This homemade pita bread recipe gives me soft, fluffy, and perfectly warm bread that tastes far better than anything I’ve picked up at the store. With just a handful of pantry staples and a hot oven, I can make pita bread that works beautifully for dipping into hummus, wrapping around fillings, or enjoying straight from the oven.

Why You’ll Love This Recipe

I love this pita bread because it looks and tastes like something I’d get from a bakery, yet it’s surprisingly easy to make at home. The dough is simple, requires very little hands-on time, and bakes up into golden, soft pitas with just the right chew. I like that I can enjoy them with a pocket or without—either way they’re delicious. Plus, making them fresh means I can keep them warm and tender, something store-bought pita never delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 teaspoons active dry yeast (1 packet)

• 1/2 teaspoon sugar

• 1 cup warm water (not hot)

• 3 cups all-purpose flour

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

Directions

1. I start by mixing the warm water, yeast, and sugar in a large bowl. After stirring, I let it sit uncovered for 15 minutes.

2. I whisk in 1/2 cup of flour, then add the olive oil, salt, and two more cups of flour. I stir until the dough starts coming together.

3. I sprinkle some flour over the dough, then knead it lightly in the bowl for a minute until it forms a ball.

4. On a floured surface, I knead for two minutes, cover for 10 minutes, then knead again for two more minutes. I use just enough flour to keep it from sticking.

5. I place the dough in a clean bowl, cover it with plastic wrap and a towel, and let it rise for about an hour until doubled in size.

6. I preheat my oven to 515°F with a pizza stone or cast iron skillet on the bottom rack.

7. Once risen, I divide the dough into eight pieces, roll each into a ball, and let them rest for 10 minutes.

8. I roll one ball at a time into a 7–8 inch disc, about 1/4–1/8 inch thick, being careful not to press out all the air.

9. I bake one disc at a time on the hot stone for about 2 1/2 minutes, then flip and bake for another 1 1/2 minutes. As each pita comes out, I cover it with a towel to keep it soft.

10. I repeat the process until all are baked. To reheat later, I wrap them in foil and warm them in the oven.

Servings and timing

This recipe makes 8 pitas. It takes about 1 hour and 40 minutes for prep (including rising time) and 32 minutes of baking, for a total of around 2 hours and 12 minutes. Each pita has roughly 212 calories.

Variations

I like to brush mine with olive oil and sprinkle za’atar or sesame seeds before baking for extra flavor. Whole wheat flour can replace part of the all-purpose flour for a heartier version. If I want mini pitas for appetizers, I simply divide the dough into more pieces and bake smaller rounds.

Storage/Reheating

I keep my pitas covered with a towel as soon as they come out of the oven to keep them soft. Once cooled, I store them in an airtight container or bag at room temperature for up to 3 days. For longer storage, I freeze them in a zip-top bag with parchment between each pita. To reheat, I wrap them in foil and warm them in the oven, or quickly heat them in a skillet.

FAQs

How do I get pita bread to form pockets?

I find that rolling the dough to about 1/4–1/8 inch thick and baking in a very hot oven gives the best chance of pockets forming. Even if they don’t puff, the bread still tastes amazing.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. I just reduce the amount slightly (about 25% less than active dry yeast).

Can I bake more than one pita at a time?

If I use a baking sheet or a large pizza stone, I can bake a few at once. Otherwise, baking them one by one works well and keeps the process simple.

Can I make the dough ahead of time?

Yes, I can prepare the dough ahead and refrigerate it overnight, letting it come to room temperature before baking. It also freezes well for future use.

What can I serve with pita bread?

I like to serve it with hummus, baba ganoush, or tzatziki. It also makes a great wrap for grilled meats, falafel, or roasted vegetables.

Conclusion

Making homemade pita bread is easier than I once thought, and the results are absolutely worth the effort. I get soft, warm, bakery-quality bread that’s perfect for dipping, stuffing, or simply enjoying plain. Once I started making pita at home, I never wanted to go back to store-bought again.