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Pita Bread Recipe

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Warm, soft, and beautifully puffed—this homemade pita bread is easier than you think. Made with pantry staples and a simple process, these pitas are perfect for stuffing, dipping, or just enjoying warm out of the oven. Whether you bake them or use a hot skillet, you’ll love how fresh and pillowy these come out. This recipe is beginner-friendly and delivers authentic results with just a little patience. Serve them with hummus, wrap them around falafel, or enjoy them with shakshuka—this is one of those recipes you’ll turn to again and again.

Ingredients

Scale
  • 2 ¼ tsp active dry yeast
  • 1 tsp sugar
  • 1 cup warm water (105–110°F)
  • 2 ½–3 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions

  • In a large bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
  • Stir in olive oil, then add flour and salt. Mix until dough comes together.
  • Knead on a floured surface for 8–10 minutes until smooth.
  • Place in oiled bowl, cover, and let rise for 1.5–2 hours until doubled.
  • Divide dough into 8 balls. Rest 15 minutes covered.
  • Roll each into a circle about 1/8 inch thick.
  • Bake on preheated baking stone or inverted baking sheet at 500°F for 2–3 minutes, until puffed.
  • Wrap warm pitas in a clean towel to keep soft.

Notes

  • Instant yeast can be substituted—add it directly to the flour.
  • Use a cast iron skillet for stovetop cooking if no oven.
  • Add a sprinkle of za’atar before baking for extra flavor.
  • Store cooled pitas in an airtight bag for up to 3 days or freeze for longer.

Nutrition

Find it online: https://interbites.com/pita-bread-recipe/