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How to make Pita Bread at home like a Pro

How to make Pita Bread at home like a Pro

This authentic family pita bread recipe creates soft, warm pita with perfect pockets using a simple sponge method. The recipe provides both oven and stovetop cooking options for beautiful puffing results. With just a few basic ingredients, you can master homemade pita bread that's superior to store-bought versions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 7 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup lukewarm water
  • 2 tsp active dry yeast
  • 1/2 tsp sugar
  • 3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)
  • 1 to 2 tsp kosher salt
  • 2 tbsp extra virgin olive oil, more for the bowl

Equipment

  • large mixing bowl
  • Rolling Pin
  • baking pan or cast iron skillet
  • tongs
  • plastic wrap
  • kitchen towel

Method
 

Instructions
  1. In a large mixing bowl, combine lukewarm water with yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Let sit in a warm place uncovered for 15 minutes until bubbling.
  2. Add salt, olive oil, and most of remaining flour. Stir until shaggy mass forms. Dust with flour and knead in bowl for 1 minute.
  3. Knead on floured surface for a few minutes until smooth. Cover and let rest 10 minutes, then knead again for a couple more minutes.
  4. Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and towel. Let rise in warm place for 1 hour until doubled.
  5. Deflate dough and divide into 7-8 equal balls. Cover with towel and let rest 10 minutes.
  6. Roll each ball into 8-9 inch circles about 1/4 inch thick, lifting and turning dough to prevent sticking.
  7. For oven method: Preheat to 475°F with baking pan/skillet. Bake 2 minutes per side on hot surface until puffed.
  8. For stovetop: Heat cast iron skillet, cook 30 seconds until bubbles form, flip and cook 1-2 minutes per side until toasted spots appear.

Notes

Water temperature is crucial (105-115°F) for proper yeast activation. If kitchen is cool, create warm rising spot in unheated oven with light on. Don't worry if first pitas don't puff perfectly - they'll still taste delicious. Store cooled pitas in airtight container for up to 3 days or freeze for longer storage.