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By: Leigh Anne Wilkes
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With just a few ingredients you already have on hand you can create delicious, puffy, homemade pita bread.
This pita recipe is the perfect thing to use when you are serving Middle Eastern Beef Gyros, or Chicken Gyros. You can also make your pita filling quickly and easily with this Instant Pot Beef Gyro. Or just I tear up a fresh pita and use it for dipping into homemade hummus.
Homemade Pita Bread
Making pita bread at home is easy and so much more delicious than store bought pita bread. Nothing beats fresh baked bread of any kind, right out of the oven. And the best part is you probably have all the ingredients you need to make pita on hand!
What is Pita Bread?
Pita Bread, or Pocket Bread, is a yeast leavened flatbread that began in the Middle East and Mediterranean area. As it bakes, the pita bread forms a pocket inside. The pita bread is cooked at a high temperature which causes the water in the dough to turn to steam and that creates the pocket. Once removed from the oven, the pocket begins to deflate. The pita can then be cut open to form a pocket.
After cutting open the pita, fill it with your favorite filling. Chicken Shawarma is a favorite at our house.
Pita Bread Ingredients
You will only need simple pantry items you probably have on hand:
- flour
- yeast
- salt
- olive oil
- sugar
- yeast
How to Make Pita Bread
- Proof your yeast. Be sure to use 105-110 degrees F water. If you are new to working with yeast, check out my tips on how to work with yeast.
- Add all ingredients including the yeast mixture into a stand mixer and knead for 5 minutes.
- Place dough in an oiled bowl and allow to raise until doubled, 45-60 minutes.
- Remove dough from bowl and cut dough into 8 evenly sized pieces.
- Roll each piece out into a 6-7 inch circle.
- Allow rolled out dough to rest for 30 minutes covered with a towel.
- Preheat oven to 475 degrees F.
- Place a wire rack into the oven. I used a cookie cooling rack.
- Place pitas onto rack in oven and bake for 4-5 minutes. They will puff and slightly brown.
- Immediately after removing from the oven place them in a brown paper bag and fold the bag to close it. Allow to cool in the bag. This will help keep your pita bread soft. The pita bread will deflate as it cools.
- You can store it in a zippered plastic bag for several days after it cools.
Can Pita Bread Dough Be Made Ahead?
Yes! Store the dough in an airtight container and keep it in the refrigerator for up to one week. Just pull out the amount you need, roll out the pita, allow to rest for 30 minutes and then bake.
Or you can freeze the pita bread after it is baked. Store it in a zippered plastic bag and remove as much air as possible. It can be frozen for 2-3 months. To reheat, remove from the freezer and warm in an oven. You do not need to thaw ahead of time.
Check out these other recipes:
- Homemade Corn Tortillas
- Naan Bread
- Focaccia Bread
- 60 Minute Skillet Focaccia Bread
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Pita Bread Recipe
5 from 1 vote
Pita Bread Recipe
Recipe From: Leigh Anne Wilkes
With just a few ingredients you already have on hand you can create delicious, puffy, homemade pita bread.
serves: 8 pieces
Prep:15 minutes minutes
Cook:5 minutes minutes
Rising Time:1 hour hour 30 minutes minutes
Total:1 hour hour 50 minutes minutes
Rate Recipe
Ingredients
- 1 1/2 cups warm water 105-110 degrees F
- 2 1/4 tsp active dry yeast
- 2 cups all purpose flour
- 1 cup whole wheat flour can use 3 cups all purpose if needed
- 1 tsp salt
- 1 Tbsp olive oil
- 1 1/2 tsp sugar
Instructions
Preheat an oven to 475 degrees F.
Add yeast to 1/2 cup of the warm water, allow to sit for 15 minutes until bubbly.
Add all ingredients and the yeast mixture into the bowl of a stand mixer.
Knead for 5 minutes. Dough will be tacky but not sticky.
Cover and let rise until doubled in size, about 1 hour.
Divided dough into 8 even pieces.
Roll each piece into a 6-7 inch circle. Allow to sit for 30 minutes covered with a towel.
Place a cooling rack in the oven and place the pita on the rack. Bake for 4-5 minutes until puffed and tops turn light brown.
Remove from oven and place in a brown paper bag, close bag and allow pita to cool in the bag. They will deflate as they cool.
Once cool, the pita will soften. Cut in half or cut off the top edge to expose the pocket.
Fill with favorite filling.
Pita can be stored in a zippered plastic bag for several days or frozen for several months.
Nutrition Facts:
Calories: 187kcal (9%) Carbohydrates: 36g (12%) Protein: 6g (12%) Fat: 3g (5%) Saturated Fat: 1g (6%) Sodium: 294mg (13%) Potassium: 99mg (3%) Fiber: 3g (13%) Sugar: 1g (1%) Calcium: 11mg (1%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:Middle Eastern
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