Soft, fluffy, and oven-baked to perfection, these pita breads puff up beautifully to form pockets that are ideal for stuffing or dipping. I love how simple ingredients come together to make something so versatile and delicious right in my own kitchen.
Why You’ll Love This Recipe
I find this homemade pita bread not only easy to make but incredibly satisfying. The dough is forgiving, and the baking process is quick once the oven is hot. Watching them puff into perfect little pillows never gets old. These pitas have a soft, chewy texture with just the right amount of crispness on the outside, making them excellent for sandwiches, dips, or even pizza bases.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ¼ tsp (1 packet) instant yeast
1 tsp sugar
1 cup (240 ml) warm water (≈ 100‑110 °F / 38‑43 °C)
2 ½ cups (≈ 300 g) all‑purpose flour (plus extra for dusting)
1 tsp salt
2 Tbsp olive oil (plus extra for oiling bowl)
Directions
I start by mixing the warm water, sugar, and yeast in a bowl, letting it sit for 5–10 minutes until it becomes foamy.
I then stir in the flour, salt, and olive oil until a shaggy dough forms.
Next, I knead the dough on a floured surface for about 5–7 minutes until it’s smooth and elastic.
I lightly oil a clean bowl, place the dough inside, cover it, and let it rise in a warm place for 45–60 minutes until it doubles in size.
After that, I punch down the dough, divide it into 8 equal pieces, shape each into a ball, and let them rest for 10–15 minutes under a clean towel.
I roll each ball into a 7–8 inch circle, about ¼ inch thick, making sure to keep them covered so they don’t dry out.
While the dough rests, I preheat my oven to 500 °F (or as hot as it gets) with a baking stone or inverted baking sheet inside, letting it heat for about 20 minutes.
I bake a few pita rounds at a time, placing them directly onto the hot surface for 2–3 minutes until they puff, then flipping and baking for another 1–2 minutes.
Once out of the oven, I wrap the warm pitas in a clean towel to keep them soft while I bake the rest.
Servings and timing
Yield: 8 pitas
Prep Time: 15 minutes (plus rising and resting time)
Cook Time: About 12 minutes total (in batches)
Total Time: Approximately 1 hour 20 minutes
Variations
I sometimes swap out some of the all-purpose flour for whole wheat to give the pita a heartier texture and nutty flavor. Adding herbs like za’atar or garlic powder to the dough also gives it a flavorful twist. If I’m short on time or oven access, I use a hot cast-iron skillet on the stovetop instead — it works well, though the puff might vary.
storage/reheating
Once the pitas cool completely, I store them in an airtight bag at room temperature for up to 3 days. For longer storage, I freeze them for up to 3 months. To reheat, I wrap a pita in foil and warm it in a 350 °F oven for a few minutes, or I place it directly on a skillet for a quick refresh.
FAQs
What if my pita doesn’t puff up?
If my pita doesn’t puff, I check that the dough isn’t too thick or torn — that can let steam escape, preventing the puff. A hot oven surface is also key.
Can I make the dough ahead of time?
Yes, I often make the dough ahead and let it rise slowly in the fridge overnight. I just let it come to room temperature before shaping and baking.
Can I use active dry yeast instead of instant?
Absolutely. I simply proof the active dry yeast with the warm water and sugar for 10–15 minutes until foamy, then proceed as normal.
How do I keep the pita soft?
Right after baking, I wrap the pitas in a clean towel. The steam trapped inside keeps them soft and pliable as they cool.
Can I cook these on the stovetop?
Yes, when I don’t want to heat the oven, I use a very hot cast-iron skillet and cook each pita 1–2 minutes per side. They may not puff as dramatically, but they’re still delicious.
Conclusion
Making homemade pita bread is one of those simple pleasures I always come back to. It’s easy, satisfying, and incredibly rewarding — and once I see that puff in the oven, I know I’ve nailed it. Whether I’m stuffing them with falafel or just tearing one apart to dip into hummus, these pitas never disappoint.
Soft, fluffy oven‑baked pita breads that puff into pockets — perfect for stuffing or dipping.
Ingredients
2 ¼ tsp (1 packet) instant yeast
1 tsp sugar
1 cup (240 ml) warm water (≈ 100‑110 °F / 38‑43 °C)
2 ½ cups (≈ 300 g) all‑purpose flour (plus extra for dusting)
1 tsp salt
2 Tbsp olive oil (plus extra for oiling bowl)
Instructions
In a bowl, combine warm water, sugar, and yeast. Stir and let rest about 5–10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture, stirring until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Lightly oil a clean bowl, place the dough inside, cover, and let it rise in a warm place until doubled (≈ 45–60 minutes).
Punch down the dough, divide into 8 equal pieces, and shape into balls. Cover and rest 10–15 minutes.
On a lightly floured surface, roll each ball into a circle about 7–8 in (≈ 18–20 cm) in diameter and ~¼ in thick. Keep the disks covered so they don’t dry out.
Preheat your oven to 500 °F (≈ 260 °C) with a baking stone or an inverted baking sheet inside to heat thoroughly (≈ 20 minutes).
Transfer a few dough disks at a time onto the hot stone or sheet, bake for 2–3 minutes until puffed, then flip and bake another 1–2 minutes more. The pita should puff into a pocket.
Remove from oven, wrap baked pitas in a clean towel to keep them soft while baking the rest.
Notes
If your oven doesn’t reach 500 °F, preheat as hot as possible and allow longer preheat time — the hotter the surface, the better the “puff.”
If the pita doesn’t puff, check that the dough disks aren’t too thick or torn (steam may escape).
You can also cook pitas on a very hot cast-iron skillet, 1–2 minutes per side, though puffiness may vary. :contentReference[oaicite:0]{index=0}
Cool completely before storing. Store in airtight bag at room temperature for a few days, or freeze for up to 3 months. :contentReference[oaicite:1]{index=1}
