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Recipes » Bread Recipes » Homemade Pita Bread Recipe

Homemade Pita Bread Recipe

Posted on January 24, 2020 By Chef Billy Parisi

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This homemade pita bread recipe is very easy to make and is perfect for making a sandwich or serving it up with your favorite dip.

pita bread stacked up in a cloth

I’ve got great memories of making sandwiches with my dad using pita bread and stuffing it up with as much lettuce, tomato and lunch meat as possible.  Learn how simple it is to make this homemade pita bread and serve it up to friends and family.

Whether you’re making a Roast Beef Sandwich or even a Chicken Club, this bread will be awesome for any of your sandwich-making needs.

What Is Pita Bread

It’s a simple yeast-leavened bread dough that is common to the Mediterranean and middle eastern countries of the world.  It can be baked in an oven or in a pan.

Is It Vegan

Yes, pita bread is indeed vegan as it contains no dairy or animal protein.

What Is the Difference Between Naan and Pita Bread

While both are considered flatbreads, they are definitely still different.  Pita bread is a very simple basic lean dough while naan uses yogurt, milk, and eggs to help enrich the flavor and texture of the dough.

Pita is most often cooked in a very hot oven on a stone or in a hearth oven while naan is classily cooked in a tandoori oven or in a hot pan on your cooktop.

Is It Healthy

While it contains gluten and is considered a carbohydrate, this version is homemade using natural ingredients you can trust.

What Are the Ingredients

The basic ingredients for pita bread are as followed:

  • Warm Water (110° to 115°)
  • Active Yeast
  • Sugar
  • Unbleached All-Purpose Flour
  • Whole Wheat Flour
  • Salt
  • Olive Oil

Making Pita Bread

Here are the shortened procedures with step by step images on how to make this recipe.

  1. In a stand mixer bowl whisk together the warm water, yeast and ½ the amount of sugar and let sit for 5-7 minutes or until it forms a raft on top.
  2. In a separate bowl combine the flours, salt and the rest of the sugar.

Mixing together the wet and dry ingredients

  1. Add the olive oil and dry ingredients to the stand mixer with the hook attachment and knead for 8-10 minutes.
  2. Coat in a little bit of olive oil and transfer to a container with a lid or towel cover and let rest for up to 2 hours or until doubled in size.

making pita bread dough in a mixer and resting it

  1. Place the dough on a clean surface and flatten out until it’s a rough rectangle.
  2. Cut into 12 even-sized pieces and fold the dough under to make little dough balls.

rolling out and shaping pita bread on the countertop

  1. Roll the dough out until it’s about 6”-8” in diameter and let rest for 20-30 minutes covered under a towel.
  2. Place 1 rolled out dough onto a pizza stone in an oven that has been preheated to 550° and cook for 1 to 1 ½ minutes per side or in a hot skillet for 1 to 1 ½ minutes per side.

rolling out pita dough balls and cooking it in a pan

  1. Serve

How Do You Warm It Up

The best way to warm up pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350° for 4-5 minutes or until warm.

What Do you Serve It With

In addition to sandwiches, this bread is awesome when used as a dipper for your favorite dip such as these:

  • Hummus
  • Beer Cheese Dip
  • Smoked Salmon Dip
  • BLT Dip

stack of pita bread pieces on a cloth

Chef Recipe Notes + Tips

How to Reheat: The best way to warm up pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350° for 4-5 minutes or until warm.

Make-Ahead: You can make this bread up to 1 day in advance and heat up before serving.

Storing: Place the bread in a plastic bag and leave at room temperature for up to 3 days or in the refrigerator for up to 5 days.

You may use 100% all-purpose flour in this recipe.

When the dough is done kneading it should be smooth and spring back when pressing down, and if you pinch it, it should stick a bit to your fingers.

For a little rising trick place your covered bowl of dough in the oven with only the oven light on as it will act as a perfect proofing environment.

More Amazing Bread Recipes

Here are a few of my favorite bread recipes:

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

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

pita bread stacked up in a cloth
Print Recipe
5 from 3 votes

Homemade Pita Bread Recipe

This homemade pita bread recipe is very easy to make and is perfect for making a sandwich or serving it up with your favorite dip.
Prep Time25 mins
Cook Time15 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Course: Appetizer, bread, side
Cuisine: israeli, Mediterranean
Servings: 12
Calories: 178kcal
Author: Chef Billy Parisi

Ingredients

  • 1 ½ cups warm water 110° to 115°
  • 1 packet of active yeast
  • 2 tablespoons sugar
  • 3 cups all-purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons sea salt
  • 3 tablespoons olive oil
US Customary - Metric

Instructions

  • Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
  • In the meantime, whisk together the remaining 1 tablespoon of sugar, flours, and salt until combined.
  • Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
  • Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
  • The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
  • Coat with the remaining 1 tablespoon of olive oil and place it in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on a resting trick.
  • Remove the dough and place on a lightly flour-dusted surface and press to form a rough rectangle.
  • Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
  • Roll each dough ball out on a lightly flour-dusted surface until it’s about 1/8” to 14” thick and 6” to 8” in diameter.
  • Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
  • Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
  • Repeat the process until all the dough balls have been cooked. See note below and the alternative cooking method.

Notes

Chef Notes:
  • How to Reheat: The best way to warm up pita is to wrap it up in foil or in a pan with a lid and place it in the oven at 350° for 4-5 minutes or until warm.
  • Make-Ahead: You can make this bread up to 1 day in advance and heat up before serving.
  • How to Store: Place covered in the refrigerator for up to 5 days.
  • How to Freeze: Place covered in the freezer for up to 1 month.
  • You may use 100% all-purpose flour in this recipe.
  • When the dough is done kneading it should be smooth and spring back when pressing down, and if you pinch it, it should stick a bit to your fingers.
  • For a little rising trick place the covered bowl of dough in the oven with only the oven light on as it will act as a perfect proofing environment.

Nutrition

Calories: 178kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 61mg | Fiber: 2g | Sugar: 2g | Calcium: 8mg | Iron: 2mg
Homemade Pita Bread Recipe was last modified: March 16th, 2020 by Chef Billy Parisi

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Comments

  1. Kimmi K says

    December 22, 2020 at 6:12 pm

    5 stars
    Billy, I’m Italian and Syrian, we make Syrian bread which is basically the same. This recipe works great and tastes so good. I ran out of EVOO and only had a Tuscan flavored OO which we buy from a little store that makes fresh OO. I decided it would not hurt to use. Wow! My house smells amazing and the pitas have just a mild hint of garlic, rosemary, thymes, etc. a hint and perfect! I’m a bread making fool now thanks to you! Love all your recipes!!! Thank you so much!!

    Reply
  2. Hizana Habeeb says

    August 28, 2020 at 1:49 am

    Hey chef! How many teaspoons are 7 grams of yeast?

    Reply
    • Chef Billy Parisi says

      August 28, 2020 at 6:19 am

      about 2 1/2

      Reply
  3. Deepa says

    August 21, 2020 at 10:12 am

    5 stars
    Tried one more of your amazing recipes. It was heavenly with your homemade hummus. Seriously considering buying a stand mixer after I started following you. I tried using my food processor to make the dough. Man! It was such a mess, I almost wanted to cry!! 😀

    Reply
  4. Janki says

    May 29, 2020 at 8:35 am

    Could you work on giving measurements in grams please?

    Reply
    • Chef Billy Parisi says

      May 29, 2020 at 10:06 am

      Check it now and click the “metric” button.

      Reply
      • Doug says

        July 27, 2020 at 5:19 pm

        Chef Billy Parisi:

        My preference is American measurements (Cups, Tablespoons, etc.).
        Saves me the trouble of converting foreign measurement to what I’ve been using ~ 80 years.

        Dual Measurements is ok, too.

        Reply
  5. Terri says

    October 18, 2016 at 6:10 pm

    Is it possible to use whole wheat flour for these? Would any of the other ingredients need to be adjusted?

    Reply
    • Chef Billy Parisi says

      October 19, 2016 at 9:08 am

      My aunt used whole wheat flour and adjusted the water amount slightly by adding a bit more, the exact amount I do not know, and said they worked fine.

      Reply
  6. Danielle says

    September 21, 2016 at 11:23 am

    5 stars
    If anyone could make me gain weight over the internet, it’s gonna be you. I feel like I need to go to the gym from looking at your pictures. Geez, that pita bread looks bomb!

    Great great job with this post (and making me fat :P)

    Danielle | http://www.FollowMyGut.com <3

    Reply
    • Chef Billy Parisi says

      September 21, 2016 at 4:46 pm

      hah thanks!!

      Reply

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ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

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