The short answer: Homemade pita bread takes 6 ingredients: 3 cups of all-purpose flour, 1 packet (2¼ teaspoons) of instant yeast, 1 teaspoon of sugar, 1½ teaspoons of salt, 1 cup plus 2 tablespoons of warm water and 2 tablespoons of olive oil. Knead, let it rise about 1 hour, roll 8 rounds, and bake at 475°F for 4 to 6 minutes until they puff. You get 8 soft pitas with pockets.
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Pita bread ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups (about 360 g) | Bread flour makes a chewier pita |
| Instant or active dry yeast | 2¼ teaspoons (1 packet) | Proof active dry yeast in the water first |
| Sugar | 1 teaspoon | Feeds the yeast |
| Salt | 1½ teaspoons | For flavor |
| Warm water (about 110°F) | 1 cup plus 2 tablespoons | Warm, not hot |
| Olive oil | 2 tablespoons | Keeps the pitas soft |
How to make pita bread
- Mix. Stir the flour, yeast, sugar and salt in a large bowl. Add the warm water and olive oil and stir into a shaggy dough.
- Knead. Knead by hand for 8 to 10 minutes, or 5 minutes in a stand mixer, until smooth and springy.
- Rise. Place the dough in an oiled bowl, cover it and let it rise until doubled, about 1 to 1½ hours.
- Heat the oven. Put a baking sheet, pizza stone or cast-iron pan on the lowest rack and heat the oven to 475°F for 30 minutes.
- Divide and roll. Divide the dough into 8 pieces. Roll each into a 6- to 7-inch round about ¼ inch thick. Rest the rounds 10 minutes under a towel.
- Bake. Place 2 or 3 rounds on the hot surface. Bake 4 to 6 minutes, until puffed and just starting to color.
- Keep soft. Stack the hot pitas in a clean kitchen towel. The steam keeps them soft and pliable.
Don't taste the raw dough. Raw flour can carry germs until it is baked, as the FDA explains in its guide to handling flour safely.
Skillet pita bread (no oven)
Heat a dry cast-iron or heavy skillet over medium-high heat. Cook one round at a time for about 1 minute, until bubbles form. Flip and cook 1 to 2 minutes more, pressing gently with a towel to help it puff. Flip once more for 30 seconds. Skillet pitas have more browned spots and a softer, bendier texture, which is great for wraps.
Why your pita bread didn't puff
| Problem | Likely cause | Fix |
|---|---|---|
| No pocket | Oven or pan not hot enough | Preheat the baking surface for a full 30 minutes |
| Puffs on one side only | Rolled unevenly | Roll from the center out to an even ¼ inch |
| Tough and dry | Baked too long | Pull them as soon as they puff, 4 to 6 minutes |
| Holes or tears | Dough rolled too thin | Keep the rounds about ¼ inch thick |
| Dense pitas | Dough didn't rise enough | Let it fully double in a warm spot |
| Pitas go crisp | Left uncovered | Wrap them in a towel right out of the oven |
Pita bread variations
- Whole wheat pita: swap half the flour for whole wheat flour and add 1 to 2 tablespoons more water.
- Garlic herb pita: brush the hot pitas with olive oil, minced garlic and parsley.
- Za'atar pita: brush the rounds with olive oil and sprinkle with za'atar before baking.
- Pita chips: cut day-old pita into wedges, brush with oil, salt and bake at 375°F for 10 to 12 minutes.
- Mini pitas: divide the dough into 16 pieces for party-size rounds. Bake 3 to 4 minutes.
What to serve with pita bread
Dips and spreads
- Hummus, plain or with roasted red pepper
- Tzatziki, baba ganoush or whipped feta
- Warm spinach dip
Fillings and meals
- Chicken shawarma or gyro-style chicken with tomatoes and onions
- Falafel with lettuce and tahini sauce
- Grilled vegetables and feta
- Egg salad or chicken salad pockets for lunch
Sides
- Greek salad with olives and cucumbers
- Lentil or soup recipes for dipping
Pita chips and mini pitas are easy on a party table, too. See our easy appetizers, Christmas appetizers and Thanksgiving charcuterie board.
How to store and freeze pita bread
- Room temperature: cool completely, then seal in a bag for up to 2 days.
- Freezer: stack with parchment between and freeze in a freezer bag for about 3 months for best quality. USDA notes that food kept constantly at 0°F stays safe, and quality is the main limit, per its freezing and food safety guide.
- Reheat: warm in a dry skillet for 20 to 30 seconds per side, or wrap in foil and heat at 350°F for 5 to 10 minutes.
- Make-ahead dough: refrigerate the kneaded dough, covered, for up to 2 days. Let it sit out 30 minutes before rolling.
If you like baking bread at home, our pizza dough recipe uses many of the same steps. For a different bread to serve with dinner, try homemade dinner rolls and allow time for the dough to rise.
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Frequently asked questions
What ingredients are in pita bread? Pita bread is made with flour, yeast, sugar, salt, warm water and olive oil. This recipe uses 3 cups of flour and 1 packet of yeast to make 8 soft pitas.
How do you get a pocket in pita bread? Pita bread gets its pocket from very high heat. When the thin round hits a 475°F baking surface, the water in the dough turns to steam and puffs it apart. Roll evenly and preheat the pan or stone for 30 minutes.
Can you make pita bread without an oven? Yes, you can make pita bread in a hot skillet. Cook each round in a dry cast-iron pan over medium-high heat about 1 minute, flip, and cook 1 to 2 minutes more until it puffs.
Can I make pita bread without yeast? Yes, you can make a quick flatbread without yeast, but it will not puff like real pita. Mix 2 cups of flour, 2 teaspoons of baking powder, salt, ¾ cup of yogurt and a little water, then cook it in a skillet.
How long does pita dough need to rise? Pita dough needs to rise about 1 to 1½ hours, until doubled in size. After shaping, rest the rounds for 10 minutes so they relax before baking.
Can I make pita dough ahead of time? Yes, pita dough can be made up to 2 days ahead and kept covered in the refrigerator. The slow rise adds flavor. Let it sit out for 30 minutes before dividing and rolling.
How long does homemade pita bread last? Homemade pita bread lasts about 2 days at room temperature in a sealed bag. For longer storage, freeze it for about 3 months with parchment between the pitas.
How do you reheat pita bread? Reheat pita bread in a dry skillet for 20 to 30 seconds per side. You can also wrap a stack in foil and warm it at 350°F for 5 to 10 minutes, or microwave it under a damp paper towel for 15 seconds.
Can I use whole wheat flour for pita bread? Yes, you can use whole wheat flour for pita bread. Replace up to half the all-purpose flour and add 1 to 2 tablespoons more water, since whole wheat flour absorbs more liquid.
Why is my homemade pita bread hard? Homemade pita bread gets hard when it bakes too long or cools uncovered. Pull each pita as soon as it puffs and wrap the stack in a clean towel so the steam keeps it soft.
What is the difference between pita and naan? Pita is a lean, thin bread that puffs into a pocket, while naan is a richer flatbread made with yogurt or milk. Naan is usually softer and thicker and does not form a pocket.
What do you eat with pita bread? Pita bread goes with hummus, tzatziki, Greek salad, falafel, grilled chicken and roasted vegetables. Day-old pita also makes crunchy baked pita chips for dips.
How can I save my bread recipes and plan baking days? The Family Recipe Binder ($6.99) from HomeBase Paper Co. keeps your pita, pizza dough and other bread recipes in one printable binder. Pair it with the Meal Planner & Grocery List ($3.99) to plan baking days and shopping.
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Sources
- FDA: Handling flour safely fda.gov
- USDA FSIS: Freezing and food safety fsis.usda.gov