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Homemade Pita Bread

Updated on February 5, 2017

Make your own yummy homemade pitas

Pitas make the perfect hand held food. You can fill them with just about anything you'd put in a sandwich and then some. It's no wonder why this ancient form of bread is still popular around the world.

Cook Time

Prep time: 30 min
Cook time: 8 min
Ready in: 38 min
Yields: 8


  • 1 packet (2 1/2 teaspoons) active dry yeast
  • 1 cup unbleached white flour
  • 1 to 1 1/2 cups whole wheat flour
  • 1 1/2 cup warm water
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 2 teaspoons salt


  1. Dissolve sugar and yeast in warm water. Wait a few minutes until you see bubbles (that tells you your yeast is alive and kicking)
  2. Mix in the cup of white flour until thoroughly combined
  3. Mix the whole wheat flour in 1/2 cup at a time until dough is a firm ball
  4. Turn out onto floured surface and knead for 6 minutes (set a timer you don't want to overwork the dough) adding more flour if the dough become sticky.
  5. Form into flattened ball and cut into 8 even pieces form pieces into small balls. Allow them to rest in a warm place for 20 minutes. Leave space between the ball so they don't stick together when rising.
  6. Preheat oven to 500 degrees Farenheit with the cookie sheet or pizza stone in the oven so it heats.
  7. Roll out each ball of dough into a rough circle shape about 1/4 inch thick.
  8. Bake for 5-8 minutes until the bread puffs and browns slightly on the top.
  9. Remove from the oven and baking sheet. Cover with a towel until cool.
  10. Enjoy. Store the pitas in foil or plastic zip bag to keep them from drying out. These contain no preservatives so use within a few days or refrigerate to keep for up to a couple weeks as long as they are kept well sealed to prevent drying.
  11. Sometimes a pita won't puff all the way. I usually have one or two in each batch that don't form a complete pocke/t. Don't stress, you can use the non-puffed ones to make mini pizzas or pita chips.

What Makes the Pitas's Pocket?

Even though pitas are made with yeast it's not the yeast that makes the pitas puff up and form the pocket. Instead it is the high temperature of the oven causes water in the dough to turn into steam and puff up the middle of the pocket.

If you try to make pitas at a lower temperature than 500 degrees or place it on a cool pan in the oven (rather than one that's been heated already) it will not heat fast enough to puff.

Let's Make Pitas - Slightly different from my recipe but same general process

Delicious Garlic Yogurt Sauce

Yogurt is a very traditional accompaniment for pita in greek and middle eastern cooking. This sauce makes a wonderful healthy substitute for mayonnaise for all sorts of sandwiches.


  • 1 cup plain yogurt
  • 1 clove crushed garlic
  • 1 tablespoon lemon juice
  • pinch salt
  • pinch sugar
  • pepper and other seasonings to taste


Mix yogurt, lemon juice, and garlic together. Add salt, sugar, and any seasonings you like to taste (I like a little freshly chopped basil). Cover and keep refrigerated. Take note of the expiration date on your yogurt, this sauce will only last as long as the plain yogurt.

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Chef's Notes - Leave your questions or comments.

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    • profile image


      6 years ago

      So there were never written instructions on what to do with the oil and salt. I was just making as i was reading and completely forgot those two key ingredients. I now have like flatbread or communion bread. MAKE SURE YOU WATCH THE VIDEO so you know when to add those two things. oops!

    • greenerme profile image


      7 years ago

      I love salad in pita pockets - an easy way to eat it! Thanks for sharing, I will definitely have to try this recipe :)

    • profile image


      8 years ago

      Not everyone can bake well, there are a lot of bread making tips. One of the most common, as the best bakers know. And perhaps the most important element is choosing your ingredients carefully.

    • Pitta Bread profile image

      Pitta Bread 

      8 years ago

      great lens. gonna try some of my pitta bread filling ideas with this Thanks for sharing!

    • profile image


      9 years ago

      O.K., you've convinced me, I'm going to finally get around to making my own pita bread,

      something I've been threatening to do for years. Thanks for the easy-to-follow instructions.

    • clouda9 lm profile image

      clouda9 lm 

      9 years ago

      Thanks for this recipe...gonna try it for my falafel sandwiches ( Sounds like it would be pretty easy to make and so rewarding to do it myself.

    • profile image


      9 years ago

      Making homemade pita bread is a great idea! It never occurred to me to make it myself, but I love recipes like this on days when I'm out of everything and don't want to go to the store. I'm sure my girls would welcome some new variety to their lunch boxes too.

    • profile image


      9 years ago

      It sounds easy enough, but I never considered making my own pita bread. I'll have to try it for myself

    • Sheryl Westleigh profile imageAUTHOR

      Sheryl Westleigh 

      9 years ago from Maine

      [in reply to lakeerieartists] Don't let the yeast discourage you, in pita it's for flavor rather than rising so you don't have to get it perfect.

    • Paula Atwell profile image

      Paula Atwell 

      9 years ago from Cleveland, OH

      Well, I was going to make this but if it has yeast, I can't do it because I can't seem to make anything with yeast. I will just have to buy it fresh from a local bakery. :)


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