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Homemade Pita Bread
5 from 48 votes

Homemade Pita Bread

Homemade Pita Bread is a yeast-leavened flatbread made with simple ingredients such as flour, yeast, water, olive oil, salt, and sugar. The dough is kneaded and allowed to rise before being divided into balls, rolled out, and baked at a very high temperature to produce soft pockets characteristic of pita. The high heat causes the dough to puff up, creating a hollow center perfect for stuffing.

Prep Time
1 hr 40 mins
Cook Time
32 mins
Total Time
2 hrs 12 mins
Servings: 8 Servings
Calories: 212 kcal
Course: Side Dish, Baked Goods
Cuisine: Mediterranean

Ingredients

  • 2 teaspoons active dry yeast 1 packet
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 2 tablespoons olive oil
  • 1 cup water not hot, warm

Instructions

    Cup of Yum
  1. Add water, yeast, and sugar to a large bowl, stir to combine.
  2. Add 1/2 cup of flour, whisk together. Allow to sit uncovered for 15 minutes.
  3. Add the olive oil and salt, and two cups of flour, stir with a wooden spoon until dough starts to come together.
  4. Sprinkle a little more flour on top, then use your hands to knead in the bowl for 1 minute until dough starts to form a ball.
  5. Turn dough onto a floured work surface, knead for two minutes. Cover for 10 minutes. Then knead again for 2 more minutes. Add flour as needed, but try not to use too much.
  6. Place in a clean mixing bowl, cover with plastic wrap and then a kitchen towel.
  7. Allow to sit for one hour or until dough has doubled.
  8. Place pizza stone or other baking surface** on the bottom rack of the oven. Heat oven to 515°F.
  9. Divide dough into eight pieces, rolling each into a ball. Cover and allow to sit for 10 minutes.
  10. Working with one dough ball at a time (leave the others covered), use your fingers to start to shape the ball into a disc, being careful not to press all the air out. Finish by using a rolling pin to roll disc into a flat 7-8 inch disc. Disc should be 1/4-1/8 inch thick. (be sure to flour the surface to avoid sticking.).
  11. When first disc is rolled out, flip it onto the hot pizza stone and bake for about 2 and a half minutes. Then flip it and bake for another 1 and a half minutes. Remove from oven and cover with a towel while other pitas bake.
  12. Continue the process for each pita until done. If you have a larger baking surface you may be able to bake several at a time.
  13. Keep baked pitas covered until ready to serve.
  14. To reheat, wrap pitas in foil (can wrap several in one package) and heat in oven until warm.

Notes

  • Bake each pita separately for about 4 minutes for best results.
  • If you don't have a pizza stone, a cast iron skillet or baking sheet can be used instead.
  • Ensure the oven is very hot (around 515°F) to allow the pita to puff and form pockets.
  • Avoid rolling the dough too thin to preserve pocket formation.

Nutrition Information

Serving 1Pita Calories 212kcal (11%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 295mg (12%) Potassium 79mg (2%) Fiber 2g (8%) Sugar 1g (2%) Calcium 7mg (1%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 8 Servings

Amount Per Serving

Calories 212

% Daily Value*

Serving 1Pita
Calories 212kcal 11%
Carbohydrates 37g 12%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 295mg 12%
Potassium 79mg 2%
Fiber 2g 8%
Sugar 1g 2%
Calcium 7mg 1%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.