How to Make Pita Bread

Name: How to Make Pita Bread
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 8 pitas
Ingredients: 1 cup warm water at about 100F, or warm but not hot to the touch; 2 tsp (or 1 packet) active dry yeast; 1 Tbsp olive oil plus more for coating the dough and oiling the pan; 2 tsp salt; 3 cups all purpose flour

User Reviews

3.9

681 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
rising
1 hr
Total Time
1 hr 25 mins
Servings
8 pitas
Calories
186 kcal
Course
Bread
Cuisine
Middle Eastern

How to Make Pita Bread

Julie Valencia

Report

How to Make Perfect Pita Bread Every Time ~ making homemade pita bread is easier than you think, and you'll never go back to the stuff in bags again, guaranteed!

Share:

I Made This!

510 people made this

Print

138 people printed this

Save this

408 people saved this

Ingredients

Servings

1 cup warm water at about 100F, or warm but not hot to the touch
2 tsp (or 1 packet) active dry yeast
1 Tbsp olive oil plus more for coating the dough and oiling the pan
2 tsp salt
3 cups all purpose flour

Add to Shopping List

Instructions

Put the warm water in the bowl of a stand mixer (or a regular bowl if doing by hand) and sprinkle in the yeast. Let it sit for 5 minutes.
Blend in the oil and salt, and then mix in the flour. Once the flour is incorporated, knead for 5 minutes until the dough is soft and elastic.
Coat the dough lightly with oil and place in a clean bowl. Cover with plastic and then a clean kitchen towel. Let rise in a warm spot for an hour, it will double in bulk.
Turn the dough out onto a floured surface. Cut it in half, and then cut each half in half, and then cut each one in half a final time, so you have 8 total.
I like to take each piece and form a round ball, that way it is easier to roll out evenly. Keep the rest of the dough covered as you work with each piece.
Roll out one of the pieces of the dough into approximately a 6 inch round.
Heat a skillet or cast iron pan on medium high until it is hot. My gas range goes from 1 (low) to 7 (high) and I kept the heat at mark 5. Lightly oil the pan for the first piece of dough, but after that you should be fine without adding anything additional.
Lay the round of dough on the hot pan and cook for about 30 seconds, until you start to see bubbles, or lumps, appear. Flip it over and cook for one minute. Then flip it again, and cook for a final minute.
Remove the bread and immediately wrap it in a clean kitchen towel. The steam will keep it soft. While one pita is cooking you can be rolling out the next piece of dough.
Repeat with the rest of the dough, and keep all the pitas stacked inside the towel until they have cooled. Then you can store them in plastic baggies.
Your pitas will last several days, or you can freeze them for longer storage.

Notes

The puffing can be a little bit capricious...if you really want it to puff and make an inner pocket, roll them on the thin side and make sure your pan is preheated. These can be cooked in the oven, but again, I tried that and wasn't happy with the results. The pan gives you more control.

Nutrition Information

Show Details

Calories 186kcal (9%) Carbohydrates 36g (12%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 582mg (24%) Potassium 50mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 7mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 8pitas

Amount Per Serving

Calories 186 kcal

% Daily Value*

Calories	186kcal	9%
Carbohydrates	36g	12%
Protein	5g	10%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	582mg	24%
Potassium	50mg	1%
Fiber	1g	4%
Sugar	1g	2%
Calcium	7mg	1%
Iron	2mg	11%