Soft Fluffy Homemade Pita Bread Recipe

Ingredients

• 320 gwarm water
• 9 g (1 sachet)instant dried yeast
• 30 ghoney
• 30 golive oil
• 12 gsalt
• 600 gbread flour (or 300 g bread flour and 300 g plain flour)

Instructions

1. 1

   Mix the yeast

   In a small bowl, stir together the lukewarm water, yeast, honey and olive oil. Set the mixture aside.

2. 2

   Combine the dough

   Put the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on medium-high until the flour is incorporated, scraping down the sides of the bowl.

3. 3

   Knead the dough

   Knead on medium speed for 15 to 18 minutes, until the dough is soft and elastic.

4. 4

   Let the dough rise

   Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and leave in a warm place for 60 to 90 minutes, or until doubled in volume.

5. 5

   Divide the dough

   Turn the risen dough onto a well-floured surface, punch it down and shape it into a ball. Roll it into a small log, cut it into four portions, then divide each portion into three to make 12 pieces. Shape each piece into a smooth ball.

6. 6

   Roll the pitas

   Leave the dough balls to rest for 5 to 10 minutes. Roll each one into a 15 cm disc, keeping it thick enough to form a pocket.

7. 7

   Prove the discs

   Arrange the discs on a lightly floured, parchment-lined baking sheet. Cover with a clean kitchen towel or cheesecloth and leave to rest for 30 minutes.

8. 8

   Cook on the hob

   Heat a cast-iron skillet or frying pan over high heat. Cook each pita for about 2 minutes in total, turning every 30 seconds: cook the first side for 30 seconds, flip and cook for 30 seconds, then flip again. It should begin to puff; flip once more and cook for 30 seconds or less, until fully puffed.

9. 9

   Bake on a stone

   For the oven method, heat the oven to 260°C (500°F/Gas Mark 10) with a pizza stone inside for at least 20 minutes. Place two or three pitas on the hot stone and bake for 2 minutes, until puffed. If they look pale, use the broiler.

10. 10

    Keep them soft

    As soon as each pita is cooked or baked, wrap it in a clean kitchen towel or cheesecloth to keep it soft.

What is pita bread?

Pita is a round Middle Eastern flatbread that can puff during cooking, leaving an inner pocket for fillings. This version uses a yeast dough and gives you the choice of cooking on the hob or baking on a pizza stone.

A well-kneaded dough and a very hot cooking surface help the pitas puff. The resulting pocket makes them useful for everything from falafel to kebabs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 4g protein, 31g carbs, 0g fat.

The flour supplies most of each pita’s carbohydrates and some of its protein, while the olive oil contributes fat. Pair a pita with a protein-rich filling and vegetables for a more balanced plate.

Flour and yeast choices

Flour: Bread flour gives the dough structure, while the recipe also allows an even mix of bread flour and plain flour. Measure the flour as listed so the dough stays soft enough to roll.

Yeast: Instant dried yeast is mixed directly with the warm water, honey and oil here. The water should be lukewarm rather than hot.

Kneading and rising

Kneading: The dough needs 15 to 18 minutes in the mixer on medium speed. It is ready for its first rise when it feels soft and elastic.

First rise: Keep the covered bowl somewhere warm for 60 to 90 minutes, checking for the dough to double in volume rather than relying only on the clock.

Rolling for a pocket

Resting: After dividing, give the balls 5 to 10 minutes to relax before rolling. This makes them easier to shape into discs.

Thickness: Roll each piece to about 15 cm across, but do not make it too thin. The recipe relies on some thickness to help the pocket form.

Choose your cooking method

Hob: A cast-iron skillet or frying pan should be hot before the first pita goes in. Short turns every 30 seconds help cook each side evenly as the bread puffs.

Oven: Preheat the pizza stone at 260°C for at least 20 minutes. Bake only two or three pitas at a time, for about 2 minutes, and use the broiler if the bread remains pale.

Keep the bread tender

Wrapping: Put each pita into a clean kitchen towel or cheesecloth as soon as it is cooked. Trapping the warmth helps keep the bread soft while you finish the batch.

Serving: Fill the pitas with hummus, falafel, gyros or kebabs, or serve them alongside dips and other dishes.

Recipe notes & tips

• Use lukewarm water so it is comfortable to touch, not hot.
• Give the dough the full kneading time so it becomes elastic.
• Flour the work surface lightly to make shaping easier without adding too much extra flour.
• Keep the rolled discs covered during their 30-minute rest.
• Preheat the skillet or pizza stone thoroughly before cooking the first pita.
• Wrap each cooked pita straight away to help it stay soft.

Variations

• Mixed flour: Use 300 g bread flour and 300 g plain flour instead of all bread flour.
• Hob cooking: Use a hot cast-iron skillet or frying pan and turn each pita every 30 seconds.
• Pizza-stone baking: Bake two or three pitas at a time on a stone preheated to 260°C.
• Stuffed pitas: Fill the pocket with hummus, falafel, gyros or kebabs.
• Serve as a side: Tear the pitas into pieces and serve alongside dips.

Common mistakes to avoid

• Water too hot: Use lukewarm water for the yeast mixture.
• Under-kneading: Continue for 15 to 18 minutes, until the dough is soft and elastic.
• Skipping the rise: Wait until the covered dough has doubled in volume before dividing it.
• Rolling too thin: Keep each 15 cm disc thick enough to form a pocket.
• Cool cooking surface: Heat the skillet or pizza stone fully before adding the pitas.
• Leaving pitas unwrapped: Cover each one as soon as it is cooked to help retain softness.

How to store

Keep the pitas wrapped at room temperature for 2 to 3 days. They can also be frozen for over a month; wrap them after cooking to help keep them soft.

Frequently asked questions