authentic pita bread

Learn how to make perfectly puffed pita bread with my chef's perfected recipe. Includes an easy step-by-step tutorial with a video.

 Pita Bread Recipe

Instant Yeast or quick-rising yeast

tablespoons olive oil

water yogurt

teaspoons salt

flour, spooned

sesame seeds- optional

In a large bowl or stand mixer (with paddle attachment) stir flour, instant yeast, and salt until mixed well. Drizzle in the olive oil and lukewarm water and stir to combine. You want just enough water to incorporate all the flour- so add more as needed.

Use the dough hook in stand mixer and knead on med-low speed for 7 minutes- or knead right in the bowl with the palm of your hand &#8211; folding, turning, folding, turning. If very tacky, use a floured hand.  dough should be tender and smooth, pulling away easily from the bowl.

Form a ball and coat all sides with olive oil. Cover with a damp kitchen towel and place in a warm spot for 1 -1 1/2 hours  or until the dough has doubled in size. (At this point you could refrigerate for later use, letting the dough come to room temp before using.)

Preheat oven to 500 F (with the sheet-pan or pizza stone inside) and make sure the oven rack is on the bottom of the oven, with no additional racks above.  You&#8217;ll need this room to maneuver and prevent burning yourself.

Once the dough has doubled, turn the dough onto a floured surface, gently shape the dough into a rope, and divide it into 8 equal pieces, and roll into balls. Let rest covered (on a floured surface) with a kitchen towel for 10-15 minutes. ( You can make smaller ones or bigger ones, no problem)

Roll out each ball of dough with a rolling pin into 6-7 inch rounds, about  ¼ inch thick. Let them rest for a few minutes before baking. By the time you get done rolling them all out, the first ones will be ready to bake. You could roll some sesame seeds on top of each one if you like.

TIP: It's good to start with one tester

.  Bake 3-4 minutes or so, until the pita bread puffs up. Carefully, using a kitchen towel or oven mitt, turn it over and bake for 1- 2 more minutes. ( Using tongs can puncture the pita, deflating them!)  If your pita is not puffing up, make sure your oven is truly at a very hot 500 F and make sure your pan or stone is hot too. If pitas are rolled too thin, sometimes they will not puff up all the way. Working in batches of 2, carefully remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Immediately place the baked pita bread  in a kitchen towel,folding it up and over the pita- this will keep the steam in and keep them warm and moist. Serve soon, while warm.

Good flavor!  And so fun to make your own pita with no bad ingredients!
Thank you Sylvia

So easy and I can’t believe these formed pockets on the first try.

The best pita I've ever had! Smaller than recipe called for, soft and still filling. Family was impressed!

Works out perfectly every time. If I'm not able to bake that same day, can the raw dough be stored in the fridge? If so, for how long? I make the sourdough version. Thanks very much!

https://content.jwplatform.com/videos/BdV5rwHS.mp4

How to make homemade Pita Bread from scratch! A simple, easy step-by-step recipe that turns out perfectly puffed and golden every time! 

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Pita Bread Recipe

Top 1 authentic pita bread recipes from across the web

The most viewed authentic pita bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pita Bread Recipe

The most viewed authentic pita bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine