Pita Bread

Make soft, fluffy homemade pita bread with simple pantry ingredients! Perfect for stuffing, dipping, or serving with your favorite Mediterranean meals.

Course Bread

Cuisine Middle Eastern

Prep Time 15

Cook Time 5

Rising Time 1 30

Total Time 1 50

Servings pieces

Calories 187kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

1 1/2 cups warm water 105-110 degrees F
2 1/4 tsp active dry yeast
2 cups all purpose flour
1 cup whole wheat flour can use 3 cups all purpose if needed
1 tsp salt
1 Tbsp olive oil
1 1/2 tsp sugar

Instructions

Preheat an oven to 475 degrees F.
Add yeast to 1/2 cup of the warm water, allow to sit for 15 minutes until bubbly.
Add all ingredients and the yeast mixture into the bowl of a stand mixer.
Knead for 5 minutes. Dough will be tacky but not sticky.
Cover and let rise until doubled in size, about 1 hour.
Divided dough into 8 even pieces.
Roll each piece into a 6-7 inch circle. Allow to sit for 30 minutes covered with a towel.
Place a cooling rack in the oven and place the pita on the rack. Bake for 4-5 minutes until puffed and tops turn light brown.
Remove from oven and place in a brown paper bag, close bag and allow pita to cool in the bag. They will deflate as they cool.
Once cool, the pita will soften. Cut in half or cut off the top edge to expose the pocket.
Fill with favorite filling.
Pita can be stored in a zippered plastic bag for several days or frozen for several months.

Notes

To proof your yeast be sure to use 105-110 degrees F water. If you are new to working with yeast, check out my tips on how to work with yeast.

If you would like to fill your pita, cut it in half or cut off the top edge to expose the pocket.

Use a hot oven or skillet: For the best puff, bake at a high temperature (450–475°F) or cook on a preheated cast iron skillet. Heat is key!

Roll evenly: Keep the dough circles uniform in thickness—too thick and they won’t puff, too thin and they may burn.

Don’t over-flour: Use just enough flour to keep the dough from sticking. Too much can prevent pockets from forming.

Rest the dough: Letting the dough rise and relax ensures soft, pillowy pitas

Nutrition