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    Recipes » Bread

    Pita Bread Recipe

    Published: Jul 28, 2017 · Modified: Jun 17, 2020 by Marissa Stevens · 37 Comments

    VegetarianVegan

    This post may contain affiliate links.

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    Fresh homemade pita bread wrapped in a kitchen towel and served in a white bowl

    If you've wondered how to make homemade pita bread, this is it! Follow this super simple Pita Bread Recipe and you'll have toasty warm, perfectly puffed pitas to stuff with your favorite sandwich ingredients, spread with Baba Ganoush, White Bean Hummus, or Tzatziki sauce or roll into a gyro (with homemade gyro meat) or Lamb Shawarma.

    Pita-Bread served in a bowl wrapped in white cloth

    I admit that I'm a lazy baker. When it comes to baking I like recipes that come together quickly and are reliable and repeatable, i.e., have ingredient weights. And if there is a step to skip without lowering quality I'll try to find it. For this recipe, I found two steps to skip: proofing the yeast (not necessary with active dry yeast - see this explanation from King Arthur Flour) and the room temperature rise, choosing instead to let it rise in the refrigerator overnight. By letting my stand mixer do the mixing and kneading, I had the dough assembled and in the refrigerator in 10 minutes flat.

    Homemade-Pita-Bread served in a ceramic bowl

    Reading through a number of pita bread recipes (like this one and this one) and reader comments, the most common complaint was about pitas not puffing properly, leaving the baker with delicious warm flatbread but no pocket to fill. Fortunately there were also solutions to ensure a perfect pita: a piping hot baking stone / baking sheet in the oven or skillet on the stovetop and a quick spritz of water before cooking (great tip from Deb of Smitten Kitchen).

    These pita breads are a mix of all-purpose and whole grain flour. You may have noticed that most of the baked goods I share use some or all whole grain flour. It's not just about being nutritious, I like the extra flavor and texture. But feel free to play with the flour ratio to suit your tastes.

    Other Bread Recipes You Should Try

    • Skillet Cornbread (My tried and true recipe! Made in a cast iron skillet for all those crispy edges.)
    • Mexican Cornbread (A riff on my favorite skillet cornbread, kicked up with jalapeños, green onions, and cheddar cheese!)
    • Oatmeal Banana Bread (Made with honey and whole grain flour this is always a crowd pleaser!)

    Pita Bread Recipe Video

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    Pita-Bread served in a bowl wrapped in white cloth featured

    Pita Bread Recipe

    Marissa Stevens
    If you've wondered how to make homemade pita bread, this is it! Follow this super simple pita bread recipe and you'll have toasty warm, perfectly puffed pitas to stuff with your favorite sandwich ingredients, dip into hummus or roll into a gyro or shawarma.
    4.80 from 10 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 3 mins
    Refrigeration 12 hrs
    Total Time 23 mins
    Course Breads and Quick Breads, Side Dish
    Cuisine Mediterranean
    Servings 8 pitas
    Calories 191 kcal

    Ingredients
      

    • 2 cups all-purpose flour 272 g
    • ¾ cup white whole wheat flour 108 g
    • 2 teaspoons kosher salt
    • 2 teaspoons active dry yeast
    • 1 cup warm water
    • 2 tablespoons olive oil

    Instructions
     

    • Combine all ingredients in bowl of a stand mixer fitted with the dough hook. Mix on low until all dry ingredients are moistened and comes together in to a shaggy dough. Increase speed to medium and knead for 8 minutes until dough is smooth. Remove dough from hook and shape into a ball. Rub ball on all sides with olive oil and return to mixing bowl. Cover tightly and refrigerate overnight or up to 3 days. Bring dough to room temperature before shaping.
    • When ready to bake, place baking stone or heavy baking sheet in cold oven and pre-heat to 475°F.
    • Transfer dough to lightly floured work surface and divide into 8 equal pieces. Shape each piece into a flat disc and, with a lightly floured rolling pin, roll into an 8-inch diameter circle. (As you work with one, keep remaining pieces covered with a clean towel or plastic wrap.)  
    • Depending on the size of your baking sheet, you'll bake 2 to 4 pitas at a time. Spritz pitas lightly with water and transfer directly to baking stone or sheet. Bake 2 minutes, until puffed and lightly brown. Flip and bake 1 minute more. Remove and allow oven to come to full temperature before baking the next batch. Repeat with remaining dough.
    • Serve hot or store in an airtight bag for a few days or freeze baked pitas to use within a month or two. Reheat in oven or in a skillet on the stovetop. 

    Notes

    1. Please note that total time does not include dough rising time.
    2. If you don't have a stand mixer or prefer to mix by hand, stir ingredients together in a large mixing bowl and transfer to lightly floured work surface. Knead for 8 to 10 minutes until smooth and follow remaining instructions.
    3. You can also cook these in a skillet, one at a time, over medium-high heat on the stovetop - be sure that the skillet gets fully reheated between pitas.

    Nutrition

    Calories: 191kcalCarbohydrates: 32gProtein: 5gFat: 4gSodium: 585mgPotassium: 74mgFiber: 2gCalcium: 12mgIron: 1.8mg
    Keyword easy, from scratch, vegan, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Bread Recipes

    • Sweet Potato Bread
    • Brioche Bread Recipe
    • Banana Blueberry Oatmeal Muffins
    • Brioche Hot Dog Buns

    Reader Interactions

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      Recipe Rating




    1. Sharon Marangoni says

      October 13, 2021 at 11:57 am

      I have not yet tried this recipe, I was wondering if you have a provision for high altitude baking? We are at 5000'.

      Reply
      • Marissa Stevens says

        October 14, 2021 at 10:09 am

        Hi Sharon! I'm sorry I don't. Perhaps you'll find this guide from King Arthur Flour helpful?

        Reply
    2. Christopher says

      August 01, 2020 at 11:53 pm

      5 stars
      This was my third attempt and recipes, and by far the easiest and BEST outcome!

      Reply
      • Marissa Stevens says

        August 02, 2020 at 10:46 am

        That's wonderful to hear, Christopher! Thank you for coming back to let me know.

        Reply
    3. Bonnie Baird says

      April 03, 2020 at 2:44 pm

      5 stars
      Made pita bread this morning and it was excellent! Thank you for this recipe! Very easy to make. My husband loved them and I will probably be making this recipe often.

      Reply
      • Marissa Stevens says

        April 04, 2020 at 9:38 am

        That's wonderful to hear, Bonnie! Thank you for coming back to let me know!

        Reply
    4. Cherith says

      July 28, 2019 at 9:48 am

      5 stars
      I made these up last night and they were perfect. To reiterate what Marissa said the stone has to be HOT. I was going by memory when I turned on my oven (I should know better!) and had it at 425. The rate at which it was baking and only puffed up one corner was my big tell. So I did the next one at 475 and it was perfect.
      The family was impressed. I'm taking the rest of the dough out to my folks today so I will have to do it in the frying pan or griddle but I will let you know how it goes. (I've done other pitas like that in the past so I'm sure it will be fine)
      Thanks for a great recipe Marissa

      Reply
      • Cherith says

        July 29, 2019 at 9:02 am

        5 stars
        So the frying pan method worked in a pinch. IT was a bit harder to regulate and get the right temperature and I was left with a mix of half pocket pitas...but if you aren't going to stuff them then it's a brilliant option to stove top cook them.
        Again, the family was in bliss.

        Reply
        • Marissa says

          July 29, 2019 at 10:46 am

          So glad you and your family enjoyed these, Cherith!! Thanks so much for coming back to share your experience with making them in the oven and in a skillet!

          Reply
    5. Jen says

      December 27, 2018 at 4:27 pm

      Hello! I made this recipe not seeing the refrigeration step... I thought it would take 23 minutes. Is the refrigeration step necessary? I’ve got fresh hummus that was waiting for the pita.

      Reply
      • Marissa says

        December 27, 2018 at 4:56 pm

        Hi Jen! I wish I had a faster solution, but you need the dough to rise, so yes, the overnight refrigeration is essential. However, you could allow it to rise at room temperature more quickly: after you've rubbed the dough ball with oil, cover with plastic wrap or a clean cloth and let the dough rise in a warm place until it's has doubled in size, 1-2 hours. Then continue with step 2.

        Reply
    6. Elizabeth says

      November 09, 2018 at 5:50 pm

      3 stars
      HI my pita didn’t puff. I see in the video that
      Was divided to six pieces. Do you think this
      Is why it didn’t puff. I follow directions ☹️😔

      Reply
      • Marissa says

        November 10, 2018 at 9:56 am

        Hi Elizabeth. I’m so sorry that your pita didn’t puff! My best guess is that your baking stone / sheet was not hot enough...

        Reply
    7. Pam Monheimer says

      August 02, 2017 at 2:03 pm

      Hello Marissa,

      Thanks for all your great recipes! ,I measure by wt. or grams and was confused by the 2 cups, 136g. I wasn't sure if you meant one cup or 272g. Looks like I made the right call by doubling the grams. I plan to bake in my pizza steel in grill. And words of wisdom?

      Thanks very much!

      PS Nobody has tired of your Rain Coast Copy crackers... most of all me!

      Reply
      • Marissa says

        August 02, 2017 at 3:08 pm

        Hi Pam! Thank you so much for catching my mistake - yes, 272g! And thanks too for your kind words. 🙂

        I think the pita will be excellent on your grill - my only tip is to make sure the pizza steel is piping hot before you put the pita on. Heat seems to be the major factor in pita puffing. 😉 I'd love to hear how it goes.

        Reply
    8. Sonali- The Foodie Physician says

      August 01, 2017 at 4:37 pm

      5 stars
      Great job on the video! These pitas look absolutely perfect! Perfect for my falafel sandwich! 🙂

      Reply
      • Marissa says

        August 02, 2017 at 3:15 pm

        Thank you, Sonali! And now you have me craving falafel!! 🙂

        Reply
    9. Ben | Havocinthekitchen says

      July 31, 2017 at 6:29 pm

      5 stars
      There's an interesting thing. I love savory baked goods perhaps even more than sweet ones, but I do bake them extremely rarely. I think last time it happened last year. But there's nothing better than a nice warm pita (well or a flatbread if you've screwed a pita hah) on a summer day...with hummus or any other dip, that's divine. Well done Marissa!

      Reply
      • Marissa says

        August 02, 2017 at 3:15 pm

        Thank you, Ben! It's true - not many things better than warm bread.

        Reply
    10. Sabrina says

      July 31, 2017 at 3:17 pm

      These pitas look perfect! Nicely done. Great video too.

      Reply
      • Marissa says

        August 02, 2017 at 3:16 pm

        Thank you, Sabrina! xo

        Reply
    11. Cheyanne @ No Spoon Necessary says

      July 31, 2017 at 6:50 am

      5 stars
      I absolutely LOVE me some homemade bread of any kind, and it's been WAY too long since I've made pita bread! Obviously that will be changing very soon, because I NEEEEEEEEEEED this bread in my life. STAT! It looks perfect, mi-dear! And I love that you included some short cuts. You know I'm all for those too! Pinned! Cheers, lovely! XOXO

      Reply
      • Marissa says

        August 02, 2017 at 3:16 pm

        Awww, thanks Cheyanne! Hooray for short cuts, right?

        Reply
    12. David @ Spiced says

      July 31, 2017 at 5:24 am

      I agree with you about whole grain flour, Marissa! I'm a huge fan of the extra flavor that it brings...and of course the healthy addition is just bonus. So I love a good pita bread, and I really love dipping warm pita bread into hummus. I totally need to try your recipe out. I'm craving a good pita bread now! 🙂

      Reply
      • Marissa says

        August 02, 2017 at 3:17 pm

        Thank you, David! We gobbled about half of this recipe doing just that - slathering it with hummus.

        Reply
    13. Mary Ann | The Beach House Kitchen says

      July 31, 2017 at 4:27 am

      I have to try your recipe Marissa! I've been dying to try homemade pita bread! Thanks for the inspiration.

      Reply
      • Marissa says

        August 02, 2017 at 3:18 pm

        That's wonderful Mary Ann! I'd love to hear how it goes...

        Reply
    14. Lorraine @ Not Quite Nigella says

      July 30, 2017 at 11:03 pm

      I was amazed at how easy pita bread was too. I used Barbara's recipe from Barbara Bakes and it worked a treat! 😀

      Reply
      • Marissa says

        August 02, 2017 at 3:18 pm

        I'll have to check out her recipe too. Thanks, Lorraine!

        Reply
    15. Kelsie | the itsy-bitsy kitchen says

      July 30, 2017 at 7:11 pm

      OMG I have to try your recipe, Marissa! My grandma always made pita bread for us and it puffed beautifully every time. But when I make her recipe it doesn't get that lovely pocket at all. I have no idea what I'm doing differently than she did. SO frustrating. I never thought to use a baking stone!

      Reply
      • Marissa says

        August 02, 2017 at 3:20 pm

        I'll tell you the truth, Kelsie - I was so nervous that it wouldn't puff! And so excited to see it billow up in the oven. 🙂 I think it's really all about enough heat and moisture.

        Reply
    16. Natasha @ Salt & Lavender says

      July 30, 2017 at 4:52 pm

      5 stars
      I'm not a big baker, but I think I could do this! I absolutely looooove pita bread (and anything Greek to dip it in!)... I might have to give this a go at some point!

      Reply
      • Marissa says

        August 02, 2017 at 3:21 pm

        I like the way you think, Natasha! Nothing like a big pile of creamy hummus on warm pita...

        Reply
    17. Kevin | Keviniscooking says

      July 30, 2017 at 2:15 pm

      5 stars
      LOVE how absolutely perfect these look and the video is wonderful Marissa. I just picked up some pita from my local Middle Eastern market, but I need to save this recipe and give it a go myself this week. Thanks!

      Reply
      • Marissa says

        August 02, 2017 at 3:23 pm

        Thank you so much, Kevin! From you, expert video maker that you are, that's a huge compliment. 🙂

        Reply
    18. Dorothy Dunton says

      July 28, 2017 at 5:03 pm

      Hi Marissa. The first time I made pita bread I was absolutely giddy to see that it "puffed"! I was the same the first time I made tortillas. I like to incorporate whole wheat flour into most of my baking recipes, not necessarily for health reasons but because I like the flavor PS my favorite thing to stuff into pita bread is lamb stew..

      Reply
      • Marissa says

        August 02, 2017 at 3:23 pm

        Ohhh...I love the idea of stuffing it with lamb stew. Sounds like a perfect meal. Thank you, my friend!

        Reply

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