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4.75 from 31 votes

Homemade Pita Bread Recipe

Making homemade pita bread is easier than you might expect. Once you try making this bread at home, you may never go back to store-bought!
Prep Time10 mins
Cook Time35 mins
Rising1 hr 15 mins
Total Time45 mins
Course: Side Dish
Cuisine: Mediterranean, middle eastern
Servings: 8 pita breads
Calories: 208kcal


  • 2 ¾ cup all purpose flour
  • 2 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 3 tablespoon olive oil extra virgin
  • 1 cup warm water


  • Put flour and yeast and sugar and salt in a stand mixer and mix. 
  • Then add olive oil and water. Mix until the dough is formed. It can be a little sticky. Add a little flour if needed. 
  • Cover and rest for 1 hour so the dough is doubled in size. Do not punch the dough down. 
  • Preheat the oven and a pizza stone to 500F. 
  • Divide the dough into eight pieces and cover for 15 minutes to rise. 
  • Take one dough ball and keep the rest covered. 
  • Use your fingers to shape the dough into a disk and don't let the air out. Gently roll out the dough using a rolling pin. The disk shouldn't be thicker than ¼ inch. 
  • Place the rolled disk on the hot pizza stone (or baking sheet) and close the oven door. Let it bake for two minutes, it will puff. 
  • Flip the bread and bake for another two minutes. 
  • Place the baked pita bread on a plate and cover with a towel. 
  • Continue baking the remaining pita breads. 
  • Store tightly in a plastic bag. 


  • How to freeze pita bread: Place a large aluminum foil on the counter and place one pita bread on the aluminum foil. Cut a piece of parchment or wax paper and put it on the pita bread. Top with another pita bread and repeat the steps until you have a stack of pita bread with wax paper between each layer. Wrap tightly with the aluminum foil and freeze up to two months. 
  • How to reheat pita bread: Allow frozen pita to thaw properly in the fridge or at room temperature. Preheat the oven to 350F. Wrap a few pita breads in an aluminum foil and place it in the oven for about 10-12 minutes until they're fully warm. Serve immediately. 
  • Homemade pita bread must be baked on a hot surface. I always bake mine on a pizza stone, but a baking sheet would work very well too.
  • Once the dough has doubled in size after one hour, don't punch it down. Pita dough needs the air to puff and be hollow in the middle. While rolling it out with a rolling pin, make sure you're not pressing the rolling pin on the dough but simply rolling it on the dough without much pressure. However, even if the pita isn't hollow in the middle, it will still be absolutely delicious!
  • You can use active dry yeast instead of instant yeast in this recipe. Read about active dry yeast vs instant yeast on The Kitchn.
  • I used a stand mixer with a dough hook to make pita bread dough. However, I've tried making the dough in a large bowl and mixing by hand, which also yields great results. Use whichever method works for you!
  • This recipe yields 8 pita breads. I baked them one by one, rolling out one while waiting for the other one to bake. You can do two at a time if you like, but these don't take much time to bake anyway.


Calories: 208kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 2mg