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homemade pita bread in a white basket with white cloth on white table
5 from 2 votes

Pita Bread

A simple recipe for fluffy homemade pita bread.

Course Baking
Cuisine Greek
Keyword Bread, pita
Prep Time 20 minutes
Cook Time 10 minutes
resting time 2 hours 30 minutes
Total Time 3 hours
Servings 16 small pitas
Author FraƮche


  • 2 cups lukewarm water
  • 1 1/2 tablespoons sugar or honey
  • 2 1/2 teaspoons active dry yeast (or 1 package)
  • 1 1/2 teaspoons salt (sea salt or kosher preferred)
  • 1/4 cup extra virgin olive oil
  • 4 cups flour* (plus around 1/4 cup extra for kneading)


  1. In a large bowl, whisk together the water and sugar to dissolve. Sprinkle in the yeast and let it sit for around 10 minutes (until it activates - it will foam up).

  2. Add the salt and olive oil to the yeast mixture, stir, and add the 4 cups of flour. Stir with a wooden spoon until it gets too difficult before transferring the dough to a clean, well-floured surface.

  3. Knead the dough using the palms of your hands until it is smooth and elastic but still sticky, adding a but more flour as needed to prevent the dough from sticking to your hands (around 1/4 cup or a bit more). Form the dough into a smooth round ball, place in a clean medium greased bowl, cover with a clean dish towel and let it sit in a warm draft-free spot until doubled, around 2 hours.

  4. Line 2 large baking sheets with parchment paper. Gently deflate the dough and divide the dough into 12-16 balls of dough (depending on how large you want your pitas to be). Form each piece of dough into a smooth ball and, using a rolling pin, flatten slightly until the pitas are 1/4-1/2" thick. Repeat with the remaining dough and place the flattened pitas on the baking sheets, about 1" apart. Cover with plastic wrap or a slightly damp clean dish cloth and set aside to rest for 30 minutes. Meanwhile, preheat the oven to 500F

  5. Once the pitas have rested, bake for 8-10 minutes, until puffed up and very lightly browned. Serve immediately.

Recipe Notes

*bread flour is preferred, but I tried it with all purpose flour and it worked fine. You can also use up to 50% whole wheat flour to replace the all purpose flour.