Print

Homemade Pita Bread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade pita bread is soft, fluffy, and slightly chewy with the classic pocket inside. These fresh-baked pitas are perfect for sandwiches, wraps, hummus, dips, and Mediterranean meals.

Ingredients

  • 3 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup warm water
  • 2 tablespoons olive oil
  • Extra flour for dusting

Instructions

  1. Combine the warm water, sugar, and yeast in a large bowl. Let the mixture sit for 5–10 minutes, until foamy.
  2. Add the olive oil, salt, and about 2 1/2 cups of flour. Mix while gradually adding the remaining flour until a soft dough forms.
  3. Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  5. Gently punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.
  6. Cover the dough balls and let them rest for 10–15 minutes. Meanwhile, preheat the oven to 475°F (245°C) with a sturdy baking sheet or pizza stone inside.
  7. Roll each dough ball into an evenly thick circle about 1/4 inch thick.
  8. Carefully place a few pita rounds at a time onto the hot baking surface. Bake for 2–4 minutes, until puffed with light golden spots. Repeat with the remaining rounds.
  9. Remove the baked pitas from the oven and immediately cover them with a clean kitchen towel to trap steam and keep them soft.

Notes

  • Make sure the oven and baking surface are thoroughly preheated to help the pita breads puff and form pockets.
  • Roll each pita to an even thickness to encourage consistent puffing.
  • For whole wheat pita, replace half of the all-purpose flour with whole wheat flour and add a little extra water if necessary.
  • For garlic pita, add garlic powder to the dough or brush freshly baked pita with olive oil and minced garlic.
  • For herb pita, add oregano, thyme, rosemary, or za’atar to the dough.
  • For mini pitas, divide the dough into smaller portions and roll into smaller rounds before baking.
  • Store cooled pita bread in an airtight container or resealable bag at room temperature for 2–3 days.
  • Freeze cooled pitas with parchment paper between each bread in a freezer-safe bag for up to 3 months.
  • Reheat pita in a 350°F (175°C) oven for about 5 minutes or microwave an individual pita for 15–20 seconds. A light sprinkle of water before reheating can help restore softness.
  • The kneaded dough can be covered and allowed to rise slowly in the refrigerator overnight. Bring it closer to room temperature before dividing, rolling, and baking.

Nutrition

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