Homemade Pita Bread is light, fluffy, and super soft. It’s so good, you will never want to eat store-bought pita again! Makes the perfect sandwich wrap or great for dipping.
You can dip the warm pita bread in hummus or other dips, gyros, make a fun appetizer tray, or make this super tasty Greek Chicken Souvlaki Pitas with Tzatziki Sauce. Which has marinated chicken skewers and veggies wrapped in this delicious pita bread with a refreshing tzatziki sauce.
How to Make Homemade Pita Bread
The Dough
- In a medium bowl, whisk together warm water, yeast, and honey. Let sit about 5 minutes or until it foams on top.
- Add oil, salt, and ½ of the bread flour. Stir mixture a couple of times then add the other ½ of the bread flour.
- Lightly flour a clean surface. Knead the dough for 4-5 minutes (or use a stand mixer with a paddle attachment) until the dough is smooth, soft, and slightly sticky. If the mixture is too sticky, you can add a small amount of flour. Form dough into a ball.
- Lightly oil a clean bowl then place the dough into the bowl. Cover and let the dough rise in a warm location for 40 minutes to 1 hour (until about double in size).
Form and Cook the Dough
- Gently deflate the dough by pressing down then turn it out onto a clean surface. You can lightly oil the surface if needed. Portion out the dough into 8 dough balls. Let the individual dough balls rest for about 10-15 minutes (this helps them to roll out better).
- Heat pan on medium-high heat. Roll out the dough balls until they are about ¼ inch thick.
- Oil the pan and cook one at a time for a couple of minutes each side until golden (puffing up with air bubbles is normal). Repeat until all pitas are cooked. Serve warm or at room temperature.
You can make the dough ahead and cook when needed. Or cook a couple at a time if desired. The dough keeps in the refrigerator for about 1 week.
Storage
Cool pitas completely before storing. Store in an airtight container on the counter or in the refrigerator. It will keep up to 4 days.
To freeze: store in a Ziploc bag with the air removed and they will keep for up to 3 months. Warm the pitas up in the microwave, oven, or toaster before serving.
Other Recipes
- Greek Chicken Souvlaki Pitas with Tzatziki Sauce
- Grilled Flank Steak with Garlic Sun-Dried Tomato, Basil Butter
- Israeli Couscous Salad
Homemade Pita Bread
Equipment
- 2 medium bowls
- Rolling Pin
- cast iron skillet or pan
Ingredients
- 1 pkg (2¼ tsp) active dry yeast
- 1 cup warm water
- 1 tsp honey or sugar
- 2 tbsp avocado oil or olive oil
- 1 tsp salt
- 2½ cups bread flour
- 2-3 tbsp avocado oil or olive oil (for frying)
Instructions
- In a medium bowl, whisk together warm water, yeast, and honey. Let sit about 5 minutes or until it foams on top. Add oil, salt, and ½ of the bread flour. Stir a couple of times then add the other ½ of the bread flour.
- Lightly flour a clean surface. Knead the dough for 4-5 minutes (or using a stand mixer with a paddle attachment) until the dough is smooth, soft, and slightly sticky. If the mixture is too sticky, add a small about of flour. Form dough into a ball.Lightly oil a clean bowl and place the dough into the bowl.Cover and let the dough rise in a warm location for 40 minutes to 1 hour (until about double in size).
- After the dough has risen, remove the air by pressing down on the dough. Turn the dough out onto a clean surface. You can lightly oil the surface if needed. Portion out the dough into 8 dough balls. Let the individual dough balls rest for about 10-15 minutes (this helps them to roll out better).
- Heat pan on medium-high heat. Roll out the dough balls until they are about ¼ inch thick. Oil the pan and cook one or two at a time for a couple of minutes each side until golden (puffing up with air bubbles is normal). Repeat until all pitas are cooked. Add alittle more oil to the pan when needed.
- Store in a Ziploc bag or airtight container on the counter or in the refrigerator for up to 4 days.
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