Homemade Pita Bread Recipe

Making Homemade Pita Bread is a simple process I will show you step by step, from waiting for the dough to rise to watching it puff perfectly in a hot skillet. I love using fresh pita bread for making a sandwich or serving it with my favorite dip.

I remember making sandwiches with my dad using pita bread and stuffing them with so much lettuce, tomato, and lunch meat that they barely closed. Today I am going to show you how to make the best pita bread recipe at home. Whether I use it for a roast beef sandwich or my easy chicken club, this bread is incredibly versatile.

Pita Bread

Pita bread is a simple yeast dough that has been part of everyday life in the Mediterranean and Middle Eastern world for centuries. What I love most about it is how it puffs up when it hits high heat, creating that pocket inside. The pocket makes pita unique because a flat round of bread becomes something you can stuff, fold, or tear apart for dipping.

You can bake it in the oven on a hot stone or cook it right in a skillet on the stove, which is my favorite way to make it at home. It is soft, chewy, and once you taste pita fresh, the store-bought kind just does not compare.

And I just want to clarify before we get into the recipe that pita and naan are not the same. Both are considered flatbreads, but they are still quite different. Pita bread is made with a simple lean dough, while naan is enriched with yogurt, milk, and eggs for extra flavor and texture. Since we are talking about breads, I also recommend checking out how to make my easy naan recipe.

Ingredients and Substitutions

Here is what I grab when I make my pita bread recipe at home:

• Active Yeast – I use active yeast to help the dough rise and puff in the oven. If I don’t have it, instant yeast works too and I just skip the proofing step.
• Sugar – A little sugar wakes up the yeast and balances the flavor of the dough.
• Unbleached All-Purpose Flour – This flour gives the pita structure and keeps it soft. Bread flour can be swapped for a chewier texture, and gluten-free blends work as well, though they don’t puff quite the same.
• Whole Wheat Flour – I like adding whole wheat flour for a nutty flavor and hearty texture.
• Salt – Sea salt, table salt, or kosher salt all work, but I adjust the amount depending on the grain size.
• Olive Oil – Olive oil adds tenderness and richness to the dough. Sometimes I swap it for melted butter or avocado oil, each giving its own flavor.
• Warm Water (110° to 115°) – Warm water activates the yeast and helps the dough rise properly.

How to Make Pita Bread

Activate the yeast: I whisk the warm water, yeast, and half of the sugar in the bowl of my stand mixer. Then, I let it sit for about 5 to 7 minutes until a raft forms on top.

Combine the dry ingredients: In a separate bowl, I mix together the flours, salt, and the rest of the sugar until everything is well combined.

Knead the dough: I add the olive oil and the dry ingredients to the stand mixer fitted with the hook attachment, then let it knead for about 8 to 10 minutes until the dough comes together.

Let the dough rise: I coat the dough with a little olive oil, place it in a container, and cover it with a lid or towel. Then, I let it rest for up to 2 hours or until it has doubled in size.

Shape the dough: I place the dough on a clean surface and gently flatten it out into a rough rectangle.

Divide: I cut the dough into 12 even pieces and fold each one under to shape smooth dough balls.

Roll: Then, I roll each dough ball into a circle about 6 to 8 inches in diameter, then cover them with a towel and let them rest for 20 to 30 minutes.

Cook the pita: I place one rolled out dough onto a pizza stone in a 550° preheated oven and cook it for 1 to 1 ½ minutes per side. My favorite way is to use a hot skillet instead, cooking it for 2 to 3 minutes and flipping every 30 seconds until it puffs and browns.

Serving Suggestions 

I love using fresh homemade pita bread for more than just steak sandwiches. One of my favorite things is tearing pita into pieces and scooping up my creamy hummus. On weekends when I have family over, I like to warm a few up and serve them with my cheesy beer cheese dip.

Another way I highly recommend serving pita, especially on game days, is to set it out with my smoked salmon dip and add a bowl of my BLT dip on the side. The last time I did this my friends crowded around the table grabbing pieces of bread and dipping nonstop.

Make-Ahead and Storage

How to reheat: I like to warm pita by wrapping it in foil or putting it in a pan with a lid. Then I place it in the oven at 350° for 4 to 5 minutes until it is soft and warm.

Make ahead: I often make this bread a day in advance. When I am ready to serve, I just heat it up and it tastes fresh again.

How to store: I keep my pita covered in the refrigerator for up to 5 days. It stays soft and ready to use when I need it.

How to freeze: Pita freezes well for up to 1 month. I thaw it out and warm it before serving, and it still tastes homemade.

More Amazing Bread Recipes

• Homemade Dinner Rolls
• 2 Hour Easy White Bread
• Classic French Boule Recipe
• Kamut Flour with Biga
• Focaccia Bread Recipe