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Homemade Pita Bread

Homemade pita bread recipe made with 6 simple ingredients, no water to heat, one rise, & no shaping technique required. Great for Greek food or sandwiches!
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Make light and fluffy pita bread at home with pantry staples like flour, honey, and yeast. Enjoy this simple, delicious puffy pita bread with your next Greek-inspired dinner!

Ingredients

Scale
  • 3 cups all-purpose flour (see notes below for different flour options)
  • 1 ½ tbsp sugar (or honey)
  • 1 ½ tsp salt
  • 4 tsp yeast
  • 2 tbsp butter, melted
  • 1 ¼ cups water, room temperature

Instructions

  1. In either a stand mixer or a large mixing bowl, combine all ingredients and knead on medium-low until the dough mixture is smooth, soft, and elastic, for approximately 10 minutes. Add flour or water as needed for the dough to be tacky but not sticky.
  2. Transfer the dough to an oiled bowl, turn it over to coat it with the oil, and cover it with a clean kitchen towel or plastic wrap. Allow the pita dough to rise until doubled in volume, for 1 to 1 ½ hours.
  3.  Punch the dough down and divide it into 8 pieces, rolling each piece into a ball. Cover with a towel and let the dough balls rest for 20 minutes. Preheat the oven to 450F.
  4. Place dough on a lightly floured surface and roll each ball into a circle approximately 8” in diameter and ⅛” thick. Use a rolling pin if desired. Mist a pizza stone or baking sheet with water and wait 30 seconds. Place as many dough rounds as you can on the stone or baking pan and bake for about 3 minutes for the dough to puff up. Wait 30 seconds and remove each pita bread to cool on a rack. 
  5. Repeat with the remaining dough.
  6. Store leftover pitas in an airtight container or bag at room temperature for up to 3 days and reheat them in the toaster or oven. You can also freeze pitas for up to 3 months.

Notes

Recipe Variations

  • Einkorn pita bread: Einkorn doesn’t require kneading like modern wheat does to activate the gluten, so I knead the dough just until it pulls away from the sides of the bowl. With einkorn, you’ll likely need to add more flour or reduce the water. I usually use 1 scant cup of water. This works for either whole grain or all-purpose einkorn flour.
  • White whole wheat pita bread: Use white whole wheat flour and replace ¼ cup water with ¼ cup room temperature milk.
  • Whole wheat pita bread: Use all wheat flour (or 2 cups of wheat flour and 1 cup of all-purpose flour). Substitute ½ cup water with ½ cup room temperature milk. Whole wheat pitas may not inflate as much or turn out as fluffy, but they’re still delicious!

Nutrition

Find it online: https://dontwastethecrumbs.com/yummy-recipe-homemade-pita-bread/