Homemade Pita Bread Recipe
Learn how to make the ultimate homemade pita bread recipe with 3 easy methods for soft and fluffy results every time. This easy recipe creates delicious, warm pitas with perfect pockets, ideal for any filling!
Servings: 8 pitas
Calories: 236kcal
Equipment
Ingredients
- 4 cups Bread flour
- ¾ tablespoon Instant dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons olive oil
- 1¼ Water room temperature
Instructions
- Make Pita Dough: Sift the flour into the mixer bowl. Add the dry yeast, sugar, and salt, and mix well.
- Add the olive oil and water. Start mixing with your hands or a wooden spoon until a dough forms.
- Transfer the dough to a floured surface and knead until a smooth and elastic dough forms, about 10 minutes. If you have a stand mixer, this process will be much easier.
- Transfer the dough to a lightly oiled bowl and leave to rise for about an hour or until it doubles in volume.
- Punch the dough to release the air and divide it into 8 equal parts, about 100g each. Roll them into balls.
- Method 1 - Bake in a pizza oven: Preheat your pizza oven to 600-700°F (315-370°C).
- Roll the dough balls into 1/2 cm (1/4 inch) thick circles. When the pizza oven is hot enough, place the dough directly on the oven surface and bake until puffed and lightly golden brown, about 30-60 seconds. Flip and bake for a few more seconds.
- Method 2 - Baking in a Regular Oven: Preheat your oven to 485°F (250°C) or the highest temperature your oven can reach.
- Place a baking tray upside down in the oven to simulate a baking stone.
- Roll the dough balls into 1/2 cm (1/4 inch) thick circles.
- When the oven is hot enough, carefully remove the tray, place a parchment paper on top, then place 3-4 pitas on the tray. Bake for about 3 minutes or until puffed, then flip and bake for another 1 minute until golden brown.
- Method 3 – Baking in a Pan: Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat.
- Roll the dough balls into 1/2 cm (1/4 inch) thick circles. Place one pita at a time in the hot pan and cook for about 1-2 minutes on each side, or until puffed and golden spots appear.
- Immediately cover the pitas with a towel to create a steamy environment. They must be covered all the time to prevent drying out. The pitas soften after cooling and are at their best the day they are baked.
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Soft Pita Bread: Immediately cover the pitas with a towel to create a steamy environment. They must be covered all the time to prevent drying out. The pitas soften after cooling and are at their best the day they are baked.
- I don’t usually write such long posts, but this blog post gives you all the information to bake the perfect pita bread using every possible method and creates a beautiful pocket.
Nutrition
Calories: 236kcal | Carbohydrates: 47g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 323mg | Potassium: 67mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 1mg