Posted Jan 09, 2022, Updated Aug 20, 2024 I always prefer homemade bread (like naan, pretzel bread, french bread, etc) to store-bought, and this homemade pita bread is no exception. Mediterranean food is my favorite, so over the years I have perfected the method of making homemade pita and homemade hummus so our family can enjoy it without leaving the house. This homemade pita bread is easy to make with only 5 ingredients. It is the softest pita that bakes with a pocket perfect for stuffing with falafel, hummus, crunchy chickpeas, Greek salad, etc.
Pita Bread Ingredients & Substitutions
All-purpose flour. Bread flour is a good substitute for all-purpose. You can replace up to 1/4 cup of flour with whole wheat flour. Fine sea salt. If using iodized salt, reduce the amount by half. Olive oil. Canola or avocado oil can be used in place of olive oil. Honey. Granulated sugar is a suitable substitute for honey. Active dry yeast. Instant yeast can be used in place of active dry!
How to Make Pita Bread
There are a few tips and tricks to making sure your pita bread turns out perfectly every time. We’ll discuss the method as well as ways to make enjoying homemade pita foolproof.
Make the Dough
Begin the recipe by proofing the yeast. Make sure the water is around 105 degrees F. If the temperature is hotter it could kill the yeast. Let it sit until the mixture is foamy. If it doesn’t foam that probably means the yeast is expired the water was too hot and it died. If this happens, start over with fresh yeast or cooler water. Once the yeast is proofed, add olive oil and stir to combine. Then, add 2 cups flour and salt and mix with dough hook. Once the flour is incorporated, add additional flour ¼ cup at a time until dough forms a sightly sticky/tacky ball on the dough hook. Next, remove the dough to a well-floured surface and knead, adding more flour as needed until ball is smooth and only slightly sticky. Then, transfer the dough to a lightly oiled bowl covered with a damp towel in a warm place to rise until doubled (about 60 minutes). Once dough is risen, preheat oven to 500 degrees F and lightly grease two large baking sheets. Punch down/degas the dough and divide it into 8 equal pieces (I suggest weighing the dough to ensure even pieces. I made 8: 646.8 g/8 = 80.85 g per pita ). Then, roll each piece of dough into a 7-inch circle and transfer to the greased baking sheets (4 per sheet). Optional: Cover with a lightly dampened towel and let rise for 15 minutes (this step is optional, but I find more of the pitas puff up nicely if they are left to rest for a few minutes).
Bake
Bake the pita bread dough in the preheated oven for 4-5 minutes, until they are puffed and just barely starting to brown. Remove from the oven and place on a wire rack loosely covered with a slightly damp towel. Bake the remaining 4 pitas and serve warm. Note: Some of the pitas may not puff nicely, but they still taste amazing. It takes time and practice to get the method of making pita bread just right so they puff up every time. Also, environmental factors (humidity, temperature, etc.) play a huge role in making perfect pitas.
Serve
Transfer to a wire rack and cover with a slightly damp tea towel to cool slightly before serving. The slightly damp towel keeps the pitas soft and moist. Serve this pita bread warm with your favorite Mediterranean recipes like homemade hummus, white bean hummus or tzatziki. Here are some main dish suggestions:
Greek meatballs are easy and delicious, serve them on the side or stuffed inside. Hummus chicken. The best Greek Chicken! A hearty Greek salad with roasted chickpeas.
Store
Store pitas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze
Or, freeze the baked pitas in a single layer in an airtight container (or plastic bag) for up to 2 months. Reheat in the microwave or wrapped in foil in the oven.
To Make in Advance
You can make this pita bread recipe in advance, here’s how.
Make the dough according to the recipe instructions. When it’s ready for the first rise, put it in a lightly oiled bowl and cover it with plastic wrap then a damp towel. Store the dough in the refrigerator for a few hours or up to overnight. This will slow the rise process. Then, when you’re ready, portion, roll and bake the pitas!
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