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Homemade Pita Bread Recipe

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4 from 5 reviews

This homemade pita bread recipe yields soft, fluffy pitas with a perfect pocket, ideal for stuffing with your favorite fillings or serving alongside dips. Made with a blend of unbleached all-purpose and whole wheat flour, the dough is kneaded, allowed to rise twice, then baked at high heat on a pizza stone for authentic puffing and texture.

  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 2¾ cups (344 grams) unbleached all-purpose flour
  • ¼ cup (35 grams) whole wheat flour
  • 2 teaspoons instant yeast
  • 1½ teaspoons salt
  • 1 teaspoon granulated sugar

Wet Ingredients

  • 1 cup lukewarm water
  • 2 tablespoons olive oil

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, combine the unbleached all-purpose flour, whole wheat flour, instant yeast, salt, and granulated sugar thoroughly.
  2. Add Wet Ingredients and Knead: Pour in the lukewarm water and olive oil. Mix until the dough comes together. Knead the dough using a dough hook on a mixer for about 7 minutes or by hand for around 10 minutes until it becomes soft, elastic, and slightly sticky. Avoid adding extra flour to maintain the right texture.
  3. First Rise: Shape the dough into a boule (a round ball), place it back into the bowl, cover tightly with plastic wrap, and let it rise in a warm place for approximately 2 hours or until it doubles in volume.
  4. Divide and Second Rise: Divide the risen dough into eight equal parts. Shape each piece into a small ball, place them on a baking sheet, cover again with plastic wrap, and allow them to rise for an additional 30 to 60 minutes.
  5. Preheat Oven and Prepare Baking Surface: Place a pizza stone on a rack in the middle of your home oven and preheat the oven to its maximum temperature. If using an Ooni pizza oven, preheat accordingly.
  6. Roll Out Dough: Lightly flour a countertop and roll each dough ball into a round about 6 inches in diameter. Let the rolled rounds rest for about 10 minutes.
  7. Bake Pitas: Place as many pita rounds as fit onto the hot pizza stone. Bake for 3 to 5 minutes in a home oven or less time in an Ooni pizza oven until the pitas puff fully. Flip and cook the other side until lightly browned.
  8. Keep Warm: Remove the baked pitas and place them in a bowl covered with a clean kitchen towel to keep warm and soft. Repeat the baking process with the remaining dough rounds.
  9. Serve: Serve the pitas warm or at room temperature, perfect for sandwiches, dipping, or as a side with your meal.

Notes

  • Do not add extra flour while kneading, as the dough should remain sticky for soft pitas.
  • If you don’t have a pizza stone, a heavy baking sheet flipped upside down can be used, but a stone yields better puffing.
  • Letting the dough rest after rolling allows the gluten to relax, making the pitas easier to puff up.
  • Store leftover pitas in an airtight container; reheat wrapped in foil to restore softness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/homemade-pita-bread-recipe/