Quick Description
Soft, fluffy homemade pita bread that puffs beautifully to create perfect pockets. Made with simple pantry ingredients, this recipe gives you bakery-style pita that’s warm, tender, and ideal for wraps, dips, or stuffing.
Servings & Timing
Servings: 8 pitas
Prep Time: 15 minutes
Rise Time: 1–1½ hours
Cook Time: 10–12 minutes
Total Time: ~1 hour 40 minutes
Ingredients List
3 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 tbsp instant yeast
1 cup warm water (not hot)
2 tbsp olive oil
Step-by-Step Instructions
Mix dry ingredients
In a large bowl, combine flour, salt, sugar, and instant yeast.
Add wet ingredients
Add warm water and olive oil. Mix until a soft dough forms.
Knead the dough
Knead on a floured surface for 8–10 minutes until smooth and elastic (or 5–6 minutes using a mixer).
First rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–1½ hours, until doubled in size.
Divide and rest
Punch down dough and divide into 8 equal balls. Cover and let rest 10 minutes to relax the gluten.
Roll out
Roll each ball into a circle about ¼-inch thick.
Cook the pita
Heat a heavy skillet or oven (475°F / 245°C).
Skillet: Cook 1–2 minutes per side until puffed and lightly golden.
Oven: Bake on a hot baking stone or tray for 4–5 minutes until fully puffed.
Cool slightly and store
Wrap warm pitas in a clean towel to keep soft.
Additional Notes
High heat is essential for puffing.
Do not over-roll; thickness helps pockets form.
Cover cooked pitas immediately to prevent drying.
Dietary Info
Vegan
Dairy-Free
Homemade Bread
Kid-Friendly
Ingredient Details & Substitutions
All-purpose flour: Bread flour works for slightly chewier pita.
Instant yeast: Can substitute active dry yeast (proof first).
Olive oil: Adds softness; neutral oil also works.
Recipe Variations & Serving Suggestions
Add whole wheat flour (up to 50%) for a heartier pita.
Sprinkle with za’atar after cooking.
Serve with hummus, falafel, grilled meats, or stuffed sandwiches.
Storage & Make-Ahead
Store at room temperature for 2 days in a sealed bag.
Refrigerate up to 5 days.
Freeze up to 2 months; reheat briefly to soften
