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pita bread stacked up in a cloth

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.
Course Appetizer, bread, side
Cuisine israeli, Mediterranean
Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings 12
Calories 178kcal


  • 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


  • 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.


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.


Calories: 178kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 61mg | Fiber: 2g | Sugar: 2g | Calcium: 8mg | Iron: 2mg