Pita Bread
Pita bread at home — Easy Pita Bread, Homemade Pita Bread, pita bread pizza, chicken rice bowls, and pita hamburgers for busy weeknight dinners.
★ side
sideEasy Pita Bread Recipe
A simple and delicious recipe for homemade pita bread that puffs up perfectly when cooked.
Holly TIngredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- ¾ cup (about 100°F / 38°C) warm water
- 2 cups (plus extra for dusting) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- 1In a small bowl, combine warm water, yeast, and sugar. Let sit 5-10 minutes until bubbly.
- 2In a mixing bowl, whisk together flour and salt. Add yeast mixture and olive oil. Mix until a rough dough forms.
- 3Knead on a floured surface for 5-7 minutes until soft and elastic.
- 4Place in a greased bowl, cover, and let rise for about 1 hour until doubled.
- 5Punch down the dough and divide into 6-8 balls.
- 6Flatten each into a ¼-inch thick circle.
- 7Heat a heavy pan or cast iron skillet on medium-high.
- 8Place one pita at a time into the skillet and cook 1-2 minutes per side until puffed and golden.
- 9Keep warm in a kitchen towel.
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Open in Pepper →Warm Pita Bread Right Off The Pan
There's nothing like pulling a pita off the hot pan and watching it puff up. It costs almost nothing to make, and once you've had one warm, the bagged kind never tastes the same.
Cooks on Pepper reach for these when dinner needs a little something to scoop with, or when they want to turn one round of dough into pizza night, sandwich night, or a rice bowl.
Every recipe here is real: Easy Pita Bread and Homemade Pita Bread for the basics, Sourdough Discard Pita Bread when you've got starter to use, plus pita bread pizza, a chicken rice bowl with pita bread, pita bread hamburger, and leaf-style döner.
Quick Tips
- 1
Use warm water only
Yeast wakes up best around 100°F. Water hotter than that can kill it and your dough won't rise.
- 2
Rest the dough balls
After dividing, let the balls sit covered 15 to 20 minutes so the gluten relaxes and they roll out without springing back.
- 3
Get the pan screaming hot
A dry cast iron skillet over high heat for 5 minutes gives you the burst of steam that puffs the pita.
- 4
Stack them in a towel
As each pita comes off, pile them in a clean kitchen towel so the steam keeps them soft instead of crisp.
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