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Homemade Pita Bread

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Homemade Pita Bread is soft, fluffy, and chewy with a golden finish. Perfect for dipping, stuffing, or eating fresh from the oven, it’s simple to make with pantry staples and far better than store-bought.

  • Author: Sophia
  • Prep Time: 1 hour 40 minutes (including rise time)
  • Cook Time: 32 minutes
  • Total Time: 2 hours 12 minutes
  • Yield: 8 pitas
  • Category: Bread
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

  • 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

Instructions

  1. In a large bowl, mix warm water, yeast, and sugar. Let sit uncovered for 15 minutes until foamy.
  2. Whisk in 1/2 cup flour. Add olive oil, salt, and 2 more cups flour. Stir until dough comes together.
  3. Knead lightly in the bowl until a ball forms. Transfer to floured surface, knead 2 minutes, cover 10 minutes, then knead 2 more minutes.
  4. Place dough in a clean bowl, cover with plastic wrap and towel, and let rise 1 hour until doubled.
  5. Preheat oven to 515°F (265°C) with pizza stone or cast iron skillet inside.
  6. Divide dough into 8 pieces, roll into balls, and rest 10 minutes.
  7. Roll each ball into a 7–8 inch disc, 1/8–1/4 inch thick, without pressing out air.
  8. Bake 1 disc at a time on hot stone for 2 1/2 minutes. Flip and bake 1 1/2 minutes more. Keep baked pitas covered with a towel to stay soft.
  9. Repeat with remaining dough. To reheat, wrap in foil and warm in oven.

Notes

  • Brush with olive oil and sprinkle za’atar or sesame seeds before baking for extra flavor.
  • Replace part of the all-purpose flour with whole wheat for a heartier version.
  • Divide into smaller pieces for mini pitas.
  • If pockets don’t form, bread is still delicious and soft.
  • Make dough ahead and refrigerate overnight; let come to room temp before baking.

Nutrition

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