Homemade Pita Bread Recipe

There’s something magical about homemade pita bread—soft, pillowy pockets that are perfect for stuffing or dipping.

With just a few simple ingredients and a bit of patience, you can create warm, golden rounds that are far superior to store-bought.

The dough rises for about two hours, giving you time to prep other dishes or relax, and the cooking process takes just five minutes per batch.

The result? A tender, slightly chewy texture with a hint of toasty flavor that’s irresistible fresh from the pan.

Whether you’re filling them with falafel, scooping up hummus, or enjoying them plain, these pitas are a game-changer.

The aroma of freshly baked bread fills your kitchen, and the satisfaction of making it yourself is unmatched. Plus, they’re versatile enough to pair with almost any meal.

In just under three hours, you’ll have a stack of warm, fluffy pitas ready to elevate your table. Once you try this recipe, you’ll never look at store-bought pita the same way again.

Ingredients for Homemade Pita Bread

• ¾ cup warm water (about 110°F, ideal for activating yeast)
• 1 package active dry yeast (2¼ teaspoons)
• 1 teaspoon plus 1 tablespoon sugar (divided use)
• 3¾ cups bread flour (469 grams, plus extra for dusting)
• 1½ teaspoons sea salt
• 3 tablespoons extra-virgin olive oil (plus more for greasing the bowl)
• ¾ cup whole-milk Greek yogurt (can substitute with plain yogurt if needed)

Step-by-Step Instructions

1. Activate the yeast: In a medium bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Let it sit until foamy, about 5 minutes.
2. Mix dry ingredients: In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the flour, salt, and remaining 1 tablespoon of sugar.
3. Combine wet and dry ingredients: Add the yeast mixture, olive oil, and yogurt to the dry ingredients. Mix until combined.
4. Knead the dough: Knead the dough either in the stand mixer on medium speed or by hand on a floured surface for 7–10 minutes, until soft and slightly sticky. Add more flour if needed.
5. Let the dough rise: Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and let it rise until doubled in size, about 2 hours.
6. Preheat the oven: Preheat the oven to 500°F and line two baking sheets with parchment paper.
7. Shape the dough: Turn the dough out onto a clean surface and divide it into 12 equal balls. Cover and let rise for an additional 20 minutes.
8. Roll out the pitas: Roll each ball into a circle about ¼ to ½-inch thick. Place them on the baking sheets, spacing them about 1 inch apart.
9. Bake: Bake one sheet at a time for 5–8 minutes, or until the pitas are puffy and lightly browned. Rotate the pan after 5 minutes if one side is puffing more than the other.
10. Cool: Transfer the baked pitas to a wire rack to cool completely before serving.

Perfect Pairings: Sauce and Topping Ideas

Homemade pita bread is incredibly versatile! Serve it with hummus, tzatziki, or baba ganoush for a classic Mediterranean dip. For a heartier option, stuff it with grilled chicken, falafel, or roasted veggies and drizzle with tahini sauce. Feeling adventurous? Try it with spicy harissa or a creamy avocado spread for a unique twist.

Storing and Reviving Your Pita Bread

Store leftover pita bread in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, wrap the pitas in a damp paper towel and microwave for 10-15 seconds, or warm them in a 350°F oven for 5 minutes to restore their softness.

Time-Saving Tips for Busy Bakers

Short on time? Let the dough rise in the fridge overnight for a slow, hands-off fermentation. Alternatively, use a stand mixer with a dough hook to knead the dough quickly and efficiently. If you’re in a rush, skip the second rise and roll out the dough immediately after the first rise—it’ll still turn out delicious!

Common Questions Answered

Wondering why your pitas didn’t puff? Make sure your oven is fully preheated to 500°F and the dough is rolled evenly. If you don’t have Greek yogurt, substitute with plain yogurt or sour cream. For a dairy-free version, use unsweetened almond or coconut yogurt instead.

Special Notes for Success

For the best results, use a kitchen scale to measure your flour accurately. If your dough feels too sticky, add flour 1 tablespoon at a time until it’s manageable. Don’t skip the parchment paper—it prevents sticking and ensures even baking. Finally, enjoy your pitas fresh out of the oven for the ultimate experience!

Homemade Pita Bread

Amy

There’s something magical about homemade pita bread—soft, pillowy pockets that are perfect for stuffing or dipping. With just a few simple ingredients and a bit of patience, you can create warm, golden rounds that are far superior to store-bought.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Cuisine Mediterranean

Servings 12

Ingredients

  

1x2x3x

• ¾ cup warm water
• 1 package active dry yeast 2¼ teaspoons
• 1 teaspoon sugar plus 1 tablespoon
• 3¾ cups bread flour 469 grams, plus more for dusting
• 1½ teaspoons sea salt
• 3 tablespoons extra-virgin olive oil plus more for the bowl
• ¾ cup whole-milk Greek yogurt

Instructions

 

• In a medium bowl, combine the water, yeast, and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.
• In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the flour, salt, and remaining tablespoon sugar.
• Add the yeast mixture, oil, and yogurt, and mix to combine.
• Knead the dough, either in the stand mixer on medium speed or by hand on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7 to 10 minutes.
• Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until it’s doubled in size, about 2 hours.
• Preheat the oven to 500°F and line two baking sheets with parchment paper.
• Turn the dough out onto a clean work surface and divide it into 12 equal balls.
• Cover and let rise an additional 20 minutes.
• Roll the balls out into circles that are ¼ to ½-inch thick.
• Place them onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top. Begin checking at 5 minutes. We bake them for about 8 minutes, rotating the pan after the 5 minute mark if one side of the sheet is puffing up more than the other.
• Transfer the pitas to a wire rack to cool.

Keyword bread, homemade, pita, recipe

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