I share the simple trick and precise timing that make Homemade Pita Bread puff into perfect pockets every time.

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I never thought simple dough could feel a little sneaky until I made my first pita, and now I can’t stop testing it. This Easy Homemade Pita Bread guide shows how ordinary pantry staples like all purpose flour and warm water magically turn into puffy pockets you can stuff or tear.

I love that it’s part of my Homemade Pita Bread experiments and sits right alongside other Easy Bread Recipes I mess with. Expect a few quick tricks that make the pita puff every time, some mistakes I learned the hard way, and curious tips you’ll want to try tonight.

Ingredients

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All purpose flour: main carbs, some protein, gives structure and chew, not very nutrient dense.
Active dry or instant yeast: ferments sugars, creates air pockets, adds bready aroma and flavor.
Warm water: hydrates dough, activates yeast, helps gluten form, no calories add but essential.
Sugar or honey: feeds yeast, speeds rise, adds tiny sweetness, more browning on crust.
Fine salt: balances flavor, tightens gluten for chew, helps control yeast activity.
Olive oil (optional): makes softer crumb, richer flavor and keeps pita from drying out fast.

Ingredient Quantities

3 cups (360 g) all purpose flour

1 packet (2 1/4 tsp / 7 g) active dry or instant yeast

1 1/4 cups (300 ml) warm water, about 105 to 115 F

1 tbsp sugar or 1 tbsp honey

1 1/2 tsp fine salt

2 tbsp olive oil (optional)

Extra all purpose flour for dusting

Optional: 1/2 cup (60 g) whole wheat flour to swap part of the flour

How to Make this

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1. Pour 1 1/4 cups warm water (about 105 to 115 F) into a measuring cup, stir in 1 tbsp sugar or honey, then sprinkle the packet of yeast on top; let sit 5 to 10 minutes until foamy. If using instant yeast you can skip proofing and add it straight to the flour.

2. In a large bowl mix 3 cups (360 g) all purpose flour, optional 1/2 cup (60 g) whole wheat flour if using, and 1 1/2 tsp fine salt.

3. Make a well in the dry mix, pour in the foamy yeast mixture and 2 tbsp olive oil if you want richer pitas, then stir until a shaggy dough forms.

4. Turn dough onto a lightly floured surface (use extra all purpose flour for dusting) and knead 7 to 10 minutes until smooth and elastic, or knead 5 to 6 minutes in a stand mixer with the dough hook; the dough should be slightly tacky, not dry.

5. Put the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot about 1 to 1 1/2 hours until doubled; in a cool kitchen it may take longer.

6. Punch down the dough, divide into 8 to 10 equal pieces, roll each into a tight ball, then cover and let rest 10 to 30 minutes so the gluten relaxes and they roll out easier.

7. Meanwhile preheat your oven to 500 F (260 C) with a baking stone or an inverted heavy baking sheet on the middle rack for at least 30 minutes; for a stovetop method heat a heavy skillet to medium-high. The surface MUST be very hot so the pita can puff.

8. On a lightly floured surface roll each ball into a 6 to 7 inch circle about 1/8 inch thick; dont make them paper thin or they wont puff well.

9. Slide circles onto the hot stone or sheet (or lay in the hot skillet). Bake 2 to 4 minutes until they puff into pockets and get light golden spots, flipping once if needed; on the stovetop cook about 1 to 2 minutes per side until puffed and charred in spots.

10. Stack finished pitas in a clean towel to stay soft, let cool slightly, then store in an airtight bag for a couple days or freeze for longer; to revive, sprinkle with a little water and warm in a skillet or oven for a minute.

Equipment Needed

1. Liquid measuring cup (for the 1 1/4 cups warm water and proofing yeast)
2. Dry measuring cups and measuring spoons (3 cups flour, 1 1/2 tsp salt, etc)
3. Large mixing bowl
4. Wooden spoon or silicone spatula to mix the shaggy dough
5. Stand mixer with dough hook OR a clean, lightly floured work surface for hand kneading and a bench scraper
6. Rolling pin and extra all purpose flour for dusting
7. Baking stone or inverted heavy baking sheet plus a pizza peel or rimless baking sheet to transfer pitas
8. Oven (preheated to 500 F) or a heavy skillet for stovetop cooking, and oven mitts or tongs
9. Clean kitchen towel or plastic wrap to cover dough, and an airtight bag for storing finished pitas

FAQ

Q: How do I know the yeast is alive and ready to use?
A: Mix the packet with a little of the warm water (about 105 to 115 F) and the sugar or honey, wait 5 to 10 minutes. If it gets foamy and bubbly its good. If nothing happens toss it and use fresh yeast, dont try to rescue old yeast.

Q: Can I use instant yeast instead of active dry?
A: Yes. Instant can be mixed straight into the flour, you dont have to proof it first. It may work a bit faster though so keep an eye on rise times.

Q: Can I swap in whole wheat flour?
A: You can replace up to about 1/2 cup (60 g) of the all purpose flour with whole wheat. Dough will be a bit denser and may need a splash more water and longer rise, but it still puffs and tastes great.

Q: Why didnt my pitas puff open in the oven?
A: Puffing needs lots of steam and very high heat. Make sure your oven and baking stone or steel are fully preheated to 475 to 500 F, roll the rounds evenly about 1/8 to 1/4 inch thick, and dont over flour the surface. Underproofed dough or a cool baking surface will stop them from puffing.

Q: Can I cook pita on the stovetop instead of the oven?
A: Absolutely. Heat a heavy skillet or cast iron pan very hot, cook each side about 1 to 2 minutes until puffed and lightly browned. You can finish a few seconds on the other side if it needs it, just watch it close.

Q: How should I store and reheat leftover pitas?
A: Keep at room temp in an airtight bag for a couple days, refrigerate up to five days, or freeze up to two months. To reheat warm in a 350 F oven for 5 to 7 minutes or wrap in a damp towel and microwave 15 to 20 seconds. Quick reheats keep them soft, slow reheats make them chewy.

Easy Homemade Pita Bread Recipe Substitutions and Variations

All purpose flour → bread flour: use the same 3 cups for a chewier, puffier pita; you may need 1 to 2 tbsp more water because bread flour absorbs more. You can also swap up to 50% with whole wheat but expect denser pitas and add a splash more water.
Yeast → sourdough starter: replace commercial yeast with about 100 g active starter, reduce the recipe water by ~40 g, and give the dough a long bulk ferment (6 to 12 hrs). Pitas will taste tangier and may puff a bit less, but its totally delicious.
Sugar or honey → maple syrup or brown sugar: use 1 tbsp of either; if you use a liquid sweetener like maple, shave off about 1 tsp of the recipe water so the dough texture stays right.
Olive oil → melted butter or neutral oil, or omit: swap 2 tbsp with melted butter or canola/vegetable oil for similar softening and flavor, or leave it out entirely if you want a chewier, leaner pita.

Pro Tips

– Always test your yeast first: if it doesnt foam after 8 to 10 minutes toss it and start over. Old yeast gives flat pitas, and warming the water a touch more or less can kill or slow it, so aim for pleasantly warm not hot.

– If you use any whole wheat, add a splash more water and knead a little longer. Whole wheat soaks up liquid and makes the dough denser, so your dough should feel slightly tacky not dry; if it feels stiff add a teaspoon of water at a time.

– Get your baking stone or sheet super hot, give it at least 30 to 45 minutes so the surface stores heat. Transfer the rounds quickly with a dusted peel or parchment so they hit the hot surface fast; a slower transfer means no puff and sad flat breads.

– Make tight dough balls and then let them relax before rolling, this creates surface tension so they puff better. Stack finished pitas in a towel to trap steam and keep them soft, and if you freeze them, separate with parchment and revive by sprinkling a little water and warming briefly in a pan or oven.

Easy Homemade Pita Bread Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

I share the simple trick and precise timing that make Homemade Pita Bread puff into perfect pockets every time.

Servings

servings

Calories

203

kcal

Equipment: 1. Liquid measuring cup (for the 1 1/4 cups warm water and proofing yeast)
2. Dry measuring cups and measuring spoons (3 cups flour, 1 1/2 tsp salt, etc)
3. Large mixing bowl
4. Wooden spoon or silicone spatula to mix the shaggy dough
5. Stand mixer with dough hook OR a clean, lightly floured work surface for hand kneading and a bench scraper
6. Rolling pin and extra all purpose flour for dusting
7. Baking stone or inverted heavy baking sheet plus a pizza peel or rimless baking sheet to transfer pitas
8. Oven (preheated to 500 F) or a heavy skillet for stovetop cooking, and oven mitts or tongs
9. Clean kitchen towel or plastic wrap to cover dough, and an airtight bag for storing finished pitas

Ingredients

3 cups (360 g) all purpose flour
1 packet (2 1/4 tsp / 7 g) active dry or instant yeast
1 1/4 cups (300 ml) warm water, about 105 to 115 F
1 tbsp sugar or 1 tbsp honey
1 1/2 tsp fine salt
2 tbsp olive oil (optional)
Extra all purpose flour for dusting
Optional: 1/2 cup (60 g) whole wheat flour to swap part of the flour

Directions

Pour 1 1/4 cups warm water (about 105 to 115 F) into a measuring cup, stir in 1 tbsp sugar or honey, then sprinkle the packet of yeast on top; let sit 5 to 10 minutes until foamy. If using instant yeast you can skip proofing and add it straight to the flour.
In a large bowl mix 3 cups (360 g) all purpose flour, optional 1/2 cup (60 g) whole wheat flour if using, and 1 1/2 tsp fine salt.
Make a well in the dry mix, pour in the foamy yeast mixture and 2 tbsp olive oil if you want richer pitas, then stir until a shaggy dough forms.
Turn dough onto a lightly floured surface (use extra all purpose flour for dusting) and knead 7 to 10 minutes until smooth and elastic, or knead 5 to 6 minutes in a stand mixer with the dough hook; the dough should be slightly tacky, not dry.
Put the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot about 1 to 1 1/2 hours until doubled; in a cool kitchen it may take longer.
Punch down the dough, divide into 8 to 10 equal pieces, roll each into a tight ball, then cover and let rest 10 to 30 minutes so the gluten relaxes and they roll out easier.
Meanwhile preheat your oven to 500 F (260 C) with a baking stone or an inverted heavy baking sheet on the middle rack for at least 30 minutes; for a stovetop method heat a heavy skillet to medium-high. The surface MUST be very hot so the pita can puff.
On a lightly floured surface roll each ball into a 6 to 7 inch circle about 1/8 inch thick; dont make them paper thin or they wont puff well.
Slide circles onto the hot stone or sheet (or lay in the hot skillet). Bake 2 to 4 minutes until they puff into pockets and get light golden spots, flipping once if needed; on the stovetop cook about 1 to 2 minutes per side until puffed and charred in spots.
Stack finished pitas in a clean towel to stay soft, let cool slightly, then store in an airtight bag for a couple days or freeze for longer; to revive, sprinkle with a little water and warm in a skillet or oven for a minute.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.