This homemade Pita Bread Recipe puffs up beautifully to form that perfect pocket inside. Watch the video tutorial and learn how to make Pita Bread in the oven or on the stovetop.

We love recreating our favorite Mediterranean recipes from Greek Salad to Tzatziki Sauce. If you are a fan of Mediterranean flavors, this Pita Recipe is a must-try!

Pita breads cooing on a towel

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Homemade Pita Bread Video

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Ingredients for Pita Bread

Pita dough is made with these basic pantry staples:

  • Warm water – should be 110˚F to 115˚F on a thermometer
  • Instant yeast – 1 packet or 2 1/4 tsp of instant or rapid rise yeast
  • Sugar – to help jumpstart the proofing process
  • Flour – we love a combination of mostly all-purpose flour to keep the pita very soft, with a little whole wheat flour to add flavor and color
  • Extra Virgin Olive Oil – use extra virgin for the best flavor
  • Salt – we use fine sea salt. As with any bread, salt is critical for a great tasting bread.
Ingredients for making pita bread

How to Make Pita Dough

  1. Proof Yeast – In a large mixing bowl, combine warm water, sugar, yeast, and whole wheat flour. Whisk and set aside for 15 minutes until foamy. 
  2. Add remaining flour, olive oil, and salt and stir until shaggy. 
  3. Knead – Turn out onto a clean surface and knead for 5 minutes. It will get less sticky as you knead. If it’s too sticky to knead, sprinkle with a little flour and continue kneading. Dough should be soft and tacky to the touch. 
  4. Proof Dough – Grease a clean mixing bowl 1 tsp olive oil. Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place 45 minutes, or at room temperature 90 minutes, until doubled in volume. 
  5. Preheat Oven – Once dough has doubled (if using oven method) preheat oven to 500˚F with a baking stone or inverted baking sheet on the bottom rack position and let stone heat up for at least 20 minutes.
Step by step instructions for making dough for pitas

How to Form Pita Bread

  1. Divide Dough – Punch dough down, transfer to a clean surface and cut into 8 even pieces. Cup your hand around each dough ball and roll on the counter until you no longer see a dimple underneath. Cover with a damp kitchen towel and rest 15 minutes to let gluten relax for easier rolling.
  2. Roll Dough – Generously dust work surface and dough ball and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to 7” wide and less than 1/4” thick. Makes sure disks aren’t sticking to the counter. Keep rolled disks covered with a damp towel. Do not stack pitas. Let disks rest 10 minutes before baking for better puffing.
How to form pita bread dough step by step instructions

To Bake Pita Bread

Place 2 pieces of dough on the fully preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Transfer to a rack for 5 minutes then cover with a dry towel so they don’t dry out. Repeat with remaining pitas.

Pita bread puffing in the oven

Stovetop Pita Bread

Preheat a cast-iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. As soon as you see bubbles, flip the pita and cook 1 minute – it will puff then flip and cook 1 minute.

Pita bread puffing on a cast iron skillet

Why did my pita bread not puff up?

After many batches (and a freezer packed with homemade pita bread), we identified all of the tips and tricks to get that mesmerizing puff and perfectly formed pocket in the center.

  • Fresh Ingredients – Make sure your ingredients are fresh and yeast or flour is not expired
  • Generously flour the counter before rolling the dough. If the dough sticks to the counter while rolling, the pita may tear causing steam to escape so it won’t puff properly. 
  • Preheat baking stone – Place the stone in the oven while it’s preheating to 500˚F and make sure it’s in there for at least 20 minutes. The dough being in contact with a super hot surface is what causes trapped steam to swell and puff up the center of the pita. 
  • Preheat cast-iron – Place over medium/high heat. You know it’s ready when you add a drop of water and it sizzles and evaporates instantly.
  • Forming dough balls – roll the dough until you no longer see a dimple at the bottom (which can prevent the pita from puffing properly, or cause a tear/deflating).
  • Use your fingertips to press the dough into a small disk before rolling it out helps to disperse the air bubbles in the dough which helps it rise more evenly. 
Perfectly puffed pita bread

Common Questions

What is Pita Bread?

Pita is a quick-cooking, yeast-leavened flatbread that puffs up when it’s cooked to form a pocket in the center.

What is the difference between pita bread and naan or flatbread?

Pita bread is a lighter bread that is leavened with yeast, while flatbread is not. Naan usually has an egg and yogurt base.

Can I omit the whole wheat flour?

Yes, you can just use all-purpose flour and the pita bread will still work great. Whole wheat is traditional and adds a little color and hint of nutty flavor.

Why is my pita bread dry?

To keep the dough from drying out, it must be covered with a damp kitchen towel after rolling into dough balls and into disks. Also, cover the pita bread with a dry kitchen towel 5 minutes after it is cooked or it will get dry.

Soft Pita breads stacked in bread bowl

How to Serve Pita Bread

Pita bread can be served so many ways. Here are some of our favorites:

  • Gyros – fill with gyro meat, lettuce, tomato, feta cheese, and Tzatziki Sauce.
  • Fajita Pitas – put Chicken and Mushroom Fajitas or Shrimp Fajitas over pita bread and serve.
  • With Dip – slice up the pita bread into wedges, drizzle with extra virgin olive oil and serve with Tzatziki or Hummus.
  • Stuffed Pitas – Cut pita bread in half, open the pita pocket and fill with Chicken Salad or Tuna Salad.
  • Toasted Chips – Cut pita into wedges, drizzle with extra virgin olive oil, sprinkle with salt and bake in a single layer at 375˚F for about 10 minutes.
Pita Pocket center for filling and serving

Make-Ahead

  • Room Temperature: Once pita breads are at room temperature, transfer to a zip bag and store at room temperature for up to 3 days.
  • Freezing: Once pita bread is at room temperature, transfer to a freezer safe zip bag. When sealing the bag, remove any excess air then freeze up to 3 months. You can lightly stack multiple pita breads in a bag, but don’t pack them in or it will be difficult to separate later.
  • To Reheat: Warm pitas in an oven, air fryer, toaster or microwave until thawed and just warm.
Made ahead pita breads ready for freezer

There’s no match for soft and fresh homemade pita bread. Let me know how you love to enjoy pita.

More Homemade Bread Recipes

These easy bread recipes will make you feel like a pro. Enjoying a warm slice of homemade bread makes the process completely worthwhile.

Natasha's Kitchen Cookbook

Homemade Pita Bread Recipe

4.97 from 109 votes
Author: Natasha Kravchuk
Homemade pita bread stacked
Homemade Pita Bread is easy to make and puffs up to form a stuffable pocket inside. We included instructions for baking in the oven or cooking pita bread on the stovetop.
Prep Time: 35 minutes
Cook Time: 10 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes

Ingredients 

Servings: 8 pita breads

Instructions

How to Make Pita Dough:

  • 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.
  • Add olive oil, 2 1/2 cups flour and salt and stir together with a wooden spoon until shaggy.
  • Turn out onto a clean smooth surface and knead vigorously for 5 minutes. The dough should feel sticky to your hands but will get less sticky as you knead and should not be sticking to the counter. If the dough is too sticky to knead, sprinkle with a little more flour and continue kneading. Dough should be soft and tacky to the touch.
  • Wash and dry the mixing bowl and grease the inside of the bowl with 1 tsp olive oil inside the bowl. Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm (100˚F) place for 45 minutes, or at room temperature about 90 minutes until doubled in volume.
  • If Baking Pita: Once dough has doubled, preheat oven to 500˚F with a baking stone or baking sheet on the bottom rack position. You need to let the stone heat up for at least 20 minutes or the pita won’t puff properly

How to Form Pita Bread:

  • Punch dough down and Transfer dough to a clean surface and divide into 8 even pieces. Cup your hand around each dough ball and roll until you no longer see a dimple or seam underneath. Cover balls with a damp kitchen towel and rest 15 minutes for gluten to relax and make it easier to roll them out.
  • Place a dough ball onto a surface generously dusted and press gently into a disk with your fingertips to disperse bubbles. Roll dough balls to 7” wide and less than 1/4” thick. Move the disk several times while rolling to ensure it doesn’t stick to the counter. Keep rolled disks covered with a damp towel so they don’t dry out. Do not stack pitas. Let disks rest 10 minutes before baking and they will puff better.

To Bake Pita Bread:

  • Place 2-3 pieces of dough on the preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Remove from oven and transfer to a rack for 5 minutes then cover with a dry towel to keep the pitas from drying out.

Stovetop Instructions:

  • Preheat cast iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. Once you see bubbling, flip the pitta and cook for 1 minute – it will puff then flip and cook another minute.

Nutrition Per Serving

198kcal Calories34g Carbs6g Protein4g Fat1g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat440mg Sodium88mg Potassium2g Fiber1g Sugar1IU Vitamin A1mg Vitamin C9mg Calcium2mg Iron
Nutrition Facts
Homemade Pita Bread Recipe
Amount per Serving
Calories
198
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
440
mg
19
%
Potassium
 
88
mg
3
%
Carbohydrates
 
34
g
11
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
9
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread
Cuisine: Mediterranean
Keyword: homemade pita bread, pita bread
Skill Level: Easy/Medium
Cost to Make: $
Calories: 198

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Michelle
    February 27, 2024

    These were so good and even better with your hummus recipe! Instead of the combination of whole wheat flour and all-purpose flour could you use strictly whole wheat for a little healthier version?

    Reply

    • NatashasKitchen.com
      February 27, 2024

      Hi Michelle! I haven’t made them with all wheat flour. I think you could but wheat flour is higher in protein and absorbs more water so you might have to experiment with the amount to use do you don’t end up with dry/dense pitas.

      Reply

  • Holly
    February 26, 2024

    Made these for a party last night and they were a hit! In the past, I have always made pitas stove top with the cast iron skillet, but decided to try the oven yesterday and they puff up so much better! My pitas of the past were more like flatbread, I was so excited to see these turned into true pockets. I don’t have a pizza stone so just used the inverted baking sheet. Anyway, we loved them! 🙂

    Reply

    • NatashasKitchen.com
      February 26, 2024

      That’s great, Holly! Thanks for sharing.

      Reply

  • chera rempel
    February 14, 2024

    Absolutely perfect every time. Quick and easy and makes pita that far outshine any pre made pita on the market. Whenever we make the pita the kids always enjoy sitting in front of the oven watching them puff up!

    Reply

    • Natasha's Kitchen
      February 14, 2024

      That’s lovely! I’m happy that your family loves our homemade Pita Bread recipe!

      Reply

  • Michel M.
    February 11, 2024

    bake them in my pizza wood oven they turn out excellent and fun to see them pop-up

    Reply

    • Natasha's Kitchen
      February 11, 2024

      Awesome, it’s always great to see good feedback and review. Thank you for sharing!

      Reply

  • Gina
    February 2, 2024

    Hi Natasha,
    I’m a big fan of your recipes.
    I’m new to sourdough starter and would love to try sourdough pita bread.
    I’m planning a Mediterranean dinner this week and wanted to make them to go with my 2 different homemade hummus.

    Can I sub the commercial yeast with sourdough active starter in your put bread recipe?
    Would the ratios be the same?

    Thank you

    Reply

    • Natashas Kitchen
      February 3, 2024

      Hi Gina, I bet that could work, but I haven’t tried it myself to provide ratios or test it out. If you experiment, let me know how you liked the recipe.

      Reply

  • Darenda Leffel
    January 17, 2024

    These turned out just wonderful. Can I safely double the recipe or should I do 2 seperate batches?

    Reply

    • Natashas Kitchen
      January 17, 2024

      Hi Darenda, doubling it may work, but I have tried it myself. If you experiment, let me know how you liked the recipe.

      Reply

  • Jacob K Thomas
    January 17, 2024

    I’ve made several pita bread recipes and so far yours turned out the best. I started with the oven method. I used my pizza stone and my cast iron griddle, so I could do a few at a time. Got a great puff. Unfortunately, it looked like my oven was losing a little steam from being on so long, so finished the last two on the stove. Got a little puff, not as good as the oven. I’ll be looking to make these again. Great recipe!

    Reply

    • Natasha's Kitchen
      January 17, 2024

      Yay, that’s a sure win! I’m happy to hear that our recipe gave you the best results. Thank you for sharing.

      Reply

  • Bozena
    January 4, 2024

    My favorite pita bread recipe ,i used only this one .Eveytime is very soft,tasty and easy to make it.I’m Big fan of her ,good job Natasha ,I want show U my gyros with yours pita bread recipe 🙂

    Reply

    • Natashas Kitchen
      January 4, 2024

      I’m so glad you enjoyed it, Bozena!

      Reply

  • Rosaria
    December 11, 2023

    Hey Natasha,

    I am a bit nervous about kneading by hand. Could i use the hook attachment on a stand mixer for this dough? Thanks

    Reply

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