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Pita Bread

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This simple Homemade Pita Bread is easy to make and better than anything you can buy at the store! Learn to make pita bread at home.

This simple Homemade Pita bread is easy to make and better than anything you can buy at the store!

Homemade Pita Bread Long

Homemade Pita Bread

Pita bread is one of those things that seems super intimidating but actually is pretty easy to make.  I tried out a few recipes and I think that this one is the best, mostly because it requires very little hands on time and it gives you soft, fluffy pitas that work as well dipping into humus as they do a sandwich wrap.

This simple Homemade Pita bread is easy to make and better than anything you can buy at the store!

Best Pita Bread Recipe

It can be a little difficult to get the “pocket” feature, where the two side puff up leaving a hollow middle.  I found that the best way to do that is to gently shape the dough into a disc, then carefully roll it out.  The goal is not to press out all the air, but you want to roll it to about 1/4-1/8 inch thickness.  Even if it doesn’t puff into a pocket, it still tastes amazing.

This simple Homemade Pita bread is easy to make and better than anything you can buy at the store!

Homemade Pita Bread is easy to make and is better than store bought!

I used my pizza stone to bake these on and I really think that is ideal (I have THIS one – that is my affiliate link).  I use my pizza stone mostly for pizza, but it works great for baking bread as well. I do think you will get better results with a pizza stone because it gets very hot. But if you don’t have a pizza stone, I would suggest using a cast iron skillet or you can just use a baking sheet.

A Very Hot Oven Makes the Best Pita Bread

You need a very hot oven for this, so I pumped mine up to 515 degrees F – since I was opening it every few minutes and letting out heat, I wanted to keep it as high as possible.

This simple Homemade Pita bread is easy to make and better than anything you can buy at the store!

How to make a Pita Bread

I did bake my pita bread one at a time, which made this take a little longer – but since they only take a few minutes each to bake, it wasn’t that bad.  If you use a baking sheet you could probably do a few at a time, which would cut hands on time.  I really didn’t mind making one at a time though, because I could roll one out, start baking it, then start rolling the next one as the first was baking.  Sort of like a pita bread assembly line, only run by one person.  You want to keep these covered as they come out of the oven to keep them soft.

This simple Homemade Pita bread is easy to make and better than anything you can buy at the store!

Does Pita Bread Reheat well?

Pitas are so great served warm, but if you want to make them ahead of time just keep them covered. They do reheat well. You can reheat them in the oven wrapped in foil to get that fresh out of the oven feeling.

And stay tuned, I will be bringing you a killer easy hummus recipe soon so you can start dipping these pitas ASAP!

This simple Homemade Pita bread is easy to make and better than anything you can buy at the store!

Homemade Pita Bread

This simple Homemade Pita bread is easy to make and better than anything you can buy at the store!
5 from 15 votes
Print Pin Rate
Course: Baked Goods/Breads, Sides
Cuisine: Mediterranean
Keyword: Easy Recipes, Homemade Pita Bread, How To Make Pita Bread, Pita Bread, Pita Bread Recipe, Vegan Recipes, Vegetarian recipes
Prep Time: 1 hour 40 minutes
Cook Time: 32 minutes
Total Time: 2 hours 12 minutes
Servings: 8 Servings
Calories: 212kcal
Author: Meghan McMorrow | Fox and Briar

Ingredients

  • 2 teaspoons active dry yeast 1 packet
  • 3 cups All Purpose Flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 cup warm water not hot

Instructions

  • Add water, yeast, and sugar to a large bowl, stir to combine.
  • Add 1/2 cup of flour, whisk together. Allow to sit uncovered for 15 minutes.
  • Add the olive oil and salt, and two cups of flour, stir with a wooden spoon until dough starts to come together.
  • Sprinkle a little more flour on top, then use your hands to knead in the bowl for 1 minute until dough starts to form a ball.
  • Turn dough onto a floured work surface, knead for two minutes. Cover for 10 minutes. Then knead again for 2 more minutes. Add flour as needed, but try not to use too much.
  • Place in a clean mixing bowl, cover with plastic wrap and then a kitchen towel.
  • Allow to sit for one hour or until dough has doubled.
  • Place pizza stone or other baking surface** on the bottom rack of the oven. Heat oven to 515°F.
  • Divide dough into eight pieces, rolling each into a ball. Cover and allow to sit for 10 minutes.
  • Working with one dough ball at a time (leave the others covered), use your fingers to start to shape the ball into a disc, being careful not to press all the air out. Finish by using a rolling pin to roll disc into a flat 7-8 inch disc. Disc should be 1/4-1/8 inch thick. (be sure to flour the surface to avoid sticking.).
  • When first disc is rolled out, flip it onto the hot pizza stone and bake for about 2 and a half minutes. Then flip it and bake for another 1 and a half minutes. Remove from oven and cover with a towel while other pitas bake.
  • Continue the process for each pita until done. If you have a larger baking surface you may be able to bake several at a time.
  • Keep baked pitas covered until ready to serve.
  • To reheat, wrap pitas in foil (can wrap several in one package) and heat in oven until warm.

Notes

*Cook time applies if you bake one at a time. Cook time for one pita is about 4 minutes.
**If you do not have a pizza stone, use a cast iron skillet OR a baking sheet.
***To ensure a pocket, make sure your oven is very hot and don't roll your pita too thin!

Nutrition

Serving: 1Pita | Calories: 212kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 2.2mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Adapted from New York Times Cooking

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Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

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Reader Interactions

Comments

  1. 2 teaspoons active dry yeast 1 packet
    1/2 teaspoon sugar
    1 cup warm water not hot
    3 cups All Purpose Flour
    2 tablespoons olive oil
    1 teaspoon kosher salt

    Just wondering why ingredients weren’t listed in order. Minor detail. They came out great!

    Reply

  2. I made these using instant yeast and it came out fantastic, they pocketed nicely. I recently purchased a pizza stone and I’m trying to find non-pizza uses for it, it seems that was the real game changer for homemade pita bread. Served this with boneless skinless chicken thighs in a greek yogurt and zaatar spice marinade with lots of garlic.

    Reply

  4. Oh so delicious. And easy too. My son, the 12 yo food critic, even said they were better than our local restaurant.

    Thanks for sharing.

    Reply

  5. Can the dough be frozen? I am thinking about making the dough ahead of time and baking it another day.

    Also, can I use instant yeast instead?

    Thank you!

    Reply

    • Hi Denisse – I have not tried freezing the dough, but I think it would be fine. To use instant yeast, just use about 25% less than the recipe calls for.

      Reply

    • Hi Becca – I am not sure how that will turn out because you won’t be getting high heat directly in contact with the pita. It might be better to use a baking sheet or a cast iron skillet that has been preheated in the oven so it is really hot. Then follow the same directions.

      Reply

  10. Oh My Goodness! These were SO good! I made these to go with the Mediterranean Bowl recipe you have on your site. Gonna have to make another batch today for our leftover bowls. My oven went off during the cooking of these and I finished them up in the air fryer. They puffed up better there than in the oven! Nothing beats hot fresh bread and this recipe was easy to do and oh, so delicious!

    Reply

    • Hi Linda – what a great idea! I’m going to try them in an airfryer too. So glad you loved the recipe!

      Reply

  12. 5 stars
    I knew as soon as I felt the finished dough, it would be great. Soft and silky dough and crazy soft and light pitas. This recipe is a keeper for sure!!! Thank you for posting this. Store-bought pita will NEVER enter my kitchen again!

    Reply

  13. 5 stars
    Just made these to go with a middleastern feast some friends made us for the hubs birthday – the middleastern bakery was out of pita and we were hesitant to get grocery store ones so I searched for a recipe and this popped up.
    They are SO GOOD. And pretty simple and quick to make. We brushed with a little olive oil for flavor, but it didn’t necessarily need it.
    Thanks for such a great recipe!

    Reply

    • Thank you Carly! This pita is seriously on the easy side of bread baking. I hope you love it!

      Reply

  16. hi Meghan
    do i have to add sugar, or can i make it without?
    because nowadays there is sugar everywhere! and i don’t think it’s healthy to eat so much of it! 🙂
    if it’s only to get the yeast going, then i can start it in some lukewarm water. that does the trick!
    thank you and kind regards
    heidi

    Reply

    • Hi Heidi,
      I think the sugar is just to help the yeast along. It is such a small amount, I’m not sure if it will affect the flavor. You could also consider replacing the sugar with honey. I have not tried to make it without the sugar, but it would be worth a try! Let me know how it turns out!

      Reply

  19. Meghan I’m really excited about this. First, I love baking bread (but haven’t done it that often.) Two, it looks so soft and delicious and my son is getting braces and looking for snacks that are softer than nachos. #winning. Think I could turn him on to hummus, too????

    Reply

    • Just put in front of him and don’t tell him what it is – I bet he would eat it 😉 Thank you Christine!

      Reply

  20. Meghan,
    These pictures are AMAZING !!
    I love how detailed the recipe is~~I see these pittas in my near future~?⭐️⭐️⭐️⭐️⭐️

    Reply

  22. 5 stars
    So glad you posted this!! I made homemade pitas once a few years ago and they were AMAZING and the smell cannot be beat! But for some reason completely forgot this is something you can actually do and it’s not difficult like many bread recipes and tastes amazing. Pinning! Also I totally thought you were going to post hummus too 😛 But am super excited to see these pitas! I can already smell that glorious scent wafting from my oven….mmm!

    Reply

  23. I want all of this. Dipped in hummus, on its own, as sandwich bread or as a beautiful fluffy pita pillow to rest my head on. It looks amazing!

    Reply

  26. Oh man homemade bread of any kind is a super weakness of mine. I’ll just drizzle this up with olive oil and garlic while I wait for your hummus recipe. And then I’ll make another batch or two or ten.

    Reply

  27. 5 stars
    This is so perfect. I just perfected a shawarma recipe and was complaining that I didn’t have a good pita recipe to serve it on. Absolutely pinning this to try next time I make it. These look so soft and tasty, it’s making me hungry just looking at them!

    Reply

  29. 5 stars
    Nothing compares to homemade anything, especially bread! Your pita bread looks amazing, Meghan! Perfectly soft little pillows of carb-a-liciousness! I would rest my head on these if I wasn’t busy shoving these in my hummus whole. 😉 Can’t wait to see what hummus you make!! Cheers, chicka!

    Reply

  32. The Tick!!! The Tick is telling me something about homemade… erm. Meghan, come back to us! Haha. Alright, let’s ditch Patrick and go back to the Fox. I’m LOVING this homemade pita bread hardcore. Also, it’s feeling kinda like my birthday here… getting a homemade pita bread recipe PLUS soon-to-be homemade hummus recipe? Heck yeah! Also, would you just excuse me for a moment as I faint from how fluffy and perfect your pita looks? … Okay, I’m back! So, we need to plan this super “elite” food blogger conference (aka GIANT dinner party) soon so you can bring some of this goodness. 😉 ‘Til then, I’ll be dreaming of this… 😉

    Reply

    • Haha, I actually didn’t mean to trick you guys, I just decided to do two seperate posts at the last minute! Thank you so much Geraldine!

      Reply

  36. I love pita bread, but I’ve never made myself. I have a recipe for hummus coming up soon ,too. Seems so popular lately, doesn’t it? So yummy! I want t to make some kind of curry this week, so I’d love to try your recipe for pita bread to serve right along side – straight out of the oven. YUM! Pinning this one, girl!

    Reply

  37. Haha, totally thought it was going to be hummus but I’m really happy it ended up being homemade pita bread and that hummus is on the way too! I can just imagine how awesome these would taste fresh out of the oven!

    Reply

    • 🙂 Haha, it was kind of an accidental trick. I was just going to do the pitas, then I decided to do the hummus too, but then I decided it would be better to split them up into to different posts! Thank you Megan!

      Reply

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