Easy Pita Bread Recipe

Golden and puffy with the perfect chew, this easy pita bread recipe comes together with just a few ingredients plus you can bake it in the oven or cook it on the stovetop.

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Homemade Pita Bread Recipe

There’s something about homemade bread recipes that just can’t be beat, whether it’s naan, breadsticks or French bread, it’s always fresher and more flavorful. Pita bread is one of my favorites, especially paired with homemade hummus!

After testing this pita bread recipe from scratch dozens of times, I’ve found that it works beautifully both in the oven and on the stovetop. The stovetop method is simpler and gives a chewier texture, while baking in the oven, especially with a light mist of water before it goes in, helps the dough puff up with a crisp, airy finish for a more authentic result.

Either way, once you taste warm, puffy pita bread freshly made, you’ll never want to go back to the store-bought kind!

Ingredient Notes

You only need 5 ingredients to make pita bread at home!

Find the full printable recipe with full instructions below.

• Active dry yeast: I prefer active dry yeast, but instant yeast can be used.
• Granulated sugar: Sugar is needed not only for flavor, but to feed the yeast so it rises and gives the pita bread it’s classic pockets.
• All-purpose flour: Classic pita bread uses white all-purpose flour, if you want to it more wholesome, replace one cup of all-purpose flour with whole wheat flour.
• Kosher or sea salt: Enhances the flavor in the pita.
• Olive oil: I used extra virgin olive oil, which is popular in Mediterranean cooking, but any neutral flavored oil can be used.

How to Make Pita Bread

1. 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.
2. 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). Continue kneading 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.
3. 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.
4. Roll into circles. On a lightly floured surface, use a rolling pin to roll out one piece of dough at a time into a circle about 1/8″ thick.
5. Bake in the oven or on the stovetop.
   • To bake in 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.
   • For stovetop pita, 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.
6. Serve. Enjoy warm pita with your favorite meal!

Expert Tips

• Preheat baking stone or cast-iron: The dough coming into contact with the hot surface traps steam inside the pita and causes it to puff up.
• Fresh ingredients: Always ensure your flour and yeast are not expired.
• Dense pita bread: You might not have rolled out the dough thin enough. Aim for your dough to be rolled out to only 1/8 inch thick. You may also be pressing too hard on the rolling pin and causing the air bubbles to deflate. Try using just your fingers to shape.
• Flour your counter: If your dough sticks to the counter and tears while rolling, it may cause steam to escape while baking and puff properly.
• Pita size: Aim for 4-6 inches in width as larger pita sizes are harder to get perfectly flat.