How To Make Pita Bread At Home Like A Pro Recipe

In my Pita Bread Recipe I break down the only six simple stovetop steps to get pitas that puff into perfect pockets for stuffing with veggies and hummus, plus quick ideas for sandwiches and snacks in the video tutorial.

I’ve been chasing the perfect stovetop pita for months and finally got it to puff like crazy. This Pita Bread Recipe makes a pocket every single time and it’s surprisingly simple.

I use active dry yeast and a little olive oil, and there’s one heat trick that fixed all my mistakes. I’ve burned, stretched, and flopped more loaves than I care to admit, but once you nail the feel you’ll never buy those flat, chewy store ones again.

Stuffed with hummus or filled with quick veggies, these pitas turn weeknight dinner into something a little bit exciting.

Ingredients

• All purpose flour: main source of carbs, some protein, makes fluffy chewy pockets, low fiber.
• Water: hydrates dough, activates yeast, controls texture, no calories, pure and neutral.
• Active dry yeast: gives rise and bubbles, tiny living microbes, adds slight bready flavor.
• Sugar: feeds yeast so pita puffs nicer, tiny sweetness, optional, use sparingly.
• Salt: seasons the dough, tightens gluten a bit, balances flavors, essential in small amounts.
• Olive oil: adds richness, softens crumb, brings healthy fats and fruity aroma, not overpowering.
• Sesame seeds or zaatar: optional crunchy, nutty or herby topping, extra flavor and visual appeal.

Ingredient Quantities

• 3 cups (420 g) all purpose flour plus extra for dusting
• 1 cup (240 ml) warm water about 110 F
• 2 1/4 tsp active dry yeast (one 7 g packet)
• 1 tsp granulated sugar
• 1 tsp fine salt
• 2 tbsp olive oil plus a little more for the pan if you like
• Optional: sesame seeds or zaatar for topping

How to Make this

1. Proof the yeast: pour 1 cup (240 ml) warm water about 110 F into a bowl, stir in 1 tsp sugar and 2 1/4 tsp active dry yeast, wait 5 to 10 minutes until foamy.

2. Mix dry ingredients: in a large bowl combine 3 cups (420 g) all purpose flour and 1 tsp fine salt. Make a well and pour in the yeast mixture plus 2 tbsp olive oil, stir until it forms a shaggy dough.

3. Knead the dough: turn onto a lightly floured surface and knead 6 to 8 minutes until smooth and elastic, or 4 to 5 minutes in a stand mixer. Dont add too much extra flour, you want a slightly tacky dough.

4. First rise: shape dough into a ball, oil the bowl lightly, put dough back in and cover with a damp towel or plastic wrap. Let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

5. Divide and rest: punch down gently, divide into 8 equal pieces (makes larger pitas) or 10 for smaller. Roll each into a ball, cover and let rest 10 to 20 minutes so the gluten relaxes.

6. Heat the pan: heat a heavy skillet or cast iron over medium high for at least 5 minutes so it’s very hot. You can brush a little oil in the pan if you like, but it isnt necessary.

7. Roll out: on a lightly floured surface flatten each ball into a circle about 6 to 7 inches across and roughly 1/4 inch thick. If using sesame seeds or zaatar, brush the top lightly with water then sprinkle topping.

8. Cook the pitas: cook one at a time in the hot skillet 1 to 2 minutes until bubbles form, flip and cook another 1 to 2 minutes until puffed and lightly charred. If a pita doesnt puff, try higher heat or press gently with a spatula to encourage it.

9. Keep soft: as each pita comes off the pan stack them in a clean kitchen towel or covered bowl so they steam and stay soft. Serve warm, stuff with veggies and hummus, or let cool and store.

10. Storage tip: keep cooled pitas in a sealed bag for up to 3 days or freeze for longer. Reheat in a skillet or wrapped in foil in a warm oven to revive the pocket.

Equipment Needed

1. Large mixing bowl (for the flour and dough)
2. Small bowl or glass measuring cup (to proof the yeast and warm the water)
3. Measuring cups and measuring spoons
4. Kitchen scale (grams recommended for even pieces, optional but helpful)
5. Instant-read thermometer (to check water is about 110°F)
6. Wooden spoon or rubber spatula (to stir the shaggy dough)
7. Bench scraper or sharp knife (to divide the dough into equal pieces)
8. Rolling pin (and a lightly floured work surface)
9. Heavy skillet or cast-iron pan plus a spatula or tongs (for cooking the pitas)
10. Clean kitchen towel or plastic wrap (to cover rises and keep cooked pitas soft)

FAQ

How To Make Pita Bread At Home Like A Pro Recipe Substitutions and Variations

• All-purpose flour: Use bread flour 1:1 for chewier, higher-rising pitas (may need a splash more water). Want some whole wheat? Swap up to 50% and add 1-2 tbsp extra liquid.
• Active dry yeast: Swap for instant yeast 1:1 and mix it into the dry ingredients, you don’t need to proof it. If using fresh yeast, use about 3 times the weight of dry yeast.
• Warm water (about 110 F): Use warm milk or half milk/half water for a softer, richer crumb, keep the temp similar so the yeast stays happy.
• Olive oil: Swap for melted butter for a richer flavor, or a neutral oil like canola/vegetable oil 1:1; both work for dough and greasing pans.

Pro Tips

– Check the yeast like it’s gold: if the mixture isnt foamy after 8 to 10 minutes your yeast is probably dead, toss it and start again. Use water that’s warm but not hot, and if you’re unsure test the temp with your wrist, not your finger.

– Get that pan screaming hot and keep it mostly dry. A very hot cast iron will puff the pocket, too much oil or a cool pan will give you flat discs. If one pita refuses to puff try turning up the heat a notch or flip and press it gently with a spatula to coax the steam.

– Let the dough rest and roll it evenly. If you try to roll right away the gluten fights back and the circles spring back, thats why the 10 to 20 minute rest matters. Roll to an even thickness about 1/4 inch, and dust sparingly with flour or rub a little oil on your hands instead so they stay soft not tough.

– Stack them and reheat smart: right off the pan wrap in a towel so they steam and stay soft. Freeze flat between parchment sheets, and to revive frozen ones warm wrapped in foil in a 350 F oven or pop them briefly in a hot skillet — microwaving makes them gummy so avoid that if you can.