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How to Make Homemade Pita Bread (Easy & Fluffy)

Homemade Pita Bread

This easy homemade pita bread is soft, fluffy, and designed to puff into a pocket in a very hot oven. The recipe makes eight fresh pitas in approximately 2 hours 15 minutes to 2 hours 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups Warm water, about 105–110°F (40–43°C)
  • 2 teaspoons Active dry yeast
  • 1 teaspoon Granulated sugar or honey
  • 3 1/2 cups All-purpose or bread flour
  • 1 1/2 teaspoons Kosher salt
  • 2 tablespoons Olive oil, plus extra for the bowl

Method
 

Step-by-Step
  1. Stir the warm water, active dry yeast, and sugar together in a large bowl. Let the mixture stand for 5–10 minutes, until it looks foamy.
  2. Add the flour, kosher salt, and olive oil. Mix until a shaggy dough forms and no large dry patches remain.
  3. Knead the dough by hand for 8–10 minutes, or use a stand mixer for 5–6 minutes. The finished dough should be smooth, elastic, and slightly tacky.
  4. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
  5. Divide the risen dough into eight equal pieces and shape each piece into a ball. Cover the balls and let them rest for 15–20 minutes.
  6. Roll each ball into a round approximately 6–7 inches wide and 1/8 inch thick. Keep the shaped rounds covered while you roll the remaining dough.
  7. Heat a baking stone, baking steel, or inverted heavy baking sheet in a 475–500°F oven for at least 30 minutes. The surface must be thoroughly hot before the first pita goes in.
  8. Bake the pitas in batches for about 2–4 minutes, watching for dramatic puffing and a few light brown spots. Turn them over only if needed, since many pitas bake well without flipping.
  9. Wrap each hot pita in a clean towel immediately after baking. This traps a little steam and helps keep the bread soft.

Notes

For the best pocket, preheat the baking surface thoroughly, roll the dough evenly, and avoid puncturing the rounds. Do not overbake; remove the pitas as soon as they puff and show a few light brown spots.