Description

There’s something magical about watching your own pita bread puff up in the oven, turning a simple circle of dough into a fluffy pocket ready to be filled, dipped, or devoured. This homemade pita bread recipe is soft, slightly chewy, and full of flavor. With just a few pantry ingredients, you can make bakery-quality pitas right in your own kitchen. No preservatives, no fuss—just honest, fresh bread you’ll want to make again and again.

Ingredients

3 ½ cups all-purpose flour (plus extra for dusting)
2 teaspoons instant yeast (or 2 ¼ tsp active dry yeast)
1 ½ teaspoons salt
1 tablespoon olive oil
1 ¼ cups warm water (100–110°F)
Optional: 1 teaspoon sugar (if using active dry yeast)

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Instructions

If using active dry yeast, dissolve in warm water with sugar and let sit 5–10 minutes until frothy.
In a large bowl, mix flour, salt, and yeast (if instant). Add olive oil and warm water.
Mix until a shaggy dough forms. Knead for 8–10 minutes by hand or 5–6 minutes with a mixer until smooth.
Place dough in an oiled bowl, cover, and let rise for 1 hour or until doubled.
Divide into 8 equal balls. Cover and let rest 10 minutes.
Roll each ball into a 6–7 inch circle, about ¼ inch thick.
Let rolled dough rest for 10 minutes while you heat your oven or skillet.
Bake at 475°F on a hot baking stone for 3 minutes or cook in a dry skillet for 1–2 minutes per side until puffed and golden.
Wrap warm pitas in a clean towel to keep soft.

Notes

For extra flavor, brush with olive oil and sprinkle with za’atar after cooking.
Store cooled pitas in a sealed bag at room temp for 2 days or freeze for up to 2 months.
To make gluten-free, use a commercial gluten-free bread flour blend (note: puffing may be limited).
For meal prep, freeze dough rounds after shaping and thaw before cooking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breads
Method: Baking or skillet
Cuisine: Middle Eastern, Mediterranean