Homemade Pita Bread
This Homemade Pita Bread recipe creates soft, fluffy, and flavorful pitas that are superior to store-bought versions. Enriched with yogurt and olive oil, they’re protein-boosted, freezer-friendly, and perfect for wraps, dips, and everyday meals.
Equipment
- 1 KitchenAid Stand Mixer (or large mixing bowl)
- 1 Dough Hook Attachment (or hands for kneading)
- 2 Nordic Ware Aluminum Baking Sheets
- 1 Joseph Joseph Rolling Pin
- 1 Wilton Cooling Rack
- 1 Kitchen Towel or Plastic Wrap
- Parchment Paper
Ingredients
- ¾ cup 180 ml warm water (around 105°F/40°C, not hot to avoid killing yeast)
- 1 packet 2¼ teaspoons / 7g active dry yeast
- 1 teaspoon granulated sugar for activating yeast
- 1 tablespoon granulated sugar for dough sweetness and browning
- 3¾ cups 469 g bread flour (plus extra for dusting your surface)
- 1½ teaspoons fine sea salt
- 3 tablespoons extra-virgin olive oil plus more for greasing the bowl
- ¾ cup 180 g whole-milk Greek yogurt, at room temperature
Instructions
- Activate the Yeast: In a medium-sized bowl, stir the warm water, yeast, and 1 teaspoon sugar until dissolved. Let the mixture sit undisturbed for 5–10 minutes, or until it becomes foamy on top. This indicates your yeast is active and ready to use.
- Combine Dry Ingredients: In a large mixing bowl (or stand mixer bowl), whisk together the flour, salt, and remaining tablespoon of sugar. This ensures the salt and sugar are evenly distributed before adding wet ingredients.
- Form the Dough: Pour the activated yeast mixture, olive oil, and Greek yogurt into the dry ingredients. Mix with a spatula or paddle attachment until a shaggy dough forms. Switch to a dough hook or knead by hand on a floured surface for 7–10 minutes, adding a sprinkle of flour as needed until the dough feels soft, slightly tacky, and elastic.
- First Rise (Bulk Fermentation): Transfer the dough into a lightly oiled bowl, turning it once to coat all sides with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 2 hours, or until it doubles in size.
- Portion and Rest: Punch down the risen dough to release air. Turn it out onto a floured surface and divide it into 12 equal pieces (a kitchen scale helps with even sizes). Shape each piece into a smooth ball. Cover loosely with a towel and let them rest for 20 minutes to relax the gluten, making rolling easier.
- Roll Out the Pitas: Using a rolling pin, flatten each dough ball into a circle about ¼ to ½ inch thick. Dust lightly with flour to prevent sticking. Try to keep the thickness even for consistent puffing during baking.
- Bake to Perfection: Preheat your oven to 500°F (260°C) and line two baking sheets with parchment paper. Arrange dough circles about an inch apart on the sheets. Bake one tray at a time for 5–8 minutes, checking after 5 minutes. Rotate the pan halfway through if needed. The pitas are ready when they puff up and turn light golden on top.
- Cool and Serve: Transfer baked pitas immediately to a wire rack to cool slightly. Serve warm or store for later use. These breads are perfect for dipping, stuffing, or enjoying plain.
Notes
- Freezer-Friendly: If you plan to freeze, bake the pitas just until they puff (before they turn golden). Cool completely, store in a freezer bag, and reheat directly in a toaster or oven until warm and lightly browned.
- Flour Variations: Bread flour creates the best chew and puff, but you can swap up to 1 cup with whole wheat flour for extra fiber and a slightly denser texture.
- Rolling Thickness: Too thin may prevent puffing, too thick may stay doughy in the center. Aim for about ¼–⅓ inch.
- No Stand Mixer? This dough is soft and easy to knead by hand—just keep your surface lightly floured and knead until smooth.