Go Back

Homemade Pita Bread

Easy stovetop Middle Eastern pita pockets

Course Side Dish
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Bread, Easy, Homemade
Prep Time 2 hours
Cook Time 20 minutes
Servings 16 pitas


  • 3 cups all purpose flour
  • 1 cup lukewarm water
  • 2 tsp dried active yeast
  • 1/4 tsp of sugar
  • 2 tbsp regular olive oil
  • 1 tsp salt


  1. Test the water with your finger making sure it is not too hot and adjusting with cold water if necessary
  2. Add the yeast and sugar to the lukewarm water and stir well until dissolved. Allow to ferment for around ten minutes

  3. In a mixing bowl add the flour, salt, regular olive oil and stir together. Then add the yeast water and knead for about ten minutes until the dough springs back when poked
  4. If you are using a stand mixer, knead for approx 8 minutes until you have a smooth ball
  5. Cover with a damp cloth and leave to rise for two hours or until doubled in size
  6. Divide into 16 balls and lay on a floured surface. Cover with a muslin cloth
  7. Heat your heavy non stick pan on medium high heat for 5-10 minutes
  8. Roll out one ball of dough to about half a centimetre thick and transfer to the hot pan
  9. Allow the bread to puff up and encourage the bubbles to join together by by gently pushing the air around with a flat spatula. Flip over after 30-40 seconds
  10. Heat the other side for 10-20 seconds until done
  11. Layer the pitas on top of eachother and cover with a muslin cloth to avoid drying out
  12. Serve immediately or store in an airtight bag for up to 3 days