We love recreating our favorite Mediterranean recipes from Greek Salad to Tzatziki Sauce. If you are a fan of Mediterranean flavors, this Pita Recipe is a must-try! This post may contain affiliate links. Read my disclosure policy.
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Ingredients for Pita Bread
Pita dough is made with these basic pantry staples:
Warm water – should be 110˚F to 115˚F on a thermometerInstant yeast – 1 packet or 2 1/4 tsp of instant or rapid rise yeast Sugar – to help jumpstart the proofing processFlour – we love a combination of mostly all-purpose flour to keep the pita very soft, with a little whole wheat flour to add flavor and color Extra Virgin Olive Oil – use extra virgin for the best flavorSalt – we use fine sea salt. As with any bread, salt is critical for a great tasting bread.
How to Make Pita Dough
How to Form Pita Bread
To Bake Pita Bread
Place 2 pieces of dough on the fully preheated pizza stone and bake at 500˚F 2 to 2 1/2 minutes or until puffed. Transfer to a rack for 5 minutes then cover with a dry towel so they don’t dry out. Repeat with remaining pitas.
Stovetop Pita Bread
Preheat a cast-iron skillet over medium/high heat and brush lightly with olive oil. Lay pita on the hot skillet for 30 seconds. As soon as you see bubbles, flip the pita and cook 1 minute – it will puff then flip and cook 1 minute.
Why did my pita bread not puff up?
After many batches (and a freezer packed with homemade pita bread), we identified all of the tips and tricks to get that mesmerizing puff and perfectly formed pocket in the center.
Fresh Ingredients – Make sure your ingredients are fresh and yeast or flour is not expired. Generously flour the counter before rolling the dough. If the dough sticks to the counter while rolling, the pita may tear causing steam to escape so it won’t puff properly. Preheat baking stone – Place the stone in the oven while it’s preheating to 500˚F and make sure it’s in there for at least 20 minutes. The dough being in contact with a super hot surface is what causes trapped steam to swell and puff up the center of the pita. Preheat cast-iron – Place over medium/high heat. You know it’s ready when you add a drop of water and it sizzles and evaporates instantly. Forming dough balls – roll the dough until you no longer see a dimple at the bottom (which can prevent the pita from puffing properly, or cause a tear/deflating).Use your fingertips to press the dough into a small disk before rolling it out helps to disperse the air bubbles in the dough which helps it rise more evenly.
Common Questions
How to Serve Pita Bread
Pita bread can be served so many ways. Here are some of our favorites:
Gyros – fill with gyro meat, lettuce, tomato, feta cheese, and Tzatziki Sauce. Fajita Pitas – put Chicken and Mushroom Fajitas or Shrimp Fajitas over pita bread and serve. With Dip – slice up the pita bread into wedges, drizzle with extra virgin olive oil and serve with Tzatziki or Hummus. Stuffed Pitas – Cut pita bread in half, open the pita pocket and fill with Chicken Salad or Tuna Salad. Toasted Chips – Cut pita into wedges, drizzle with extra virgin olive oil, sprinkle with salt and bake in a single layer at 375˚F for about 10 minutes.
Make-Ahead
Room Temperature: Once pita breads are at room temperature, transfer to a zip bag and store at room temperature for up to 3 days. Freezing: Once pita bread is at room temperature, transfer to a freezer safe zip bag. When sealing the bag, remove any excess air then freeze up to 3 months. You can lightly stack multiple pita breads in a bag, but don’t pack them in or it will be difficult to separate later.To Reheat: Warm pitas in an oven, air fryer, toaster or microwave until thawed and just warm.
There’s no match for soft and fresh homemade pita bread. Let me know how you love to enjoy pita.
More Homemade Bread Recipes
These easy bread recipes will make you feel like a pro. Enjoying a warm slice of homemade bread makes the process completely worthwhile.
Foccacia BreadSoft Dinner RollsClassic French BreadBanana Bread (or Pumpkin Bread)Irish Soda BreadBrioche Bread
