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How to Make Homemade Pita Bread: Easy Recipe with Perfect Pockets

Learn how to make soft, fluffy homemade pita bread with perfect pockets every time. This authentic Mediterranean pita recipe walks you through yeast activation, kneading, shaping, and cooking like a pro.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 2 hours
Servings: 6 –8 pita breads
Course: Bread
Cuisine: Mediterranean
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1 cup warm water 110°F
  • 2¼ tsp active dry yeast
  • 1 tsp granulated sugar
  • 2½ cups all-purpose flour or blend with bread flour
  • 1 tsp kosher salt
  • 1 tbsp extra virgin olive oil
  • Optional: substitute ½ cup flour with whole wheat or add herbs like oregano or thyme

Method
 

  1. Combine warm water, sugar, and yeast. Let stand 5–10 minutes until foamy.
  2. Whisk flour and salt together in a large bowl.
  3. Add yeast mixture and olive oil to dry ingredients; mix until shaggy dough forms.
  4. Knead for 8–10 minutes until smooth and elastic.
  5. Place dough in oiled bowl, cover, and rise 1–1.5 hours until doubled in size.
  6. Punch down dough, divide into 6–8 balls, and roll each into ¼-inch thick discs.
  7. Let shaped pitas rest for 5 minutes.
  8. Cook each pita in a dry skillet over medium-high heat, 1–2 minutes per side, until puffed and golden.
  9. Wrap cooked pitas in a clean towel to keep soft and warm.

Notes

Store pitas in airtight containers at room temperature for 2 days or freeze up to 3 months. Use a properly heated skillet for best puffing results.