Pita bread is a soft, round flatbread with a signature pocket formed during baking. This Middle Eastern staple is perfect for wraps, dipping in hummus, or tearing into stews. With a hot oven or skillet , you can get that magical puff every time.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 mins 8 round pitas
3 cups all-purpose or bread flour, plus extra for dusting
2 ¼ cups instant yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil
1 cup warm water (110°F/43°C)
Mix the Dough
1
In a large bowl, combine warm water , sugar , and yeast . Let sit 5 minutes until bubbly.
Add flour , salt , and olive oil .
Stir until a shaggy dough forms, then knead for:
First Rise
2
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 60–90 minutes , until doubled in size .
Divide & Shape
3
Punch down dough and divide into 8 equal balls .
Roll each into a smooth ball, then cover with a towel and let rest for 10–15 minutes (this makes rolling easier).
Roll Out the Pitas
4
On a lightly floured surface, roll each ball into a 6–7 inch round , about ¼ inch thick .
Place on a floured surface and cover while you preheat the oven or skillet.
Bake or Pan-Cook
5 Oven Method (Preferred for Puff):
Preheat oven to 475°F (245°C) with a baking stone or heavy baking sheet inside for at least 20 minutes.
Carefully place 1–2 pitas on the hot surface and bake for 2–3 minutes , until they puff.
Flip and bake 1 more minute for light browning.
Skillet Method:
Heat a cast iron skillet over medium-high.
Cook each pita 1–2 minutes per side , until puffed and golden brown.
Cool & Serve
6
Stack warm pitas and wrap in a clean towel to keep soft .
Serve warm or store once fully cooled.
Tips for Perfect Puff
7
A very hot surface is key. Let oven preheat thoroughly.
Don’t over-flour when rolling; dough must grip surface to puff.
Pitas that don’t puff are still delicious as flatbread .
Storage
Ingredients 8 round pitas
3 cups all-purpose or bread flour, plus extra for dusting
2 ¼ cups instant yeast
1 tsp sugar
1 tsp salt
1 tbsp olive oil
1 cup warm water (110°F/43°C)
Directions Mix the Dough
1
In a large bowl, combine warm water , sugar , and yeast . Let sit 5 minutes until bubbly.
Add flour , salt , and olive oil .
Stir until a shaggy dough forms, then knead for:
First Rise
2
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 60–90 minutes , until doubled in size .
Divide & Shape
3
Punch down dough and divide into 8 equal balls .
Roll each into a smooth ball, then cover with a towel and let rest for 10–15 minutes (this makes rolling easier).
Roll Out the Pitas
4
On a lightly floured surface, roll each ball into a 6–7 inch round , about ¼ inch thick .
Place on a floured surface and cover while you preheat the oven or skillet.
Bake or Pan-Cook
5 Oven Method (Preferred for Puff):
Preheat oven to 475°F (245°C) with a baking stone or heavy baking sheet inside for at least 20 minutes.
Carefully place 1–2 pitas on the hot surface and bake for 2–3 minutes , until they puff.
Flip and bake 1 more minute for light browning.
Skillet Method:
Heat a cast iron skillet over medium-high.
Cook each pita 1–2 minutes per side , until puffed and golden brown.
Cool & Serve
6
Stack warm pitas and wrap in a clean towel to keep soft .
Serve warm or store once fully cooled.
Tips for Perfect Puff
7
A very hot surface is key. Let oven preheat thoroughly.
Don’t over-flour when rolling; dough must grip surface to puff.
Pitas that don’t puff are still delicious as flatbread .
Storage
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