Homemade Pita Bread Recipe
This easy Homemade Pita Bread Recipe can be baked in the oven or cooked on the stovetop for soft, puffy, and flavorful pitas every time—perfect for stuffing with gyros, dips, or salad!
Servings: 8 pita
Calories: 208kcal
Ingredients
- 3 cups all-purpose flour - plus more for dusting
- 1 packet instant yeast - (2 ¼ teaspoons)
- 1 teaspoon salt
- 2 teaspoon sugar
- 2 tablespoon olive oil
- 1 ¼ cups warm water - (105–110°F)
Instructions
- Mix the dry ingredients. In a large mixing bowl (or the bowl of a stand mixer), whisk together flour, instant yeast, salt, and sugar until well combined.
- Add the wet ingredients. Make a well in the center and add the olive oil and warm water. Stir with a spoon until a shaggy dough forms.
- Knead the dough. Attach the dough hook if using a stand mixer and knead on medium speed for 7–8 minutes, until smooth, stretchy, and elastic. Tip: If kneading by hand, turn dough out onto a lightly floured surface and knead for 10–12 minutes.
- First rise. Lightly oil a clean bowl. Place the dough inside, turning once to coat. Cover with a damp kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for about 1 hour, or until the dough doubles in size.
- Divide and shape. Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 8 equal portions. Roll each piece into a ball, then use a rolling pin to flatten into a circle about ¼-inch thick. Tip: Keep the thickness as even as possible. Rolling too thin prevents puffing; too thick leads to dense bread.
- Rest the dough. Place the rolled circles on a floured surface or parchment paper. Cover with a kitchen towel and let them rest for 15 minutes.
- Stovetop cooking instructions: Preheat a nonstick or cast iron skillet over medium-high heat. Place one dough circle in the hot pan and cook for 1–2 minutes on each side. Watch for puffing and golden spots. Tip: Don’t press down the pita as it cooks—let it puff naturally!
- Oven cooking instructions: Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. Carefully place 1–2 dough rounds onto the hot surface. Bake for 3–4 minutes, or until fully puffed and lightly golden. Tip: A hot surface is key—if your oven or tray isn't hot enough, the steam won’t form inside.
- Wrap and serve. Once cooked, wrap the warm pitas in a clean towel to keep them soft. Serve immediately.
Notes
Please note, this recipe uses instant yeast. Sometimes called rapid-rise or quick-rise yeast, instant yeast is a type of dry yeast that is designed to activate quickly. Unlike other types of yeast, it can be mixed directly into dry ingredients without needing to be dissolved in water first (a process called “proofing”). Because of its fast action and direct mixing, it’s perfect for recipes that need a single rise.
- The dough should feel soft and slightly sticky after mixing and kneading. Avoid the temptation to add extra flour during kneading, as too much can lead to dense, dry pitas.
- For the most accurate results, consider measuring your flour with a kitchen scale. 1 cup of all-purpose flour typically weighs between 120 and 125 grams.
- Remember to rest the dough after rolling. This helps the gluten relax, making it easier for the pita to puff up properly during cooking.
- Be sure your cooking surface is fully preheated. Preheat your cooking surface in the oven for at least 10 to 15 minutes before cooking. You can test if your pan is hot by adding a couple of drops of water to the skillet; it’s ready when the beads of water sizzle and bounce immediately after coming in contact with the pan
Nutrition
Calories: 208kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 292mg | Potassium: 59mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 2mg
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