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Homemade Pita Bread Recipe
5 from 33 votes

Homemade Pita Bread Recipe

Homemade Pita Bread is a soft, slightly chewy flatbread made from a blend of all-purpose and whole wheat flours, active yeast, sugar, salt, olive oil, and warm water. The dough is kneaded and left to rise until doubled, then divided and shaped before baking, producing pitas that can puff up to form pockets. This bread suits sandwiches or dips and benefits from simple refrigeration or freezing for longer storage.

Prep Time
25 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 12
Calories: 178 kcal
Course: Side Dish, Appetizer, Bread
Cuisine: Mediterranean, Israeli

Ingredients

  • 1 ½ cups water 110° to 115°, warm
  • 1 active yeast packet
  • 2 tablespoons sugar
  • 3 cups all-purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons salt sea salt
  • 3 tablespoons olive oil

Instructions

    Cup of Yum
  1. Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
  2. In the meantime, whisk together the remaining 1 tablespoon of sugar, flours, and salt until combined.
  3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
  4. Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
  5. The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
  6. Coat with the remaining 1 tablespoon of olive oil and place it in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on a resting trick.
  7. Remove the dough and place on a lightly flour-dusted surface and press to form a rough rectangle.
  8. Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
  9. Roll each dough ball out on a lightly flour-dusted surface until it’s about 1/8” to 1/4” thick and 6” to 8” in diameter.
  10. Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
  11. Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
  12. Repeat the process until all the dough balls have been cooked. See note below and the alternative cooking method.

Notes

  • Reheat pita bread by wrapping in foil or covering with a lid in a pan and heating at 350° for 4 to 5 minutes until warm.
  • This bread can be prepared up to one day in advance and reheated before serving.
  • Store baked pita covered in the refrigerator for up to five days or freeze for up to one month.
  • The dough should be smooth, slightly sticky, and spring back when pressed for proper texture.
  • For best rising, proof the dough in a warm environment such as an oven with only the light turned on.
  • You may substitute 100% all-purpose flour if whole wheat is unavailable.

Nutrition Information

Calories 178kcal (9%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 390mg (16%) Potassium 61mg (1%) Fiber 2g (8%) Sugar 2g (4%) Calcium 8mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 390mg 16%
Potassium 61mg 1%
Fiber 2g 8%
Sugar 2g 4%
Calcium 8mg 1%
Iron 2mg 11%

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