Homemade Pita Bread

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Soft homemade pita bread made with bread flour or all-purpose flour, instant yeast, warm water, olive oil, sugar, and salt. Bake the pitas in a hot oven to create pockets, or cook them in a skillet for thicker, chewier flatbreads.

Prep Time35

Cook Time28

Rising Time1

Total Time2 3

Course: Bread

Cuisine: Mediterranean

Keyword: greek pita bread recipe, homemade pita bread

Servings: pitas

Author: Dahn Boquist

Ingredients

3 ½ cups bread flour or all-purpose flour, 420 grams
2 ¼ teaspoons instant yeast 7 grams
1 teaspoon granulated sugar
1 ½ teaspoons salt 9 grams
1 ¼ cups warm water 295 grams
2 tablespoons olive oil 28 grams

Instructions

Make the dough

In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, and salt.
Add the warm water and olive oil. Mix on low speed until a shaggy dough forms, then knead for 6 to 8 minutes, until the dough is smooth and elastic. It should feel soft and slightly tacky. If it sticks heavily to your hands, add flour 1 tablespoon at a time.

First rise

Transfer the dough to a lightly oiled bowl and turn it once to coat. Cover and let rise in a warm place for 45 to 60 minutes, or until doubled in size. Toward the end of the rising time, preheat the oven to 500°F.

Divide and rest

Turn the dough onto a lightly floured surface and divide it into 8 equal portions.
Shape each portion of dough into a smooth ball. Cover with a towel and let rest for 15 to 20 minutes. This resting period relaxes the gluten, making the dough easier to roll.

Shape the pitas

Roll or gently stretch each dough ball into a circle about 7 inches in diameter and ⅛ inch thick. If the dough springs back while shaping, let it rest for 5 minutes before continuing.

Bake

Place the shaped pitas on a baking sheet. For the best chance of forming a pocket, lightly mist the tops with water just before baking. Bake for 2 ½ to 3 ½ minutes, or until the pitas puff and are lightly golden. Remove them before they become crisp.
Transfer the baked pitas to a clean kitchen towel and keep them covered while they cool. The puffed pitas will naturally collapse, leaving a soft pocket that can be split open for sandwiches or folded around your favorite fillings.

Notes

Use bread flour: Bread flour creates the best chewy texture, but all-purpose flour also works well.

Use warm water: Water between 105°F and 110°F helps activate the yeast and gives the dough a good start. Water that is too hot can damage the yeast, while cooler water will slow the rise.

Keep the dough soft: Resist the urge to add too much flour. A slightly soft, tacky dough produces the most tender pita.

Let the dough relax: If the dough shrinks or springs back while rolling, let it rest for 5 minutes before continuing.

Cover after baking: Stack the cooked pitas under a clean kitchen towel to trap the steam and keep them soft and flexible.

Skillet Option: Heat a lightly oiled skillet over medium-high heat. Cook the pita for 1 ½ to 2 minutes on each side until bubbles begin to form and the underside develops golden brown spots. The skillet method produces a slightly thicker, chewier pita that may not form a full pocket.

Want a pita pocket? Lightly mist the shaped pitas with water before baking. The added moisture encourages them to form a pocket that collapses as the bread cools and can be sliced open for filling.

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