Learn how to make the best homemade pita bread with just 5 simple ingredients. This easy pita bread recipe tastes authentic and is perfectly soft and crispy.
There’s something about homemade bread that just can’t be beat. It’s super fresh and tastes absolutely delicious. This homemade pita bread is a favorite, as well as breadsticks, pizza dough, french bread and rosemary focaccia.
Homemade hummus and pita bread with fresh veggies is one of my favorite snacks. I was craving some last week, so I decided to make my own and it turned out so good! It was surprisingly very easy to make!
This pita bread recipe can be made 2 ways – in the oven or on the stove. I’ve found cooking it on the stove is easier, however it results in a more chewy pita bread. If you want a true authentic pita bread, I recommend cooking in the oven and lightly misting the dough with water just before it goes in. This will help the dough puff up and become crispy, light and airy.
What is the difference between naan and pita bread?
Although the two breads are often interchanged, they do have a few noticeable differences:
Shape: Pita bread is circular and thin, with airy pockets throughout. Naan has a thicker oval-shape, with bubbles throughout.
Ingredients: Naan is typically made with dairy components such as yogurt, milk, eggs or butter. Pita bread doesn’t contain dairy and is made with water, yeast, sugar, salt and flour.
Texture: Because of the added dairy in naan, it’s texture is softer and more dense. Pita bread is slightly crispier and light.
What is pita bread made of?
What I love about this recipe is that it only takes 5 ingredients to make! If you’ve never worked with yeast before, don’t be intimidated. It’s super simple and straight forward. I typically use active dry yeast in most of my bread recipes, so I just buy a big jar so that I always have it on hand.
Check out the pita bread ingredients below:
- Active dry yeast
- Granulated sugar
- All-purpose flour
- Kosher or sea salt
- Olive oil
How to make pita bread
There are 2 ways to make this homemade pita bread. You can either make it in the oven or on the stove. Cooking in the oven will result in a more airy and crispy pita bread, while the stove top method will result in a thicker, chewier texture.
- Make yeast mixture and let sit. Combine warm water, active dry yeast and sugar in a large bowl. Mix in 1/2 cup flour and let sit for 10 minutes, or until it has puffed up.
- Knead the dough, then let rise. Mix in olive oil and salt, then stir in remaining flour. Once it’s hard to stir, begin to knead with your hands (can also use electric mixer with dough hook). Knead for 3-5 minutes, then form dough into ball and lightly cover with oil. Place in a bowl and cover with clean kitchen towel or plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
- Divide into 8 pieces and let rise again. Punch down the dough and divide into eight pieces. Shape each piece into a ball and cover with a damp paper towel for 10-15 minutes.
- Roll into circles. On a lightly floured surface, roll out one piece of dough at a time into a circle about 1/8″ thick.
In the oven:
Place a pizza stone or cast iron skillet on the 2nd to bottom rack. Preheat oven to 475°F. When oven is hot, add 1-2 rolled out circles onto the pan. Close and cook for 2-3 minutes, or until the bread has puffed up with large bubbles. Flip and cook 1 more minute.
On the stove:
Brush 1/2 teaspoon oil onto a large cast iron skillet and heat over medium-heat. Once the pan is hot, place rolled out dough on top and let cook for 2-3 minutes. Once it has puffed up with large bubbles, flip and cook for 1 more minute. Remove to a plate and cover with a towel.
Pro Tip: Once the pita bread is cooked, store in a tortilla warmer or in a warm towel until ready to serve.
Favorite ways to serve it
- With dips: Pita bread tastes amazing served on a big Mezze platter with hummus, tzatziki or dill dip.
- Salads: Serve alongside a Greek salad, Mediterranean salad or cucumber tomato salad.
- Wrap: Make an authentic Greek wrap, such as a chicken gyro
- Pita pocket: Slice the pita in half and stuff the pocket with your favorite fillings, such as chicken salad.
- Pizza: We love to make pita pizzas! Add your favorite toppings and bake in oven until crispy and melted, about 5-8 minutes.
- Pita chips: Homemade pita chips are so yummy! Check out this easy recipe.
Storing tips
This pita bread is best served warm and fresh. If there is extra, you can save it in an airtight container or bag at room temperature for 1-2 days.
This pita bread also freezes well too. Place in a zip top freezer bag with a piece of parchment in between each piece (so that they don’t stick together). Store in the freezer for up to 3 months. When ready to enjoy, simply reheat in a damp towel.
Pita Bread Recipe
Ingredients
- 1 cup warm water , 110°F
- 2 teaspoons active dry yeast , 1 packet
- 2 teaspoons granulated sugar
- 2 1/2 cups all-purpose flour , more as needed
- 1 1/2 teaspoons kosher or sea salt
- 2 Tablespoons olive oil
Instructions
- Combine the warm water, active dry yeast and sugar in a large bowl. Mix in 1/2 cup flour and let sit for 10 minutes, or until it has puffed up.
- Mix in the olive oil and salt. Then stir in the remaining flour. Once it becomes to hard to stir, start to knead with your hands. You may also use an electric mixer with a dough hook. Knead for 3-5 minutes. Form the dough into a ball and lightly cover with oil. Place in a bowl and cover with a clean kitchen towel or plastic wrap. Allow to rise for 1 hour in a warm place, or until doubled in size.
- Punch down the dough and divide the dough into eight pieces. Shape each piece into a ball and then cover with a damp paper towel for 10-15 minutes.
- Roll out one piece of dough at a time on a lightly floured surface. Roll into an circle about 1/8" thick.
Cooking in oven:
- Place a pizza stone or cast iron skillet on the 2nd to bottom rack. Preheat oven to 475°F. Once the oven is hot, add 1-2 rolled out circles onto the pan. Close the oven and cook for 2-3 minutes, or until it has puffed up with large bubbles. Flip and cook an additional minute.
Cooking on stove:
- Brush about 1/2 teaspoon oil onto a large cast iron skillet. Heat over medium heat. Place rolled out dough onto the pan once it's hot and allow to cook for 2-3 minutes. Once it has puffed up with large bubbles, flip to the other side and cook an additional minute. Remove to a plate and cover with a towel.
Notes
- Cooking in the oven will result in a more airy crispy pita bread.
- Cooking on the stove will result in a thicker chewier texture.
- Can knead by hand or use an electric mixer with a dough hook.
- Best served warm and fresh. Will keep for 1-2 days in an airtight container at room temp.
- To freeze: Place in a zip top freezer bag with a piece of parchment in between each piece. Store in the freezer for up to 3 months. Simply reheat in a damp towel.
Nutrition
thanks for the great recipe! I love this pita
The directions say:
Cooking in the oven will result in a more airy crispy pita bread.
Cooking in the oven will result in a thicker chewier texture.
Is the second line supposed to be:
Cooking *on the stovetop” will result in a thicker, chewier texture?
Hi! Yes, the 2nd line is suppose to say “on the stove”. I just updated it. Thank you for letting me know!
turned out excellent
This was really really good! Super easy, too.
I’m so glad you enjoyed it! :)
This was an awesome recipe. I followed the directions to a T and baked them in the oven in a large cast iron skillet. The family loved them. Highly recommend!
I’m so glad you enjoyed it! :)
My pita came out too dry—more like pita chips. I wanted regular soft pia.