Our homemade pita bread recipe is easy to make with flour, water, salt, yeast, and olive oil. This recipe yields cute pita pockets that are fragrant, soft, pillowy, puffy, and delicious.

You can fill freshly made pitas to make a sandwich; use them for dipping in hummus, baba ganoush, tzatziki sauce, or avocado spread, or toast the leftovers to make a crunchy fattoush or fatteh.

Pita bread on white platter

Pita bread is an Arabic flatbread (Khubz) similar to naan bread. It has its origin in Middle-Eastern and Mediterranean cuisines and is now famous around the world.

Making pita at home is easier than one might think. We made our recipe very simple with only a few basic ingredients like all-purpose flour, water, olive oil, salt, sugar, and fresh or dry yeast.

Pita bread is versatile; you can have it with almost anything.

We recommend trying freshly baked warm pita with some of our Eastern Mediterranean and Middle-Eastern recipes, such as hummus, falafel, mutabal, baba ganoush, tzatziki sauce, and muhammara.

And if you have any leftovers, make pita chips and use them for a crunchy and delicious fattoush salad or fatteh hummus.

Check out our “serving suggestions” chapter below for many more ideas and recommendations.

Pita bread with hands and red nails

Ingredients

Pita bread ingredients

Flour

Use all-purpose flour or Italian 00 pizza flour for the fluffiest and lightest pitas.

For a more wholesome pita recipe, substitute half whole wheat flour for half all-purpose flour and add a little more water as whole wheat flour needs more.

If you are curious and want to experiment with new flour combinations, try cutting all-purpose flour with spelt, rye, and semola flour.

Yeast

We recommend instant dry yeast or active dry yeast. However, you can easily substitute fresh yeast for dry.

You’ll need three times more fresh yeast compared to dry yeast.

In all cases, dissolve the yeast in lukewarm water and sugar first to activate it faster.

Water

Lukewarm water helps the yeast activate. Ensure the water is not hot (it will kill the yeast) or cold (it will take longer for the yeast to start).

Lukewarm means the water is comfortably warm if you touch it with your hands.

Olive oil

We add extra virgin olive oil to make the pita bread soft like a cloud. But, of course, you can omit the oil if you prefer a crunchier pita.

Sugar

Just a pinch to help the yeast do its job. Sugar is only necessary if you want to make this recipe in a short amount of time. If you have time for a longer proofing, you can keep the sugar out.

Salt

We recommend some sea salt or kosher salt. However, you can keep the salt out if you are on a low-sodium diet.

Pita bread with dukkah and vegetables

Instructions

We make our dough by hand, but you can follow the same steps and use a stand mixer with a dough hook attachment.

Dough

To a small bowl, add lukewarm water, sugar, and yeast.

Stir until the yeast is dissolved in the water and set aside for 5 minutes to activate.

Tip: make sure your yeast hasn’t been sitting in your pantry for too long, or it might not work. If you’re not sure, I’d recommend buying a new yeast so you know it’ll work.

glass bowl and flour mix

To a large mixing bowl, add flour and salt, then pour in the yeast mixture and mix with a wooden spoon until roughly combined.

Now add the olive oil and mix for a few more seconds until the oil is absorbed.

flour mix with wooden spatula

Transfer the mixture onto a lightly floured surface and knead with your hands for 5 to 10 minutes or until you get a smooth dough ball.

If the dough is sticky, add a slight dusting of flour at a time and keep kneading until it doesn’t stick anymore.

Tip: You should get a smooth, soft, almost sticky, and springy dough.

kneading pita bread with hands

Proofing

Put the dough ball back in the bowl and brush it with oil all around. Also, brush the sides of the bowl with oil.

Pita bread with kitchen cloth

Let proof in a warm place, covered with a damp kitchen cloth or plastic wrap, for about 1.5 to 2 hours or until it doubles in volume.

Tip: the best place to proof it is a slightly warm oven that you turn on for one minute and then off.

Pita dough after proofing in a bowl

Shaping

Transfer it back onto the worktop, fold it on itself four times, then cut it into six equal pieces.

Shape each piece into small balls of about 80 grams (2.8 ounces) each.

hands shaping small dough balls

Roll out the balls with a rolling pin. You can give them a round or oval shape.

Arrange them flat on a lightly floured work surface, cover them with a kitchen cloth, and let them proof again for 15 to 30 minutes.

Tip: They should be about 3 to 4 millimeters (1/6 to 1/8 inch) thin. If the dough balls are stretchy and hard to roll out, cover them with a cloth and let them rest for 15 to 30 minutes.

rolling pin and flat pita dough

Baking

Preheat a pizza stone or a baking sheet turned upside down in the center rack of the oven for 15 minutes at 480°F or 250°C. The oven and the pizza stone should be very hot.

Place the pita on the pizza stone, bake for 2 to 3 minutes on one side, then turn it around and bake for 1 to 2 more minutes.

Tip: you can use a lightly floured pizza peel to arrange the pita on the pizza stone.

Tip: if your oven doesn’t get this hot, set it to its max temperature and increase the cooking time slightly. Baking time varies depending on oven temperature and pizza stone type, but it shouldn’t be longer than a couple of minutes per side.

Pita dough baking on a pizza stone

Pitas should puff up as they bake. Also, they shouldn’t be crunchy but rather soft and pillowy, so don’t keep them in the oven for too long.

Some color is fine, but it shouldn’t char or get too brown.

Pita in the oven on a pizza stone

Arrange the baked pitas on a plate wrapped in a clean kitchen towel to keep them warm and soft.

Pita bread on a white cloth

Serving suggestions

Homemade pita bread is versatile; you can serve it with anything. Here are only some of our favorite ways of serving it.

Dukkah and Za’atar

Pita bread with zataar

Tear off a piece of freshly baked pita, dip it in good quality extra virgin olive oil, then dip it in Za’atar or Dukkah and enjoy it with olives, salty Mediterranean cheese, crunchy cucumbers, and juicy tomatoes.

This is probably the simplest and most traditional way of eating homemade pita and one of the most delicious and sensorial.

Dukkah and Za’atar are two Middle Eastern spice mixes packed with flavor and aromas. They are lovely with warm pita bread.

Here’s our Dukkah recipe.

In a mezze platter

mezze platter with tabbouleh and hummus

A mezze platter is an appetizer platter made with different Mediterranean and Middle Eastern small dishes.

You can enjoy mezze platters as a full dinner with family and friends. First, cut the pita into pieces for dipping or stuffing. Here are some of our favorite recipes to include in a beautiful mezze:

  • Falafel (chickpeas, chickpea flour, cumin, parsley, garlic, etc.)
  • Tzatziki (yogurt, cucumber, garlic, lemon juice, fresh herbs, etc.)
  • Tabbouleh (tomato, bulgur, parsley, olive oil, garlic, lemon, mint leaves, scallion, etc.)
  • Hummus (chickpeas, tahini, lemon juice, cumin, water, parsley, etc.)
  • Muhammara (roasted peppers, tomatoes, pomegranate molasses, walnuts, etc.)
  • Lentil hummus (lentil, tahini, lemon juice, cumin, etc.)
  • Eggplant dip (garlic, eggplant, tahini, lemon juice, cumin, etc.)
  • Mutabal (eggplant, yogurt, tahini, lemon juice, cumin, etc.)
  • Grilled eggplant (eggplant, olive oil, salt, etc.)
  • Grilled eggplants (or roasted eggplants)
  • Olives and feta cheese or non-dairy feta.

With soups, stews, and curries

Chickpea Stew with pita bread
  • Chickpea stew (sweet potato, chickpeas, canned tomatoes, cumin, garlic, etc.)
  • Bean stew (pinto beans, canned tomatoes, celery, carrot, onion, rosemary, etc.)
  • Lentil vegetable soup (lentils, spinach, potato, broth, canned tomatoes, cumin, etc.)
  • Lentil curry (coconut milk, lentils, turmeric, curry, coriander, onion, garlic, etc.)
  • Spinach stew (onion, garlic, cumin, coriander, spinach, chickpeas, etc.)
  • Chickpea curry (cumin, turmeric, coriander, chickpeas, etc.)

Use leftovers to make pita chips

Fatteh with yogurt, chickpeas and herbs

One or two days old pita is excellent for making crunchy pita chips that you can use in salads and other dishes called “Fatteh.”

This is a traditional way of using stale pita bread in eastern Mediterranean and southern Levantine countries, and the resulting dishes are insanely delicious.

Cut the pita into small bite-size pieces, toss it in olive oil, salt, pepper, and spices, then toast it in the oven or air fryer for a few minutes or until crunchy.

Some of our favorite dishes with crunchy pita chips are:

  • Fattoush (pita bread, romaine lettuce, tomato, cucumber, radish, parsley, etc.)
  • Fatteh (hummus, chickpeas, olive oil, crunchy pita, tahini yogurt sauce, etc.)
  • Cauliflower salad (roasted cauliflower, chickpeas, parsley, tahini, tomatoes, etc.)
  • Tahini salad (tahini, romaine lettuce, chickpeas, cherry tomatoes, cucumber, etc.)

Make a pita sandwich

Falafel in a pita bread with hummus

Thanks to their hollow puffed-up center, pitas are excellent to cut open and stuff with your favorite fillings.

Try one with a generous amount of homemade hummus on the bottom, some tabbouleh, homemade falafel, pickled red beets, and a generous drizzle of tahini sauce.

Variations

Cast iron skillet

Naan bread cooking in a pan

You can cook pita on the stovetop on a well-seasoned and hot cast iron skillet. It’ll take a couple of minutes per side.

Of course, the pita won’t puff up as much as it does in the oven, and it’ll look more like naan bread, but it will still be delicious.

Tzatziki with falafel and sauteed green beans

Storage

Make a pita up to 12 hours ahead, then reheat it in the oven or air fryer to bring out its softness.

Room temperature: keep leftover pita at room temperature, wrapped in a kitchen cloth for up to 24 hours, or in a plastic bag for up to 3 days.

Freezer: let pita bread cool down entirely, then transfer them into a freezer-friendly bag and freeze for up to 6 months.

Thaw & Reheat: thaw at room temperature for a couple of hours, then warm up in the oven or air fryer.

Pita bread and lemon wedges

More bread recipes

  • Focaccia bread (instant dry yeast, flour, sugar, water, salt, etc.)
  • Italian flatbread (flour, water, salt, olive oil, etc.)
  • Bruschetta (bread, tomatoes, balsamic vinegar, basil, olive oil, etc.)
  • Flatbread pizza (parsley, garlic, vinegar, olive oil, flour, instant dry yeast, sugar, etc.)

For many more bread ideas, check out our bread category page.

Pita bread with tahini

Pita Bread

By: Nico Pallotta
5 from 5 votes
Our homemade pita bread recipe is easy to make with flour, water, salt, yeast, and olive oil. This recipe yields cute pita pockets that are fragrant, soft, pillowy, puffy, and delicious.
You can fill freshly made pitas to make a sandwich; use them for dipping in hummus, baba ganoush, tzatziki sauce, or avocado spread, or toast the leftovers to make crunchy pita chips.
Prep Time: 15 minutes
Cook Time: 15 minutes
Proofing: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 pitas
Course: Breads
Cuisine: Middle-Eastern

Equipment

  • Pizza stone or baking sheet

Ingredients

  • ¾ cup lukewarm water
  • 2 teaspoons instant dry yeast or active dry yeast*
  • 1 teaspoon sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions 

DOUGH

  • To a small bowl, add ¾ cup lukewarm water, 1 teaspoon sugar, and 2 teaspoons instant dry yeast.
    Stir until the yeast is dissolved in the water and set aside for 5 minutes to activate.
    glass bowl and flour mix
  • To a large mixing bowl, add 2 cups all-purpose flour and 1 teaspoon salt, pour in the yeast mixture and mix with a wooden spoon until roughly combined.
    Add 2 tablespoons olive oil and mix for a few more seconds until the oil is absorbed.
    flour mix with wooden spatula
  • Transfer the mixture onto a lightly floured surface and knead for 5 to 10 minutes.
    If the dough is sticky, add a slight dusting of flour at a time and keep kneading until it doesn't stick anymore.
    kneading pita bread with hands
  • You should get a smooth, soft, almost sticky, and springy dough.
    Pita dough shaped into a ball

PROOFING

  • Put the dough ball back in the bowl and brush it with oil all around. Also, brush the sides of the bowl with oil.
    Pita bread with kitchen cloth
  • Let proof in a warm place, covered with a damp kitchen cloth or plastic wrap, for about 1.5 to 2 hours or until it doubles in volume.
    Tip: the best place to proof it is a slightly warm oven that you turn on for one minute and then off.
    Pita dough after proofing in a bowl

SHAPING

  • Transfer it back onto the worktop, fold it on itself four times, then cut it into six equal pieces.
    Shape each piece into small balls of about 80 grams (2.8 ounces) each.
    hands shaping small dough balls
  • Roll out the balls with a rolling pin. You can give them a round or oval shape.
    Arrange them flat on a lightly floured work surface, cover them with a kitchen cloth, and let them proof again for 15 to 30 minutes.
    Tip: They should be about 3 to 4 millimeters (⅙ to ⅛ inch) thin. If the dough balls are stretchy and hard to roll out, cover them with a cloth and let them rest for 15 to 30 minutes.
    rolling pin and flat pita dough

BAKING

  • Preheat a pizza stone or a baking sheet turned upside down in the center rack of the oven for 15 minutes at 480°F or 250°C.
    The oven and the pizza stone should be very hot.
    Place the pita on the pizza stone, bake for 2 to 3 minutes on one side, then turn it around and bake for 1 to 2 more minutes.
    Pita dough baking on a pizza stone
  • Pitas should puff up as they bake. Also, they shouldn't be crunchy but rather soft and pillowy, so don't keep them in the oven for too long.
    Some color is fine, but it shouldn't char or get too brown.
    Pita in the oven on a pizza stone
  • Arrange the baked pitas on a plate wrapped in a clean kitchen towel to keep them warm and soft.
    Pita bread on a white cloth

Video

Homemade Pita Bread

Notes

Nutrition information is an estimate for 1 pita out of 6.
YEAST
You can use instant dry yeast and active dry yeast interchangeably and in the same quantities.
If you use fresh yeast, then you’ll need 1 packet of 0.6 ounces (17-20 grams).
STAND MIXER
We make our dough by hand, but you can follow the same steps and use a stand mixer with a dough hook attachment. 
SERVING SUGGESTIONS
Check out our “serving suggestions” chapter to get plenty of ideas on what to eat with pita bread.
STORAGE
Make ahead: bake pitas up to 12 hours ahead, then reheat them in the oven or air fryer to bring out their fragrance and softness. Alternatively, make the dough in advance and proof it slowly in the fridge for 6 to 10 hours. Take out of the fridge 2 hours before shaping.
Room temperature: keep leftover pita at room temperature, wrapped in a kitchen cloth for up to 24 hours, or in a plastic bag for up to 3 days.
Freezer: let pita bread cool down entirely, then transfer them into a freezer-friendly bag and freeze for up to 6 months.
Thaw & Reheat: thaw at room temperature for a couple of hours, then warm up in the oven or air fryer.
 

Nutrition

Calories: 229kcal, Carbohydrates: 39g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 64mg, Dietary Fiber: 2g, Sugar: 1g, Vitamin B6: 0.04mg, Vitamin C: 0.003mg, Vitamin E: 1mg, Vitamin K: 3µg, Calcium: 9mg, Folate: 116µg, Iron: 2mg, Manganese: 0.3mg, Magnesium: 12mg, Zinc: 0.4mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. Can you clarify please: after cutting the dough into 6 pieces, do you shape each piece into a ball, or each piece into multiple balls? How many pitas does this recipe make? Also, do we flip the pitas in the oven or rotate them? Ty! Cant wait to try this recipe!

    1. Hi Julie,

      Thanks for your message. The recipe makes 6 pitas, so you can cut 6 pieces and make 6 balls.
      Also, yes, flip the pita in the oven 🙂

      Btw, all details and step-by-step pictures are in the recipe box at the bottom of the page, with exact cooking time, quantities, and temperatures 🙂
      Hope this helps.
      Enjoy the pitas 🙂

  2. 5 stars
    Like my husband said: we’ve never ever had such a fantastic tasting and looking pita EVER before!
    Thank you! This is our standard now. No supermarket pitas ever again (we’ll just freeze them when making new ones) 👍🏻👍🏻👍🏻☺️

    1. Hi Siem,
      Oh that’s wonderful to hear, once you taste homemade pitas, it is impossible to go back 😉
      Thanks so much for leaving a review here. Kindest,
      Louise