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Fluffy, soft homemade pita bread with a perfect pocket for stuffing. This simple yeast bread recipe bakes up in minutes and is far superior to store-bought versions. Ideal for serving with dips, making sandwiches, or wrapping gyros.
Activate the Yeast (5-10 minutes)
Mix and Knead the Dough (8-10 minutes)
First Rise (60-90 minutes)
Fluffy, soft homemade pita bread with a perfect pocket for stuffing. This simple yeast bread recipe bakes up in minutes and is far superior to store-bought versions. Ideal for serving with dips, making sandwiches, or wrapping gyros.
This Middle Eastern recipe takes 102 minutes to prepare and yields 4 servings. At 412.66 calories per serving with 10.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack or side.
Shape the Pitas (15 minutes)
Preheat Oven and Baking Surface (30 minutes)
Bake the Pitas (2-4 minutes per batch)
Cool and Store
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need to add a little extra water as whole wheat flour is more absorbent.
Add 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper to the dry ingredients for a savory, aromatic twist.
If you don't have an oven, you can cook the pitas in a hot, dry cast-iron skillet over medium-high heat. Cook for about 30 seconds until bubbles form, flip, and cook for 1-2 minutes until puffed. Flip again and cook for another 30 seconds.
Pita bread is rich in carbohydrates, which are the body's primary source of fuel, providing sustained energy for daily activities.
By making pita bread at home, you avoid the artificial preservatives, dough conditioners, and high levels of sodium often found in commercially produced bread.
This recipe uses only a small amount of heart-healthy olive oil, making it naturally low in fat compared to many other types of bread and baked goods.
The pocket in pita bread makes it perfect for stuffing with lean proteins and vegetables, creating a balanced and satisfying meal that can help with portion control.
The most common reason is insufficient heat. Your oven and baking surface (stone or steel) must be preheated to 475°F (245°C) for at least 30 minutes. Other causes could be rolling the dough too thick or too thin, or using yeast that was not properly activated.
Yes, homemade pita bread can be a healthy choice. You control the ingredients, so it contains no preservatives, added sugars, or unhealthy fats found in some store-bought versions. It provides carbohydrates for energy and can be made with whole wheat flour for added fiber.
Each pita made from this recipe contains approximately 160-170 calories. The exact number can vary slightly based on the specific ingredients used and the final size of the pita.
Yes. After the first rise, you can punch down the dough, cover it tightly, and refrigerate it for up to 3 days. Let it sit at room temperature for about 30-60 minutes before dividing, shaping, and baking.
Store completely cooled pitas in an airtight bag or container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in a toaster or a warm oven.
Yes, you can use the same amount of instant yeast. You can skip the activation step and mix the instant yeast directly with the flour and other dry ingredients.