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Homemade Pita Bread

Learn how to make homemade pita bread with this simple recipe; I promise it's easier than you think! So much better than store-bought, you can use your pita for sandwiches, gyros, dipping into hummus... anything you'd like!

Course Bread
Cuisine MIddle Eastern
Prep 2 hours 30 minutes
Cook 5 minutes
Total 2 hours 35 minutes
Servings 8 pitas
Calories 210 kcal
Author Michelle


  • 3 cups all-purpose flour
  • teaspoons salt
  • 1 tablespoon sugar or honey
  • teaspoons instant yeast
  • 1¼ to 1½ cups water room temperature
  • 2 tablespoons olive oil vegetable oil, melted butter, or shortening


  1. Make the Dough: In a large mixing bowl, whisk together the flour, salt, sugar, and yeast. Add 1¼ cups of the water water and the olive oil and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water a small amount at a time.

  2. Once all of the ingredients form a ball, place the ball on a work surface and knead the dough for approximately 10 minutes, until slightly tacky and soft. If you are using an electric mixer, mix it at low speed for 10 minutes.

  3. 1st Rise: Place the kneaded dough into a greased bowl, turning to coat it. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

  4. Roll Into Balls: When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, then cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.

  5. Preheat the Oven: While the dough is resting, preheat the oven to 450 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

  6. Shape the Pita: After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick - 6 inches in diameter. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

  7. Place discs on a lightly greased baking sheet and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
  8. Bake the Pitas: Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary. Wrap the baked pitas in a kitchen towel to help trap some of the steam and keep them soft.

Recipe Notes

  • Sugar - You can substitute the same amount of honey for the sugar in the recipe.
  • Olive Oil - You can substitute the same amount of vegetable oil, melted butter, or melted shortening.
  • Equipment - Baking stone / Skillet / Rolling pin
  • Make-Ahead - Once the dough has gone through its first rise, you can store the dough, tightly covered, in the refrigerator for up to 1 week.
  • Storage - Homemade pita is best eaten fresh, but it will keep in an airtight container at room temperature for up to 2 days. Reheat in the microwave, toaster oven, or skillet if desired.
  • Freezing Instructions - Cool completely, then store in a freezer ziploc bag or another airtight container, placing a layer of wax paper between pitas to keep them from sticking. Freeze for up to 3 months. You can reheat from frozen.
  • Recipe adapted from The Fresh Loaf and Culinary Infatuation
Nutrition Facts
Homemade Pita Bread
Amount Per Serving
Calories 210 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 439mg19%
Potassium 59mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Calcium 7mg1%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.