Homemade Pita

Did you know homemade pita is easier to make than you think? It’s true! You may never purchase store-bought again. (Three snaps in a z formation.)
If you’re an American reader, are y’all prepping for the 4th? (Or Canada Day, for our friendly neighbors to the north? Or just another lovely weekend for everyone else?) I plan on on noshing on these Sumac Burgers on beet buns in a patriotic bikini while lying in a cabana. Yes, ma’am.

This past weekend was jam-packed with goodness, per usual. Friday we stalked saw my two favorite Andys (besides my brother Andypooh of course!) Anderson Cooper and Andy Cohen! If their tour comes to your town, I highly recommend it. A wonderful mix of two friends sharing stories, humor, current events, and a little background on AC squared. It’s always a great reminder to see how success isn’t overnight, both AC worked super hard to get where they are. Then, Sunday night I headed west of Austin to Wimberley to do a rugelach demo for a bunch of camp counselors! It reminded me of my days at Jew camp. Loved it!!

And now, pita.

Growing up, we always had pita around, not homemade, but definitely tasty. My mom would toast it until almost burnt, schmeared with butter. Yum. But it can’t compared to homemade- it’s super easy, you just need some rising time. And warm pita out of the oven? It just can’t be beat with a stick, y’all. Use it to make my Fried Green Tomato Sabich, or with homemade hummus. Yasss.

Why Make Homemade Pita?

Store-bought pita is fine. Homemade pita is a whole different animal. It’s soft, chewy, a little smoky from the hot oven, and it puffs up like a balloon right before your eyes, which never stops being fun. The dough takes about 10 minutes of hands-on work and the rest is just waiting for it to rise. Each pita bakes in only 5 to 6 minutes. Once you’ve had warm pita straight from the oven, it’s hard to go back.

Ingredients You’ll Need

• Active dry yeast: one packet, which is 2 1/4 teaspoons.
• Sugar: just a tablespoon to feed the yeast.
• Warm water: about 110 degrees F. Too hot and you’ll kill the yeast, too cold and it won’t wake up.
• Extra virgin olive oil: for flavor and a softer crumb.
• Bread flour: its higher protein gives pita that classic chew.
• Salt.

How to Make Homemade Pita

1. Proof the yeast. Mix the yeast, sugar and warm water and let it sit for 10 minutes until foamy.
2. Make the dough. Add the olive oil and flour, then the salt, and knead for 6 to 8 minutes in a stand mixer (or by hand) until smooth, elastic and just slightly sticky.
3. First rise. Let the dough rise in an oiled, covered bowl in a warm spot for about 2 hours, until doubled.
4. Shape. Divide into 6 balls, flatten into discs, and let them rise 30 minutes more.
5. Heat it up. Preheat the oven to 500 degrees F with a baking sheet inside.
6. Roll and bake. Roll each disc to 1/4 inch thick, rest 10 minutes, then bake on the hot sheet for 5 to 6 minutes until puffed and just starting to brown.

Full measurements and instructions are in the recipe card below.

Pita with a Pocket vs. Fluffy Pita

This recipe gives you a choice! If you roll the dough out thin, to about 1/4 inch, the pita will puff into a big balloon in the oven and leave you with a hollow pocket. That’s the one you want for stuffing with falafel, sabich or shawarma. If you skip rolling and bake the thicker 1/2 inch discs, you get a soft, pillowy pita without much of a pocket, perfect for tearing and dragging through hummus. Same dough, two breads. Mazel tov.

How to Get Your Pita to Puff

The puff comes from steam. When the thin dough hits a very hot surface, the water inside turns to steam fast and pushes the top and bottom layers apart. So the keys are heat and an evenly rolled dough:

• Get the oven really hot. 500 degrees F, fully preheated, with the baking sheet inside so it’s blazing hot when the dough lands on it. A pizza stone or steel works even better.
• Roll evenly. Uneven spots or thin edges can stop the pocket from forming.
• Only roll once. Re-rolling or folding the dough can squash the layers and stop it from puffing.
• Let it rest after rolling. That 10 minutes relaxes the gluten so it can inflate.
• Spritz with water. A light mist adds a little extra steam.
• Don’t overbake. Pull them as soon as they puff and get a few light brown spots. Overbaked pita turns crackery.
• Wrap them in a towel. Stack the warm pitas under a clean kitchen towel as they come out so they stay soft.

How to Store and Freeze Pita

Homemade pita keeps in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze the cooled pitas in a freezer bag with parchment between them for up to 3 months. Reheat in a warm oven, toaster or dry skillet for a minute or two. If they get a little stale, don’t toss them! Cut them into triangles, brush with olive oil and bake into homemade pita chips.

What to Serve with Homemade Pita

Pita is basically an edible spoon. Scoop up classic hummus or one of my 25 awesome hummus recipes, or go for babaganoush. Stuff it with falafel and tahini sauce, build a sabich sandwich, or fill it with spiced meat to make arayes. My mom’s move is still a classic too: toast it until almost burnt and schmear with butter.

Homemade Pita FAQ

Why didn’t my pita puff up?

Usually the oven or baking sheet wasn’t hot enough, the dough was rolled unevenly, or it was rolled too thick. Make sure your oven and baking sheet are fully preheated to 500 degrees F, roll to an even 1/4 inch, and handle the rolled dough gently. Even a pita that doesn’t puff still tastes great!

Can I use all-purpose flour instead of bread flour?

Yes. All-purpose flour makes a slightly softer, less chewy pita, but it still works well. You may need a little less flour, so add it gradually.

Can I make whole wheat pita?

You can swap in up to half whole wheat flour for the bread flour. Whole wheat dough is a bit thirstier and may need an extra splash of water. Or try my Whole Wheat Za’atar Pita.

Can I make the dough ahead of time?

Yes. After kneading, cover the dough and refrigerate it overnight instead of doing the 2 hour rise. Let it come to room temperature for about an hour before shaping. The slow rise actually adds more flavor.

Can I cook pita on the stovetop?

If you don’t want to heat up the oven, a very hot, dry cast iron skillet works. Cook each rolled pita for about a minute, flip, and cook another minute or two until puffed with a few brown spots. The oven gives a more reliable puff, but the skillet version is still delicious.

What’s the difference between pita and laffa?

Laffa is an Iraqi flatbread that’s larger, thinner and usually doesn’t have a pocket. It’s traditionally baked on the wall of a taboon oven and used to wrap shawarma and falafel. Pita is smaller and puffs up with a pocket you can stuff.

How do I reheat pita?

Warm it in a 350 degree F oven for a few minutes, in a toaster, or in a dry skillet for about 30 seconds per side. Wrap it in foil in the oven if you want it extra soft.

Homemade Pita

Amy Kritzer

Did you know homemade pita is easier to make than you think? It's true! You may never purchase store-bought again. (Three snaps in a z formation.)

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Bread

Cuisine Jewish

Servings 6

Ingredients

  

1x2x3x

• 1 package active dry yeast 1/4 ounces or 2¼ teaspoons
• 1 tablespoon granulated sugar
• 1¼ cups warm water 110 degrees F
• 1 tablespoons extra virgin olive oil plus more for drizzling
• 2 1/2 - 3 1/2 cups bread flour
• 1 teaspoon salt

Instructions

 

• To make the pita, place the yeast, sugar and warm water in the bowl of a stand mixer with hook attachment. Let sit for 10 minutes until foamy (if it doesn't form, your yeast is dead or the water was the wrong temperature.) You can also make this by hand using a large bowl.
• Add the oil and gradually add 2½ cups flour with the mixer on low speed. Then add the salt and turn the speed up to medium-high and mix for 6-8 minutes. Keep adding flour until dough is smooth and elastic and slightly sticky. Do not add too much flour. You can also knead by hand.
• Clean out the bowl and place dough in the clean bowl coated with oil, cover with a towel or plastic wrap, and let rise in a warm spot for 2 hours, or until doubled in size.
• When the dough is ready, divide the dough into 6 equal sized balls (or however many you like) and fatten into 1/2 inch thick discs. Place pitas on parchment paper, cover lightly, and let rise 30 more minutes.
• Preheat oven to 500 degrees F. Place a baking sheet in the oven to pre-heat as well.
• At this point you can bake the pita for puffier pitas, or roll out for pitas with a pocket.
• Roll each pita out to 1/4 inch thick. Don't roll more than you need as this will affect the pocket making process! Cover and let rest for 10 more minutes.
• Carefully flip the pitas over, spritz with a little water to help with steaming (optional) and carefully place on the hot baking sheet at least 1-inch apart. You will need to bake in batches. Bake for 5-6 minutes, until puffy and slightly brown. Do not overcook. Eat! Keeps in an airtight container for up to three days; reheat before serving.

Notes

You will also need 2 1/2 hours rising time.

Like this recipe?Leave a comment or rate us above