Homemade pita bread is a staple flatbread for me. This versatile, pillowy-soft bread has so many uses and is so easy to bake. With just a handful of ingredients and a little bit of oven magic, you’ll get chewy, simple-to-make pita bread better than anything you might buy. It’s also the perfect recipe for beginners to try out their bread skills.
Watch the pita bread tutorial video
How to make easy homemade pita bread
Prepare the Yeast Mixture: In a small bowl, add the yeast, sugar, and warm water, then let it rest for a few minutes. The mixture should form a foamy top with bubbles. Depending on the temperature of the water and the room, activation will take 10-15 minutes. Make The Pita Dough: Meanwhile, mix the flour and salt in a large mixing bowl. Add the activated yeast and stir with a wooden spoon until a sticky dough begins to form. Knead The Dough: Tip the dough onto a lightly floured work surface and knead until it becomes smooth and elastic. You can also use a dough hook attachment in the bowl of a stand mixer. Allow The Dough To Rise: Place the dough in a large bowl. With wet hands, moisten the top of the dough with a little water or olive oil, then cover with a kitchen towel and allow to rise in a warm place for an hour or until doubled in size. Divide The Dough: Cut the dough into four equal parts for large homemade pita bread or eight parts for smaller-sized ones. Then, shape the sections into balls. Shape The Pita Bread: On a floured surface, use a rolling pin to roll out the pita bread to ¼ inch thickness. To make a perfect circle, you can use a bowl/plate to cut out the dough. Or leave it as is if you don’t mind a more “rustic” look. Place the rolled-out bread on a floured baking sheet, cover it with a slightly damp cloth, and allow it to rest for 30 minutes. Bake The Pitas: Place a clean baking tray upside down in the middle of the oven and preheat to 480°F/250ºC so the tray heats up. Then, carefully place each raw pita on the inverted pan and cook for 3-4 minutes. If you have larger pita bread, do this in batches. Your pita should puff up quickly and develop a brownish color when cooked through. Cool The Pitas: Remove the homemade pita bread from the oven and cover immediately with a dry cloth. This will keep the pita soft and prevent it from crisping up. Enjoy!
Ways to use it
Replace wraps with these homemade pita bread to enjoy delicious falafel, chicken shawarma, tawook, or homemade hummus for an authentic taste of Middle Eastern cuisine. Slice your fresh pita bread into pieces and air fry to make your own easy pita chips. These are also perfect for dipping and scooping up delicious soups and stews such as red lentil soup and butter bean stew, as well as enjoying as part of a mezze with tzatziki sauce or tahini. Pita bread forms a pocket when opened, and making your own pita pockets is so easy—just fill them with za’atar spice and extra virgin olive oil or stuff them with your favorite proteins and veggies for a delicious lunch option.
If you try this homemade pita bread recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recreations – tag me on Instagram @Alphafoodie! To freeze: You can also freeze your pita bread. Once cooled, place it in Ziplock bags, pushing all of the air out before transferring it to the freezer, where it’ll keep for up to three months. If you’re storing multiple pitas in one bag, use a layer of parchment paper or wax paper between each one. Then, warm it in the oven from frozen to enjoy.
