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Homemade Pita Bread Recipe

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3.9 from 13 reviews

This Homemade Pita Bread recipe is a simple and authentic way to make soft, fluffy pita pockets from scratch. Using basic ingredients like flour, yeast, and olive oil, this recipe guides you through making a sponge, kneading dough, allowing it to rise, and then cooking the pitas either in a hot oven or on the stovetop skillet. The result is a delightful bread perfect for stuffing with your favorite fillings or enjoying as a side.

Ingredients

For the Sponge

  • 1 cup lukewarm water
  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 1/2 cup all-purpose flour

For the Dough

  • 2 1/2 cups all-purpose flour (or 1 1/2 cups all-purpose flour and 1 cup whole wheat flour)
  • 1 to 2 tsp kosher salt (Diamond Crystal kosher salt preferred)
  • 2 tbsp extra virgin olive oil (plus more for coating bowl and skillet)

Instructions

  1. Make Sponge: In a large mixing bowl, combine lukewarm water with yeast and sugar, stirring until dissolved. Whisk in 1/2 cup flour and place the bowl in a warm spot uncovered to form a loose sponge. Let it sit for about 15 minutes until the mixture bubbles.
  2. Form the Dough: Add salt, olive oil, and almost all of the remaining flour (reserve about 1/2 cup for dusting) to the sponge. Stir until a shaggy dough mass forms. Dust with a bit of flour, then knead lightly inside the bowl for about a minute to incorporate.
  3. Knead the Dough: Dust a clean surface lightly with flour and knead the dough for a couple of minutes until smooth. Cover and let it rest for 10 minutes, then knead again for a couple more minutes. The dough should be slightly moist and elastic—use flour sparingly as needed.
  4. Let the Dough Rise: Lightly oil a clean mixing bowl with olive oil. Place the dough inside and turn it to coat evenly. Cover tightly with plastic wrap, then a kitchen towel, and place in a warm area for about 1 hour or until doubled in size.
  5. Divide the Dough: Punch down the risen dough onto a clean surface and divide into 7 to 8 equal pieces. Shape each piece into a ball and cover with a towel. Let them rest for 10 minutes.
  6. Shape the Pitas: Using a floured rolling pin, roll each dough ball into an 8-9 inch wide circle about a quarter-inch thick. Turn and lift the dough frequently to prevent sticking; dust lightly with flour if needed. If dough springs back, rest it briefly before continuing.
  7. Bake in Oven (Option 1): Preheat oven to 475°F and place a heavy baking pan or cast iron skillet on the middle rack to heat. Place rolled pitas directly on the hot pan in batches (2 at a time). Bake for 2 minutes on one side, then flip with tongs and bake for 1 minute on the other. Pitas should puff up forming pockets. Keep baked pitas covered with a clean towel.
  8. Cook on Stovetop (Option 2): Heat a cast iron skillet over medium-high heat until water droplets sizzle on contact. Lightly drizzle olive oil and wipe off excess. Place one rolled pita on skillet; cook 30 seconds until bubbles form. Flip and cook for 1-2 minutes until toasted spots appear. Flip again and cook 1-2 more minutes to toast the other side. Pita should puff to form pocket; gently press with towel if needed. Keep cooked pitas covered while preparing the rest.

Notes

  • You can use a mix of all-purpose and whole wheat flour to add extra flavor and nutrition.
  • If dough is too sticky, dust your hands and surface lightly but avoid adding too much flour to keep pitas soft.
  • Pita pockets are best enjoyed warm and fresh but will keep stored in an airtight container for a couple of days.
  • For best puffing results, ensure the oven or skillet is properly preheated before cooking pitas.
  • Pressing the pita gently with a towel while cooking on the stovetop helps encourage pocket formation if pitas don’t puff fully.

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