Pita Bread

Labels: { Bread }

If tender, fluffy, and perfectly-pocketed pita breads are what you're looking for, it doesn't get better than this easy recipe for some homemade pitas. Although it is spectacular to watch the pita rise in the heat, just like balloons, the method is incredibly simple. Flour, water, yeast, salt, sugar and a little olive oil – that’s all it takes to make the best pita breads you’ve ever taken out of the oven. Once you start making your pita bread you won’t ever want to use the store-bought stuff. A pizza stone would be a good idea, but if not, a regular baking tray will do the trick. If you are the lucky one who has a pizza oven, use it. They are perfect as a wrap to fill, or as an accompaniment to dips and salads.
Let’s be honest, they taste best when fresh and warm, but for some reason, you need to make them in advance, they’re also great for freezing and can be warmed up in the oven or frying pan. Moisten the pitas with a little water and place them in 190C/375F hot oven for 5 minutes or into a hot frying pan for about 2–3 minutes.

Chicken Wings with Spicy Herb Sauce

adapted from Food and Wine


500 g Bread flour (or 400 g bread flour and 100 g wholemeal flour) 7 g Instant dry yeast 1 tbsp Sugar ¾ – 1 tsp Sea salt 2 tbsp Olive oil 300 ml Water, at room temperature

Sift the flour into the bowl of a stand mixer. Add yeast, sugar, and salt. Mix to combine. Pour in olive oil and water, then mix until a rough dough forms. Increase the speed and knead with a dough hook until the dough is smooth and elastic.
Transfer the dough to a lightly oiled bowl. Cover and let it rise in a warm spot for 1 hour, or until doubled in size.
Preheat your oven to 240C-260C/460F-500F. Place a baking stone in the middle of oven. If you don’t have a baking stone, use a baking tray upside down to simulate the effect of a baking stone.
Punch down the risen dough to release air. Divide into 8 equal portions, each about 105 grams. Shape each portion of dough into a smooth ball. Cover and let rest for 10 minutes. Then, on a floured surface, roll each ball into a 6mm / ¼inch thick circle.
Place 4 pitas on the baking stone and bake for 3-4 minutes, flip, and bake another 1 minute until puffed and lightly golden. Cover immediately with a towel. Repeat with another four pitas. Serve warm, use them for arayes or store in a sealable plastic bag.

28 comments:

Tom 26/10/26 13:40: And they look great stuffed!
My name is Erika. 26/10/26 14:53: Pita bread is on my baking bucket list. One of these days I need to give it try. Yours looks amazing Angie. Happy Monday.
Diana 26/10/26 15:02: Your pitas look great. I make mine too, and I replace part of the water with whey left over from straining yogurt, which gives a nice soft dough. I freeze the dough balls and bake them fresh. Maybe I skip the second rest because it seemed to dry out my dough, but that could just be my kitchen. Good to see the stone method, I use a hot skillet with a lid.
DEZMOND 26/10/26 15:31: Very pretty and nom nom nom. I made glufree pita breads with just water, oats and onions last week and will make them this week as well as they are tasty indeed.
David M. Gascoigne, 26/10/26 15:51: They are exceptional, Angie. I can only imagine the wide range of fillings.
foodtravelandwine 26/10/26 16:56: I love it!....I want it with my feta cheese and olives!!.....Abrazotes, Marcela
Pam 26/10/26 17:19: Light, fluffy, and perfect.
DVArtist 26/10/26 18:16: This looks very good.
Maminek kulinarny 26/10/26 18:37: I’m saving the recipe because this bread looks incredibly appetizing! Especially with a good filling!
Warm regards!
Eva Taylor 26/10/26 20:41: Wow! Your pitas really puffed up well. They look perfect for stuffing to make a handy lunch or meal on the go. I will definitely give these a shot!
DeniseinVA 26/10/26 23:12: I have always wanted to make Pita Bread. Thanks for the recipe Angie!
Brian's Home Blog 26/10/26 23:31: Yum! Fresh Pita Bread is so darn good!
Christine 26/10/26 23:57: Yummy
Lowcarb team member 27/10/26 00:56: Looks good.
Have a great week.

All the best Jan
Margaret D 27/10/26 08:24: They do looks good Angie, and many things come to mind to put in the middle.
eileeninmd 27/10/26 10:00: Hello Angie,
The stuffed pita bread looks delicious!
Take care have a great day!
smakolykinadiecie 27/10/26 10:37: Rewelacja! Koniecznie muszę " odgapić" ten pomysł 😁
Dobrego tygodnia 😘
Tandy | Lavender and Lime https://tandysinclair.com 27/10/26 12:38: Wow, these look absolutely fantastic!
Jeff the Chef 27/10/26 12:47: This is something I've never tried, but would love to. Thanks for all the advice, especially about making them in advance.
Fresh Is Yummy 27/10/26 13:44: I have to make them becuase they look so delicious!
Federica Simoni 27/10/26 17:01: magnifico questo pane!
Linda's Relaxing Lair 27/10/26 19:27: It looks really good!
Ben | Havocinthekitchen 27/10/26 21:21: These look great, Angie! Nothing beats fresh homemade bread.
Granny Sue 28/10/26 03:25: I must try this!
Veronica Lee 28/10/26 04:23: Wow, those pitas turned out beautifully! They puffed up just right and look ideal for filling with your favorite ingredients for an easy meal on the go.😋
Ruby Rose and the Big Little Angels 3 28/10/26 06:10: This one is for me.
PlayTorrio HD Space 28/10/26 06:41: These pitas look beautifully puffed and perfect for stuffing. I love the tip about using a baking stone for that high heat.
Judee 28/10/26 17:04: Very impressive. If I can use gluten free bread flour, I might give these a try!!