You’ll find lots of recipes for pita bread on the internet, but ours is the one you want. It’s easy to make and practically foolproof.
Creating perfect pita bread that puffs up beautifully to form that perfect pocket inside is easier than you think!
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Made with simple ingredients, our pita pocket recipe is a keeper that you’ll use all year round. The best part about using our recipe is that no kneading is required.
Soft, fluffy, and bursting with flavor, our pita pockets are so much better than the store-bought variety. And I guarantee that your friends and family will love them just as much as you do.
Serve up these delicious, fluffy pockets with our Tzatziki Sauce and Beef Kofta Kabobs, along with a salad, for a complete meal.
Ingredients
Gather the ingredients to prepare our Pita Bread recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How to make Pita Bread
Follow along with my simple step-by-step instructions to learn how to make pita bread in your home kitchen.
- Add the water, yeast, and 1 teaspoon granulated sugar to the bowl of a stand mixer (or a large mixing bowl).
- Mix to combine, then let the mixture sit for 5 minutes until it’s foamy.
- Add the bread flour, salt, and remaining sugar to the bowl of a stand mixer fitted with a paddle attachment.
- Mix the dry ingredients to combine.
- Add the yeast mixture, olive oil, and Greek yogurt to the dry ingredients.
- Mix on medium speed to combine, using a dough hook, for 7 to 10 minutes, until the dough is soft and slightly sticky. Add more flour as needed.
Most recipes don’t include yogurt, but trust me; it’s the secret ingredient. This was how I learned to make it during my time in Greece many years ago.
- Lightly oil a large bowl with olive oil and place the pita bread dough inside.
- Cover it with a kitchen towel or plastic wrap, and let the dough rise in a warm place for 2 hours, until it has doubled in size.
- Turn the pita dough out onto a lightly floured work surface.
- Divide the dough into 12 equal pieces. Cover them with a kitchen towel and let them rise for an additional 20 minutes.
- Preheat the oven to 500°F.
- Line two baking sheets with parchment paper.
- Roll the balls out into circles (with a lightly floured rolling pin) that are ¼ to ½ inch thick.
- Place the rolled-out pita on the baking sheets, keeping the pieces of dough one inch apart.
- Place one baking sheet on the center rack of the preheated oven and bake for 7-9 minutes or until puffy and lightly browned on top.
*Bake one sheet at a time. - Transfer the pitas to a wire rack to cool.
Wouldn’t you love to treat yourself and your family to homemade fresh pita bread? I know they’re going to love it, so why not make up a batch today?
Store any leftovers at room temperature in a loose plastic bag or an airtight container for 2-3 days. Refrigerated for up to 5 days, but refrigerating can make them chewier.
Frozen for up to three months. Before freezing, put a square of parchment paper between each pita to prevent them from sticking together.
Recipe FAQs
The most common reasons it didn’t puff are;
The oven was not hot enough. Pita needs a very hot oven, 475-500°F, to puff up.
The dough was not rolled out thin enough.
Over-proofing or under-proofing the dough.
Yes, you can. Heat a heavy skillet or griddle over medium-high heat and cook each pita for 1-2 minutes on each side, until it puffs up and has brown spots.
Overbaking or using too much flour can result in pita bread that is dry and tough. If the dough lacks sufficient moisture, they will not puff up properly.
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Pita Bread Recipe
Ingredients
- ¾ cup warm water
- 2 ¼ teaspoon active dry yeast 1 package
- 4 teaspoon granulated sugar
- 3 ¾ cups bread flour plus more for dusting
- 1 ½ teaspoon sea salt
- 3 tablespoon extra-virgin olive oil plus more for the bowl
- ¾ cup Greek yogurt whole-milk
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Instructions
- Add the water, yeast, and 1 teaspoon granulated sugar to bowl. Mix to combine, then let the mixture sit for 5 minutes until it’s foamy.
- Add the bread flour, salt, and remaining sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix to combine.
- Add the yeast mixture, olive oil, and Greek yogurt to the dry ingredients. Mix on medium speed to combine using a dough hook for 7 to 10 minutes until it’s soft and slightly sticky. Add more flour as needed.
- Lightly oil a large bowl and place the pita dough in the bowl.
- Cover it with a kitchen towel or plastic wrap, and let rise for two hours until doubled in size.
- Preheat the oven to 500 degrees F.
- Line two baking sheets with parchment paper.
- Turn the dough out onto a lightly floured, clean surface and divide it into 12 equal-sized balls. Cover them with a kitchen towel and let them rise for an additional 20 minutes.
- Roll the balls out into circles that are ¼ to ½ inch thick.
- Place them on the baking sheets one inch apart.
- Place one baking sheet on the center rack of the preheated oven and bake for 7-9 minutes or until puffy and lightly browned on top. *Bake one sheet at a time.
- Transfer the pitas to a wire rack to cool.
Notes
-The oven was not hot enough. Pita needs a very hot oven, 475–500°F, to puff up.
-The dough was not rolled out thin enough.
-Over-proofing or under-proofing the dough. Can I cook pita bread on the stovetop? Yes, you can. Heat a heavy skillet or griddle over medium-high heat and cook each pita for 1-2 minutes on each side, until it puffs up and has brown spots. Why is my pita bread tough? Overbaking or using too much flour can result in pita bread that is dry and tough. If the dough lacks sufficient moisture, it will not puff up properly.
Vera says
I will make this after I finish moving. Sounds like it will be easy to do. Thanks!
Lisa says
Perfect Pita Bread! Thanks!