Homemade Pita Bread

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Easy, fun to make, and oh so delicious. This Homemade Pita Bread is sure to be your new favorite bread for sandwiches or even snacking! Made with only five super simple ingredients, is naturally dairy-free, vegan, and takes only a few hours to make! It simply does not get better than this. Every bite is soft, but just strong enough to hold in all your delicious fillings, and simple enough to compliment any flavor! If there’s only type of bread you’re going to bake this week, it NEEDS to be this delicious pita bread.

two pita breads on white plate with top one cut in half, stack of plates and three more pita's stacked behind with large chrysanthemum beside

About The Recipe

We are so excited to share this recipe with all of you! Pita bread is something my mom has been wanting to make FOREVER! Like, I’ve mentioned our “to-bake for the blog one day” list a few times, but this bread even predates that list.

This recipe is seriously a longtime coming and I am so happy that we’re finally sharing it!

We make a lot of sandwiches in our family. One of us, at least, has a sandwich everyday for breakfast or lunch. They’re quick, easy, and relatively healthy!

Though, we do tend to get tired of the same old same old…which is where this pita bread comes in!

With summer in full force, sandwiches have definitely become more of a staple for all of us come dinnertime. Highly customizable, can be enjoyed hot or cold, and it makes everyone happy! The fillings, we got. It’s so much fun coming up with new ways to use leftovers to make sandwiches!

It’s just…the bread gets a little boring sometimes.

close up of two pita bread on white plate with one halved, more pita bread behind on stack of plates

It seemed like the perfect excuse to finally make some pita bread! Thankfully, our first test best was a HUGE success. Everything worked just like it should have. Plus, since it’s so hot here this summer, our dough only took about 30 minutes to double in bulk.

Traditionally, it takes anywhere from 1 – 2 hours. So, this bread is definitely going on our weekly rotation of bakes! It’s so easy, comes together quickly, can be eaten as bread for sandwiches, dipped in hummus, or served along charcuterie boards.

It’s the ultimate/most versatile flatbread! The best part? It genuinely tastes SO. GOOD.

What is Pita Bread?

Pita (or pitta) bread is a leavened bread traditionally made from flour, water, and yeast. Cooked on a hot stone until puffy and served alongside many delicious dishes! We made our pita with the traditional ingredients, but with the addition of olive oil and salt to give it a little more flavor!

Reasons You Will Love This Pita Bread

  • It’s super simple to make!
  • Requires minimal ingredients.
  • Ready to eat in 2-3 hours.
  • Perfect for sandwiches, dipping in soups and stews, or even hummus!
  • Naturally vegan and dairy-free.
sliced in half pita on top of another pita on white palte with dried grass behind, a stack of three pitas on white plates, and crumbs around

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Bread Flour
  • Instant Yeast
  • Water
  • Olive Oil
  • Kosher Salt
flour, yeast, olive oil, salt, and water on marble surface

How To Make Pita Bread

Step 1: Make the dough and proof

In the bowl of a stand mixer fitted with the dough hook, combine all ingredients. Mix on low speed 1 minute. Increase speed to medium. Knead for an additional 10 minutes, or until the dough is smooth and elastic.

Place in a clean, covered container. Allow to rise until doubled in bulk, about 90 minutes.

Step 2: Divide

Turn dough out onto a clean surface. Divide into ten equal pieces. Round each piece. Cover and allow to rest for 20 minutes.

Step 3: Roll out

Roll each piece into a 6-inch circle. Cover and allow to rest for 10 minutes.

Step 4: Bake

Just before baking, spritz or brush each round with water. Place as many rounds on stone as will fit. Bake until puffed, about 3 minutes.

Remove from oven to cooling rack.

five baked pitas on wire cooling rack

Pita Bread FAQ’s

Can I make this recipe without a mixer? While it’s possible to make this pita by hand, it does take a lot more work, effort, and time. Just keep this in mind!

How can I tell when my dough is kneaded properly? A properly kneaded dough should be smooth and shiny. Refer to the pictures above if you need help!

My dough isn’t rising in the times stated in the recipe card! The recipe card/post states the times it took our dough to rise. We live in Texas and often use a bread proofer. If you don’t own a bread proofer, we highly recommend one! If you suspect something may be wrong, check your yeast!

Why does my dough have a tough skin on top? Once the dough is turned out of the container, it NEEDS to be covered, otherwise a skin will form over the top. It’s bound to happen, but using a towel to cover the shaped dough really helps prevent this. You can also lightly brush them with water before baking to help with the tough skin on top!

Why are my pita not puffing? If your pita doesn’t puff, it’s because your baking stone wasn’t hot enough. A hot stone is CRUCIAL to having the classic puff in a pita. Though, a not puffed pita doesn’t doesn’t mean it’s inedible! It’s just a really delicious flatbread.

three stacked pita breads on wood board with three more stacked behind on white plates

What To Make With Pita Bread

Once the pita’s are made and you’ve enjoyed a sandwich (or three), you may be wondering what else you can make with this bread. Here are a few of our favorite ways to use this bread other than sandwiches!

  • Gyros
  • Dipped into hummus, soups, stews, or even salsa/guacamole
  • Served alongside charcuterie/snack boards
  • Pizza (I’ve been making a lot of Margherita pizza’s on these!)
  • Served with your morning eggs
  • Cut into triangles and toasted in the oven like chips to make nachos

How To Store

Freshly baked pita’s are always the best, but since this recipe makes 10, you’re more than likely to have some leftovers. No worries, though! This recipe freezes REALLY well. Just store the cooled pita’s in an airtight, freezer safe zip top bag. Also, feel free to lay some parchment paper or wax paper in-between each pita to keep them from sticking together!

The bread will last about 2-3 months frozen.

Looking for more recipes like this? Here are a few you may like: Homemade Naan, Multigrain Sourdough Bread, Whole Wheat Sourdough Fig and Walnut Bread, Buttermilk Sandwich Bread

front shot of halves pita on white plate with flowers around, stack of plates, and more bread behind

Expert Tips

  • Depending on the temperature in your kitchen, the proofing time can be as little as 30 minutes.
  • The easiest way to divide the dough is to use a bench knife.
  • Each round should be 3.3 ounces.
  • The bread should still be pale after cooking.
  • Pita will release from stone when done. If it doesn’t release, leave it a little longer, about 30 seconds to 1 minute.
  • Use a pizza peel to remove bread from oven.

When you make this Homemade Pita Bread, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

two pita breads on white plate with top one cut in half, stack of plates and three more pita's stacked behind with large chrysanthemum beside

Homemade Pita Bread

Traci
Simple, but oh so delicious! This Homemade Pita Bread is ready in 2-3 hours, easy to make, naturally vegan and dairy-free, and perfect for SO many dishes. From sandwiches to dipping into your favorite soups and stews. YUM!
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Proofing Time 2 hrs
Total Time 2 hrs 40 mins
Course Breads
Cuisine American
Servings 10
Calories 213 kcal

Ingredients
 

  • 4 cups bread flour
  • teaspoons kosher salt
  • 1 Tablespoon instant yeast
  • Tablespoons olive oil
  • cups water

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine all ingredients.
  • Mix on low speed 1 minute.
  • Increase speed to medium.
  • Knead for an additional 10 minutes, or until the dough is smooth and elastic.
  • Place in a clean, covered container.
  • Allow to rise until doubled in bulk, about 90 minutes.
  • When dough has proofed, heat oven with stone to 450° F.
  • Turn dough out onto a clean surface.
  • Divide into ten equal pieces.
  • Round each piece.
  • Cover and allow to rest for 20 minutes.
  • Roll each piece into a 6-inch circle.
  • Cover and allow to rest for 10 minutes.
  • Just before baking, spritz or brush each round with water.
  • Place as many rounds on stone as will fit.
  • Bake until puffed, about 3 minutes.
  • Remove from oven to cooling rack.

Notes

  • Depending on the temperature in your kitchen, the proofing time can be as little as 30 minutes.
  • The easiest way to divide the dough is to use a bench knife.
  • Each round should be 3.3 ounces.
  • The bread should still be pale after cooking.
  • Pita will release from stone when done. If it doesn’t release, leave it a little longer, about 30 seconds to 1 minute.
  • Use a pizza peel to remove bread from oven.

Nutrition

Serving: 1roundCalories: 213kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 352mgPotassium: 54mgFiber: 1gSugar: 0.2gVitamin A: 1IUVitamin C: 0.001mgCalcium: 9mgIron: 0.5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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