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Pita Bread Recipe

Pita Bread Recipe

This Pita Bread Recipe makes soft, fluffy, and perfectly pocketed bread you can use for wraps, sandwiches, or dipping. Inspired by traditional Greek bread recipes, it’s simple to make at home using pantry staples and a touch of Greek yogurt for added softness. Whether you bake or cook them in a skillet, these homemade pita breads puff beautifully and taste far better than store-bought versions!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • ½ cups all-purpose flour plus extra for dusting
  • 1 cup warm water about 110°F / 43°C
  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¼ cup Greek yogurt optional, for extra softness

Method
 

  1. Activate Yeast:
  2. In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
  3. Mix Dough:
  4. In a large mixing bowl, combine flour and salt. Add in the yeast mixture, olive oil, and Greek yogurt. Stir until the dough forms.
  5. Knead:
  6. Transfer dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.
  7. First Rise:
  8. Place dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
  9. Shape:
  10. Punch down dough to remove air. Divide into 8 equal pieces and shape into balls. Roll each into a 6-inch circle about ¼ inch thick.
  11. Cook the Pitas:
  12. Oven Method: Preheat oven to 475°F (245°C) with a baking tray inside. Bake each pita for 3–4 minutes until puffed and golden.
  13. Skillet Method: Heat a dry skillet over medium-high heat. Cook each pita for 2 minutes per side, until lightly browned and puffed.
  14. Cool & Store:
  15. Stack cooked pitas and cover with a clean towel to stay soft. Serve warm or store for later use.

Notes

  • Add Greek yogurt for a softer texture.
  • Don’t roll too thin — thickness helps create air pockets.
  • Store in an airtight container for 3 days or freeze up to 2 months.
  • Brush warm pita with olive oil and herbs for a Greek-style pita bread twist.
  • Perfect for pita sandwich recipes, pita bread meals, or as a dipper for hummus and tzatziki.