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Nothing beats the taste of freshly baked pita bread. Whether you’re using it to scoop up hummus, serve as a sandwich wrap, or dip into olive oil, this homemade pita bread recipe is a game-changer. The dough is simple to make, and after a couple of hours of rising, it bakes up quickly in the oven. A quick grill in a cast iron skillet gives the pitas a deliciously crisp finish. These are far superior to store-bought pita bread.

homemade pita bread

The Chemistry of Pita Bread

The magic of pita bread comes from the way it’s baked. When the pita dough is rolled out thin and baked at a high temperature, the water in the dough turns into steam, creating a pocket in the middle. This puffing action happens because the heat causes the outside of the bread to cook quickly, trapping the steam inside. As a result, you get a light, airy pocket in the center, perfect pockets for filling. The quick grilling in a cast iron skillet after baking gives the pitas a light char and a bit of extra flavor.

homemade pita bread

What is in pita bread?

Warm Water

Activates the yeast and hydrates the dough.

Instant Yeast

It helps the dough rise and gives the bread a soft texture. I prefer instant yeast over active dry yeast because it has more active microorganisms.

Granulated Sugar

Feeds the yeast and helps it bloom.

All-Purpose Flour

The base of the dough, providing structure.

Fine Sea Salt

Enhances the flavor of the bread.

Olive Oil

Adds moisture and richness to the dough, and is used for grilling the pitas.

homemade pita bread

How do you make pita bread?

Dough

  1. Activate the yeast. In a medium-sized bowl, combine 1 cup of lukewarm water (about 110 degrees), 2 1/4 teaspoons of instant yeast, and 1 tablespoon of granulated sugar. Whisk together and set aside for 5-10 minutes until the mixture becomes frothy.
  2. Mix the dough. In a large mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of fine sea salt. Pour the yeast mixture on top and add 2 tablespoons of olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
  3. Knead the pita bread dough. Transfer the dough onto a floured surface and knead it by hand for about 5 minutes until it’s soft and smooth. If the dough is too sticky, add a little more flour. Once kneaded, place the dough back into the bowl, cover it with a kitchen towel, and let the dough rest in a warm place for 1-2 hours until it has doubled.

Shape

  1. Preheat the oven. Preheat your oven to 500 degrees. If you have a pizza stone, place it in the oven while it heats. If not, a regular baking sheet will work.
  2. Divide dough. Punch down the risen dough and transfer it to a floured surface. Divide the dough into 12 equal portions. You can use a kitchen scale to ensure the pieces are even. Roll each piece into a dough ball.
  3. Roll out the dough. Using a rolling pin, roll each dough ball into a flat circle, as flat as you can get it without tearing. Place 2 of the rolled-out pitas on a cookie sheet lined with parchment paper.
  4. Bake the pitas. Place the cookie sheet in the hot oven and bake the pitas for 5-8 minutes or until they are puffed and golden brown. Repeat with the remaining 6 pitas.

Bake

  1. Heat the cast-iron skillet. While the pitas are baking, heat a cast iron skillet over medium heat. Drizzle a little olive oil into the pan.
  2. Grill the baked pitas. After baking, place each pita in the hot skillet and grill for about 30 seconds to 1 minute on each side until lightly charred. This step gives the pitas a delicious, slightly smoky flavor. Remove and set aside.
homemade pita bread

How to Store Pita Bread

Leftover pitas can be stored in an airtight container at room temperature for up to 3 days. If you want to store them longer, wrap them tightly in plastic wrap and freeze them for up to 3 months.

You can make the dough ahead of time and let it rise in the fridge overnight. When ready to bake, bring the dough to room temperature, roll it out, and follow the baking instructions.

Serving Suggestions

Serve these fresh pitas with your favorite dips, like hummus or tzatziki, or use them as sandwich wraps. You can also brush them with olive oil, sprinkle them with herbs, and bake them again for crispy pita chips.

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Why make homemade pita bread?

This pita bread is perfect for any occasion, whether a casual dinner, a family gathering, or even meal prepping for the week. It’s a versatile bread that pairs well with everything from Mediterranean dips to grilled meats, and its soft, fluffy texture makes it ideal for wraps, sandwiches, or even pita chips. With its simple ingredients and straightforward process, it’s the perfect addition to your weekly baking routine.

These pita breads are fluffy, soft, and perfect for dipping or stuffing. Making your own pita dough from scratch allows you to control the ingredients and create a more wholesome, fresh version than you can find at the grocery store. Plus, they’re easy to freeze, so you can make a big batch and save some for later. If you’ve never made bread before, don’t worry- this recipe is simple and easy to follow!

Enjoy baking this delicious homemade pita bread that will become a family favorite. Whether you serve it with hummus, stuffed with falafel, or alongside a hearty stew, this bread is the perfect way to bring a fresh, warm pita into your kitchen!

homemade pita bread

FAQs

If your pita bread didn’t puff up, it might be because the oven wasn’t hot enough or the dough wasn’t rolled out evenly. Ensure your oven is preheated to 500 degrees, and roll the dough into even, thin circles to allow the steam to form correctly.

Yes! You can substitute whole wheat flour for up to half of the all-purpose flour in this recipe for a heartier, more nutritious pita.

Store your pita bread in an airtight container at room temperature for up to 3 days. You can also freeze it by wrapping it in plastic wrap and placing it in a freezer bag for up to 3 months.

While this recipe uses instant yeast to give the dough its light, fluffy texture, you can make no-yeast flatbreads. They won’t puff up into pockets like traditional pitas, but they’ll still be delicious.

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pita bread

Pita Bread

5 from 1 vote
Author: Madison Reid
Total Time: 2 hours 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Rising Time: 2 hours
Servings: 12
This homemade pita bread recipe yields soft, fluffy pitas that are a bit more tender than the store-bought version. With just a few simple ingredients and a little rising time, you'll have warm, fresh pitas ready to enjoy with your favorite dips and fillings.

Ingredients 

  • 1 cup warm water
  • 2 1/4 tsp yeast
  • 1 tbsp granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp fine sea salt
  • 2 tbsp olive oil + more for grilling

Instructions

  • Add warm water, yeast, and sugar in a medium-sized bowl. Whisk until combined. Set aside for 5-10 minutes until frothy.
  • In a large bowl, add the flour and salt. Stir. Pour the yeast mixture on top and add the olive oil. Stir with a wooden spoon or dough whisk until combined.
  • Remove from the bowl onto a floured surface. Need until the dough comes together and is soft.
  • Place the dough back in the bowl and cover with a kitchen towel. Rise until doubled in size. Should be 1-2 hours.
  • Preheat your oven to 500 degrees.
  • Remove the dough and cut into 12 equal pieces. I like to use my kitchen scale for this. Weigh your dough, divide that weight by 12, and weigh each piece of dough until it's the right size.
  • Roll out each piece of dough into a flat circle. Place 2 on a cookie sheet lined with parchment paper. Bake for 5-8 minutes until golden. Remove and repeat with the other 6.
  • While baking, add olive oil to a cast iron pan on your stovetop over medium-high heat. Allow it to heat up.
  • When all 12 pitas are baked, place one at a time in the oiled cast iron and grill each side for 30 seconds to 1 minute. Remove and enjoy!

Nutrition

Calories: 140kcal Carbohydrates: 25g Protein: 3g Fat: 3g Saturated Fat: 0.4g Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g Sodium: 196mg Potassium: 39mg Fiber: 1g Sugar: 1g Vitamin C: 0.002mg Calcium: 6mg Iron: 1mg

Have you tried this recipe?

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