How to Make Homemade Pita Bread!

How to make homemade pita bread- a simple step by step recipe that turns out perfect every time! #pitabread #pitarecipe #bestpitabread

How to make homemade pita bread- a simple step by step recipe that turns out perfect every time! Feel free to use ½ whole wheat flour for a more nutritious version!



Pita Bread Recipe


  1. In a stand mixer, stir yeast and sugar in 1 cup of luke warm water, until dissolved. Let sit for 15 minutes uncovered, until water is frothy and yeast is activated. ( if using instant yeast, see notes!) Using a paddle attachment, or wood spoon, mix in oil, salt and flour, and mix until elastic. Dough should feel tacky and slighly wet.
  2. Use the dough hook in stand mixer and kneed on med-low for 3 minutes.
  3. Coat the bowl with olive oil and place dough back in the bowl, turning the dough to coat all the sides. Cover with plastic wrap, then a kitchen towel and place in warm spot for about 2 hours, or until dough has doubled in size.( I like to place dough on the stove top with the oven turned on to low.) At this point you could refrigerate for later use, letting dough come to room temp before using.
  4. Preheat oven to 500 F ( with the sheet-pan or pizza stone inside) and make sure the oven rack is at the very bottom of oven, with no additional racks above.  You’ll need this room to maneuver.
  5. Once dough has doubled, on a floured surface, shape dough into a rope, and divide into 8 equal pieces, rolling into balls. Place balls on floured surface. Let sit covered with a kitchen towel for 10 minutes.
  6. Roll out each ball of dough with a rolling pin into 6-7 inch rounds, about  ⅛- ¼ inch thick. Let them rest for a few minutes before baking. By the time you get done rolling them all out, the first ones will be ready to bake.
  7. Bake each pita for 3 minutes or so, until the pita bread puffs up. Turn over and bake for 1- 2 more minutes. It’s good to start with one tester. If your pita is not puffing up, make sure your oven is truly at a very hot 500 F and make sure your pan or stone is hot too. If pitas are rolled too thin, sometimes they will not puff up. Lastly, if the dough is not given the proper time to rise (doubling in size) they also may not puff up.
  8. Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
  9. Immediately place baked pita in a dish or basket and cover with a kitchen towel … this will keep the steam in and keep them warm and moist.


  1. If using quick rise or  instant yeast, you do not need to dissolve it in water first (the granules are smaller) just place it along with all the other ingredients into a stand mixer and mix, then kneed with dough hook. Rising time will shorten.
  2. If using all whole wheat flour, start with 300 grams, adding more as needed. You want a slightly wet tacky dough.
  3. You can use a large cookie cutter for mini pitas, to get that uniformed look, perfect for an appetizer- sized falafel.
  4. Often in Middle Eastern cooking, yogurt is substituted for some of the water- so in this case you could sub ¼ cup plain full fat yogurt for ¼ cup of the water, which will add a nice chewiness. Up to you.

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