Pitta Bread Recipe


  • 3/4 cup (180 ml) warm water (about 110°F/43°C)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 3 3/4 cups (470g) bread flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil


Making the Dough:

  • Activate the yeast: In a large bowl, combine warm water, yeast, and sugar. Let it stand for 5-10 minutes until the mixture becomes foamy.
  • Add dry ingredients: Add the bread flour and salt to the yeast mixture. Stir to combine.
  • Add olive oil: Drizzle in the olive oil gradually while continuing to stir the dough.
  • Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until you have a smooth, elastic dough. Alternatively, use a stand mixer with the dough hook attachment on medium-low speed for about 5 minutes.
  • First rise: Lightly grease a bowl and place the dough inside, turning to coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm spot for 1-2 hours until doubled in size.

Shaping and Baking:

  • Punch down and divide: Punch down the dough to release air. Divide it into 8-10 equal pieces.
  • Shape the pitas: Roll each piece of dough into a ball, then flatten them into discs about 6 inches in diameter and 1/4-inch thick.
  • Second rise: Place the rolled-out pitas on a baking sheet lined with parchment paper. Cover loosely and let them rise for another 30 minutes.
  • Preheat oven and baking surface: Preheat the oven to 475°F (245°C). Place a baking stone or a heavy-duty baking sheet on the middle rack to heat up.
  • Bake: Working in batches, carefully place 2-3 pitas at a time directly on the hot baking surface. Bake for 2-3 minutes, or until they puff up nicely. Flip them over and bake for another 1-2 minutes until lightly browned.
  • Keep warm: Remove the baked pitas and immediately wrap them in a clean kitchen towel to keep them soft and pliable.


  • For stovetop cooking: Heat a cast-iron skillet over medium-high heat. Cook each pita for 1-2 minutes per side or until slightly charred and puffed.
  • Storage: Store leftover pita bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Serving idea: Serve your warm pitas with hummus, falafel, grilled meats, and salads.

Enjoy your homemade pita bread!


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