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Freshly baked homemade pita bread ready to be served with dips and fillings.

Homemade Pita Bread

This homemade pita bread recipe offers soft and fluffy rounds that are perfect for filling or dipping, evoking warmth and comfort.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 8 pitas
Course: Bread, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 100
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup warm water Ensure it's about 110°F to 115°F for optimal results.
  • 2 1/4 tsp instant yeast If using active dry yeast, allow it to hydrate in warm water.
  • 1/2 tsp sugar Boosts yeast activity.
  • 1/4 cup whole wheat flour Can be replaced with all-purpose if preferred.
  • 2 Tbsp extra virgin olive oil Can substitute with melted coconut oil or avocado oil.
  • 2 1/2 cups all-purpose flour Use bread flour for chewier pitas.
  • 1 1/2 tsp fine sea salt Avoid using coarse salt for consistency.
  • as needed additional flour for dusting Keeps the dough manageable and prevents sticking.

Method
 

Preparation
  1. In a large mixing bowl, combine warm water, sugar, yeast, and 1/4 cup whole wheat flour. Whisk to combine, then set aside for 15 minutes until puffy and foamy on top.
  2. Add 2 Tbsp olive oil, 2 1/2 cups all-purpose flour, and salt to the yeast mixture. Stir with a wooden spoon until shaggy.
  3. Turn the dough onto a clean surface and knead for 5 minutes until soft and tacky. If sticky, sprinkle more flour.
  4. Grease the inside of a bowl with 1 tsp olive oil, add the dough, coat it, cover with plastic wrap, and let it rise in a warm place until doubled in volume (about 45 minutes).
Baking
  1. Preheat the oven to 500°F with a baking stone or baking sheet inside.
  2. Punch down the dough, divide into 8 pieces, and roll each piece into a ball. Let rest for 15 minutes.
  3. Roll each dough ball into a 7-inch disk, keeping them covered with a damp towel.
  4. Bake on the preheated stone for 2-2.5 minutes until puffed. For stovetop, cook in a preheated skillet for about 2 minutes, flipping once.
Storage
  1. Store cooled pitas in a zip-top bag on the counter or freeze for later.

Notes

Store freshly baked pita bread at room temperature in a zip-top bag once cooled to keep them soft. Can freeze in a zip-top bag for up to 3 months. When ready to use, thaw at room temperature and warm them briefly.