There’s something magical about watching pita bread puff up in the oven—turning into those perfect little pockets, ready to be stuffed with your favorite fillings. Whether you’re making falafel wraps, gyros, or simply dipping into hummus, nothing beats the flavor of fresh, warm pita made from scratch. This recipe is simple, requires just a few ingredients, and gives you soft, pillowy pitas with that classic pocket inside. Let’s get baking!
Ingredients:
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2 ¼ teaspoons active dry yeast (1 packet)
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1 ½ cups warm water (about 110°F)
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1 teaspoon sugar
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3 ½ cups all-purpose flour (or bread flour)
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1 teaspoon salt
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1 tablespoon olive oil (plus more for greasing)
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Instructions:
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Activate Yeast
In a large bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy. -
Make the Dough
Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead by hand or with a mixer for about 8–10 minutes, until smooth and elastic. -
Let It Rise
Lightly oil a bowl and place the dough in it, turning to coat. Cover with a clean towel or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size. -
Shape the Pitas
Punch down the dough and divide it into 8 equal balls. Roll each one into a 6–7 inch round, about ¼ inch thick. Let them rest on a floured surface for 10–15 minutes. -
Cook the Pitas
Option 1 – Oven: Preheat oven to 475°F (245°C). Place a baking stone or heavy baking sheet inside to heat. Bake 2–3 pitas at a time for 3–5 minutes, until they puff up.
Option 2 – Stovetop: Heat a cast iron skillet over medium-high. Cook each pita for 1–2 minutes per side until puffed and golden in spots. -
Cool and Enjoy
Transfer cooked pitas to a clean kitchen towel and wrap to keep warm and soft. -
Tips:
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If they don’t puff, the dough may be too thick or not hot enough—make sure your oven or skillet is properly preheated.
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Store leftovers in a zip-top bag at room temp for a few days or freeze for later use.
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