How to Make Homemade Pita Bread (Easy Recipe) (2024)

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This homemade pita bread recipe yields a super-soft, puffed pita bread that is actually easy to make, easier than you might think! Yogurt in the dough is the secret to soft, beautiful pita.

In the house of Abood, and in the houses of grandparents Abood and Abowd, there was a lot of baking. A lot. But none of it included pita bread. I suspect this was in part because we could enjoy perfect, thin, store bought pita bread from nearby bakeries without a thought; this is mid-Michigan, my friends, and while we may have our drawbacks, we’re rich in Middle Eastern bakeries and restaurants.

The first time or two I made pita bread, it was a disaster zone. Then some time back, I found my way into Molly Yeh’s Short Stack book on yogurt. The last, veryverylast thing I expected to find in Molly’s yogurt book was a pita bread recipe. But there it jumped out, and it includes, of course: yogurt. “Yogurt Pita.” The pita bread recipe description was so simple and inviting (all about the soft dough and the soft pockets it results in) that it made me wait not another day to bake my first round.

The results are pillowy soft pita, made with such ease and such beautiful results you will wonder why you don’t make pita on a regular basis.

Here’s all of the info and tips you need for how to make homemade pita bread with ease.

What to eat pita bread with?

Everything, but especially homemade hummus, Lebanese baba ganoush, Chicken shawarma, homemade beef shawarma, Lebanese Garlic Sauce, Toum, Shish Tawook, Lebanese Grilled Chicken Skewers, falafel, and homemade pita chips (can use older bread). This pita bread recipe requires simple ingredients you probably already have on hand.

Ingredients for soft pita bread

Water. Lukewarm water, 105-115 degrees for best results.

Active dry yeast.You can substitute instant yeast for active dry yeast 1:1 if that’s what you have on hand. Both can be found in standard grocery stores.

Granulated sugar.Just a little bit!

Bread flour. I recommend using bread flour. Whole wheat flour might result in denser bread, but is a good high-protein substitute if necessary. Bread flour is preferable to all-purpose flour because of its higher gluten structure. Regardless of flour type, save some for dusting.

Kosher salt.The savory touch you need for homemade bread!

Olive oil.This goes in the recipe but make sure you have enough extra virgin olive oil for the dough and extra for coating a large mixing bowl. I’m a huge fan of Lebanese EVOO.

Greek yogurt or Labneh.This luscious ingredient is key for creating fluffy, soft pita pockets.

How to make pita bread

How to make pita dough

Step 1: Combine water, yeast, and 1 teaspoon of sugar. Let this yeast mixture sit for 2-3 minutes.

Step 2: In a large bowl or bowl of a stand mixer fitted with the dough hook attachment, combine the flour, salt, and remaining sugar. Add the yeast mixture, oil, and yogurt. Mix to combine on low speed. Knead the pita bread dough in the mixer, or by hand on a lightly floured surface, adding more flour if needed, until the dough is soft and sticky, 7-10 minutes.

Step 3: Transfer the dough ball to an oiled bowl, cover the bowl with plastic wrap or a clean kitchen towel (not touching the dough), and let the dough rise in a warm place until it’s doubled in size, about 2 hours.

Step 4: Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Cover and let the dough rest for an additional 20 minutes.

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In the stand mixer:

Use the bowl of a stand mixer fitted with the hook attachment to combine.

By hand:

Knead the dough by hand on a lightly floured, clean work surface.If your hands get too sticky with flour and dough, rub them vigorously together (over a trash bin is helpful!).

How to shape pita

Roll each of the 12 dough balls out into a round shape, 1/4- to 1/2-inch thick. You can use a rolling pin to make this easier, and a kitchen scale if you want the dough circles to be of exactly equal weight.

How to bake pita

Preheat the oven to 500°F, and line two baking sheets with parchment paper.

Place each piece of dough on a baking sheet an inch apart, and bake in the hot oven until they’re puffy and golden brown on top (begin checking for doneness at 5 minutes).So fun!

Transfer the pitas to a wire oven rack to cool.

Helpful Tips

• Don’t overproof the dough! This means keeping an eye on the dough as it doubles in bulk. Over-proofed dough deflates and loses its loft.
• Bake one sheet at a time. Don’t place two sheet pans in the oven at once. Each sheet pan needs all of the space around it and full access to the heat as it bakes.
• Rotate the pan as it bakes to help create perfect pockets.

Storing Leftover Homemade Pita

• Keep the pita soft by covering it completely with a towel after baking, then store the pita in an airtight container or ziplock bag with the air removed before sealing.
• How long does pita last in the fridge? It lasts for up to one week. If you want to store them longer, I highly recommend freezing them instead.
• Leftover pita bread freezes so perfectly! Pull out all or one pita at a time and thaw in the fridge or at room temperature. Keep it in a plastic bag or it will dry out quickly. For a quick thaw: wrap in foil and warm on the bottom rack of a low-temperature oven.

Make Ahead Instructions

If you want, you can make the pita dough ahead of time and bake it another day. After letting the dough rise, put it in an airtight container and store it in the refrigerator for up to 3 days. This way, you can have fresh homemade pita bread in a snap!

Frequently Asked Questions

More Bread Recipes to Try

• If you love a light, airy, and chewy loaf of bread, try my garlic butter glazed talami bread. The garlic butter truly deserves a chef’s kiss!
• Sfeha flatbreads are Lebanese flatbreads topped with a deliciously seasoned meat mixture.
• This za’atar swirl bread is not only delicious but also beautiful and impressive!

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