This homemade Pita Bread Recipe puffs up beautifully to form that perfect pocket inside. Watch the video tutorial and learn how to make Pita Bread in the oven or on the stovetop.
We love recreating our favorite Mediterranean recipes from Greek Salad to Tzatziki Sauce. If you are a fan of Mediterranean flavors, this Pita Recipe is a must-try!
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Easy Homemade Pita Bread Recipe • Unicorns In The Kitchen
Place 2 pieces of dough on the fully preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Transfer to a rack for 5 minutes then cover with a dry towel so they don’t dry out. Repeat with remaining pitas.
Preheat a cast-iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. As soon as you see bubbles, flip the pita and cook 1 minute – it will puff then flip and cook 1 minute.
After many batches (and a freezer packed with homemade pita bread), we identified all of the tips and tricks to get that mesmerizing puff and perfectly formed pocket in the center.
Soft And Fluffy Flatbread (no Yeast)
Pita bread is a lighter bread that is leavened with yeast, while flatbread is not. Naan usually has an egg and yogurt base.
Yes, you can just use all-purpose flour and the pita bread will still work great. Whole wheat is traditional and adds a little color and hint of nutty flavor.
To keep the dough from drying out, it must be covered with a damp kitchen towel after rolling into dough balls and into disks. Also, cover the pita bread with a dry kitchen towel 5 minutes after it is cooked or it will get dry.
Pita Bread Pizza (6 Toppings Ideas)
These easy bread recipes will make you feel like a pro. Enjoying a warm slice of homemade bread makes the process completely worthwhile.
Homemade Pita Bread is easy to make and puffs up to form a stuffable pocket inside. We included instructions for baking in the oven or cooking pita bread on the stovetop.
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.This homemade pita bread recipe is easy to make and requires a few ingredients you may already have on hand! Mix up the very simple dough, let it rise, and experience the magic of fresh, warm, perfectly puffy homemade pita bread. Baking and skillet instructions included!
Easy Arabic Pita Bread (khubz Arabi) • Welcome2jordan
Pita bread is freezer friendly. And you can even prepare the dough ahead. Be sure to read through for tips and my step-by-step tutorial.
In fact, a basket of warm pita is almost always on the dinner table next to anything from soups and stews to saucy meatballs requiring something to sop up the delicious goodness.
I've turned pita into chips and churro chips! And when the kids need a good snack to hold them over until a late dinner, I serve up some pita with a little dish of za'atar and some extra virgin olive oil for dipping.
Mini Pita Bread
YES! As someone who grew up on authentic fresh pita bread from Egyptian bakeries, I can tell you this: pita bread we buy at grocery stores here in the U.S. is simply not the same. Like store-bought sandwich bread, store-bought pita has typically been sitting on the shelf for a few days.
Don't get me wrong, I have bought pita at the store many times. It must be warmed up and used pretty quickly.
But what I'm after here is: Fresh. Warm. Fragrant. Perfectly puffy pita bread. Making it takes me back to the streets of Egypt where I grew up.
Easy Garlic Pita Bread From Scratch
This recipe will make 8 pitas. And you can bake them in the oven or cook them stovetop in a hot skillet.
No! In fact, I prefer to knead the dough by hand for my pita bread. You will not be doing too much kneading, and the result is almost better than using a stand mixer. Here's all the equipment you need to make this pita bread recipe:
Combine 1 cup lukewarm water in a large mixing bowl with yeast and sugar. Stir until dissolved. Add ½ cup flour and whisk together. Place the mixing bowl in a warm (not hot) place, uncovered. Wait about 15 minutes or until mixture is frothy and bubbling a bit
Greek Pita Bread Recipe
Now add salt, olive oil, and the remaining flour (keep about ½ cup of the flour for dusting later). Stir until mixture forms a shaggy mass.
(What's a shaggy mass? Basically, at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off).
Dust a clean working surface with just a little bit of flour. Knead lightly for 2 minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be soft and a little bit moist, you can help it with a little dusting flour, but try not to add too much.
Homemade Whole Wheat Pita Bread
Clean the mixing bowl and give it a light coating of extra virgin olive oil. Put the dough back in the bowl and turn it a couple times just to coat it a bit with the olive oil.
Cover the mixing bowl tightly with plastic wrap, then cover it with a kitchen towel. Put the bowl in a warm (not hot) place. Leave it for 1 hour or until the dough rises to double its size.
Gently deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so.
Pita Bread Recipe (khubz) + Video
Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough.
To bake pita in the oven: Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time).
Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
Easy Homemade Pita Bread
To cook pita in a skillet (stovetop): Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form.
Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket
Tip: Sometimes, with this stovetop method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel. Keep baked pita covered with a clean towel while you work on the rest.
Soft, Fluffy And Healthy Homemade Whole Wheat Pita Bread
Yes, you can prepare the dough ahead of time. Once it has risen, you can store it in the fridge until you need it!
If you don't want to bake all 8 pitas on a given day, you can bake 1, 2 or however many you need at a time. Save the rest of the dough in the fridge for later (if stored properly, the dough will keep in the fridge for up to 1 week).
You can simply replace the flour here with the same amount of an all-purpose gluten free flour. Bob's Red Mill all-purpose gluten free flouror Bob's Red Mill 1 to 1 baking flour (<--affiliate link) will work in this recipe.
Homemade Pita Bread {6 Ingredients}
Note that pita will not stay puffy once it sits out of the oven for a bit. We want it to puff during the baking process so that it forms a pocket to hold all sorts of tasty items. But let's just agree that even pitas that don't puff and end up more like a flatbread
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