Fluffy Homemade Pita Bread from Scratch
Soft, pillowy pita bread with perfect pockets, made easily from simple pantry ingredients. Perfect for wraps, dips, and sandwiches.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8-10 pitas 1x
- Category: Bread
- Cuisine: Middle Eastern
Ingredients
Scale
- 3 1/2 cups (440 g) all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/4 cups (300 ml) warm water (about 110°F / 43°C)
- 2 tbsp olive oil
- 1 tsp sugar
- 1 1/2 tsp salt
- Optional: up to 1 cup (125 g) whole wheat flour (to swap for part of the all-purpose flour)
- Optional: semolina flour for dusting
Instructions
- Activate the yeast by combining warm water, sugar, and active dry yeast in a small bowl. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6-7 minutes.
- Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down dough and divide into 8-10 equal pieces (about 3 oz / 80-90 g each). Roll each into a ball and flatten into 1/4 inch (6 mm) thick circles.
- Place dough rounds on a floured surface, cover, and let rest for 30 minutes to puff slightly.
- Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- Bake 2-3 dough rounds at a time on the hot surface for 3-5 minutes until they puff up and develop light golden spots. Do not open the oven door during baking.
- Remove pitas and cover with a clean towel to keep soft. Repeat with remaining dough. Let cool slightly before serving.
Notes
Use water at about 110°F to activate yeast properly. Knead dough well to develop gluten for perfect puffing. Preheat baking surface thoroughly. Do not open oven door while baking to prevent deflating pitas. For gluten-free option, use gluten-free flour blend with xanthan gum. Whole wheat flour can be substituted for part of the all-purpose flour for nuttier flavor.
Nutrition
- Serving Size: 1 pita (about 80 g)
- Calories: 160
- Sugar: 1
- Sodium: 300
- Fat: 1
- Saturated Fat: 0.2
- Carbohydrates: 32
- Fiber: 1.5
- Protein: 5
Keywords: pita bread, homemade pita, soft pita, fluffy pita, Middle Eastern bread, easy pita recipe, bread from scratch