This homemade Pita Bread Recipe puffs up beautifully to form that perfect pocket inside. It has a soft, flavorful crumb, and even beginners rave about how easy it is! Watch the video tutorial and learn how to make Pita Bread in the oven or on the stovetop.
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Helpful Reader Review
“The addition of the wheat flour gave them more flavor. After several attempts with other recipes, these turned out perfect. Thank you!“ – Robin ★★★★★
Homemade Pita Bread Video
Making yeasted pita bread at home is simply so much fun! I love to watch them puff on the stove or in the oven to create a pocket, and the payoff is huge!
What is the difference between pita bread and naan or flatbread?
Pita is a quick-cooking, yeast-leavened flatbread that puffs up when it’s cooked to form a pocket in the center. Pita bread is a lighter bread that is leavened with yeast, while flatbread is not. Naan usually has an egg and yogurt base.
Ingredients for Pita Bread
My homemade 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 – check the expiration date!
- 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. You can swap the whole wheat with all-purpose flour, if needed.
- 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 taste!
How to Make Pita Dough
Check out my video tips as you go so you can see exactly how pita bread should look at each step.
- Proof Yeast – Use a large mixing bowl to combine warm water, sugar, yeast, and whole wheat flour with a whisk, and then rest for 15 minutes.
- Add the rest of the ingredients until a shaggy dough forms.
- Knead – Knead for 5 minutes. Add flour if it seems too sticky, since it should be soft and tacky to the touch.
- Proof Dough – Grease a clean mixing bowl and dough with 1 tsp olive oil, and then cover the bowl and place it in a warm (100˚F) place for 45 minutes, or at room temperature for 90 minutes, until doubled in volume.
- If baking in the oven – Once the dough has doubled, preheat oven to 500˚F with a baking stone or inverted baking sheet on the bottom rack position.
How to Form Pita Bread
- Divide dough – Punch the dough down, and then cut into 8 even pieces. Roll the first piece of dough until the dimple underneath is smoothed out. Cover with a damp kitchen towel for 15 minutes.
- Roll dough – Flour the work surface, then press a doughball flat with your fingertips. Use a rolling pin to roll dough balls to 7″ disks, and then cover with a damp towel in one layer for 10 minutes.
Pro Tip:
To keep the dough from drying out, cover it with a damp kitchen towel after rolling. Also, cover the pita bread with a dry kitchen towel 5 minutes after it is cooked, or it will get dry.
How to Bake Pita Bread
- Bake on the fully preheated pizza stone at 500˚F for 2 to 2 1/2 minutes. Once puffed, transfer to a rack for 5 minutes, and then cover with a dry towel.
Make Stovetop Pita Bread
- Preheat a cast-iron skillet over medium/high heat. Add olive oil and then cook rounds for 30 seconds. When it begins to bubble, flip the dough and cook 1 minute until it puffs.
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.
- Preheat baking stone or cast-iron pan – Preheat the pizza stone and oven for at least 20 minutes, or preheat the pan until a drop of water immediately evaporates. The super-hot surface traps steam to puff up the center of the pita.
- 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.
- Prep the dough – 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). Also, press the dough before rolling to distribute the air bubbles.
How to Serve Pita Bread
Here are some of our favorite ways to enjoy homemade pita bread:
- Gyros – fill with gyro meat, lettuce, tomato, feta cheese, and Tzatziki Sauce.
- Fajita Pitas – put Shrimp Fajitas, Chicken Fajitas (or Sheet Pan Chicken 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, Hummus, or Spinach and Artichoke Dip.
- Stuffed Pitas – Cut pita bread in half, open the pita pocket, and fill with Chicken Salad or Tuna Salad.
- Toasted Chips – Follow our tutorial on How to Make Pita Chips alongside – Greek Chicken Bowls, Maroulosalata Greek Salad
Make-Ahead and Storage
We store cooled, fresh pitas on the counter in a zip-top container for up to 3 days, and then store homemade pita bread in our freezer!
- Freezing: once cooled, store in a freezer-safe zip-top bag with all the air removed in the freezer for up to 3 months. Don’t pack them tightly stacked because they will be difficult to separate later.
- To Reheat: Warm pitas in an oven, air fryer, or microwave until thawed and just warm.
There’s no match for soft and fresh homemade pita bread. This recipe makes for the best pita pockets every single time! Bake in the oven or on the stovetop for, and let me know how you love to enjoy pita.
Homemade Pita Bread Recipe
Homemade Pita Bread is easy to make and puffs up to form a stuffable pocket inside. They are soft and flavorful and taste so much better than store-bought! We included instructions for baking in the oven or cooking pita bread on the stovetop. These freeze well, so you always have homemade pita pockets on hand!
Ingredients
Servings: 8 pita breads
- 1 cup warm water
- 2 1/4 tsp instant yeast, 1 packet
- 1/2 tsp sugar
- 1/4 cup whole wheat flour
- 2 Tbsp extra virgin olive oil, plus another 1 tsp to oil the bowl
- 2 1/2 cups all-purpose flour, plus more to dust, measured correctly
- 1 1/2 tsp fine sea salt
Instructions
How to Make Pita Dough:
- Proof yeast – 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.
- Knead – 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.
- Proof dough – Wash and dry the mixing bowl and grease the inside of the bowl with 1 tsp olive oil inside the bowl. Add the 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 for about 90 minutes until doubled in volume.
- If baking in the oven: 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:
- Divide dough -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 for 15 minutes for the gluten to relax and make it easier to roll them out.
- Roll dough – 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 the disks rest 10 minutes before baking, and they will puff better.
To Bake Pita Bread:
- Bake – Place 2-3 pieces of dough on the preheated pizza stone and bake at 500˚F for 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.
Notes
Storage – once cooled completely, store in a ziptop bag on the counter for 3 days. Be sure to squeeze out as much air as possible to keep the pitas fresh.
Freeze – Pack cooled pita bread into a freezer-safe ziptop bag for 3 months, removing as much air from the bag as possible. You can stack the pitas, but be sure not to pack them tightly, because they may be difficult to separate.
Reheat – thaw in the air fryer, oven, or a skillet until just warmed through.
Nutrition Per Serving
198kcal Calories34g Carbs6g Protein4g Fat
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.
Filed Under
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.
- Foccacia Bread
- Soft Dinner Rolls
- Classic French Bread
- Banana Bread (or Pumpkin Bread)
- Irish Soda Bread
- Brioche Bread
- Sourdough Bread
- Homemade Hamburger Buns
I just made these and they turned out great. I made 6 in the oven and two on a skillet. The oven ones puffed up nicely and the skillet ones didn’t but they look like naan and still taste great. Thanks!
You’re welcome! I’m so happy you enjoyed it!
On video you did not say how much water you have for pitta bread looks like water is not 1 cup? Thanks
Hi Rene, we used 1 cup warm water. I hope that helps!
Great video, thanks for sharing. Will let you know how my pitta breads turn out.
I look forward to your feedback, Neil! I’m so glad you enjoyed it!
Can the dough be made in the standing mixer? I failed miserably at kneading, the was too sticky.
Hi Nicole, yes it would work in a stand mixer with a dough hook attachment.
Nevermind. I shouldn’t try to bake before I’ve finished my coffee.
No worries CG! I hope you love this recipe!
The recipe ingredients list calls for 2 1/2 cups flour.
Step 1 calls for 1/4 cup.
Step 2 calls for 2 1/2 cups, which would make 2 3/4 cups.
I know I won’t get an answer before making these, so am going to wing it, but would appreciate some clarity. Thanks.
Hi GC, there is a link below the ingredients “METRIC” to convert the ingredients into grams
I was excited to find your video and look forward to trying out the recipe. I haven’t succeeded with other recipes/directions I have found, but much appreciate the exactness of thoroughness of your video, which I am sure will make a difference.
My husband is gluten sensitive so I will later try a gluten-free flour…and report back since others have asked about it here.
I’m so glad you’re enjoying my recipes, Alice! Thank you so much for sharing that with me.
Hi Natacha
I will definitely make these pitas
when it cooler loved watching the video thank you for sharing the recipe
I hope you love the pita recipe! Thank you for that encouraging feedback.
I’ve done minimal baking with yeast, but this recipe was easy to follow. It described how the dough should look and feel, and so I knew when it wasn’t right, and knew to add more flour. It was easy, took very little time, and they are tasty.
I’ll definitely make these again!
Hi Gretchen! I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Hi Natasha. Thank you for this recipe. I was interested in the scale you use. Did you attach a link for that?
Hi Annamarie, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Natasha, I made this recipe today using the stovetop method and they look amazing! I was having trouble getting them to inflate and realized I was waiting too long to flip them when the bubbles appeared (30 seconds was too long for me)….probably the heat of my Iron skillet. The bubbles were popping and letting the air escape so they didn’t inflate. Once I started turning them as soon as a few bubbles appeared they inflated perfectly. I was so proud….LOL! Thanks for a fun recipe!
I’m so glad it worked out, Jean!
One quick question: Getting quick rise yeast is no problem but I have a jar of dry active yeast in the refrigerator. Could I use that instead (realizing the rise times will be longer) or do you need the quick rise yeast to get the “puffiness” and hence the pocket in the finished product?
Hi Patrick, I have always made this pita recipe with quick rise so I can’t speak to active dry but I would assume it should work fine with a little longer rising time.
After reading about how to substitute dry active and instant yeast I’ve made the recipe with dry active yeast several times – adding 25% additional yeast.
It worked every time for me.
That’s so great! I’m glad it worked! Thank you for sharing that with me, Jenna!
Jenna-I tried it that and it did not work out for me. How much extra yeast did you add to the 2 1/4 tsp? I have alot of active yeast that I would like to use up.
Can you make this with almond flour?
Hello Lissy, I haven’t tried this with almond flour yet to advise. I also checked the comments and none have shared their experience using almond flour so far. If you do an experiment, please share with us how it goes!
Being gluten free, can the gluten free general purpose flour be used in these recipes?
Hi Pat, I haven’t tested this with gluten-free flour to advise on the outcome. If you happen to experiment, I would love to know how you like that.
Hi Natasha,
I enjoy watching your videos and have made a few of your recipes.
I am wondering, do you have any low carb/keto recipes?
Heather
Hi Heather, great to hear that you’re enjoying my recipes and videos. Here are some healthy recipes that you can try.
I love u Natasha ❤️🌹
Ur pita recipe awesome I made different recipe 👎
I bake ur recipe pita bread delicious and so easy
Thank u ❤️🌹🙏🙏🙏🙏🙏🙏
That’s so great! It sounds like you have a new favorite, Mahnaz!
Hello Natasha! I just saw your video on how to make pita 🫓 bread. You definitely inspired me. My husband and I truly enjoy your videos. As a matter of fact my husband always says he would like for us to be your neighbor so you can share with us😂. Anyway, I just wanted to let you know that we are definitely subscribed to your channel and truly enjoy everything you make. In all honesty my husband is the chef of the family and when he wants to make something he’s never made before he looks up to see if you’ve made it and then looks up several videos until he designs the recipe on how he wants to make it. You know what the funny thing is? He speaks only Spanish and some English but he does understand it. Well, we are fans! Keep up the excellent work you’re doing! Sincerely, Mary
Aww, that’s the best and sweetest comment! Thank you so much for sharing that with me, Mary. I’m all smiles and so happy to hear you and your husband are enjoying my recipes! I hope the videos and images are helpful to him!
This was delicious! Super easy to make.
I’m so glad you enjoyed the pita bread!
We love pita bread for so many things! Your recipe is fool proof & makes such perfect bread!
Hi Natalie, thank you for sharing your wonderful review. I’m so glad to hear that.
Hi Natasha. Mine didnt puff at all and i followed all of the instructions. They came out like a naan bread consistancy. Any idea where i could have gone wrong?
I love your page and your recipes.
Thanks. 🙂
Hi Dedere, oh bummer, I haven’t had that experience, but I would make sure you are using non-expired instant yeast and not altering any ingredients or steps. I hope you give it another try soon!
My daughter had a blast watching these puff up in the skillet! 🙂 We had them stuffed with chicken salad, and they were delish!
It’s always exciting and the kids love to watch that process also. Thanks for sharing your great review.