This homemade pita bread recipe is incredibly simple yet yields perfectly soft, puffy Greek-style pitas in just over an hour.
With only basic ingredients and minimal hands-on time, you’ll master the art of making restaurant-quality pita bread right in your kitchen.
Perfect for stuffing with fresh ingredients or serving alongside your favorite Mediterranean dishes, these vegan-friendly pitas puff up beautifully and offer a tender, pillowy texture that store-bought versions simply can’t match.
Ingredients for Homemade Pita Bread
- Bread Flour: 500-530g strong white bread flour (or mix of 50% white and whole-wheat)
- Water: 360g lukewarm water (40°C/104°F) for optimal yeast activation
- Yeast: 3 teaspoons dry instant yeast for proper rising
- Salt: 1 teaspoon to enhance flavor
- Sugar: 1 teaspoon to feed the yeast
Step-by-Step Instructions
- Activate the Yeast: Combine yeast, sugar, and lukewarm water. Let rest 5-10 minutes until frothy.
- Make the Dough: Mix in flour and salt using a dough hook for 6-8 minutes until elastic and slightly sticky.
- First Rise: Coat dough with olive oil, cover, and let rise in a warm spot for 20 minutes or until doubled.
- Shape the Portions: Gently deflate dough and divide into 6 equal balls (145g each).
- Second Rise: Let dough balls rest for 15 minutes to relax the gluten.
- Form Pitas: Shape into 20cm circles using either rolling pin (crunchier result) or hand-stretching (fluffier result).
- Traditional Touch: Create dimples with fingertips or fork holes for authentic appearance.
- Quick Cooking Method: Pan-fry 3 minutes per side in lightly oiled skillet until golden.
- Steam Method Option: Steam covered for 12-15 minutes, then flip and cook 2-3 minutes more for extra fluffiness.
Cooking Techniques
Making pita bread at home gives you two amazing options to try! The pan method is quick and simple – perfect for busy days. You’ll get slightly crunchier pitas that cook up in just 3 minutes per side. The steam method takes a bit longer but rewards you with extra fluffy, soft pitas that puff up beautifully. Try both ways and see which you like best! A little tip: when using the pan method, keep that lid on – it traps moisture and helps create that lovely soft texture we all love in pita bread.
Shape and Texture Tips
You can make your pitas extra special by choosing how you shape them. Rolling with a pin creates thinner, crispier pitas – great if you love a bit of crunch! Hand-stretching takes a little practice but gives you softer, fluffier bread. Don’t worry if your pitas bounce back while shaping – they’re just telling you they need a quick rest. Give them 5 minutes and try again. Want that classic pita look? Use your fingertips to make little dimples on top, or poke some holes with a fork. Both ways work great!
Storage Tips
Fresh pitas taste amazing and stay good at room temperature for 2 days when kept in a sealed bag or container. Pop them in the fridge and they’ll keep for up to a week. Want to save some for later? Let them cool completely, then wrap well and freeze for up to 3 months. To warm them up, sprinkle with a few drops of water and heat in a pan or microwave until soft and warm. They’ll taste just like fresh-baked!
Serving Suggestions
These homemade pitas are perfect for so many meals! Split them open and stuff with your favorite fillings – they’re great with falafel, grilled veggies, or chicken souvlaki. Cut them into triangles and serve with hummus or tzatziki for dipping. You can even turn them into quick pizzas! Brush with olive oil, add your toppings, and pop under the broiler for a few minutes. They make wonderful sandwich bread too – much tastier than store-bought!
Homemade Pita Bread
Equipment
- Mixer with dough hook
- Non-stick frying pan
- Rolling Pin
- Aluminum foil
Ingredients
For the Pita Bread
- 500-530 g strong white bread flour or 50% white and 50% whole-wheat flour
- 360 g lukewarm water 40C/104F
- 3 tsp dry instant yeast
- 1 tsp salt
- 1 tsp sugar
Instructions
- To prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
- Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
- Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
- When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size.
- Take the dough out of the bowl and gently deflate with your hands. Split into 6 evenly sized balls around 145g/5 oz. each.
- Let the pita bread balls rest for 15 minutes before shaping.
- To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter.
- For a more traditional look, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
- Heat a non-sticking frying pan to medium heat and add just a little bit of olive oil. Bake each pita bread for about 3 minutes on each side.
- For a fluffier pita, use the steam method with aluminum foil and water as described.