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Homemade Pita Bread on a round white plate

Homemade Pita Bread

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We’re banding together for a virtual progressive dinner. Our meal today is focused on Middle Eastern fare, and I’ve baked up some picture-perfect Homemade Pita Bread for the table. This yeast bread recipe is tender and delicious!

This Flatbread Recipe is SO much better than anything you can find in the grocery store. Give it a try!!! 

Homemade Pita Bread on a white ceramic plate with once sliced in half

Homemade Pita Bread

Pita bread has been on my bucket list for years. What I can find locally tastes nothing like the soft pillowy bread I ate as a child. I made gyros this summer and was disappointed yet again, with the quality of pita in our markets. I was delighted with this puffed up pocket bread I baked on my pizza stone.

Homemade Pocket Bread in a wicker basketv

Tips for Making Pocket Bread

There’s a bit of a learning curve when making a homemade pita bread recipe. Rolling out my balls of dough did not produce perfect rounds. Some were nearly ideal spheres, but others had an amoeba-like quality! Nevertheless, they were delicious!!

  • Before starting, make sure your yeast has not expired. PRO-Tip: Did you know you can store yeast in the freezer to extend its lifespan?
  • If you have a stand mixer with a dough hook, this is a super easy way to knead your bread. Note: During the kneading process, check the temperature of your mixer by placing your hand on top of the motor. If it’s hot, give it a rest before proceeding.
  • When proofing the dough, the ideal temperature is about 85 degrees. Forcing it to rise at a warmer temperature will result in substandard results.
  • Rest the dough for about 15 minutes before rolling helps the gluten relax and assists in the rolling process. But the real goal of soft, tasty pocket bread or pita bread was achieved!
  • Using a hot pizza stone in the oven is key. It replicates the classic method of making pita bread.

 

Homemade Flatbread Bread on a round white plate

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re sharing a Middle Eastern/Moroccan Menu, and our event is hosted by Susan, who blogs at The Wimpy Vegetarian. We have a full menu of ideas to tempt you into the kitchen and release your inner-Ottolenghi. If you’re looking for something new to try, check out these wonderfully creative dishes!

Progressive Eats Middle Eastern/Moroccan Menu

Cocktail

Appetizer

Main Dishes

Bread

Side Dish

  • Jeweled Persian-Style Rice (Gluten-Free) from The Heritage Cook

Desserts

Plus, if you don’t have yeast on hand, try out this No Yeast Flatbread from Life Currents Blog.

Homemade Pita Bread on a round white plate

The Recipe: Homemade Pita Bread

A homemade version of the amazing pita bread you can get at Middle Eastern restaurants! Recipe adapted from Tyler Florence.

Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Yield 8 pitas

Ingredients

  • 1 package instant yeast, I used Red Star Platinum yeast
  • 1 teaspoon sugar
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 3 1/2 cups bread flour
  • 1 teaspoon olive oil

Instructions

  1. In your heavy duty stand mixer fit with the dough hook, combine the yeast, sugar, and warm water and blend. Let the yeast stand until foamy, about 5 to 10 minutes.
  2. Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. Mix for about 4 minutes until the dough forms a ball.
  3. Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Oil a mixing bowl and place the dough into the bowl. Turn it over so an oiled surface is on the top, cover with plastic and move to a warm, non-drafty spot in your kitchen. Let rise until double in size, about 1½ hours.
  4. When dough is almost done proofing, place a large pizza stone on a lower oven rack and preheat the oven to 500º.
  5. Punch the dough down, divide it into 8 pieces, and gather each piece into a ball. Dust dough balls with flour and keep covered with a towel or plastic wrap. Allow the balls of dough to rest, for 15 minutes.
  6. Using a rolling pin, roll each dough ball into a 6-8-inch round, about ¼-inch thick. So that it puffs up properly, make sure the round is smooth and without any folds. Cover the rounds after they're rolled. Place two of the rounds on the pizza stone and cook for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch carefully so they don't burn. Cool on a wire rack before serving.

Notes

Total time does not include proofing time.

Nutrition Information:

Yield:

8

Serving Size:

1 pita

Amount Per Serving: Calories: 227Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 268mgCarbohydrates: 44gFiber: 2gSugar: 1gProtein: 8g

HOW MUCH DID YOU LOVE THIS RECIPE?

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24 comments on “Homemade Pita Bread”

  1. These look like you’ve been making pita bread all your life – beautiful!

  2. This pita is GORGEOUS. It seriously looks so amazing. Pinning!

  3. The absolute perfect pita breads Liz – even if some are amoeba shaped, LOL. This has been on my bucket list too and I am inspired by you. Gorgeous photos as always and an inspired addition to our #ProgressiveEats Middle Eastern/Moroccan feast!

  4. Oh Liz, your pita bread looks perfect…I love the texture of it…you sure mastered it.
    Thanks for the recipe, I must try it soon. Have a wonderful week ahead 🙂

  5. These pita pockets turned out perfect, Liz.

  6. Wow – I’m impressed that you made pita bread. I would love to try this!

  7. Those are 100 times better than anything you can buy nice job!!!

  8. Pita bread is a favorite of mine!!!
    Thanks for sharing.
    Love

  9. Homemade pita bread has been on my list forever too! I can’t wait to try your recipe – these look just perfect, and using your pizza stone is a great tip!

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