Homemade Pitas Recipe

Introduction

Fresh homemade pitas are a delightful addition to any meal, perfect for stuffing with your favorite fillings or serving alongside dips. This simple recipe guides you through making soft, fluffy pitas with a lovely pocket, all from scratch.

Ingredients

• 1 cup warm water (110º F)
• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups (approx.) all-purpose flour (divided)
• 1 ½ teaspoons kosher salt
• 2 tablespoons olive oil

Instructions

1. Step 1: In a large mixing bowl, whisk together the warm water, yeast, and sugar until dissolved. Stir in ½ cup of flour until combined. Let the mixture stand for 15 minutes until bubbles form on the surface, indicating the yeast is active.
2. Step 2: Add the salt, olive oil, and 1 ½ cups of flour to the bowl. Mix with a spatula or wooden spoon until the dough begins to come together in a shaggy mass. Then, use your hands to knead the dough in the bowl until it forms a ball, about one minute.
3. Step 3: Lightly flour a clean surface and transfer the dough onto it. Knead the dough for 2 minutes, then cover and let it rest for 10 minutes. After resting, knead again for 2 minutes until smooth and easy to handle, adding a little flour if sticky.
4. Step 4: Place the smooth dough ball in a lightly oiled bowl. Cover with plastic wrap and a towel, and let it rise until doubled in size, about one hour.
5. Step 5: Preheat your oven to 475º F and place a cast iron pan, heavy skillet, or baking sheet inside to heat up.
6. Step 6: Punch down the dough and divide it into 8 equal pieces. Cover with a towel and let rest for 10 minutes. Roll each piece into a 6 to 8 inch circle on a lightly floured surface, keeping the dough covered while working.
7. Step 7: Working in batches, place 1 or 2 dough circles onto the hot pan or skillet. Cook for 2-3 minutes until puffed and lightly browned on one side, then flip and cook for another 2 minutes. Remove and repeat with remaining dough.
8. Step 8: Keep the cooked pitas warm wrapped in a towel until ready to serve.

Tips & Variations

• Make sure your water is not too hot to avoid killing the yeast; 110º F is ideal.
• Use a cast iron pan for best heat retention and even cooking.
• Add a teaspoon of garlic powder or dried herbs to the dough for extra flavor.
• If pitas don’t puff up, make sure the dough is rolled evenly and the pan is sufficiently hot.
• Try whole wheat flour instead of all-purpose for a nuttier taste and more fiber.

Storage

Store leftover pitas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze the pitas wrapped in foil or plastic wrap for up to one month. Reheat by warming in a toaster oven or skillet until soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why didn’t my pitas puff up?

This is often due to the dough being rolled unevenly, the pan not being hot enough, or the dough not resting enough before cooking. Make sure your rolling pin applies even pressure and your cooking surface is very hot.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 1 ½ teaspoons and mix it directly with the flour. You may skip the initial proofing step but allowing some rest will improve flavor.

Homemade Pitas Recipe

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★★★★★

4.5 from 88 reviews

These homemade pita breads are soft, fluffy, and perfect for sandwiches, dipping, or pairing with Mediterranean dishes. Made from simple ingredients and baked on a hot cast iron pan or skillet, these pitas puff up nicely to create a pocket, ideal for stuffing your favorite fillings.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 8 pitas 1x
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 1 cup warm water (110º F)
• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 cups all-purpose flour (divided)
• 1 ½ teaspoon kosher salt
• 2 Tablespoons olive oil

Instructions

1. Activate the Yeast: In a large mixing bowl, whisk together warm water, active dry yeast, and sugar until dissolved. Stir in ½ cup of the all-purpose flour and let the mixture stand for 15 minutes until bubbles form on the surface, indicating the yeast is active.
2. Form the Dough: Add salt, olive oil, and 1 ½ cups flour to the yeast mixture. Stir using a spatula or wooden spoon until combined into a shaggy dough. Then use your hands to knead the dough in the bowl until it begins to form a ball, about 1 minute.
3. Knead the Dough: Lightly flour a clean surface and transfer the dough ball onto it. Knead the dough for 2 minutes, then cover it and let it rest for 10 minutes. After resting, knead again for 2 minutes, adding a little flour if sticky, until the dough is smooth and pliable.
4. First Rise: Place the kneaded dough into an oiled bowl, cover it with plastic wrap and a towel, and let it rise in a warm place for about an hour, or until doubled in size.
5. Preheat Cooking Surface: Preheat your oven to 475º F and place a cast iron pan, heavy skillet, or baking sheet inside to heat up.
6. Shape Pitas: Punch down the dough and divide it into 8 equal portions. Cover with a towel and let rest for 10 minutes. Roll each portion into a 6 to 8 inch circle on a lightly floured surface, keeping them covered when not rolling.
7. Cook Pitas: Working one or two at a time depending on pan size, place the rolled dough onto the hot preheated pan. Cook for 2-3 minutes until bubbles form and the bottom is lightly browned, then flip and cook for another 2 minutes.
8. Keep Warm and Serve: Remove cooked pitas and wrap in a towel to keep warm. Continue with the rest of the dough. Serve warm as desired.

Notes

• Ensure the water is warm but not hot to effectively activate the yeast.
• If bubbles do not form after activating the yeast, the yeast may be expired and should be replaced.
• Keep the dough covered during resting and rising to prevent it from drying out.
• Cooking the pitas on a very hot pan is key to achieving the puff and soft texture.
• Store leftover pitas in an airtight container to maintain freshness, or freeze for longer storage.

Keywords: homemade pita bread, pita bread recipe, Mediterranean bread, soft pita, bread pocket, simple pita