Homemade Pita Bread (Oven or Stovetop)

Make soft and fluffy homemade pita bread with simple ingredients and easy baking or stovetop methods. This versatile flatbread is perfect for sandwiches, wraps, and dipping into hummus or tzatziki. Get the best results with tips on achieving the signature pocket and variations for whole wheat or flavored options. Great for meal prep and fresh, preservative-free bread at home.

Ingredients:

• 1 cup warm water
• 2 1/4 tsp instant yeast (1 packet)
• 1/2 tsp sugar
• 1/4 cup whole wheat flour
• 2 Tbsp extra virgin olive oil, plus 1 tsp for greasing the bowl
• 2 1/2 cups all-purpose flour (plus more for dusting)
• 1 1/2 tsp fine sea salt

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Instructions:

Making the Pita Dough:

1. In a large mixing bowl, whisk together warm water, sugar, yeast, and whole wheat flour. Let sit for 15 minutes until foamy.
2. Add olive oil, all-purpose flour, and salt, stirring with a wooden spoon until a shaggy dough forms.
3. Transfer the dough to a clean surface and knead for about 5 minutes. The dough should be soft and tacky but not sticking to the surface. Add a small amount of flour if too sticky.
4. Grease a mixing bowl with 1 tsp olive oil, place the dough inside, and turn to coat. Cover with plastic wrap and let rise in a warm place (100°F) for 45 minutes or at room temperature for about 90 minutes until doubled in size.

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Forming the Pita Bread:

5. Punch down the dough and divide it into 8 equal pieces.
6. Roll each piece into a smooth ball, cover with a damp towel, and let rest for 15 minutes.
7. On a floured surface, press each dough ball into a disk, then roll out to 7 inches wide and less than 1/4 inch thick. Move the dough while rolling to prevent sticking.
8. Keep rolled disks covered with a damp towel. Let rest for 10 minutes before cooking to ensure better puffing.

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Baking Pita Bread in the Oven:

9. Preheat the oven to 500°F with a baking stone or sheet on the bottom rack for at least 20 minutes.
10. Place 2-3 pitas on the hot baking stone and bake for 2 to 2 1/2 minutes until puffed.
11. Remove from the oven, cool on a rack for 5 minutes, then cover with a towel to keep soft.

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Cooking Pita Bread on the Stovetop:

12. Heat a cast-iron skillet over medium-high heat and lightly brush with olive oil.
13. Place a pita on the skillet and cook for 30 seconds until bubbles form.
14. Flip and cook for 1 minute until it puffs up, then flip again and cook for another minute.
15. Remove from heat and keep covered with a towel to prevent drying.

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Tips

• Let the baking stone heat fully for best puffing.
• Resting the rolled dough before baking helps it puff properly.
• Don’t stack rolled pitas or they may stick together.
• If a pita doesn’t puff, it will still taste great as flatbread.

Variations and Substitutions

• Use whole wheat flour instead of all-purpose for a heartier texture.
• Add minced garlic or herbs to the dough for extra flavor.
• Brush cooked pitas with butter and sprinkle with sea salt for a soft, seasoned finish.
• Try gluten-free flour blends for an alternative version.

FAQs

Q: Why didn’t my pita puff up?
A: Ensure the dough is well-rested and the oven or skillet is fully preheated. Rolling too thin or thick can also affect puffing.

Q: Can I store pita bread?
A: Yes, keep in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Q: How do I reheat pita bread?
A: Warm in a dry skillet or briefly in the oven at 350°F for a few minutes.

Serving Suggestions

• Use as a wrap for sandwiches and gyros.
• Serve with hummus, tzatziki, or baba ganoush.
• Make pita chips by toasting in the oven with olive oil and seasoning.
• Pair with soups and stews for dipping.

Why You’ll Love This Recipe

• Simple ingredients with no preservatives.
• Soft, fluffy, and fresh with a delicious homemade taste.
• Works in the oven or stovetop for versatility.
• Perfect for meal prep and easy to store.