Here’s a simple, soft Homemade Pita Bread recipe—perfect for pockets, wraps, or dipping 🫓
🫓 Pita Bread
Ingredients (makes 8 pitas)
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar or honey
- 2 teaspoons instant yeast
- 1 cup warm water (about 110°F / 43°C)
- 2 tablespoons olive oil
Instructions
- Make the dough
- In a large bowl, mix flour, salt, sugar, and yeast.
- Add warm water and olive oil.
- Mix until a soft dough forms.
- Knead
- Knead 8–10 minutes by hand (or 5 minutes with a stand mixer) until smooth and elastic.
- First rise
- Place dough in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled.
- Shape
- Punch down dough and divide into 8 equal pieces.
- Roll each into a ball, then flatten into circles about 1/4 inch thick.
- Rest
- Cover and let rest 20–30 minutes (this helps the pockets form).
- Cook
Oven method (best pockets):- Preheat oven to 475°F (245°C) with a baking stone or inverted baking sheet inside.
- Bake pitas 5–7 minutes until puffed and lightly golden.
Stovetop method:
- Heat a cast-iron skillet over medium-high.
- Cook each pita 1–2 minutes per side until puffed and browned.
- Serve
- Wrap warm pitas in a clean towel to keep soft.
💡 Tips
- Rolling evenly is key for puffing.
- Don’t overbake or pitas will dry out.
- Store cooled pitas in an airtight bag up to 3 days or freeze up to 2 months.
If you want, I can also share a whole wheat pita, no-yeast pita, or stuffed pita sandwich idea to go with it.
