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Pita Bread Recipe: Homemade Middle Eastern Flatbread Made Easy
Soft, pillowy, golden rounds ready in under an hour—your new favorite Pita Bread Recipe.
If you’ve ever wondered how to recreate that warm pocket of Middle Eastern flatbread at home—no preservatives, no deep-frying—you’re in for a treat. Pita bread is a simple dough that puffs into little pockets you can stuff with falafel, chicken shawarma, or even scrambled eggs for breakfast. I’m a 50-year-old mom who fell in love with pita on a family trip to Greece, and these days I bake a batch nearly every weekend. It’s healthier than store-bought, budget-friendly, and perfect for casual dinners or festive brunches with friends.
Why You’ll Love This Pita Bread Recipe
- Fuss-free ingredients plus everyday pantry staples
- Soft, pillowy pockets ready in about 70 minutes
- No special equipment—just a mixing bowl and your oven
- Perfect for wraps, sandwiches, and dipping in hummus
- Customizable dough with whole wheat or yogurt options
- Kid-approved—my grandkids can’t get enough!
- Budget-friendly: roughly $0.30 per pita
- Great for meal prep and freezer-friendly
Ingredients
- 3 cups (360 g) all-purpose flour (swap 1 cup for whole wheat or spelt)
- 2¼ teaspoons active dry yeast (one 7 g packet)
- 1 teaspoon sugar or honey (honey adds subtle sweetness)
- 1¼ cups (300 ml) warm water (105–110 °F)
- 2 tablespoons extra-virgin olive oil (plus more for the bowl)
- 1½ teaspoons fine sea salt
- Optional: ½ cup plain Greek yogurt (for extra-soft crumb)
- Optional toppings: sesame seeds, za’atar, or nigella seeds
Tip: A digital thermometer makes sure your water wakes up the yeast—not knocks it out.
Directions
-
Activate the yeast
Stir sugar and yeast into warm water. Let sit 5–8 minutes until frothy—think mini-espresso bloom. -
Mix dry ingredients
In a large bowl, whisk flour and salt (and whole-wheat if using). -
Combine wet and dry
Create a well in the flour, pour in yeast mixture, olive oil (and yogurt). Stir until a shaggy dough forms. -
Knead to smoothness
Turn onto a lightly floured surface and knead 6–8 minutes—long enough for a quick chat with a friend. Dough should feel soft and elastic. -
First rise
Lightly oil the bowl, nestle dough inside, cover with a damp cloth, and let rise 45–60 minutes in a warm spot until doubled. -
Divide and shape
Punch down, turn onto counter, divide into eight balls, then roll each into a ½-inch-thick circle. -
Preheat oven and baking surface
Slide a rack into the upper third, heat to 475 °F with a baking stone or inverted sheet on it—at least 30 minutes. -
Bake the pitas
Place 1–2 discs on the hot surface; bake 2–3 minutes until puffed, flip, then 1–2 minutes more until light golden. -
Keep warm
Transfer to a clean towel, cover to stay soft, and repeat. -
Cool & enjoy
Let rest 5 minutes, slice open pockets, and fill as you please.
Servings & Timing
Makes: 8 pitas
Prep Time: 15 minutes
Rise Time: 45–60 minutes
Cook Time: 10–12 minutes
Total Time: About 1 hour 10 minutes
Variations on This Pita Bread Recipe
• Whole Wheat Pitas: Swap half the flour for whole wheat for a nuttier note.
• Garlic & Herb: Brush with garlic oil and sprinkle chopped rosemary.
• Sesame-Crusted: Press seeds onto dough before baking.
• Sourdough Edition: Swap yeast for ½ cup active starter, cut water by 2 Tbsp.
• Spicy Chili Pitas: Stir in ¼ tsp chili flakes for a gentle kick.
Storage & Reheating
Store fresh pitas in a zipper bag at room temp for 2 days or in the fridge up to 5 days. Freeze flat in single layers, separated by parchment, for 2–3 months. To reheat, wrap in foil and warm at 350 °F for 5–7 minutes or microwave with a damp towel for 20–30 seconds.
Make-ahead tip: Bake, cool, freeze—then simply thaw and warm when you need that mushroom shawarma fix.
Notes
• If dough feels sticky, add flour sparingly to keep pitas tender.
• A draft-free, slightly warm spot (my oven light does the trick) speeds rising.
• Too thick? Pitas won’t puff—½ inch thickness usually delivers the perfect pocket.
• Experiment with flours; each brings its own flavor and texture.
FAQs
Q: Why didn’t my pita puff?
A: If it’s too thick or your oven isn’t hot enough (ideal is 475–500 °F), pitas stay flat.
Q: Can I use instant yeast?
A: Yes—stir it into dry ingredients, no foam step required.
Q: How do I make gluten-free pitas?
A: Use a gluten-free flour blend plus ¼ tsp xanthan gum and expect stickier dough.
Q: Can I bake pitas on a grill?
A: Sure—medium-high heat on grates, flipping once for charred spots.
Q: What’s the best way to shape dough balls?
A: A bench scraper divides dough neatly; roll on a lightly floured surface.
Q: How do I get crispier edges?
A: Brush with oil before baking and sprinkle coarse salt or seeds.
Conclusion
This homemade Pita Bread Recipe delivers warm, pillowy flatbread that transforms any meal—whether it’s a casual dip with hummus or a festive sandwich spread. Give these pitas a try, then peek at my easy hummus tutorial for the ultimate combo. I’d love to hear how yours turn out—drop a comment, rate the recipe, or tag me on Instagram with your pocket!
Pita Bread Recipe: Homemade Middle Eastern Flatbread Made Easy
Ingredients
- 3 cups all-purpose flour swap 1 cup for whole wheat or spelt
- 2¼ teaspoons active dry yeast one 7 g packet
- 1 teaspoon sugar or honey honey adds subtle sweetness
- 1¼ cups warm water 105–110 °F
- 2 tablespoons extra-virgin olive oil plus more for the bowl
- 1½ teaspoons fine sea salt
- cup plain Greek yogurt for extra-soft crumb
- Optional toppings: sesame seeds, za’atar, or nigella seeds
Instructions
- Stir sugar and yeast into warm water. Let sit 5–8 minutes until frothy—think mini-espresso bloom.
- In a large bowl, whisk flour and salt (and whole-wheat if using).
- Create a well in the flour, pour in yeast mixture, olive oil (and yogurt). Stir until a shaggy dough forms.
- Turn onto a lightly floured surface and knead 6–8 minutes—long enough for a quick chat with a friend. Dough should feel soft and elastic.
- Lightly oil the bowl, nestle dough inside, cover with a damp cloth, and let rise 45–60 minutes in a warm spot until doubled.
- Punch down, turn onto counter, divide into eight balls, then roll each into a ½-inch-thick circle.
- Slide a rack into the upper third, heat to 475 °F with a baking stone or inverted sheet on it—at least 30 minutes.
- Place 1–2 discs on the hot surface; bake 2–3 minutes until puffed, flip, then 1–2 minutes more until light golden.
- Transfer to a clean towel, cover to stay soft, and repeat.
- Let rest 5 minutes, slice open pockets, and fill as you please.
Notes
• A draft-free, slightly warm spot (my oven light does the trick) speeds rising.
• Too thick? Pitas won’t puff—½ inch thickness usually delivers the perfect pocket.
• Experiment with flours; each brings its own flavor and texture.
