Easy Homemade Pita Bread

Name: Easy Homemade Pita
Prep time: 25 min
Cook time: 10 min
Total time: 110 min
Ingredients: 3 cups (360 g) all purpose flour (plain flour); 1 Tablespoon (12 g) granulated sugar; 1¼ teaspoons salt; 2½ teaspoons (9 g instant yeast); 1 Tablespoon (15 ml) oil (canola or vegetable oil); 1 cup (240 ml) lukewarm water (100°F–110°F / 38°C–43°C)

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This easy homemade pita bread puffs as it bakes, creating a pocket perfect for your favorite fillings. The dough is easy to work with and bakes into soft, fluffy pitas.

Easy homemade pita bread with a soft pocket shown cut open.

Step by step photos

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Easy Homemade Pita Bread steps 1 and 2 flour mixture and oil mixture

Flour mixture: In a large bowl, whisk together the flour, sugar, salt, and instant yeast.
Water mixture: In a measuring jug, stir together the lukewarm water (100°F–110°F / 38°C–43°C) and oil.

Easy Homemade Pita Bread steps 3 and 4 pouring oil mix into flour mix mixing to a shaggy dough

Pour the water mixture into the flour mixture.
Mix with a spatula or dough whisk to form a shaggy dough.

Easy Homemade Pita Bread steps 5 and 6 mixing to form a soft dough left to double for 1 hour

Knead the dough by hand for 6 to 8 minutes, until smooth. Lightly oil a bowl, place the dough inside, cover with plastic wrap, and let rise for 45 to 60 minutes, or until doubled in size.
After rising, the dough should have doubled in size.

Easy Homemade Pita Bread steps 9 and 10 turn out dough form into 8 balls

Turn the dough onto a lightly floured surface
divide into 8 equal pieces (about 80 g each). Shape each piece into a smooth ball.

Easy Homemade Pita Bread steps 9 and 10. roll out each ball place on baking tray

Roll each ball into a circle about 6 inches (15 cm) in diameter and approximately ¼ inch (6 mm) thick.
Place on parchment-lined baking sheets. Cover lightly and let rest for 15 to 20 minutes.

Easy Homemade Pita Bread steps 11 and 12. pitas baked and puffed serving with sliced

Bake for 8 to 10 minutes, or until puffed and lightly golden around the edges.
Serve warm. Cover any leftover pitas with a clean kitchen towel while they cool to help keep them soft.

Storage

Room temperature: Store the cooled pita bread in an airtight container or resealable bag at room temperature for up to 3 days.

Freezing: Freeze in a freezer-safe bag or airtight container for up to 2 months. Thaw at room temperature, then warm in the microwave for a few seconds or in a warm oven before serving.

Stack of homemade pita bread with soft puffed pockets on a wooden board lined with parchment paper.

Recipe tips

Yeast: I used instant yeast, which is added directly to the flour. If you're using active dry yeast, use the same amount. Stir it into the lukewarm water and sugar from this recipe and let it stand for 5 to 10 minutes, or until foamy. Add the yeast mixture and the oil to the flour mixture, then continue with the recipe.
Lukewarm water: Water between 100°F and 110°F (38°C to 43°C) helps activate the yeast.
Stand mixer option: The dough can also be mixed and kneaded with a stand mixer fitted with the dough hook. Knead on low speed for 4 to 5 minutes, or until smooth and elastic.
Roll evenly: Roll each pita to about 6 inches (15 cm) in diameter and approximately ¼ inch (6 mm) thick for even baking and puffing.
Bake in a preheated oven: If your oven doesn't have a preheat indicator, allow 10 to 15 minutes for it to preheat to 400°F (200°C) before baking. A hot oven helps the pitas puff and form a pocket.
Convection (fan) oven: If you're using a convection (fan) oven, reduce the oven temperature to 180°C (355°F).

Make ahead option

Once the dough has been kneaded, place it in a lightly oiled bowl, cover tightly, and refrigerate for up to 24 hours.

When you're ready to continue, let the dough stand at room temperature for 30 to 45 minutes before dividing, shaping, and baking as directed.

Recipe