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.
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.
- 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.
- In a separate bowl combine the flours, salt and the rest of the sugar.
- Add the olive oil and dry ingredients to the stand mixer with the hook attachment and knead for 8-10 minutes.
- 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.
- Place the dough on a clean surface and flatten out until it’s a rough rectangle.
- Cut into 12 even-sized pieces and fold the dough under to make little dough balls.
- Roll the dough out until it’s about 6”-8” in diameter and let rest for 20-30 minutes covered under a towel.
- 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.
- 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:
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
Homemade Pita Bread Recipe
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
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
- 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.
Janki says
Could you work on giving measurements in grams please?
Chef Billy Parisi says
Check it now and click the “metric” button.
Doug says
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.
Terri says
Is it possible to use whole wheat flour for these? Would any of the other ingredients need to be adjusted?
Chef Billy Parisi says
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.
Danielle says
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
Chef Billy Parisi says
hah thanks!!