Pita Bread Recipe

I don’t know if you are like me on this issue, but I am often disappointed when I buy halfway decent pita bread from the store, only to have it go bad in a couple of days. Not only that, but the texture and the thickness of the bread is not what I was expecting. Now don’t get me wrong, it gets me by when I am using pita on some of my dishes, but lately, I have had enough.

Pita Bread Recipe

There comes that time for a lot of us when enough is enough. You want and expect better things, especially when it comes to food. I had another one of those times this past weekend when I made lebanese meatloaf known as kofta, and I wanted great, homemade pita. I have made enough bread and pizza dough to realize that I could simply use those same ingredients, bend the process a bit, and come up with some really killer pita bread, and I did just that, and now you can to.

The process of making pita is really simple, and takes only a bit of time for the rising process, roughly 1.5 hours, or so, however the results yield rustic shapes of perfectly sized pita bread that can be used to dip into your hummus, made into chips, used as a wrap, or sliced open to stuff your wonderful salad ingredients into. Trust me on this one. Store bought pitas will no longer be in your refrigerator.


  • 1 package of active dry yeast
  • 1 tsp salt
  • 1 cup of warm water
  • 1 tbsp of olive oil
  • 2 tsp of white sugar
  • 3 1/4 cups of all purpose flour

Get a mixing bowl ready and add in the salt, water, olive oil and sugar. Mix well. Toss in the yeast and approximately one cup of the warm water. Add the flour, mix well, and let this sit for about 10 minutes. After about 10 minutes, add in two more cups of water, and mix to make a looser dough.

Next, flour your hands, and toss a bit of the flour on a board, and knead for a couple of minutes. Place this into another bowl, drizzle a bit of olive oil on it, and keeping a ball shape, toss it around so the oil coats the dough. Place a damp towel over it and place in a warm place for roughly one hour. If you want, preheat your oven to about 250 degrees while you are making the dough, shut off the heat, and when ready, place the bowl into the oven, making sure it is warm, and not hot. After all, you do not want to cook the dough!

Check the dough in about one hour. It should have doubled in size. This is always an exciting part. Not only does it smell good, but it assures you that you did everything right.

As always, punch down the dough once it has risen for about a hour. Flour your working surface, again, and cut the dough into about 6-9 pieces. Roll each piece into a circular shape, roughly 5-7 inches in diameter. Cover all of the circles with a long towel, and let rise again, for about 30 minutes.

Preheat your oven to the highest heat, typically 500 degrees. If you have a cooking rack, use it. Place a couple of the circles on the rack, and cook only for about 5 minutes, making sure it does not overcook, but cooking to a nice golden brown. During this time, dampen a towel with cool water. When you remove the pita from the oven, place them on a plate, and quickly cover them with the dampened towel, covering until the next batch is done. This creates a steam process that make the pita bread nice and pliable. Trust me. Repeat this process, taking the steamed pita, and placing on another plate to let cool before serving, or storing.

When ready to serve, use as is, laying your ingredients on top and folding, or cut in half, easily stuffing with what you desire, or cut them into wedges, place back in the oven until crisp and serving as chips.

Homemade pita has never been better. Placing these in a ziplock bag has made for easy storage, and one that has been going on many days. No mold, no waste, and pure easiness to make.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts on “Pita Bread Recipe

  1. Yum! that looks so good. I was reading the recipe and it does not specify when to throw in the flour. I would love to try this out. =D

  2. I would love to try this but the recipe mentions 3 cups of water and never mentions the flour in the instructions. Any chance you’ll correct it for us soon?

  3. Thank you. Have you tried making this exactly as it’s written? I ask because I have. And it’s impossible. We’re to mix the flour in and then wait ten minutes and then mix two cups of water that wasn’t in the ingredients list at which time we have frustrating flour soup. I’ve thrown out two batches and spent nearly three hours trying to figure out your recipe. Finally I went with a different recipe altogether. Least it worked as written. Love your site but this one was a rare disappointment.

    1. Sorry to hear about that Jason. It could have been that I simply did not document my process until afterwards, and this really could have been one of them. I typically create and make, photo after, and then days later recall. Thanks for the comment though as I will have to rethink my process in the future. All the best…

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