Pita Bread Recipe

Freshly baked, homemade pita bread offers a soft, airy dough that puffs up into a perfect pocket when baked at high temperatures. Its tender crumb and chewy texture make it an ideal companion for dishes like baked falafel, infusing every bite with Mediterranean charm while impressing with simple, elegant flavor.

I love making my own homemade pita bread because its fresh and incredibly nutritious. I mix 3 cups all-purpose flour with 1 1/2 cups warm water, 2 teaspoons active dry yeast, 2 teaspoons sugar, 2 teaspoons salt and 1 tablespoon olive oil.

Baking it at high temperatures makes the dough puff up creating its own pocket that is perfect for any sandwich or with my baked falafel recipe. This recipe not only gives you a great flavor but also provides essential carbohydrates and healthy fats from the olive oil.

I use some hacks from my favorite pita bread recipes to get that thick, soft texture while keeping it easy to make. Although the process is simple, the nutritional value is impressive making it an ideal part of any meal.

I highly recommend trying out this DIY pita bread recipe if you want a quick and healthy option for lunch or dinner.

Why I Like this Recipe

I like this recipe cuz it’s really simple and doesn’t need any fancy ingredients. I also like how the dough puffs up so perfectly in the high heat, giving me that neat little pocket every time. I love that making these pitas feels home made and special, like I’m not stuck with the same old store bought version. Plus, it goes great with my falafel and other favorite dips, making every meal a bit more fun and flavorful.

Ingredients

• All-purpose flour supplies carbohydrates and structure, making the pita soft and airy.
• Warm water activates the yeast and hydrates the flour to produce a smooth dough.
• Active dry yeast ferments sugars, giving the dough a light rise and a tangy flavor.
• Sugar sweetens the mixture and feeds the yeast so the dough expands well.
• Salt enhances the taste and controls yeast activity to keep fermentation balanced.
• Olive oil adds tenderness and healthy fats for a moist, flavorful texture.
• These ingredients combine to create flavorful, light, and satisfying pita bread.
• Fresh components deliver an authentic taste with a comforting aroma and perfect chewiness.

Ingredient Quantities

• 3 cups all-purpose flour
• 1 1/2 cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 tablespoon olive oil

How to Make this

1. In a large mixing bowl, combine the 1 1/2 cups warm water, 2 teaspoons sugar and 2 teaspoons active dry yeast. Let it sit for about 5-10 minutes till it becomes foamy.

2. In another bowl, mix together the 3 cups all-purpose flour and 2 teaspoons salt.

3. Once the yeast mix is foamy, add it to the flour mixture along with 1 tablespoon olive oil.

4. Stir the mixture until a rough dough forms, then start kneading it on a lightly floured surface for about 8-10 minutes till it feels smooth and elastic.

5. Grease a clean bowl with a bit of olive oil, place the dough in it, and cover it with a damp towel. Let it rise in a warm spot for about 1 hour or until it doubles in size.

6. After the dough has risen, punch it down gently to release the air and divide it into 8 equal pieces.

7. Roll each piece into a ball and then flatten them into thin rounds, about 1/4 inch thick.

8. Preheat your oven to its highest setting (around 500°F) and put a baking stone or an inverted baking sheet in the oven to heat up.

9. Place as many rounds as possible directly onto the hot stone or baking sheet and bake for 5-7 minutes until they puff up and just start to brown.

10. Remove the pitas from the oven, let them cool for a few minutes, and then enjoy them with your favorite accompaniments like baked falafel.

Equipment Needed

1. Large mixing bowl for combining warm water, sugar, and yeast and later for mixing in the olive oil.
2. Medium bowl for mixing all-purpose flour and salt.
3. Measuring cups and measuring spoons to portion water, yeast, sugar, salt, and olive oil.
4. Whisk or fork for stirring the yeast mixture until foamy.
5. Clean work surface lightly dusted with flour for kneading the dough.
6. Rolling pin or your hands for rolling the dough into balls and then flattening them into rounds.
7. Damp kitchen towel to cover the bowl while the dough rises.
8. Baking stone or an inverted baking sheet to bake the pitas in the oven.
9. Oven mitts to safely remove hot equipment from the oven.

FAQ

Pita Bread Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you could use bread flour or whole wheat flour. Just know that might change the texture a bit.
• You can replace the warm water with lukewarm water too, although it might slow down the yeast activation slightly.
• If you’re short on active dry yeast, instant yeast works pretty well. Use a little less because it’s more potent.
• Instead of sugar, you could use honey or maple syrup. A little goes a long way and might add a nice flavor twist.
• If you ran out of olive oil, try using a neutral oil like canola. It won’t add extra flavor but will get the job done.

Pro Tips

1. Make sure your water is actually warm enough. If its too hot it can kill the yeast and if its too cold the yeast might not foam properly, so always check the temp before mixing it with sugar and yeast.

2. When kneading your dough, you might need to work it a little longer than the recipe says if it still feels sticky or rough. Sometimes a few extra minutes can really make it smooth and elastic, which improves the overall texture later.

3. Let the dough really rest in a warm, draft free spot and keep it covered snugly so it doesnt form a hard skin on top. A damp towel works good to keep the moisture in.

4. Preheating your baking stone or inverted tray is super important. If they arent hot enough when you put the pitas in, you can lose that quick puff and char that makes them taste awesome.