Pita Bread Recipe
Learn how to make perfectly puffed pita bread with this chef's perfected recipe. Includes an easy step-by-step tutorial.
How to Make the Best Pita Bread
There’s something magical about watching homemade pita bread puff up in the oven, creating that perfect pocket that’s ideal for stuffing with falafel, shawarma, or your favorite fillings. This homemade pita bread recipe produces soft, pillowy pockets with a slightly chewy texture that store-bought versions simply can’t match.
The secret to perfect pita lies in a few key techniques: a properly risen dough, a screaming hot oven, and letting the rolled-out rounds rest before baking. Don’t be intimidated by the high oven temperature—it’s what creates that beautiful puff and gives the bread its characteristic texture. The whole process is surprisingly simple once you get the hang of it, and the reward is freshly baked bread that tastes infinitely better than anything from a package.
Whether you’re making a batch for a Middle Eastern feast or just want warm, fresh bread for dipping into hummus, this pita recipe will quickly become a staple in your kitchen. The dough comes together in minutes, and while it needs time to rise, the actual hands-on work is minimal. Plus, you can customize it with whole wheat flour or top with sesame seeds for added flavor and crunch.
Pita Bread
Learn how to make perfectly puffed pita bread with this chef's perfected recipe. Includes an easy step-by-step tutorial.
Ingredients
Pita Dough
Optional
Instructions
Make the Dough
- In a large bowl or stand mixer (with paddle attachment) stir flour, instant yeast, and salt until mixed well. Drizzle in the olive oil and lukewarm water and stir to combine. Add more water as needed to incorporate all the flour.
- Use the dough hook in stand mixer and knead on med-low speed for 7 minutes, or knead right in the bowl with the palm of your hand—folding, turning, folding, turning. If very tacky, use a floured hand. Dough should be tender and smooth, pulling away easily from the bowl.
- Form a ball and coat all sides with olive oil. Cover with a damp kitchen towel and place in a warm spot for 1-1.5 hours or until the dough has doubled in size.
Shape and Rest
- Preheat oven to 500°F with a sheet pan or pizza stone inside. Make sure the oven rack is on the bottom of the oven with no additional racks above.
- Once the dough has doubled, turn the dough onto a floured surface, gently shape the dough into a rope, and divide it into 8 equal pieces. Roll into balls.
- Let rest covered (on a floured surface) with a kitchen towel for 10-15 minutes.
Roll and Bake
- Roll out each ball of dough with a rolling pin into 6-7 inch rounds, about ¼ inch thick. Let them rest for a few minutes before baking. Optionally, roll some sesame seeds on top of each one.
- Bake 3-4 minutes or so, until the pita bread puffs up. Carefully, using a kitchen towel or oven mitt, turn it over and bake for 1-2 more minutes.
- Working in batches of 2, carefully remove each pita with a spatula from the baking sheet and add additional pitas for baking.
- Immediately place the baked pita bread in a kitchen towel, folding it up and over the pita—this will keep the steam in and keep them warm and moist. Serve soon, while warm.
Notes
- If using active dry yeast instead of instant yeast, dissolve it in the warm water first and let it sit for 5-10 minutes until foamy before adding to the flour.
- For a tangier pita, substitute half the water with plain yogurt and skip the oil.
- If your pita is not puffing up, make sure your oven is truly at a very hot 500°F and make sure your pan or stone is hot too.
- If pitas are rolled too thin, sometimes they will not puff up all the way.
- Using tongs can puncture the pita and deflate them—use a spatula or kitchen towel instead.
- Dough can be refrigerated after rising for later use. Let it come to room temperature before shaping.
