Freshly baked pita bread, warm and fluffy right out of the oven— a staple you’ll definitely want to have tucked away in your recipe collection !!

Today we’re making Pita Bread ✶⋆.˚ Don’t let the steps intimidate you—it’s super straightforward, and the payoff of fresh, warm pita is always worth it! Whether you’re using it for wraps, pairing it with hummus, or dipping it into olive oil and za’atar, the possibilities are endless. A true staple in every Arab household, this recipe is so rewarding, and I can’t wait for you to give it a try!

Few Tips ✮⋆˙

• Use warm water, not hot, for the yeast mixture. Water that’s too hot can kill the yeast, while water that’s too cold won’t activate it. I find it best when you don’t overthink, or overcomplicate it – just simply use lukewarm water for the tap.
• If your yeast mixture doesn’t foam after 10 minutes, your yeast might be expired or the water temperature might have been off. Start again with fresh yeast.
• Knead the dough thoroughly to develop gluten, which helps the pita puff up. If you’re noticing that your pita is not puffing up (creating a pocket), you might have under-kneaded it (not activating the gluten properly). On the other hand, if the outcome is very dense, you most likely over-kneaded your dough, which can lead to dense bread.
• If using a mixer, scrape the bowl down periodically to incorporate all the flour.
• Roll the dough evenly to about 1/4 inch thick. Too thin, and they might not puff; too thick, and they’ll be too doughy.
• Wrap the pitas in a clean kitchen towel right after baking to keep them soft and warm.
• Store leftovers in an airtight bag or container. To reheat, sprinkle with a bit of water and warm them in the oven or on a skillet.
  

Here’s a video to guide you along the process ✮⋆˙

Pita Bread

Freshly baked pita bread, warm and fluffy right out of the oven— a staple you’ll definitely want to have tucked away in your recipe collection !! 

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Prep Time 25 mins

Cook Time 15 mins

resting 2 hrs 40 mins

Total Time 3 hrs 15 mins

Course breads

Cuisine Middle Eastern

Servings 14 pitas

Ingredients

  

Yeast mixture ✮⋆˙

• 1 cup warm water
• 1 tbsp active dry yeast
• 1 tbsp sugar

Dough ✮⋆˙

• 4 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 1/2 tsp salt
• 2 tsp vinegar
• 1/3 cup water add 1 tbsp at a time if the dough feels tough; you may need up to an extra 1/3 cup

Instructions

 

Activate yeast ✮⋆˙

• In a bowl, mix the warm water, yeast, and sugar. Cover and let it rest for 10 minutes until foamy.

Dough ✮⋆˙

• Sift the flour into a large mixing bowl. Add the sugar, baking powder, salt, yeast mixture, and vinegar. Begin kneading the mixture, gradually pouring in 1/3 cup of water. If the dough feels too tough, add an additional tablespoon of water at a time. The final dough should feel smooth and elastic. You shouldn't knead more than an extra 1/3 cup of water.
• If using a stand mixer, scrape down the sides of the bowl every minute to ensure all the ingredients are incorporated. This step may take some patience, but the dough will come together beautifully.
• Once kneaded, transfer the dough to a lightly floured or oiled bowl. Cover with a clean kitchen towel and let it rest in a warm spot for 2 hours, allowing it to double in size.

Shape dough ✮⋆˙

• After the first rise, divide the dough into 10-14 equal portions. Roll each piece into a smooth ball. Cover the dough balls and let them rest for 20 minutes.
• Using a rolling pin, gently roll each ball into a round, about 1/4 inch thick. Avoid rolling them too thin, as you want that signature puff. Cover the rolled-out rounds and let them rest again for another 20 minutes.

Time to bake ✮⋆˙

• Preheat your oven to its highest temperature and place a baking sheet inside to preheat with your oven. Carefully lay the dough rounds on the hot baking sheet and bake for about 3 minutes, or until golden on the bottom. Flip each pita and bake for an additional minute or two until the other side develops a lovely golden color.
• Watch closely during baking—pitas can quickly go from golden to burnt.

Lastly ✮⋆˙

• Remove the pitas from the oven using a spatula. Avoid touching them directly, as they will be very hot. Let them cool slightly before serving warm.

Keyword dough, dough recipe, fresh bread, pita bread