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Homemade Pita Bread Recipe

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4.2 from 9 reviews

Experience the delight of fresh, warm, perfectly puffy homemade pita bread with this authentic and fool-proof recipe. Using simple pantry staples like flour, yeast, and olive oil, this recipe guides you through making a light, tender dough that rises beautifully. With options to bake in the oven or cook on the stovetop, enjoy soft, homemade pita pockets ideal for sandwiches, dips, or serving alongside Mediterranean dishes.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 48 minutes
  • Yield: 8 whole pitas
  • Category: Bread
  • Method: Baking
  • Cuisine: Mediterranean

Ingredients

Dough Sponge

  • 1 cup lukewarm water
  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 1/2 cup all-purpose flour (from the total flour amount)

Dough

  • 3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
  • 1 to 2 tsp kosher salt (Diamond Crystal kosher salt recommended)
  • 2 tbsp extra virgin olive oil (Private Reserve Greek extra virgin olive oil recommended), plus more for coating the bowl

Instructions

  1. Make Sponge: In a large mixing bowl, combine lukewarm water with active dry yeast and sugar, stirring until dissolved. Add 1/2 cup of flour and whisk to combine. Leave the bowl uncovered in a warm place for about 15 minutes until the mixture bubbles to form a loose sponge.
  2. Form the Pita Dough: To the sponge, add salt, olive oil, and nearly all the remaining flour (reserve about 1/2 cup for dusting). Stir the mixture until a shaggy mass forms. Dust with some flour and knead inside the bowl for about a minute to incorporate any loose bits.
  3. Knead the Dough: Lightly flour a clean surface and knead the dough for a couple minutes until smooth. Cover and let rest for 10 minutes, then knead again for another few minutes. The dough should be slightly moist; add flour sparingly if needed.
  4. Let the Dough Rise: Lightly oil a clean bowl with extra virgin olive oil, place the dough inside, and turn to coat. Cover tightly with plastic wrap, then a kitchen towel. Place in a warm area and let rise for 1 hour or until doubled in size.
  5. Divide the Dough: Deflate the dough on a clean surface and divide into 7 to 8 equal portions. Shape each into a ball, cover with a towel, and rest for 10 minutes.
  6. Shape the Pitas: Using a floured rolling pin, roll each ball into an 8-9 inch circle about 1/4 inch thick. Lift and turn frequently to prevent sticking; dust flour as needed. If the dough springs back, let rest briefly before continuing.
  7. Bake the Pitas in the Oven: Preheat oven to 475°F and place a heavy-duty baking pan or cast iron skillet on the middle rack to heat. Place the rolled dough pieces directly onto the hot pan in batches (2 at a time). Bake for 2 minutes on one side, then flip with tongs and bake another 1 minute. The pitas should puff up. Remove from oven and cover with a clean towel while baking the remaining bread.

Notes

  • For alternate cooking, pitas can also be cooked on the stovetop using a hot skillet.
  • Be careful not to add too much flour during kneading to keep the bread soft.
  • If dough is sticky or springs back during rolling, allow it to rest to relax the gluten.
  • Use quality extra virgin olive oil for best flavor and to lightly coat the dough and bowl.
  • Store baked pitas wrapped in a towel to keep them soft and warm.

Find it online: https://zaracooking.com/homemade-pita-bread-recipe/