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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Pita Bread / Arabic Bread
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.
Lebanese Pita Bread
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.
Best Pita Bread Recipe
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.If you've wondered how to make homemade pita bread, this is it! Follow this super simple Pita Bread Recipe and you'll have toasty warm, perfectly puffed pitas to stuff with your favorite sandwich ingredients, spread with Baba Ganoush, White Bean Hummus, or Tzatziki sauce or roll into a gyro (with homemade gyro meat) or Lamb Shawarma.
How To Make Pita Bread
I admit that I'm a lazy baker. When it comes to baking I like recipes that come together quickly and are reliable and repeatable, i.e., have ingredient weights. And if there is a step to skip without lowering quality I'll try to find it. For this recipe, I found two steps to skip: proofing the yeast (not necessary with active dry yeast - see this explanation from King Arthur Flour) and the room temperature rise, choosing instead to let it rise in the refrigerator overnight. By letting my stand mixer do the mixing and kneading, I had the dough assembled and in the refrigerator in 10 minutes flat.
Reading through a number of pita bread recipes (like this one and this one) and reader comments, the most common complaint was about pitas not puffing properly, leaving the baker with delicious warm flatbread but no pocket to fill. Fortunately there were also solutions to ensure a perfect pita: a piping hot baking stone / baking sheet in the oven or skillet on the stovetop and a quick spritz of water before cooking (great tip from Deb of Smitten Kitchen).
These pita breads are a mix of all-purpose and whole grain flour. You may have noticed that most of the baked goods I share use some or all whole grain flour. It's not just about being nutritious, I like the extra flavor and texture. But feel free to play with the flour ratio to suit your tastes.
Easy Pita Bread Recipe (how To Make Pita Bread)| The Mediterranean Dish
If you've wondered how to make homemade pita bread, this is it! Follow this super simple pita bread recipe and you'll have toasty warm, perfectly puffed pitas to stuff with your favorite sandwich ingredients, dip into hummus or roll into a gyro or shawarma.
Calories: 191 kcal Carbohydrates: 32 g Protein: 5 g Fat: 4 g Sodium: 585 mg Potassium: 74 mg Fiber: 2 g Calcium: 12 mg Iron: 1.8 mg
Tried this recipe? I'd love to see it! Tag me on Instagram at @ or leave me a comment and rating below.by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 26 Comments
Easy Homemade Pita Bread Recipe
Soft, delicious, quick, and easy Homemade Pita Bread made with just 4 ingredients. Ready in a little over 1 hour! These puffy little pillows taste so much better than store-bought pita bread. Video tutorial included.
Just for one minute imagine freshly baked, still steaming, warm, soft, fluffy, and puffy homemade pita bread being torn into chunks, swooped into a bowl of creamy hummus then delivered straight into your mouth.
It doesn't get much better. And guess what? I'm about to teach you how to make quick and easy homemade pita bread in a little over one hour. Don't let the fact you need to use yeast put you off. It's not anywhere near as scary as it sounds. Promise!
How To Make The Best Pita Bread At Home (+ Video)
Strapped for time? Give my super quick yeast-free flatbreads a try instead. They can be ready in about 15 minutes start to finish! Be sure to come back to this fast pita bread recipe another time though!
Pita bread is a yeast-leavened flatbread that is a staple of Middle Eastern and Mediterranean cuisine. The bread is cooked at a really high temperature which forms a crust on the outside very quickly. This traps moisture inside the dough which turns to steam. As the steam builds, it causes the bread to expand and puff, creating the characteristic pita pockets we all know and love.
Expert Tip - For the very best results I recommend using a digital scale to weigh your ingredients. Cups are not accurate enough for baking recipes where precision is key to good results.
Homemade Pita Bread
Here is a quick summary of the pita bread-making process. For the full and detailed homemade pita bread recipe see the recipe card below. A video is also included as a visual guide.
Expert Tip - As soon as the pita bread has been removed from the oven wrap in a clean dish towel. This slows the release of the steam and makes them extra soft.
Keep the pitas wrapped in a clean dish towel until cool then store in a plastic bag or airtight container for up to 2 days. They can also be wrapped well and frozen for up to 3 months.
Lebanese Pita Bread Recipe {4 Ingredient Quick Recipe}
To heat pita bread, or to soften up slightly stale pita bread, place it on a baking tray and bake in a preheated oven at 350°F (175°C) for about 5 minutes. You can even warm them straight from the freezer. Just add an extra minute or two to the reheat time. When you remove them from the oven immediately wrap them in a clean dish towel to trap steam and keep them soft until they are served.
Homemade pita bread tastes so much better than store-bought and makes the perfect accompaniment to falafel, gyros, shawarma, hummus, baba ganoush, Greek salad with vegan feta cheese, and dips. They split easily for stuffing too.
I also love to use leftover pita bread to make super quick individual pizzas. Spread pizza sauce, tomato paste, tomato sauce, or leftover marinara on the pita bread then top with vegan cheese and pizza toppings of choice. Pop under the broiler for a few minutes until hot and bubbly.
How To Make Pita Bread At Home Like A Pro
Yes, although they don't tend to puff up and get the characteristic pocket inside. They are still delicious though! Follow the recipe as instructed, but only let the rolled-out pita bread dough rest for 15 minutes. Then heat a cast-iron skillet over medium-high heat until
Hot. Brush the skillet with a little olive oil then cook the pita one at a time. Carefully place them in the hot pan and cook for about 1 minute to 1 minute 30 seconds until bubbles start to form and they are nicely coloured underneath, then flip and cook for another 1 minute or so until dark, golden spots form on the other side. Remove and wrap in a clean dish towel while you finish cooking the rest of the batch.
You can omit the oil but you won't get the very best results. The recipe will work but the pita bread won’t be as soft and fluffy, and it will stale a lot quicker. So if you do omit the oil and you won’t eat them all on the day of baking, I recommend freezing them as soon as they
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