Easy Pita Bread Recipe
Ingredients
- 2 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1 cup warm water
- 2 teaspoons salt
- 1 ½ tablespoons olive oil
- 3 cups all-purpose flour
divided
Directions
- 1
Whisk together the sugar and yeast in a large bowl, then stir in the warm water. Let the yeast activate for about 5 minutes, or until frothy.
- 2
Add the salt and olive oil, and then using a wooden spoon, add 2 ½ cups of flour. Continue stirring and add a tablespoon of flour at a time until the dough starts to pull away from the sides.
- 3
Dust a counter with some of the remaining flour. Turn the dough out onto the counter and knead it for 15 minutes. If you have a stand mixer with a kneading attachment then you’ll only need to knead for 10 minutes. Add a dust of flour as it gets too sticky to handle, but don’t overdo it or the dough will become hard. The dough should be tacky but not too sticky to knead.
- 4
Tuck in the edges of the dough then coat the same bowl with olive oil that you used before. Add the dough and roll it around in the bowl to coat it in the olive oil.
- 5
Cover the bowl with plastic wrap or a tea towel and let it rise for about an hour, until it has doubled in size.
- 6
Remove the dough from the bowl and cut it into 10 equal pieces that weigh about 2 ounces each. Tuck in the edges of each of the pieces to form balls then cover them with a towel and let them rest for 20 minutes.
- 7
Roll one of the dough balls out into a ¼ inch thick disk that’s about 6 inches across. These do not have to be perfect, just form the best circle or oval that you can.
- 8
Let the uncooked pita rest for five minutes as you heat a large cast iron skillet over medium heat. Lightly coat the pan in some olive oil then place one of the uncooked pitas in the pan.
- 9
Cook for 20 to 30 seconds or until you see 4 to 5 bubbles start to form, then flip the pita over and cook for another 20 seconds then flip it again and cook for 1 minute and allow the bread to puff up.
- 10
Flip it again and let it puff up more then remove it from the pan and cover with a towel to trap the steam and keep them soft. Repeat the process with the remaining uncooked pitas, then serve! Not all of the pitas will puff up, but they should all form large bubbles. I like to wrap my pitas with foil to keep them warm as I cook them.
- 11
Heat a pizza stone, or a large cast iron skillet, in the oven at 475°F. Coat pizza stone in olive oil and add as many pitas as you can fit without overlapping. Bake for 2 minutes on one side, then flip pita over to bake for 1 minute more on the other side.
Easy Pita Bread Recipe
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About this Recipe
Craving that soft, pillowy warmth of freshly baked pita bread right from your oven? This easy homemade pita bread recipe delivers authentic, chewy results in under an hour, using just six simple ingredients you likely already have.
Why This Recipe Works
This recipe shines because it demystifies homemade bread, making it incredibly accessible even if you're new to baking. With just 6 core ingredients—granulated sugar, active dry yeast, warm water, salt, olive oil, and all-purpose flour—you'll be amazed at how quickly you can transform simple pantry staples into wonderfully soft, pliable pita that boasts that signature chewy texture. The process is designed to be efficient, ensuring you get from mixing bowl to warm pita on your plate in less than an hour of active time.
What to Expect
Imagine pulling a warm, aromatic pita from the oven, its surface lightly golden and inviting. You'll find each piece to be delightfully soft and flexible, with a tender interior that's perfect for tearing and dipping. The subtle, yeasty fragrance is truly comforting, promising a genuine taste of fresh bread. This pita is not overly dense; instead, it offers a pleasant chewiness that makes it incredibly satisfying, whether you're enjoying it plain or loaded with your favorite fillings.
Serving & Context
These versatile pita breads are ideal for elevating everyday meals. Enjoy them warm, straight from the oven, with creamy hummus, a vibrant tzatziki, or a smoky baba ghanoush. They are also perfect for making quick, delicious wraps for lunch, or serving as a warm, inviting side dish to stews, salads, or grilled skewers.