flour together . Add the water to a large bowl and then mix in the flour mixture and knead following the recipe from there. Would love to hear if this works out well for you. Thank you!
Thank you for the info! I will be sure to let you know how it turns out!!!
Hope you enjoy the pita, Mary!
I made this last night…my pita is not fluffy…it is like a cracker…what did I do wrong.
Hi, Janet. The main reason pita won’t puff has to do with baking temperature–the oven or the skillet aren’t hot enough. Make sure both are well-heated before cooking.
Hello! I would like to try this recipe in the oven however if I turn past 400 degrees my smoke alarm goes off. Will it be okay to bake these at around 375 degrees? If not then I’ll try it on the stove. 🙂
Also for the stovetop version is a non stick pan okay to use instead of cast iron?
I can’t wait to try this! 🙂
Hi, Stacey! I think baking them at 375 degrees would be okay here. If you choose to cook them on a stovetop, though, I highly recommend cast iron because it holds and distributes heat well, which you need especially for something like this. But you can try a different skillet, I’m just not sure how well the pitas will puff.
Can you bake this pita on a pizza baking stone in the oven instead of using a cast iron skillet?
Sure! There are helpful baking instructions included in the post.
When baking the bread, should I turn on the oven both sides or just bottom? Can’t wait to try it!!
Hi, Bill! I’m not sure I totally understand your question. I can only turn on my entire oven at once. I do that, and set the temperature to 475 degrees F.
Very nice
What am I doing wrong? I can’t get the yeast – sugar – flour mixture to bubble. I tried three times consecutively. I used the same yeast that I used to make the challah bread two days ago (which came out perfectly!). Could I be whisking the flour in too much? Do you need to let the yeast, sugar and water sit for some time before whisking the flour in? Help! I really want to make these.
Hi, Judith! I really think that yeast must be dead. It does seem strange, since you had just used it a few days before, but that’s really the only explanation I can think of.
Thank you. I will try again with new yeast. I would love to see a video of this! Your videos are the best explanation – please keep up the good work. I really enjoy your site.
Hi, Judith! We just made a short little video recently. You can find it on Facebook and Pinterest, for now. We’ll work to get it on the blog!
This is so good and very easy to make, I highly recommend it
Thanks, Melissa!