Name: Homemade Pita Bread
Cook time: 3 h
Total time: 3 h
Yield: 8 Servings
Cuisine: Greek
Ingredients: 1 cup warm water; 2 teaspoons active dry yeast; 0.5 tsp granulated sugar; 2 teaspoons extra-virgin olive oil; 2.5 cups all purpose flour; 1 tsp salt; vegetable oil

From the Cook

1/2

Homemade Pita Bread

OnlineCook Verified

Ingredients

Warning0 allergens identified

Instructions

Place the warm water, yeast, sugar, and olive oil in a large mixing bowl. Stir to combine.

Add the flour and salt to the water mixture. Use a wooden spoon to mix until all the flour is hydrated and a ragged dough forms. Turn the dough onto a lightly floured surface. Knead until the dough is very smooth and elastic, 8-10 minutes.

Form the dough into a ball and place it in a lightly oiled mixing bowl. Cover the bowl tightly with plastic wrap, and set in a warm place to rest. Allow the dough to rise for 2 hours, or until doubled in volume.

Once the dough has risen, place a baking stone or two large baking sheets in the oven. Preheat the oven to 450°F.

Cut the dough into 8 equal portions. On a lightly floured surface, gently roll 1 dough portion into a thin 6-inch circle, about 1/8-inch thick. Place the finished circle on a baking sheet and cover with a damp towel while you repeat with the remaining dough.

Quickly open the oven door and transfer the dough circles directly onto the hot baking stone or sheets, spacing them roughly 2 inches apart. Bake the pita for 5 minutes.

Open the oven door and swiftly flip the rounds. Continue baking until the pita are puffed with a few golden spots, 2-3 minutes.

Check to see that pita bread is done. Remove from oven or add time as needed.

Allow the pita to cool for 15-20 minutes before serving. Leftover pita bread can be kept in an airtight container for up to 3 days, or frozen for 3 months.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Water Temperature is Critical 💧
Use water between 110-115°F (43-46°C) to activate yeast properly; water that's too hot kills the yeast, while too-cold water slows fermentation significantly.
The Pocket Puff Secret 🎈
Bake at 475°F (245°C) on a preheated baking stone for 3-4 minutes—the intense, dry heat creates steam inside the dough, causing the signature pocket to form.
First Rise Timing Matters ⏱️
Let dough rise until doubled (1-1.5 hours), then divide and rest balls for 20-30 minutes before rolling—this second rest prevents shrinkage during cooking.
Oil Your Dough Wisely 🫒
Use vegetable oil in the dough for texture, but brush finished warm pita with extra-virgin olive oil immediately after baking to enhance authentic Greek flavor and prevent hardening.
Rest Pita While Warm 🧻
Wrap hot pita in a clean kitchen towel for 5 minutes after baking—this traps steam and keeps the bread soft and pliable for easy splitting.