pita bread recipe

This homemade pita bread is so much better than store bought! Soft, puffy, and flavorful, it&#x27;s just as delicious plain as it is with a topping or dip. The recipe is from the Short Stack edition Yogurt by Molly Yeh.

Homemade Pita Bread

water

(2 1/4 teaspoons)

sugar

bread flour (469 grams) (plus more for dusting)

sea salt

extra-virgin olive oil (plus more for the bowl)

whole-milk Greek yogurt ((we use Stonyfield))

In a medium bowl, combine the water, yeast, and 1 teaspoon of sugar. Let the mixture sit until it’s foamy on top, about 5 minutes.

In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the flour, salt, and remaining tablespoon sugar. Add the yeast mixture, oil, and yogurt, and mix to combine. Knead the dough, either in the stand mixer or on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7 to 10 minutes. Transfer the dough to an oiled bowl, cover with a towel or plastic wrap, and let rise until it’s doubled in size, about 2 hours.

Preheat the oven to 500°F and line two baking sheets with parchment paper.

Turn the dough out onto a clean work surface and divide it into 12 equal balls. Cover and let rise an additional 20 minutes.

Roll the balls out into circles that are 1/4 to 1/2-inch thick. Place them onto the baking sheets an inch apart, then bake, one sheet at a time, until they’re puffy and lightly browned on top. Begin checking at 5 minutes. We bake them for about 8 minutes, rotating the pan after the 5 minute mark if one side of the sheet is puffing up more than the other. Transfer the pitas to a wire rack to cool.

The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.

The easiest homemade Pita Bread recipe!

(17-18.5 oz.) strong white bread flour flour

(12.7 oz.) lukewarm (40C/ 104F)

dry instant yeast

salt

tsp sugar

To prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.

Add the flour and salt and mix using the dough hook for 6-8 minutes.  Alternatively you could mix the ingredients by hand. 

Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.

When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it’s a little warm, switch it off and then let the dough rise in it.

Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.

Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.

To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.

For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.

For a faster baked pita

, heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.

For a fluffier pita

use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat &#8211; it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.

To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1621684444/kuy9zhqe5mkgzapyyvdy.mp4

My very best homemade Greek pita bread recipe video! Super soft, fluffy and above all authentically Greek, this pita bread is the perfect match for your delicious Greek souvlaki!

The easiest homemade pita bread recipe

Making homemade pita bread is easier than you might expect. Once you try making this bread at home, you may never go back to store-bought!

Homemade Pita Bread Recipe

all purpose flour

instant yeast

olive oil (extra virgin)

Put flour and yeast and sugar and salt in a stand mixer and mix.&nbsp;

Then add olive oil and water. Mix until the dough is formed. It can be a little sticky. Add a little flour if needed.&nbsp;

Cover and rest for 1 hour so the dough is doubled in size. Do not punch the dough down.&nbsp;

Preheat the oven and a pizza stone to 500F.&nbsp;

Divide the dough into eight pieces and cover for 15 minutes to rise.&nbsp;

Take one dough ball and keep the rest covered.&nbsp;

Use your fingers to shape the dough into a disk and don't let the air out. Gently roll out the dough using a rolling pin. The disk shouldn't be thicker than 1/4 inch.&nbsp;

Place the rolled disk on the hot pizza stone (or baking sheet) and close the oven door. Let it bake for two minutes, it will puff.&nbsp;

Flip the bread and bake for another two minutes.&nbsp;

Place the baked pita bread on a plate and cover with a towel.&nbsp;

Continue baking the remaining pita breads.&nbsp;

Store tightly in a plastic bag.&nbsp;

Made with simple kitchen staples, this Pita Bread recipe is so soft, fluffy, and flavorful. It is such an easy recipe to make from scratch!

Pita Bread

water ((105 to 110F) (240 milliliters))

(0.25-oz.) packet active dry yeast ((2¼ teaspoons))

all-purpose flour (divided,

olive oil

In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, yeast, and sugar until well combined. Whisk in ½ cup flour until smooth. Let stand, uncovered, in a warm, draft-free place until bubbly, about 15 minutes.

Stir in the olive oil, salt, and remaining 2½ cups flour until a shaggy dough forms. With the mixer on low, knead the dough for 3 minutes. Cover with a towel and let rest for 10 minutes. (You can also mix this with a wooden spoon and knead by hand.)

Knead again, until a smooth and elastic dough is formed, about 2 minutes more. Place the dough in a lightly greased large bowl. Cover with a damp tea towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Set an oven rack in the lowest position of the oven, and place a pizza stone, heavy baking sheet, or large cast-iron skillet. Preheat the oven to 475F.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces, and shape into balls. Cover with a towel and let the dough balls rest for 10 minutes.

On a lightly floured surface, roll each into a 6-inch circle. Working one or two at a time, place dough circles on the hot stone; bake until puffed, about 2 minutes, flip and continue baking until pale and puffed, about 2 minutes more. Repeat with the remaining dough. Serve warm or at room temperature.

https://www.youtube.com/watch?v=Wrdga8SqUFA

You won’t believe how easy it is to make this homemade Pita Bread recipe from scratch with only a few simple ingredients you may already have on hand. Soft and fluffy with a giant pocket in the middle, they’re so much more delicious than what you get at the grocery store.

RECIPE: https://preppykitchen.com/pita-bread/

ORDER MY BOOK! 
https://www.amazon.com/exec/obidos/ASIN/198217837X
https://www.barnesandnoble.com/w/preppy-kitchen-john-kanell/1140976136
https://www.indiebound.org/book/9781982178376
https://www.chapters.indigo.ca/en-ca/home/search/?keywords=preppy%20kitchen#internal=1
https://www.target.com/p/preppy-kitchen-by-john-kanell-hardcover/-/A-86045989

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Tiktok: https://vm.tiktok.com/ZMJxw57rA/
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com
Amazon: https://www.amazon.com/shop/preppykitchen
Facebook: http://www.facebook.com/PreppyKitchen

How to Make Pita Bread

Homemade Pita Bread is so easy to make! Perfectly pillowy and just the right amount of chewy, these pita loaves will become your new favorite sandwich bread.

dry active yeast

all-purpose flour (divided)

Whisk together the sugar and yeast in a large bowl, then stir in the warm water. Let the yeast activate for about 5 minutes, or until frothy.

Add the salt and olive oil, and then using a wooden spoon, add 2 ½ cups of flour.

Continue stirring and add a tablespoon of flour at a time until the dough starts to pull away from the sides.

Dust a counter with some of the remaining flour. Turn the dough out onto the counter and knead it for 15 minutes. If you have a stand mixer with a kneading attachment then you’ll only need to knead for 10 minutes.  Add a dust of flour as it gets too sticky to handle, but don’t overdo it or the dough will become hard. The dough should be tacky but not too sticky to knead.

Tuck in the edges of the dough then coat the same bowl with olive oil that you used before. Add the dough and roll it around in the bowl to coat it in the olive oil.

Cover the bowl with plastic wrap or a tea towel and let it rise for about an hour, until it has doubled in size.

Remove the dough from the bowl and cut it into 10 equal pieces that weigh about 2 ounces each.Tuck in the edges of each of the pieces to form balls then cover them with a towel and let them rest for 20 minutes.

Roll one of the dough balls out into a ¼ inch thick disk that’s about 6 inches across. (These do not have to be perfect, just form the best circle or oval that you can.)

Let the uncooked pita rest for five minutes as you heat a large cast iron skillet over medium heat. Lightly coat the pan in some olive oil then place one of the uncooked pitas in the pan.

Cook for 20 to 30 seconds or until you see 4-5 bubbles start to form, then flip the pita over and cook for another 20 seconds then flip it again and cook for 1 minute and allow the bread to puff up.

Flip it again and let it puff up more then remove it from the pan and cover with a towel to trap the steam and keep them soft. (Not all of the pitas will puff up, but they should all form large bubbles.)

Repeat the process with the remaining uncooked pitas, then serve!

Hi Jessica, Thank you for your reply. I printed out the recipe as it was, then realized I needed to make a little more so I scaled it up to 10 and printed. Then I thought 5 cups of flour may make too much so I scaled it back down to maybe 8? I can't remember, but it changed to 3 tablespoons of sugar and 4.5 cups of flour. I actually ended up making 12 pitas with that recipe. They were a decent size for us to stuff with your chicken slouvaki recipe. I also used your recipes for Greek seasoning, Greek salad dressing and Greek salad for a Greek themed birthday dinner for my son. Everything was great. The pita dough was beautiful to work with.

The yield states 6-7 pitas but the instructions say divide into 10 pieces. Could you give an idea of the size differences if I were to divide into 6 vs 10 balls of dough? I have been searching for a pita recipe like the ones used at OPA restaurants. I know they are a "fast food" type restaurant so they may not be particularly authentic but I love how fluffy and chewy their pitas are compared to the drier pocket type pitas available in grocery stores.

Delicious taste and easy to make. Thanks for the recipe!!

Just made this recipe and ummmmmm it’s amazing!!!! So so easy to make, I will be making another batch tomorrow :)

I replace the water with milk simply because I prefer it that way but absolutely love these. They’re amazing and it’s so simple

This homemade Pita Bread recipe is soft, fresh, and will be the star of your next meal! It&#039;s quick and easy to make, and all you need are basic pantry ingredients.

instant yeast ((1 packet)*)

fine sea salt

all-purpose flour

Make Dough: Mix water, yeast, sugar, salt, olive oil and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.

Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).

Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.

Cook: Heat a griddle or large skillet over medium high heat. (See notes for oven instructions, if desired). Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.

These were delicious and I enjoyed making them. They disappeared quickly:)

It seems to be too much water for the amount of flour. My dough was too sticky and unmanageable, despite everything being measured exactly. I ended up adding about 50 more grams of flour.

Best pita recipe ever! I doubled the recipe for my family of eight and they came out literally perfect.

Hi!  I've made these pitas twice and each time they have been amazing!  Would this dough also be able to be used to make individual pizzas?

I hadn't even thought to make pitas! I've been looking for whole wheat pitas here and can barely find regular ones! I'm going to modify it a bit for whole wheat. Thanks so much, Lauren!

Delicious! I substituted the olive oil for sesame oil, as that is simply our household oil preference as it has more flavor, and I lightly salted both sides of the pita bread as I was frying each in the skillet. They turned out so wonderful! We ate this alongside with Lauren's chicken tikka masala recipe, which I served atop jasmine rice cooked in an instapot, and the meal as a whole was just incredible.

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

It’s incredibly quick and easy to make homemade Pita Bread and once do, you’ll never go back to store-bought. Homemade pitas are soft, fresh, and will be the star of your next meal.

Looking for the perfect bread to make your shawarma sandwiches, dip in hummus, and make pita pockets? This Authentic Lebanese Pita Bread recipe will give you all the tips and tricks to make warm and soft pita bread - so good that you’ll never buy pita from the store again!

Soft Authentic Lebanese Pita Bread

Cups all-purpose flour (377 g)

whole wheat flour (100 g)

Cups water

tsp salt

Tbsp yeast

Tbsp olive oil, as needed (15 mL)

See how to make the best authentic Arabic pita breads for shawarmas at home with this easy recipe! You will learn how to make soft Lebanese pita bread in the oven and pita bread over the stove. This easy pita bread recipe will give tips and tricks on how to get excellent flavour and how to prevent pita bread from drying out.

How to Make SOFT and DELICIOUS Pita Bread for How to Make SOFT Pita Bread for Shawarmas (Stovetop & Oven)

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! 

Pita Bread Recipe 

This pita bread beats anything you can buy at the store. It&#8217;s easy! Bake them for perfect pita pockets. Or, cook them in a skillet for soft and fluffy flatbread. Pita cooked in the skillet will not puff as well as when baked in the oven, but they turn out so soft and fluffy. If I&#8217;m looking for a pocket for stuffing falafel, grilled meats, and veggies, I bake them. I love using the skillet when serving with dips like hummus.

Easy Homemade Pita Bread

¼ cups (295 grams) bread flour or all-purpose flour

(236 milliliters) lukewarm water, 110°F to 115°F

(4 grams) instant yeast

(4 grams) sugar

(3 grams) fine sea salt

Avocado oil, optional

Add water, yeast, sugar, and salt to a large mixing bowl. Whisk to combine, then set aside until frothy, 10 to 15 minutes.

Add the flour and mix until a shaggy dough forms. Knead the dough several times inside the bowl until you can form a rough ball &#8211; it will be sticky. Cover the bowl with a clean dish towel. Place the bowl in a warm place and leave alone until the dough has doubled, 45 minutes to 1 hour.

Flour your work surface, then carefully empty the proofed pita dough onto it. Cut the dough into 6 equal pieces, roughly 85 grams each.

If baking the pita, cut 6 squares of parchment paper, at least 6 inches on all sides. Preheat your oven now so it heats for at least 30 minutes before baking the pita (see temperature in &#8220;Bake the Pita&#8221; section below).

Roll each portion of dough into a ball, dust a bit more flour underneath and on top. Cover with the dish towel and rest for 10 minutes.

Using your fingers, press each dough ball into 6-inch circles, then cover them with a dish towel and rest for 10 to 15 minutes. If baking, place each circle onto a sheet of parchment paper, then cover them with a dish towel and rest for 10 to 15 minutes.

Make Pita Dough

Preheat the oven to 475°F (246°C) for at least 30 minutes before you plan to bake the pita bread. If you have a pizza stone or steel, place it into the bottom rack of your oven. If you do not have one, turn a baking sheet upside down and place it onto the bottom rack of your oven.

Transfer the pita circles on their parchment paper to the oven. I can fit two circles on my baking steel. Bake until puffed with some golden spots, 5 to 6 minutes. Use tongs to transfer the baked pita to a bowl covered with a clean dish towel. Repeat with remaining pita circles.

Bake the Pita (for Pockets)

Heat a heavy-bottomed pan, like cast iron, over medium heat. Add a drizzle of avocado oil, then place down a circle of pita dough.

When the bottom has golden brown spots, carefully flip and cook the other side; the pita takes 2 to 3 minutes on each side. If they are over-browning and still doughy in the middle, finish them in a 350° F (176°C) oven for 5 minutes.

Cook Pita in a Skillet (for Soft Flatbread)

Storing: Store pita bread in an airtight container on the counter for up to 2 days. Freeze for up to 3 months.

Make ahead: Make pita dough and complete the one-hour rise at room temperature. Rub the dough with olive oil and store it in an airtight bag or container for up to three days. Bring it to room temperature, then divide it into 6 equal portions. Continue the recipe as written. Freeze for 1 month, and thaw overnight in the fridge.

Storing and Make Ahead

Made these for the first time today, and we cooked them on a stone on the grill. I sprayed the top with a mist of olive oil right before putting them on. Delishious, fluffy, pretty pockets, and a little smokey goodness! Thank you for this yummy recipe!!

Excellent recipe! I've used it several times.

I tried these today and they came out incredibly well. Thank you.

This looks so soft and fluffy, exactly how good pita should be! We’ve been on a bit of a pita-making kick lately. Yours looks amazing too; definitely adding it to our list to try! Do you have any tips for getting that perfect pocket every time?

I made these pitas! They puffed up beautifully! Very tasty! I do feel like the recipe should have a little more salt. Also, I used my hands to press the dough, even though I got the separation they were still quite thick. I prefer a thinner pita. I will make again, use less dough and roll them out to be thinner, rest them to recoup some bubbles. I don't have a stone so I used the back of a cookie sheet. Next time I'm going to try an inverted cast iron pan and cook them faster!

Love these. Made them over Christmas for my whole family. Thanks for the detailed recipe. It will be used at least once a week in my house. So much better than store bought.

This recipe came out perfectly, and now I am using (the few) leftover pita for eating with your easy hummus recipe! Everything you two create is easy to follow along and make successfully and deliciously! Thank you!

These are so quick and easy to make and puff up beautifully. Tried making pita a few days ago with another recipe (sourdough) and it flopped but Inspired Taste always is a success!

This was SO much fun and very easy. Husband was impressed and loved it.

The recipe looks amazing. I have always wanted to try making a pita bread, this is my sign to do it

Top 10 pita bread recipe recipes from across the web

The most viewed pita bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Pita Bread

The easiest homemade Pita Bread rec...

Homemade Pita Bread Recipe

Pita Bread

Homemade Pita Bread Recipe

Pita Bread

Soft Authentic Lebanese Pita Bread

Soft Authentic Lebanese Pita Bread

Pita Bread Recipe

Easy Homemade Pita Bread

Top 10 pita bread recipe recipes from across the web

The most viewed pita bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Pita Bread

The easiest homemade Pita Bread rec...

Homemade Pita Bread Recipe

Pita Bread

Homemade Pita Bread Recipe

Pita Bread

Soft Authentic Lebanese Pita Bread

Soft Authentic Lebanese Pita Bread

Pita Bread Recipe

Easy Homemade Pita Bread

The most viewed pita bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine