Simple 4-ingredient homemade pita bread – not only miles better than any store-bought versions but possibly even the best homemade pita recipe you’ll ever try!
Yes, you read that right- these are possibly the best homemade pita bread you will ever try. After failed attempts, many recipe and method tweaks, I finally hit the jackpot. This baked pita bread is fluffy and light, with the perfect ‘pocket’ shape for filling up with tons of delicious fillings.
If you’re not entirely sure what pita bread is – it’s a flatbread that uses yeast and is popular in countries all over the world. The most well-known feature of this flatbread though is its ‘pocket’ shape, that allows you to cut it in half and fill with a variety of toppings (like a sandwich).
I know some people are probably wondering why you’d bother making your own at home when they’re so cheap from the store. And, okay, store-bought pita (or ‘pitta’ here in the UK) isn’t the worst thing ever, but it’s always a faff to open and can be quite ‘dry’ and just not up to par with these fresh, homemade versions.
I’d never go back to store-bought version now because everything from the taste, to the texture, is just so much better when homemade.
As bread recipes go, I’d still consider myself a bit of a novice – I have yet to get into sourdough making or anything – but these simple pitas are just so easy to make, that I come back to the recipe time and time again.
Plus, if you’re wondering ‘is pita bread vegan?’ (which I know many of you will be) then I’m happy to tell you that yes, it is! In fact, this vegan pita bread uses just five ingredients; yeast, sugar (needed to feed the yeast), warm water, salt and white flour.
How to Make Pita Bread
What’s needed
- white flour
- dry yeast
- salt
- warm water
- sugar (optional)
The Steps
Mix the yeast, sugar, and warm water in a small bowl and leave to rest, until the mixture rises and foams (this is just optional if you wanted to make sure your yeast is active). This can take a different amount of time depending on the temperature of your water, the room and more. 10-15 minutes should be enough.
In the meantime, mix the flour and salt in a large bowl. Be careful not to put the salt in the yeast mixture, as this can harm the yeast growth.
Add the yeast mixture into the flour and mix well, until a slightly sticky dough begins to form.
Knead the dough on a clean surface for 15 mins until it’s soft, smooth, elastic and pliable. Add a bit of flour if needed, to help with the dough sticking to your hands (or use a floured work surface).
Alternatively, you can use a stand mixer and dough hook. To check that the dough is ready, you can use the window
At the end, form into a ball. Your dough should be smooth and moist but not sticky at this point.
Place the dough in a large bowl. With wet hands, moisten the top of the dough (you can do this with water or olive oil), then cover it with a towel.
Set aside in a warm place to rise for about 1 hour. The dough should double in size, during this time.
Once the dough has risen, cut it into four equal parts if you want large pita bread or 8 balls if you want medium to small size pitas. You can even use a scale to be precise. Then, form into dough balls.
Roll each dough piece with a rolling pin on a floured surface, till it’s about 1/4 inch thickness.
To make a perfect circle, you can use a bowl/plate to cut out the dough. Or leave as is, if you don’t mind a more ‘rustic’ look.
Place the rolled out dough on a floured surface (such as a baking sheet). Cover it with a slightly damp cloth/towel and let it rest for a further 30 minutes.
Place a baking tray/pan upside down in the oven. Then preheat the oven to 250ºC. Make sure the inverted tray is inside the oven before you start heating your oven.
Note: The inverted tray needs to be inside the oven during preheating so that it heats up.
Then, carefully place each rolled dough on the inverted pan for 3- 4 minutes.
Note: depending on the size of your pita bread and the size of your baking tin, you might have to do this in batches.
The pita bread bakes quickly – it will puff up within minutes and then get a brownish/golden colour.
As soon as you remove them from the oven, cover them with a dry cloth. This will keep the pita soft and will prevent them from crisping up.
With this recipe, I made four medium-large pita bread. You can make 8 small thinner version one.
Other Recipes You May Like
If you’re looking for ideas on how to use your newly baked pita, then how about with with some homemade hummus (5 ways). In terms of pita pocket style fillings, you might like these Rainbow Vegan Falafels 5-ways to make a Homemade Easy Falafel wrap
I also love to have flatbread served alongside a variety of mezze style dishes like this Traditional Tabbouleh Salad (Tabouli Salad), Simple Spinach Yogurt Dip (Borani) or Vegan ‘Moutabal’ Aubergine Dip.
If you have any questions, feel free to ask them in the comments. You can also tag me in your recreations on Instagram @Alphafoodie.
How to Make Homemade Pita Bread
Ingredients
- 2 cups white flour 250 grams
- 2 tsp dry yeast 7 grams
- 1/2 tsp salt
- 3/4 cup warm water
- 1 tBsp sugar optional
Instructions
- Mix the yeast, sugar, and warm water together in a small bowl and leave to rest, until the mixture rises and foams. This can take a different amount of time depending on the temperature of your water, the room and more. 10-15 minutes should be enough.
- In the meantime, mix the flour and salt in a large bowl. Be careful not to put the salt in the yeast mixture, as this can harm the yeast growth.
- Add the yeast mixture into the flour one and mix well, until a slightly sticky dough begins to form.
- Knead the dough on a clean surface for 15 mins until it's soft, smooth, elastic and pliable. Add a bit of flour if needed, to help with the dough sticking to your hands ( or use a floured work surface). * At the end, form into a ball. Your dough should be smooth and moist but not sticky at this point.
- Place the dough in a large bowl. With wet hands, moisten the top of the dough ( you can do this with water or olive oil) , then cover it with a towel and set aside in a warm place to rise for about 1 hour. The dough should double in size, during this time.
- Once the dough has risen, cut it into 4 equal parts. You can even use a scale to be precise. Then, form into dough balls.
- Roll each dough piece with a rolling pin on a floured surface, till it's about 1/4 inch thickness.
- To make a perfect circle, you can use a bowl/plate to cut out the dough. Or leave as is, if you don't mind a more 'rustic' look. You can see how I did it on the video in the blog.
- Place the rolled out dough on a floured surface (such as a baking sheet). Cover it with a slightly damp cloth/towel and let it rest for a further 30 minutes.
- Place a baking tray/pan upside down in the oven. Then preheat the oven to 250ºC.**
- Then, carefully place each rolled dough on the inverted pan for 3- 4 minutes.***
The pita bread bakes quickly - it will puff up within minutes and then get a brownish/golden colour. - As soon as you remove them from the oven, cover them with a dry cloth. This will keep them soft and will prevent them from crisping up.
Video
Notes
Nutrition
Hi! Thanks for this recipe. I used a bread machine on the dough setting to knead and rise the dough, and then baked them (without the 30 minute wait, I didn’t have time!) and they turned out great! Super easy. I loved the inverted sheet pan for cooking. Brilliant idea.
Thank you for your comment, Kate. So glad you could adjust the recipe to what works for you!
Absolutely faboulous!!!
I made these for the second day running. I wish I could post a pic of the party-sized ones I had with salad and homemade hummus today. I learnt my lesson from yesterday and made a double batch (half large, half small). I can see these as being my go-to summer meal bread. My son was really happy to see a new batch for lunch. Thankful to have found your recipe!
I’m so glad you’re enjoying these! Feel free to tag me in any pictures on Instagram @Alphafoodie – I love to see recreations <3
This is a perfect recipe. If you make the four, it makes the sandwich sized pita’s you’d find in the supermarket (about the size of a bread plate) but they hold together far better then the supermarket ones as you cut and fill them. I am wishing I made double or triple the recipe as 3 of the 4 have already disappeared. I did have to add a few teaspoons more of water while it was mixing, but that can be due to the temperature on the day, and I might not need to next time. Keep close to the oven as you cook, they brown very quickly once they puff and they’re too good to waste from burning 🙂
My son is known to be picky and he loved these, quickly asking for a second and he’s already asked to try them with another filling next time. He had his with a hot filling of lamb and lettuce, and I had mine with a cold filling of goats cheese and salad on still warm-from-the-oven pitas. Mmmm so good!
Thank you so much for letting me know you enjoyed them and the helpful tips! Yes, I’ve found the amount of water needed in any bread recipe can change for everyone slightly based on the temperature, climate, etc.
Best recipe!
It was easy to follow and they came out so nice!!!!
I love your recipes!!!!!
Thank you so much for your comment, Raffaella.
I made 8 small and followed directions exactly. New yeast but only two of my pita’s puffed up. Any suggestions?
Hi Karen, sorry to hear that only two puffed up. Two things are normally to check for: 1) thickness of the dough, too thick it might have trouble puffing, or temperature is not too hot on the oven tray? Hope this helps for next time 🙂
Hi, Samira!
What could be the reason that they were not puff up?
Thank you in advance!
Hi Nila, sorry for the late reply. It would be because your dough might be a bit thick, you need to try with a thinner version? hope this helps.
This looks so good! Is it the same recipe you use for the wrap in your falafel recipe? Is it the same method but you don’t cut open the pocket or do I have to do something different if I want to use it as a wrap?
Love your blog btw!
Thanks so much for your comment, Jasmin.
Yes, those are the pita breads I use for my falafel wraps. I sometimes open the pita, then place all the veggies and falafel patties over the pita, and then wrap them. But it’s not necessary to open/cut the pita, you can use it whole for the wraps. I hope this helps. 🙂
This recipe was super easy to follow and my
Pita pockets came out perfect & delicious!! 🙂
I have made pita in the past, but I’ve never gotten it to puff up properly and create that “pocket”! Make sure your baking sheet is getting nice and hot while pre-heating the oven! I forgot to do this and my first pita was flat and hard haha. Oops.
Great recipe, thanks alpha foodie! <3
Thank you so much Gigi. So kind of you to leave feedback and I am so glad you like it :-). Thanks so much for the tip!
Samira x
Hi, Instead of the inverted tray could you use a pizza stone instead?
Hi,
Yes of course 100%! I thought everyone would have a tray that’s why I used it. Sometimes I feel if I say pizza stone, some who don’t have pizza stone might be reluctant to try the recipe but of course it’s a great option if you have a pizza stone!
Best wishes,
Samira
I made this and so far it’s one of my favorite breads ^^
Thanks for the great recipe!
Awww thank you so much Elham, so so so kind of you to leave feedback so glad you liked it :)) x
I’m wondering if I can make this on a pan? I don’t have an oven and want to try these !!!
Hi Beu,
Yes you can, if you have something like a pancake pan (flat surface not curved it would be ideal). Cast iron would be perfect too. Make sure it’s very very hot and keep an eye on it (couple minutes on each side). I have an illustration on my instagram highlights but will add more info on here.
Hope you’ll like it.
Best wishes,
Samira
Hi! Love your recipes and ideas. I have attempted making pita over and over but with little or no success. Any tips for making pita on the stove top and also with qhole wheat flour?
Hi Fatima,
You can cook the pita on a large pan on the stove but then the pita might be thicker with a more chewy texture.
Also, you can use whole wheat flour.
Hi! How much is 3/4 cup of water in ml? 750 ml? Thaaanks
Hi, it’s 177ml 🙂
Hi! I really want to make this but the only flour that i was able to find in grocery store is: “white bread flour 100% hard white whole wheat flour ” do you think it will work?
Thank you so much!!!!
I would think so. Pitta generally uses hard flour anyway- I haven’t tried with whole wheat before but I know that it’s possible and will just have a stronger flavour. Let me know how it goes!
Thank you for your recipes. I just made the pita bread but it became very hard .. why?
Hi Fatma, If you want the pita to be super soft, as soon as it comes out of the oven you have to immediately wrap it using a cloth or bag. If you want it hard and crispy, you leave it uncovered! Hope that helps. The main trick is to cover as soon as you take of the oven, it will remain soft!!!
Absolutely love your website my friend it’s awesome. Have tried some of your milks and love them. Some much better than shop bought. Give the sourdough a try it will become a massive passion I promise. I have not bought a loaf for around three years and love the smell of fresh bread. Just wanted to let you know. Stay safe!!
Thank you so much for your kind words 🙂 And yes, I’m loving baking my own bread products right now- the smell is amazing throughout the apartment and the taste is wonderful! I hope you’re keeping safe too! 🙂