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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 Homemade Pita Bread for the table.

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 these puffed up pocket bread I baked on my pizza stone.

Homemade Pita Bread in a wicker basketv

Perfectly Delicious Pocket Bread

There’s a bit of a learning curve here. 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!! Resting 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!

Homemade Pita 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



Main Dishes


Side Dish

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


If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Homemade Pita Bread on a round white plate

Homemade Pita Bread

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

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


  • 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


  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.


Total time does not include proofing time.

Nutrition Information:



Serving Size:

1 pita

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


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24 comments on “Homemade Pita Bread”

  1. 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!

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

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

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

  5. These pita pockets turned out perfect, Liz.

  6. 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 🙂

  7. 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!

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

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

  10. This pita is so pretty and delicious. The texture looks amazing. Thanks for this lovely recipe, I must try it soon.

  11. Good idea to let the dough rest for 15 minutes before rolling. Gluten can be difficult, can’t it? Anyway, these look wonderful! Good recipe — thanks.

  12. Absolutely perfect POCKETS on your pita! Awesome recipe (and collection of recipes!).

  13. These are the pretties homemade pitas ever! You nailed it 🙂 Have a great week!

  14. Nice work Liz, looks puffy and I am sure tastes pretty good.

  15. I’ve been wanting to make this for a long time. You have given me the motivation I need

  16. What a Great bake on these pita breads. Nice pockets. I wish I could lift one from screen

  17. We eat a lot of pita bread but I never thought to try making it. Well done, yours look good enough to eat.

  18. I love the idea of your progressive dinners! I already talk to my beach’s neighbours of this and I hope once we could make it! It sounds so nice! your pitas sounds great and perfect for progressive dinner. I will make it for my childrens. They love pita bread! x

  19. Perfection is overrated. A bit of an amoeba-like quality is highly desirable in pita! =) Yours turned out beautifully–so fun to watch them puff up in the oven!

  20. I love homemade pita bread and definitely agree with you that the store-bought version can’t compare. It’s been too long since I’ve made it – you’ve inspired me to get back to this mainstay of Middle Eastern food.

  21. Oh to be able to make my own pita bread! Yours look awesome!!! Can’t wait to make them. Thanks Liz!

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