This Homemade Pita Bread recipe is easier than you might think! With just a few simple ingredients and basic techniques, you can create soft, fluffy pita bread that’s perfect for dipping, stuffing, or enjoying with your favorite toppings.

Why You’ll Love This Recipe

Fresh and Flavorful: Homemade pita bread tastes so much better than store-bought! It’s soft, fluffy, and has a slightly chewy texture that’s perfect for scooping up dips and sauces or filling with your favorite ingredients.
Versatile: Pita bread is incredibly versatile. Use it for gyros, falafel wraps, hummus and veggie sandwiches, or simply enjoy it with a drizzle of olive oil and za’atar.
Easy to Make: This recipe is surprisingly easy to follow, even for beginner bakers. With clear instructions and helpful tips, you’ll be able to make delicious pita bread in your own kitchen.

Ingredients

Warm water: Activates the yeast and helps to form the dough.
Active dry yeast: The leavening agent that makes the bread rise.
Granulated sugar: Provides food for the yeast and adds a touch of sweetness to the bread.
All-purpose flour: The base of the dough, providing structure and a light texture.
Kosher salt: Enhances the flavor of the bread and controls the yeast activity.
Olive oil: Adds flavor and helps to keep the dough moist.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Homemade Pita Bread

Step 1: Activate the Yeast

In a large bowl, combine the warm water (110°F), active dry yeast, and sugar.
Mix in ½ cup of flour and let the mixture sit for 10 minutes, or until it becomes foamy and bubbly. This indicates that the yeast is active and ready to use.

Step 2: Make and Rise the Dough

Stir in the olive oil and salt.
Gradually add the remaining 2 cups of flour, mixing until a shaggy dough forms.
When it becomes difficult to stir, turn the dough out onto a lightly floured surface and knead for 3-5 minutes, or until smooth and elastic. You can also use an electric mixer with a dough hook for kneading.
Form the dough into a ball and lightly coat it with olive oil. Place the dough in a clean bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 3: Shape the Pita Breads

Punch down the risen dough to release the air.
Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
Cover the dough balls with a damp paper towel and let them rest for 10 minutes.
On a lightly floured surface, roll out one piece of dough at a time into a thin circle, about ⅛-inch thick and 6-8 inches in diameter.

Step 4: Cook the Pita Bread

Cooking in the Oven:

Place a pizza stone or cast iron skillet on the second-to-bottom rack of your oven. Preheat the oven to 475°F (245°C).
Once the oven is hot, place 1-2 rolled-out pita breads on the hot stone or skillet.
Bake for 2-3 minutes, or until the pita bread puffs up with large bubbles.
Flip the pita bread and bake for another minute.

Cooking on the Stovetop:

Brush a large cast iron skillet with about ½ teaspoon of olive oil. Heat the skillet over medium heat.
Once the skillet is hot, place a rolled-out pita bread on the skillet.
Cook for 2-3 minutes, or until the pita bread puffs up with large bubbles.
Flip the pita bread and cook for another minute.
Remove the cooked pita bread to a plate and cover it with a towel to keep it warm and soft.

Pro Tips for Making the Recipe

Texture Control: Cooking the pita bread in the oven results in a more airy and crispy texture, while cooking it on the stovetop yields a thicker and chewier pita bread.
Make Ahead: You can make the dough ahead of time and store it in the refrigerator for up to 3 days.
Warm Water: Make sure the water is warm, not hot, when activating the yeast. Water that is too hot can kill the yeast and prevent the dough from rising.

How to Serve

This Homemade Pita Bread is delicious served with:

Hummus: A classic pairing for pita bread.
Dips and spreads: Enjoy it with baba ghanoush, tzatziki, or your favorite dips and spreads.
Falafel: Stuff it with falafel, hummus, and vegetables for a delicious falafel wrap.
Gyros: Fill it with gyro meat, tzatziki sauce, tomatoes, and onions for a classic gyro.
Salads: Use it to scoop up salads and dips.

Make Ahead and Storage

Storing Leftovers

Store leftover pita bread in an airtight container at room temperature for up to 1-2 days.

Freezing

To freeze pita bread, place it in a zip-top freezer bag with a piece of parchment paper between each piece to prevent them from sticking together. Freeze for up to 3 months.

Reheating

To reheat pita bread, wrap it in a damp paper towel and microwave it for a few seconds, or warm it in a skillet or oven until heated through.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast interchangeably with active dry yeast in this recipe.

2. Can I use whole wheat flour?

Yes, you can substitute some or all of the all-purpose flour with whole wheat flour for a nuttier flavor and a denser texture.

3. Why didn’t my pita bread puff up?

If your pita bread didn’t puff up, it’s likely that the oven or skillet wasn’t hot enough, or the dough wasn’t rolled thin enough. Make sure the oven is preheated properly and the dough is about ⅛-inch thick.

4. How can I reheat frozen pita bread?

To reheat frozen pita bread, wrap it in a damp paper towel and microwave it for a few seconds, or warm it in a skillet or oven until heated through.