This fluffy homemade pita bread is ready to enjoy in just a few hours. Besides water, it uses only four basic ingredients for a simple, delicious loaf.
For best results, use a stand mixer and a pizza stone to get perfectly puffed pitas and consistent dough handling.
Ingredients
- Warm water
- Active dry yeast
- Granulated sugar
- Kosher salt
- Unbleached all-purpose flour
Method — Make the Dough
- In the bowl of a stand mixer, combine warm water, yeast, and sugar. Whisk briefly to dissolve.
- Let the mixture proof for about 5 minutes, until foamy and bubbly.
- Fit the mixer with the dough hook. Add kosher salt and one cup of flour to the bowl.
- Mix on low while gradually adding the remaining flour.
- Knead on low for about 5 minutes, until the dough forms a slightly sticky, loose ball.
Rise the Dough
- Remove the dough hook and scrape off any bits. Cover the bowl with plastic wrap.
- Let the dough rise at room temperature for about 1½ hours, until doubled in size.
Prepare the Oven
- Place a pizza stone in the oven about 8 inches from the top rack.
- Preheat to 500°F and allow the stone to heat for 45–60 minutes before baking.
Shape and Rest
- When the dough has risen, flour your work surface well and turn the dough out using a rubber spatula.
- Gather into a ball, tucking edges under. Cut into 8 equal pieces with a bench scraper or knife.
- Roll each piece into a smooth ball, dust with flour, and cover loosely. Rest 5–10 minutes.
If you prefer exact portions, weigh each piece on a digital scale. Otherwise, estimate evenly for similar-sized pitas.
Roll and Bake
- Roll one ball at a time into a 6-inch circle, keeping surfaces and rolling pin lightly floured.
- Quickly place two pitas at a time onto the hot pizza stone, making sure they lie flat.
- Bake 4–5 minutes, until each pita puffs into a pocket. Remove and cool on a rack.
Keep Pitas Soft
- After baking, place the warm pitas in a plastic bag; the trapped steam keeps them soft and pliable.
Serving Suggestions
- Tear into pieces and serve with creamy hummus for dipping.
- Fill pockets with chicken salad, grilled vegetables, or roasted meats for a quick sandwich.
- Use pita halves to scoop thick soups, stews, or spiced vegetables.
Fluffy Homemade Pita Bread
Soft and chewy, perfect for dipping or filling. A straightforward recipe inspired by classic pita techniques.
Prep Time
10 minutes
10 minutes
Cook Time
5 minutes
5 minutes
Resting Time
1 hour 40 minutes
1 hour 40 minutes
Total Time
1 hour 55 minutes
1 hour 55 minutes
Servings
8 pitas
8 pitas
Author
Rosemary Stelmach
Rosemary Stelmach
Ingredients
- 1 2/3 cups warm water (about 95°F)
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 1/4 teaspoons kosher salt
- 4 cups unbleached all-purpose flour
Instructions
- In a stand mixer bowl combine warm water, yeast, and sugar. Whisk to dissolve and let proof about 5 minutes until foamy.
- Attach the dough hook. Add salt and 1 cup flour, then mix on low while adding remaining flour. Knead on low about 5 minutes until a slightly sticky, loose ball forms. Remove the hook, scrape the bowl, cover with plastic wrap, and let rise 1½ hours until doubled.
- Place a pizza stone about 8 inches from the top rack and preheat oven to 500°F. Let the stone heat for 45–60 minutes.
- Flour your work surface, turn out the dough, shape into a ball, and cut into 8 equal pieces. Roll each into a smooth ball, dust with flour, cover loosely, and rest 5–10 minutes.
- Roll each ball into a 6-inch circle. Quickly place two at a time on the hot pizza stone, ensuring they lie flat. Bake 4–5 minutes until puffed. Cool on a rack. Store warm pitas in a plastic bag to retain softness.
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