Pillowy soft pita bread is a must in any Middle Eastern household. It’s the perfect vessel for scooping up delicious hummus and perfect for sauces like my cucumber yogurt one. AND it can also be used to make amazing pizzas or wraps. Plus, making your own pita bread is not only fun, but it’s also really easy! If you’ve always wanted to make homemade pita bread, but were intimidated by the process, then this recipe is for you!
Growing up in Dearborn, Michigan, we had the luxury of enjoying the most delicious authentic pita bread sold in dozens of bakeries and grocery stores for $1 a bag. Now living away from Dearborn, I buy it in bulk and freeze it. But there’s nothing like fresh pita bread.
When I set out to research the recipe, I learned that the super-thin authentic Lebanese pita bread can only be made with special machinery. Homemade pita bread has a thicker consistency. I based my recipe on the pita from Amanda’s Plate and tweaked it to add olive oil and elaborate on the steps, so you get the perfect pita in your oven easily!
Pita Pockets In The Ooni Or Home Oven
Before I get into how to make the pita bread, it’s important to note that handling the yeast correctly is key in the rising process. You must make sure your water is not too hot or too cold. Instant yeast does need slightly warmer water (around 120°F to 130°F) to get started. If your water is too hot, it will kill the yeast, and colder water won’t activate it.
As a Lebanese foodie with pita bread being a staple in my fridge, my answer to this is EVERYTHING! But here are a few favorites that are definitely great with homemade pita bread.
If you have leftover pita bread, you can store it in a zip-top bag or an airtight container at room temperature for two-three days. You can also store it in the fridge to prolong its shelf life.
Turkish Bread (soft, Fluffy And So Easy)
To reheat, place the pita bread on a baking sheet and bake at 350°F for about 1 minute or until warm or it’s faster to reheat in the microwave for 10 seconds.
Homemade pita bread should last in the refrigerator for up to five days. If you’re coming up on the end of the five days, you can always freeze it.
Yes, you can freeze pita bread! Just make sure to wrap it tightly in plastic wrap or place it in a zip-top bag and freeze for up to two months. When you’re ready to eat it, just thaw out at room temperature or in the fridge.
Sourdough Pita Bread
Pita bread and naan are both leavened with yeast, but naan is traditionally made with yogurt and an egg. Making naan denser results in a thicker, chewier texture than pita. Pita and naan both are generally soft in texture, but pita will have a pocket in the center that naan will not. As far as flatbread goes it is the umbrella term for all bread that is, well, flat.
Pita bread gets its pocket-like shape from being baked in a very hot oven with yeast. The high temperature causes the yeast to release a gas which causes the dough to puff up and form a pocket.
If your pita bread is dense, it might be because you didn’t roll the dough out thin enough. Make sure to roll it out as evenly as possible. If you’re having issues with it puffing up, your oven may not be hot enough. A good oven thermometer can help you troubleshoot this.
Whole Wheat Pita Bread
No. The yeast is what creates the pocket in the pita. If you don’t have yeast on hand, you can make a simple two-ingredient flatbread that is just as tasty, but a tad bit denser, and it will lack a pocket.
Homemade pita bread is a delicious and easy-to-make addition to your weekly meal rotation. With only six ingredients, this recipe is simple and straightforward. Pita bread is perfect for sandwiches, dips, or even wrapping up leftovers. Be sure to reheat it before serving for the best results. Enjoy!
If you try this healthy-ish feel good Homemade Pita Bread recipe or any other recipe on Feel Good Foodie, then don’t forget torate the recipeand leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it onInstagramso we can repost on Stories!
Fluffy Homemade Pita Bread
Learn how to make the best pita bread from scratch and enjoy homemade pita anytime you'd like! It's soft and only requires 6 ingredients!
Storage: Store in an airtight container at room temperature for up to three days. Store in the fridge for up to five days.
Calories: 127 kcal , Carbohydrates: 25 g , Protein: 3 g , Fat: 1 g , Saturated Fat: 1 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Sodium: 196 mg , Potassium: 34 mg , Fiber: 1 g , Sugar: 1 g , Calcium: 6 mg , Iron: 1 mg36.1K shares Jump to Recipe Sourdough pita bread is slightly more complicated than regular homemade pitas, but not by much! This recipe is perfect if you love a soft, tender, pita with incomparable flavor and a little bit of a challenge. It's been a few months since we welcomed Fred The Second Sourdough Starter into this house. And let me tell you, we've been so happy to have him. As a cook, I really enjoy something different. I enjoy cooking foods with a more complicated process, with a different step than I'm used to, or interesting ingredients. None of those things mean any of my recipes are harder to make, just that they are a bit more complex. The complexity, for me, the variety of steps and different preparation methods help to keep the kitchen interesting. These recipes capture my attention and keep me excited about cooking. That probably explains the intense sourdough tear I've been on lately. This sourdough pita bread recipe is dedicated to keeping it interesting. Jump to:Tips + TricksKey IngredientsHow To Make Sourdough PitasNo Baking Stone?Baking TimelineBatch + Storage InformationMore Sourdough Recipes To EnjoyHow To Use Sourdough PitasRecommended EquipmentđŸ“– Printable Recipe Tips + Tricks No. 1 --> Need a kick-ass sourdough starter, and want it to produce by tomorrow? Check out my 24 hour sourdough starter! No. 2 --> This recipe as written has an overnight (or more!) fridge nap, I find this helps me fit the recipe into my personal schedule better, but if you want to bake your pita's the same day, absolutely, simply skip the refrigeration time. Or bake them in 2 days? Leave the dough resting in the fridge for a couple of days. No harm no foul! No. 3 --> Overrun with discard? Hate to be wasteful? Housemates complaining about the containers of discard in the fridge? Check out my sourdough discard recipes; sourdough chocolate chip cookies + sourdough banana bread. No. 4 --> If you find that your rolled pitas are a PITA to get to the oven, you can roll them on a sheet of parchment paper then transfer the whole thing to the oven. This can definitely make it easier to handle. As an Amazon Associate I earn from qualifying purchases. Key Ingredients Sourdough Starter: This recipe requires an active, bubbly, and at least doubled sourdough starter. To measure, stir down the bubbles before scooping the starter into the measuring cup. Olive Oil: Adding oil to this dough helps to crisp up the outer crust and keep the inner crumb tender. Oil is a great way to tenderize your dough. How To Make Sourdough Pitas Combine warm water, active starter and half of the flour in the bowl of your stand mixer. Mix with the paddle attachment until completely combined. Let rest 10 minutes. Add the remaining ingredients and switch to the dough hook. Knead the dough on low speed for 5 minutes or until a smooth, slightly sticky dough forms. Don't worry, it will tighten up. Cover the bowl and set aside for 30 minutes to rest. After a 30 minute rest, uncover the bowl and perform a series of stretch and folds, this is stretching the dough from one side of the bowl and folding it over the opposite side of the bowl. Rotate the bowl a quarter turn and repeat for a total of 4 folds. Recover the dough, and repeat twice more; 30-minute rest then stretch and fold. Tightly cover the mixing bowl and transfer to the fridge. At this point, you have a lot of flexibilty, as the dough can nap in the fridge for up to 3 days before being baked.Remove the sourdough pita dough from the fridge and allow it to come to room temperature, this will take approximately 3 hours. Once the dough has reached room temperature, place a baking stone into your oven and preheat oven to 500 degrees Fahrenheit. If you don't have a baking stone, check the section below for some alternatives!Meanwhile, divide the dough into 8 pieces. Roll
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