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rows of fresh pita in a wooden trough
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Homemade Pita Bread

Quick and delicious for sandwiches and snacks.
Prep Time 40 minutes
Cook Time 5 minutes
Resting time 1 hour 40 minutes
Total Time 2 hours 25 minutes
Course Snack
Cuisine Class Recipe, Mediterranean


  • 1 cup lukewarm water
  • 2 tsp active dry yeast
  • ½ tsp sugar
  • 1 ½ c all-purpose flour
  • 1 ½ c wheat flour
  • 1 to 2 tsp kosher salt
  • 2 Tbsp extra virgin olive oil plus more for the bowl


  • Whisk flours together.
  • In a large mixing bowl add water and stir in yeast and sugar until dissolved. Add ½ cup flour mix and whisk together. Place the mixing bowl in a warm place, uncovered, to form a loose “sponge”. Let rest 15 minutes, until mixture begins to bubble.
  • Add salt, olive oil and most of the remaining flour (keep about ½ cup of the flour for dusting later). Stir until mixture forms a shaggy mass (should be quite sticky, and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
  • Dust a clean working surface with flour. Knead lightly for a couple minutes, until smooth. Cover and let the dough rest for 10 minutes, then knead again for 2 to 3 more minutes. The dough should be a little bit moist.
  • Clean the mixing bowl and coat lightly with extra virgin olive oil. Put dough back in the bowl. Turn the dough a couple times to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap, then cover with a kitchen towel. Put the bowl in a warm place and rest for 1 hour, or until the dough doubles in size.
  • Deflate the dough and place it on a clean work surface. Divide into 8 equal pieces and shape into balls. Cover with a towel and let rest for 10 minutes.
  • Using a floured rolling pin (or clean, empty wine bottle), roll each piece into a circle that's 8-9 inches wide and about a quarter inch thick. If the dough springs back, set aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another).
  • To bake pita in the oven: heat oven to 500 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet. Bake for 2 minutes on one side, then use tongs to carefully flip pita over to bake for 1 minute on the other side. The pita will puff nicely when ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest.
  • To cook pita on stovetop: heat cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzles immediately). Grease pan with olive oil and wipe off any excess. One at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.
Keyword Bread

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