Making homemade pita bread is easier than you think! And our recipe is practically foolproof. Creating perfect pita bread that puffs up beautifully to form that perfect pocket inside.
Made with simple ingredients, this pita bread recipe is a keeper and one you’ll be using all year round. And the best part about is that there is no kneading required.
Soft, fluffy, and full of flavor, our pita bread is so much better than the store-bought variety. And I promise it will soon become a family favorite.
If you enjoy making bread, make sure to try our homemade Naan Bread.
Ingredients to make Pita Bread
Let’s start by gathering the ingredients we need to make our homemade pita bread recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Pita Bread
- 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 it’s 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 in the bowl.
- Cover it with a kitchen towel or plastic wrap, and let the dough rise in a warm place for two hours until 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 degrees 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 the 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?
Store any leftovers at room temperature in a loose plastic bag or 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 FAQ’s
The most common reasons it didn’t puff are;
The oven was not hot enough. Pita needs a very hot oven, 475 – 500 degrees 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
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.
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!