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Homemade Pita Bread Recipe

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4.2 from 10 reviews

This homemade pita bread recipe yields soft, fluffy, and perfectly puffed pitas with a deliciously light texture. Made from simple ingredients like flour, yeast, and olive oil, these pitas are easy to prepare either baked in the oven or cooked on a stovetop skillet. Ideal for sandwiches, dipping, or accompanying Mediterranean dishes, these pitas bring authentic homemade flair to your table.

Ingredients

For the Sponge

  • 1 cup lukewarm water
  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 1/2 cup all-purpose flour

For the Dough

  • 2 1/2 to 2 3/4 cups all-purpose flour (or 1 1/2 cups all-purpose flour and 1 1/2 cups whole wheat flour), divided
  • 1 to 2 tsp kosher salt (such as Diamond Crystal kosher salt)
  • 2 tbsp extra virgin olive oil (plus more for coating the bowl and drizzling on skillet)

Instructions

  1. Make Sponge: In a large mixing bowl, combine lukewarm water with active dry yeast and sugar; stir until dissolved. Add 1/2 cup flour and whisk together. Leave bowl uncovered in a warm place to allow the mixture to bubble and form a loose sponge, about 15 minutes.
  2. Form the Pita Dough: Add salt, olive oil, and nearly all remaining flour (reserve about 1/2 cup for dusting) to the sponge. Stir until a shaggy mass forms with a sticky texture. Dust with some flour, then knead briefly in the bowl to incorporate stray bits.
  3. Knead the Dough: Lightly flour a clean working surface and knead the dough for a few minutes until smooth. Cover and let it rest for 10 minutes. Knead again for a couple more minutes. The dough should be slightly moist but not sticky; use flour sparingly to adjust.
  4. Let the Dough Rise: Lightly coat a clean mixing bowl with olive oil. Place the dough inside and turn it to coat with oil. Cover the bowl tightly with plastic wrap, then a kitchen towel, and place in a warm spot to rise until doubled in size, about 1 hour.
  5. Divide the Dough: After rising, deflate the dough on a clean surface. Divide into 7 to 8 equal pieces and shape each into a ball. Cover with a towel and rest for 10 minutes.
  6. Shape the Pitas: On a floured surface, using a rolling pin, roll each ball into an 8-9 inch circle about 1/4 inch thick. Lift and turn frequently to prevent sticking; sprinkle flour if necessary. If the dough resists, let it rest before continuing.
  7. Cook in the Oven (Option 1): Preheat oven to 475°F and place a heavy-duty baking pan or cast iron skillet on the middle rack to heat. Place 2 rolled-out pitas directly on the hot pan, baking 2 minutes on one side. Using tongs, flip and bake for 1 minute on the other side. The pita should puff up. Remove and cover with a clean towel. Repeat with remaining pitas.
  8. Cook on Stovetop (Option 2): Heat a cast iron skillet over medium-high heat. Test readiness by flicking drops of water on it; they should sizzle immediately. Lightly drizzle and wipe off excess olive oil. Place one pita on skillet and bake for 30 seconds until bubbles form. Flip and cook 1-2 minutes until toasted spots appear. Flip again and cook another 1-2 minutes. Pita is done when it puffs to form a pocket; if it doesn’t puff, gently press with a clean towel. Keep cooked pitas covered with a towel.

Notes

  • For softer pitas, ensure the dough is moist but not overly dry.
  • If dough is too sticky, add flour gradually during kneading to avoid toughness.
  • Resting the dough balls before rolling helps prevent shrink-back.
  • Cooking pitas on a hot cast iron skillet gives a slightly different texture and char compared to oven baking.
  • Pitas are best eaten fresh but can be stored in an airtight container for a few days or frozen.

Find it online: http://bitezly.com/homemade-pita-bread-recipe-2/