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Pita Bread
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Pita Bread

Prep Time1 hr 30 mins
Cook Time5 mins
Total Time1 hr 35 mins
Course: Bread
Cuisine: Middle Eastern


  • 2 1/4 teaspoons instant yeast
  • 1 cup warm water 110 - 115 F
  • 1 teaspoon sugar
  • 2 1/2 cups bread flour
  • 2 teaspoons salt
  • 2 tablespoons oil


  • In a shallow bowl, combine water and sugar. Stir to mix. Sprinkle yeast on top. Wait 5 minutes until it turns foamy.
  • In the bowl of an electric mixer, add flour, salt and oil. With the dough hook attachment, mix to combine. Add proofed yeast and knead for 5 minutes, adding more flour as necessary if the dough gets too sticky. You should have a soft and elastic dough.
  • Leave it to rise in a lightly greased bowl until doubled in size.
  • Preheat oven to 475 F. Prepare a pizza stone or place a piece of parchment paper on 2 cookie sheets.
  • Divide dough into 6 pieces. Roll out each piece into a circle 4-6" in diameter. Wait until the oven is completely preheated.
  • Bake for 5-7 minutes, until breads puff.


You can also substitute half of the flour with whole wheat flour, which I have also made in the past.
The thicker you roll the dough will determine if you have a pocketless pita or not. Thicker dough will result in a pocket. If you roll the dough thin, they will be pocketless, but the pocketless ones are great for frying into pita chips.


Serving: 1g | Carbohydrates: 32.5g | Protein: 4.3g | Fat: 5.1g | Saturated Fat: 0.7g | Sodium: 776mg | Fiber: 1.1g | Sugar: 0.8g