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Homemade Pita Bread Recipe

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4.2 from 15 reviews

This Pita Bread Recipe produces soft, fluffy, and perfectly pocketed Middle Eastern flatbreads at home. Made with simple ingredients like yeast, flour, and olive oil, these pitas are quick to prepare and ideal for stuffing with your favorite fillings or serving alongside dips.

Ingredients

Yeast Mixture

  • 2¼ tsp (1 packet / 7g) active dry yeast
  • 1 tsp (4g) sugar
  • ¾ cup (180ml) warm water (100°F / 38°C)

Dough

  • 2 cups (240g) all-purpose flour
  • 1 tsp (6g) salt
  • 1 tbsp (15ml) olive oil

Instructions

  1. Activate the yeast: In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let sit for about 5-10 minutes until foamy, indicating the yeast is active.
  2. Mix the dough: In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a loose dough forms.
  3. Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add small amounts of flour if needed.
  4. Let dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
  5. Shape the pitas: Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball and then flatten into a circle approximately 6-7 inches in diameter.
  6. Rest before baking: Let the rolled-out dough discs rest for 10-15 minutes, covered with a towel, to relax the gluten and help with puffing.
  7. Preheat oven and baking surface: Preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat for at least 30 minutes.
  8. Bake the pitas: Place a few dough discs onto the hot baking surface and bake for 3-5 minutes, until they puff up and develop lightly golden brown spots. The pocket forms during baking.
  9. Cool and serve: Remove the pitas from the oven and cover with a clean kitchen towel to keep soft. Serve warm or store cooled pitas in a sealed bag for later use.

Notes

  • Use warm water (not hot) to activate the yeast properly.
  • You can substitute all-purpose flour with bread flour for chewier pitas.
  • Ensure the oven and baking surface are very hot to achieve puffing.
  • Store leftover pitas in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Reheat pitas wrapped in foil in a warm oven or briefly on a skillet before serving.

Find it online: https://cookedbysarah.com/homemade-pita-bread-recipe/