Easy Homemade Pita Bread
- PREP 1hrs 30min
- COOK 20min
- TOTAL 1hrs 50min
This pita bread beats anything you can buy at the store. It’s easy! Bake them for perfect pita pockets. Or, cook them in a skillet for soft and fluffy flatbread. Pita cooked in the skillet will not puff as well as when baked in the oven, but they turn out so soft and fluffy. If I’m looking for a pocket for stuffing falafel, grilled meats, and veggies, I bake them. I love using the skillet when serving with dips like hummus.
You Will Need
2 ¼ cups bread flour or all-purpose flour (295 g)
1 cup lukewarm water, 110°F to 115°F (236 ml)
1 teaspoon instant yeast (4 g)
1 teaspoon sugar (4 g)
½ teaspoon fine sea salt (3 g)
Avocado oil, optional for cooking in a skillet
Directions
- Make the Dough
1Activate the yeast: Add water, yeast, sugar, and salt to a large mixing bowl. Whisk to combine, then set aside until frothy (10 to 15 minutes).
2Make the dough: Add the flour and mix until a shaggy dough forms. Knead the dough several times inside the bowl until you can form a rough ball – it will be sticky. Cover the bowl with a clean dish towel. Place the bowl in a warm place and leave it alone until the dough has doubled, 45 minutes to 1 hour.
3Divide the dough: Flour your work surface, then carefully empty the proofed pita dough onto it. Cut the dough into 6 equal pieces, each roughly 85 grams. Roll each portion of dough into a ball, dust a bit more flour underneath and on top. Cover with the dish towel and rest for 10 minutes. If baking the pita, preheat your oven now so it reaches at least 30 minutes of preheat time before baking the pita (see temperature in the “Bake the Pita” section below).
4Form dough circles: Using your fingers, press each dough ball into a 6-inch circle, then cover them with a dish towel and let them rest for 10 to 15 minutes. If baking, place each circle on a sheet of parchment paper, then cover it with a dish towel and let it rest for 10 to 15 minutes.
- Bake the Pita (for Pockets)
1Prep the oven: Preheat the oven to 475°F (246°C) for at least 30 minutes before you plan to bake the pita bread. If you have a pizza stone or steel, place it into the bottom rack of your oven. If you do not have one, turn a baking sheet upside down and place it onto the bottom rack of your oven.
2Prepare parchment paper: Cut 6 squares of parchment paper, at least 6 inches on all sides.
3Bake: Transfer the pita circles onto their parchment paper and place them in the oven. I can fit two circles on my baking steel. Bake until puffed and golden in spots, 5 to 6 minutes. Use tongs to transfer the baked pita to a bowl covered with a clean dish towel. Repeat with the remaining pita circles.
- Cook Pita in a Skillet (for Soft Flatbread)
1Heat a heavy-bottomed pan, like cast iron, over medium heat. Add a drizzle of avocado oil, then place down a circle of pita dough. When the bottom has golden brown spots, carefully flip and cook the other side; the pita takes 2 to 3 minutes on each side. If they are over-browning and still doughy in the middle, finish them in a 350° F (176°C) oven for 5 minutes.
Adam and Joanne's Tips
- Storing: Store pita bread in an airtight container on the counter for up to 2 days. Freeze for up to 3 months.
- Make ahead: Make pita dough and complete the one-hour rise at room temperature. Rub the dough with olive oil and store it in an airtight bag or container for up to three days. Bring it to room temperature, then divide it into 6 equal portions. Continue the recipe as written. Freeze for 1 month, and thaw overnight in the fridge.
- Whole-wheat pita bread: Substitute 100% or half of the flour called for in the recipe with whole wheat flour. The result will be a slightly denser pita.
- Gluten-free pita bread: Traditionally, pita bread is not gluten-free. However, you can substitute the flour called for in our recipe below for a 1:1 all-purpose gluten-free flour blend, like the one from Bob’s Red Mill. It may not puff as well in the middle.
- Active dry yeast: I prefer instant yeast since it typically has more pep, but you can use active dry yeast in this recipe without any changes.
- Why I don’t use a rolling pin: When forming the dough circles, I use my fingers to press the dough thin. My fingers will not deflate the air bubbles in the dough as much as a rolling pin. If you use a rolling pin, take care to let the rolled dough rest for 10 to 15 minutes before cooking so it can recover a bit and puff up.
- Why won’t my pita puff? If you’re having trouble getting your bread to puff up in the middle, make sure you’re using yeast is alive and that your oven has preheated for at least 30 minutes before baking your pita according to the instructions above. Stovetop pita bread is delicious but less likely to puff in the middle. For the best chance of achieving a pita pocket, we recommend baking them in a preheated oven for at least 30 minutes.
- The nutrition facts provided below are estimates. We assumed baked pita bread.