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Pita bread

pita bread

Pita bread, the Mediterranean classic, now lighter and fluffier. Perfect for sandwiches, dips, or breakfast. Try it homemade!
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Total Time 1 hour 1 minute
Servings: 8 pieces
Course: Bread
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 2 teaspoon instant dry yeast
  • 0.75 cup warm water

Method
 

  1. In a large bowl, combine all-purpose flour, whole wheat flour, salt, sugar, and instant dry yeast. Mix well.
  2. Add warm water and olive oil to the bowl. Mix until a rough dough forms.
  3. Knead the dough on a lightly floured surface for about 8–10 minutes, until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 45 minutes, or until doubled in size.
  5. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball.
  6. On a lightly floured surface, roll each ball into a flat circle about 1/4-inch thick.
  7. Preheat a large skillet or griddle over medium-high heat. Cook each pita for 2–3 minutes per side, or until puffed and golden spots appear.
  8. Transfer the pitas to a clean towel and cover to keep warm and soft. Serve fresh with your favorite dips or fillings.

Notes

Few breads are as celebrated and versatile as pita bread. Its iconic hollow pocket and soft texture make it a favorite across Mediterranean tables, perfect for stuffing with grilled meats, crisp salads, or simply tearing and dipping into creamy hummus.

Practical Tips for Perfect Pita Bread Every Time

For the lightest, puffiest pita, use warm water—not hot, not cold—to activate the yeast without killing it. If you don’t have whole wheat flour, you can make the recipe with all-purpose flour only, but adding a bit of whole wheat gives the bread more flavor and chew.
Rolling evenly is key—roll each ball of dough into circles about 1/4-inch thick. Pitas that are too thick may not puff; those too thin can crisp up too fast and miss the chewy pocket. If some don’t puff, don’t worry! Those make wonderful flatbreads or wraps.

Techniques for Best Results

For classic pita pockets, make sure your pan or oven is thoroughly preheated. An intense initial heat is what creates steam inside, splitting the bread and forming that signature pocket. If you use a skillet, don’t add oil—cook the dough dry for the best result.
After cooking, immediately wrap the pitas in a clean towel to trap steam and keep them soft. This helps prevent them from drying out, especially if you plan to store some for later.

Serving Suggestions and Tasty Variations

Try serving pita bread warm alongside tzatziki, baba ganoush, or tabbouleh for a delicious appetizer platter. For a twist, brush hot pita with olive oil and sprinkle with za’atar or sesame seeds. Pitas are also great for lunch—split and fill them with falafel, roasted veggies, or grilled chicken.
Homemade pita bread freezes beautifully. Stack cooled pitas with a bit of parchment between each and freeze in an airtight bag. Reheat directly from frozen in a toaster oven or skillet for fresh-baked taste any time you crave it.