Fluffy Homemade Pita Bread
There’s nothing quite like warm, freshly baked pita bread. Puffy, soft, and slightly chewy, it’s perfect for stuffing with falafel, dipping into hummus, or wrapping around grilled meats and veggies. While store-bought pita can be convenient, making it from scratch delivers unbeatable texture and flavour—and it’s easier than you think.
The dough comes together in about 10 minutes and rises until it’s doubled in size. Then, it’s shaped, briefly rested, and baked at a high temperature to achieve that iconic puff. We’ve included detailed tips below to help ensure success, whether you’re a beginner baker or a seasoned pro.
Flatbreads: Simple Ingredients, Endless Possibilities
Few foods are as versatile and comforting as flatbread. Made from a handful of everyday ingredients—flour, water, milk, yogurt, or other liquids—combined with a touch of salt, this humble bread is rolled into a thin dough and cooked to perfection. While many flatbreads are unleavened, some varieties, like pita, use yeast or other rising agents to create a soft, airy texture.
Leavened flatbreads, such as pita, have a light and fluffy bite, thanks to yeast, while unleavened versions remain firm and rustic. An 85g (~3-ounce) serving of pita bread contains approximately 234 calories, making it a satisfying addition to any meal. We can broadly categorize bread into two types: leavened and unleavened. ‘Leavened breads contain a small amount of yeast or another leavening agent, while unleavened breads do not. This results in leavened breads being slightly puffier and less dense than unleavened breads.’
Flatbreads come in various thicknesses, ranging from wafer-thin to a few centimeters thick, making them ideal for scooping, wrapping, or enjoying on their own. Whether baked, fried, grilled, or cooked on a hot pan, tava, comal, or metal griddle, flatbread can be savored fresh or stored frozen for later use. However you prepare it, this simple yet delicious bread is the perfect canvas for bold flavours and creative pairings.
Homemade Pita Bread (Soft, Puffy & Easy)!
Ingredients
- ¾ cup warm water
- 2¼ tsp dry yeast
- 1 tsp sugar
- 1 tbsp sugar
- 3¾- (469g) cups ground bread wheat flour I used Eurika Mills, Traditional Unbleached Stoneground flour -No additives or perservatives
- 1½ tbsp extra-virgin olive oil, plus more for greasing the bowl
- ¾ cup whole-milk Greek Yogurt
Instructions
Activate the yeast:
- In a medium bowl, stir together the warm water, yeast, and 1 teaspoon of sugar. Let it sit until foamy, about 5 minutes
Make the dough:
- In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl), combine the flour, salt, and remaining tablespoon of sugar. Add the yeast mixture, olive oil, and yogurt. Mix until combined.
Knead the dough:
- Using the stand mixer on medium speed (or by hand on a floured surface), knead the dough until soft and slightly sticky, 7 to 10 minutes. Add more flour if necessary, a tablespoon at a time.
First rise:
- Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise until doubled in size, about 2 hours.
Shape the pitas:
- Turn the dough out onto a clean work surface and divide it into 12 equal portions. Sprinkle the surface with breadflour. Roll each into a ball, cover, and let rest for 20 minutes.
Preheat and roll out:
- While the dough rests, preheat the oven to 500°F or 220℃ (My oven does not go warmer, but they baked perfectly) and line two baking sheets with parchment paper. Roll each dough ball into a circle ¼ to ½-inch thick. I did not dust the excess flour off the circles, (optional)
Bake:
- Arrange the dough rounds on the prepared sheets, spaced about 1 inch apart. – Very Important Bake one sheet at a time in the center of the oven for 5 to 8 minutes, until puffed and lightly golden. Rotate the pan halfway through baking for even browning.
Cool and serve:
- Transfer baked pitas to a wire rack to cool slightly before serving.
Recipe Tips
- Weigh your flour: For accuracy and consistency, use a kitchen scale. Volume measurements can vary significantly.Bake in batches: Bake one sheet at a time in the center of the oven for even puffing and browning.Rotate the pan: At the 5-minute mark, rotate the baking sheet to help the pitas puff evenly.Flatbreads: Simple Ingredients, Endless PossibilitiesFreeze for later: Freeze extra pitas in an airtight container. Reheat in a toaster to refresh them—no need to thaw first!