5 from 369 votes
Homemade Pita Bread
Homemade Pita Bread is a soft, round flatbread characterized by its pocket that forms during high-heat baking, perfect for stuffing or dipping. The recipe uses a simple yeast dough made with warm water, sugar, instant yeast, flour, olive oil, and salt. The dough is kneaded, allowed to rise, and then divided into small balls that are rolled out to a uniform thinness before baking at a high temperature to encourage puffing.
Prep Time
30 mins
Cook Time
5 mins
Resting Time
1 hr 40 mins
Total Time
2 hrs 15 mins
Servings:
12
pitas
Calories:
134 kcal
Course:
Side Dish, Appetizer
Cuisine:
Mediterranean, Middle Eastern
Ingredients
- 1¼ cup water warm
- 2 teaspoons granulated sugar
- 2 ¼ teaspoons instant yeast 1 packet
- 3 cups all-purpose flour plus more for dusting
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- In a large bowl or stand mixer fitted with hook attachment, dissolve sugar in the warm water. Sprinkle in yeast and let stand until mixture is foamy, about 5 minutes.
- Add 1 cup flour, olive oil and salt and stir with a wooden spoon. Slowly add remaining flour until a shaggy dough is formed. Knead for 10 minutes in the stand mixer until the dough comes together and is smooth.
- Cover dough with a moist kitchen towel. Allow dough to rise in a warm, dark place, until the dough has doubled in size, about 1 hour.
- Punch dough down and separate dough into 12 round pieces by pinching off some of the dough. Use your hands to tuck the sides and roll into an even ball, covering the pieces with a moist kitchen towel as you work. Allow to rest for 10 minutes.
- Use a rolling pin to roll out the dough as evenly as possible. This is important to ensure that the pita puffs up. Transfer the rolled out pita onto small squares of parchment paper floured lightly.
- Preheat oven 550°F (or to the highest temperature it will go) with the baking sheet inside the oven. While the oven is heating, allow the pita rounds to rest for about 30 minutes.
- Flip the rolled out pita onto the heated baking sheet. Bake on the bottom rack of your oven until lightly golden brown and puffed, about 3-5 minutes. Wrap them in a clean kitchen towel as soon as they come out of the oven.
Cup of Yum
Notes
- Store baked pita bread in an airtight container at room temperature for up to three days to keep it soft.
- You can refrigerate the pita bread for up to five days for longer storage; reheat gently before serving.
Nutrition Information
Serving
1pita
Calories
134kcal
(7%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Sodium
197mg
(8%)
Potassium
55mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
6mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 pitas
Amount Per Serving
Calories 134
% Daily Value*
| Serving | 1pita | |
| Calories | 134kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 197mg | 8% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.