Homemade Pita Bread

If you’ve never made homemade Pita Bread, you’ll be surprised how easy they are to make. It’s quite something to watch the flat round of dough puff up like a balloon in the oven. Because this dough only needs to rise one time, it’s one of the fastest yeast bread recipes you can make.

a stack of homemade pita bread wrapped in a towel

If you’ve got a sourdough starter, you can make Sourdough Pita Bread instead of this yeasted pita bread recipe.

If you don’t have a starter I can show you how to make one, and in the meantime you can start with this super easy and quick recipe.

Pita Bread Ingredients

  • Water – Use warm water to activate the dry yeast
  • Yeast – I prefer dry active yeast to rapid rise yeast for a slower rise time and better flavor.
  • Bread Flour – High protein bread flour will develop enough gluten to allow the pita to puff up in the heat of the oven.
  • Salt – For flavor.
  • Sugar – For flavor and browning.
  • Olive Oil – To enrich the bread and add flavor.

How to make Pita Bread

four photos showing how to mix pita bread dough
  • Mix the ingredients.
  • Knead for 5 minutes until the dough gathers on the hook.
  • Turn the dough out of the bowl. It will be a bit sticky at this point.
  • Knead the dough into a smooth ball.
pita dough before and after rising
  • Set the dough aside to rise until doubled in size.
two photos showing how to roll pita breads
  • Divide the dough into 8 pieces and roll each piece into a tight ball.
  • Roll each piece to a 6″-7″ round.
three photos showing how to bake pita breads
  • Bake the pitas, 2 at a time, on a preheated pan, baking steel or baking stone.
  • Bake until the pitas are fully-puffed and lightly browned on the bottom.
  • Wrap the pitas in a towel as they come out of the oven.

FAQs about making Homemade Pita Bread:

Do I have to bake the bread the same day I make the dough?

No, after the first rise, you can refrigerate the dough for up to 2 days.

Why didn’t my Pita Bread puff up?

If your oven is not hot enough the pita may not puff properly. If the sheet pan or baking stone is not pre-heated the pitas won’t puff. If the bread is rolled too thin in spots it may not puff properly.

How long does Homemade Pita Bread stay fresh?

The bread is best eaten the day it is made and even better while it’s still warm.

Can I freeze Pita Bread?

Yes! Store the pita rounds in a freezer bag for up to 3 months.

How do I re-warm the pita bread?

Wrap the pita in foil and place in a 200°F oven until warm.

a stack of pita breads, with one showing the golden brown bottom side
a hand holding half a pita bread showing the open pocket

Here are some other great yeasted bread recipes you should try: Soft White Sandwich Bread, Milk & Honey Whole Wheat Bread, Hamburger Buns Crusty Semolina Bread and Hoagie Rolls.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

pita bread filled with lettuce and tomatoes on a plate
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4.43 from 7 reviews

Pita Bread Recipe

If you’ve never baked Pita Bread at home, you’ll probably be surprised how easy they are to make. Because this dough only needs to rise one time, it’s one of the fastest bread recipes you can make.

Prep Time20 minutes
Bake Time20 minutes
Rising Time2 hours
Total Time2 hours 40 minutes
8 pitas
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  • 12 ounces warm water (1 ½ cups)
  • 2 ¼ teaspoons dry yeast (1 packet)
  • 1 ounce olive oil (2 tablespoons)
  • 1/2 ounce granulated sugar (1 tablespoon)
  • 1 ½ teaspoons table salt
  • 15 ounces bread flour (3 cups (see note))


  • Combine the water, yeast, oil, sugar, salt and 1 ½ cups (7 ½ oz, 212g) of the bread flour in the bowl of a stand mixer. Mix until it forms a thick batter. Switch to the dough hook. If mixing by hand add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.
    12 ounces warm water, 2 ¼ teaspoons dry yeast, 1 ounce olive oil, 1/2 ounce granulated sugar, 1 ½ teaspoons table salt
  • With the mixer running on low, add the remaining flour until the dough begins to clean the bottom of the bowl and form a ball around the hook.The dough will be a little sticky. You can sprinkle in a little extra flour if the dough is extremely sticky. Knead for 5 minutes.
  • Place the dough in a lightly oiled bowl, turn once to coat the dough and cover the bowl. Rise for 1 – 1 ½ hours or until doubled in size. (The dough can also rise in the refrigerator overnight). Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece of dough under your cupped hand to form a tight ball. Cover the dough balls and let them rest for 10 minutes.
  • Preheat the oven to 450°F450 °F. If you have a baking stone or steel place it in the oven. If you don’t have a baking stone, place a baking sheet in the middle rack of the oven to preheat. If you have a dark colored baking sheet use that. A dark pan will absorb heat better than a light-colored pan, so the bread will puff better.
  • Roll each piece of dough to 6-7” around. Roll two pitas and immediately place them on the preheated baking stone or baking sheet in the oven. Bake until they are puffed and the bottom is lightly browned, about 3-5 minutes. You don’t need to flip the bread. Remove the baked breads and wrap them in a clean kitchen towel while you continue rolling and baking the pitas.
  • The pitas are best the day they are made, but they also freeze very well.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To make whole wheat pita bread, use 1 cup of whole wheat flour in place of the bread flour.


Serving: 1each | Calories: 241kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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