Description
This soft, pocketed pita bread is easy to make with pantry staples and a bit of technique. Puffy and golden with just the right chew, these homemade pitas are perfect for stuffing, dipping, or eating on their own. Unlike store-bought options, they’re free from preservatives and are truly best fresh from your oven. Whether you’re a bread-baking novice or an experienced home cook, this recipe is approachable, forgiving, and absolutely delicious.
Ingredients
Scale
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- ¾ cup warm water (about 110°F/43°C)
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- Additional flour for dusting
Instructions
- Combine warm water, yeast, and sugar in a bowl. Let sit for 5–10 minutes until foamy.
- Stir in flour, salt, and olive oil. Mix until a shaggy dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled.
- Punch down the dough, divide into 8 balls, and let rest 15 minutes.
- Preheat oven to 475°F (245°C) with a baking stone or inverted sheet.
- Roll each dough ball into a 6-inch round, about ¼ inch thick.
- Place on the hot surface and bake for 3–4 minutes until puffed.
- Wrap warm pitas in a clean towel while they cool.
- Serve fresh or store as desired.
Notes
For best puffing, make sure your oven and baking surface are very hot.
Don’t roll the dough too thin—this prevents proper pocket formation.
For added flavor, brush with olive oil and sprinkle with za’atar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: bread
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 pita
- Calories: 160