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Dorothy Thomas

Pita Bread Recipe

Soft, fluffy, and perfectly pocketed, this homemade pita bread is easy to make with just a few simple ingredients. Enjoy it fresh from the oven for wraps, dips, or sandwiches!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Bread, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups All-purpose flour (or bread flour)
  • 1 tsp Active dry yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 tbsp Olive oil
  • 0.75 cups Warm water (~110°F/45°C)

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking sheet or cast-iron skillet
  • Kitchen towel

Method
 

  1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
  2. Add flour, salt, and olive oil to the yeast mixture. Knead for 5–7 minutes until smooth and elastic.
  3. Cover with a towel and let rise for 1 hour (or until doubled).
  4. Divide dough into 8 balls. Roll each into a ¼-inch thick circle.
  5. Heat a skillet or baking sheet over medium-high heat.
  6. Cook each pita for 1–2 minutes per side until puffed and golden.
  7. Wrap in a towel to keep soft. Best eaten fresh!

Notes

  • No Yeast? Use 1 tsp baking powder + 1 tsp vinegar for a quick version.
  • Storage: Keep in an airtight bag for 2 days or freeze for 1 month. Reheat in a toaster.
  • Tip: For extra puff, avoid over-flouring when rolling.