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Homemade Pita Bread is soft, puffy, and with a slightly browned crust. They're simple yet utterly rewarding delights that bring a taste of the Mediterranean to your table! Serve them for delicious meals, appetizers and snacks that everyone enjoys.
Easy Pita Bread Recipe
Pita bread, also known simply as pita, is a type of round, flatbread that has been a staple in Middle Eastern and Mediterranean cuisines for centuries. Just like its close cousin naan (another flat bread popular in the subcontinent of India) and Italian puff bread, pita is characterized by its unique pocket-like structure that is created during baking.
The pocket forms as the dough puffs up due to the high heat of the oven, and then it deflates slightly as the bread cools, leaving a space that can be filled with various ingredients.
Pita bread can be baked in a standard oven or even on a stovetop griddle. The quick cooking time and the high temperature are crucial in achieving pocket formation.
Why This Recipe Works
Pita bread is easy to make at home with only a few everyday simple ingredients that you can easily access from your kitchen pantry or local grocery stores. There are no specific techniques to handle the dough, and the final result is always guaranteed.
It’s also a freezer-friendly recipe. You can make them ahead of time and keep the bread in an airtight bag. Store them in the refrigerator for future use.
Pita, like roti canai, is incredibly versatile and can be used in various ways, including, sandwiches, wraps, dipping, pizza base, and snacks. They’re great for sharing and served as a main dish or a side.
Recipe Ingredients
This recipe calls for only five simple ingredients you can easily grab from the kitchen.
- Active dry yeast
- Water
- Bread flour
- Salt
- Olive oil
See the recipe card for full information on ingredients.
How To Make Pita Bread
It’s an easy and fun experience to make pita bread from scratch.
First, activate the dry yeast in the warm water.
Next, combine bread flour, a pinch of salt, and a drizzle of olive oil in a spacious mixing bowl. Then, generously incorporate the activated yeast mixture and form a rough dough. Continue to knead the dough until smooth and elastic.
Then, proof the dough until it doubles in size. Divide the dough into eight pieces. Shape and roll it out.
Preheat the oven to 230°C (446°F) while a baking tray preps for the main event. Dust the tray with a touch of flour before carefully placing the pita bread upon it. Finally, bake for 5 to 6 minutes until the pita bread turns slightly browned and gloriously puffed.
Baking Tips
Making pita bread at home is easy and quick, but a few tips can help ensure your pita turns out perfectly.
- When activating the yeast, use water that’s around 110°F (43°C). Too hot water can kill the yeast, and too cold water won’t activate it effectively.
- Pita bread benefits from a high-temperature bake (around 230°C or 446°F). The high heat helps the bread puff up and develop a nice pocket inside. Pita bread bakes quickly, usually in just 5 to 6 minutes. Keep a close eye on them to prevent over-baking. They should be golden brown and slightly puffed when done.
- When rolling out the dough, try not to over-roll it, as excessive rolling can result in a dense and tough pita. Aim for a thickness of around 3-5 mm.
- Make sure there’s enough space between the pitas on the baking tray. Crowding can hinder their ability to puff up properly.
- Some bakers use a bit of steam during baking to encourage puffing. To create a steamy environment, you can mist the pitas with water just before placing them in the oven.
Frequently Asked Questions
If you plan to consume the pita bread within a day or two, you may store it at room temperature in a bread box, airtight bag, or container.
You may also store pita bread in the refrigerator for a longer period. To ensure the bread remains soft and prevent them from drying out, please store them in a resealable plastic bag or an airtight container.
For even longer storage, freeze pita bread. Wrap each pita individually in plastic wrap or foil, then place them in a resealable plastic bag. Label with the date to keep track. Frozen pita can be stored for up to 3 months.
You may reheat the pita bread in the preheated oven (150°C or 300°F) for 5 to 10 minutes.
Other quick ways to reheat the pita bread are using the microwave, stovetop, or grill.
If using the microwave, you only need to heat the bread for 15 to 20 seconds.
For a stovetop or grill reheat, warm a dry skillet (or grill) over medium heat. Place the pita directly on the skillet for about 10-15 seconds on each side until it’s warmed through.
To prevent the bread from drying out while reheating, you may either wrap it with aluminum foil or mist it with water before putting it into the oven, microwave, stovetop, or grill.
This recipe has 244 calories per serving.
What To Serve With Pita Bread
Serve this pita bread with Zucchini Dip or with Mango Chutney as its spread. For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Pita Bread
Ingredients
- 2 teaspoons (6 g) active dry yeast
- 1 1/2 cups (300 ml) warm water
- 4 cups (500 g) bread flour
- 2 teaspoons (12 g) salt
- 1 tablespoon (13 g) olive oil
Instructions
- Add the active dry yeast to the warm water and stir well. Let the mixture sit for 5 minutes, or until bubbles appear.
- Combine the bread flour, salt, and olive oil in a large mixing bowl. Stir in the activated yeast mixture and water, and mix until all ingredients are combined into a rough dough.
- Transfer the dough to a floured surface and knead for 5 to 10 minutes, or until it becomes smooth and elastic. Place the dough in a bowl lightly greased with olive oil and let it rise until doubled in size, which should take approximately 45 minutes to 1 hour.
- Once the dough has risen, transfer it to a floured surface and divide it into eight equal pieces. Shape each piece into a round, then roll it out into an oval about 3-5 mm (1/10 – 1/4 inch) thick.
- Meanwhile, preheat the oven to 230°C (446°F) with a baking tray inside. Carefully remove the hot baking tray from the oven, dust it with flour, and place the pita bread directly onto it. Avoid crowding the tray; bake the bread in batches if necessary.
- Return the baking tray to the oven and bake for 5 to 6 minutes, or until the pita bread is golden brown and puffed up. Enjoy the freshly baked pita bread.
Video
Notes
- When activating the yeast, use water that’s around 110°F (43°C). Too hot water can kill the yeast, and too cold water won’t activate it effectively.
- Pita bread benefits from a high-temperature bake (around 230°C or 446°F). The high heat helps the bread puff up and develop a nice pocket inside. Pita bread bakes quickly, usually in just 5 to 6 minutes. Keep a close eye on them to prevent over-baking. They should be golden brown and slightly puffed when done.
- When rolling out the dough, try not to over-roll it, as excessive rolling can result in a dense and tough pita. Aim for a thickness of around 3-5 mm.
- Make sure there’s enough space between the pitas on the baking tray. Crowding can hinder their ability to puff up properly.
- Some bakers use a bit of steam during baking to encourage puffing. To create a steamy environment, you can mist the pitas with water just before placing them in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee
Can all purpose flour be used for this recipe?
Hi Essie. Yes you can use all-purpose flour for this recipe.