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Making your own homemade pita bread is both easy and inexpensive. No need to pay the grocery store markup. Fresh is best anyway!
Pita Bread wrapped in a cloth with one cut in half to show pocket inside.

Making your own pita bread is such a smart thing to do.  Bread is always the same…mix, rise, shape, bake with maybe a few twists and turns along the way. Pita bread is simple to make, puffs up like a balloon, and like most other breads, it is best enjoyed fresh.

What is the difference between naan and pita bread?

Both naan and pita are what are considered flatbreads, but they are very different. The ingredients used to make each of them are unique. Pita bread usually has yeast, sugar, flour, salt, and olive oil, while Naan bread has many of those ingredients plus eggs, butter, and yogurt. These different ingredients are what makes them both unique in taste and texture.

Do I have to have a baking stone to make pita bread?

While a baking stone produces the best results, you can also use a regular baking sheet. Another option is to skip the oven all together and cook your pita bread on the stovetop. To do this you’ll need to preheat a large, heavy skillet over high heat. Working one piece at a time, you can cook the pita bread in this hot skillet for about 2-3 minutes per side. Be careful not to burn them.

Do I have to have a stand mixer to make pita bread?

No! You do not need a stand mixer to make pita bread. Instead, you can easily stir the dough in a large mixing bowl. As you add the flour in it will become harder to stir. When you can no longer stir, simply switch to using your hands and knead the dough until it is soft and pliable.

How many pita breads does this recipe make? What size are they?

This recipe makes between 8 and 12 pita breads, depending on how big you’d like them to be. This recipe will make approximately twelve 8-inch pita breads. If you want larger pita breads you can make approximately ten 10-inch pita breads, or eight 12-inch pita breads. For most uses, we recommend making 8-inch or 10-inch pitas.

Stack of pita bread on a marble countertop.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Stack of pita bread on a marble countertop.
Making your own homemade pita bread is both easy and inexpensive. No need to pay the grocery store markup. Fresh is best anyway!
Prep Time 20 minutes
Cook Time 5 minutes
Rising Time 2 hours 20 minutes
Total Time 25 minutes
  • 1 tablespoon instant dry yeast or active dry yeast
  • 2 1/2 cups warm water
  • 1/4 teaspoon sugar
  • 6 cups all-purpose flour
  • 1 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • In the bowl of a stand mixer, combine the yeast, water, sugar, and 3 cups of the flour to form a sponge. Let the sponge rest for 10 minutes. Mix in the salt and 2 tablespoons of the olive oil.
  • Add the remaining 3 cups of flour a little at a time until the dough forms a nice ball. Knead on a medium speed for 5 minutes. It should get nice and smooth, shiny, and elastic.
  • Use the remaining 1 tablespoon of olive oil to oil a large bowl. Roll the dough in the oil, put it in the bowl, cover with a towel and let rise for 2 hours.
  • Preheat an oven to 500 degrees with a baking stone (if you don't have one, just put a baking sheet in the middle).
  • Divide the dough into 12  pieces. Roll into 8-inch rounds. Let the rounds rise for 20 min. Just before cooking, roll each piece out into an 8-inch circle. 
  • Cook in batches 2 at a time on the baking stone. They should puff up and brown in 3-5 minutes.
  • Remove from the oven and wrap them in a clean dish towel and put them in a plastic bag to keep them soft and pliable.


Calories: 259kcal | Carbohydrates: 47g | Protein: 6g | Fat: 4g | Sodium: 294mg | Potassium: 70mg | Fiber: 1g | Calcium: 11mg | Iron: 2.9mg
Course: Bread, Side
Cuisine: Middle Eastern
Keyword: Pita Bread
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Aakaash Sehgal
April 29, 2020 2:44 pm

Came out perfectly. My first attempt and my wife couldn’t stop raving about it – said that it tastes better than what we buy.
My kids loved it too

April 22, 2020 1:21 am

5 stars
Perfect! I don’t have a mixer so did it by hand and it came out just the same. Thank you.

February 4, 2020 12:30 am

Can these pittas be done on a stove in a frypan

February 11, 2020 2:39 pm
Reply to  Hawa

Yes! You can make pitas on the stovetop in any hot skillet.

Maria Armstrong
September 26, 2019 7:35 am

5 stars
I tried lots of different recipes for pita bread; for me, this is the best so far, I see no reason to carry on searching!

February 7, 2020 2:44 pm

You never said you put the stone in the oven. On the bottom of the oven? Or on one of the racks?

February 11, 2020 2:30 pm
Reply to  Barbara

You want to put the baking stone on one of your racks in the oven when you set it to preheat.

August 18, 2019 4:29 pm

I have tried many pita recipes and this one has been by far the easiest and most delicious

I made the dough the night before and took
It out of fridge some hours before I portioned it and rolled each sigh into a ball

Aidan Kooy
November 16, 2020 12:13 am

5 stars
This is a fantastic recipe. I made these tonight to make homemade lamb souvlaki. They worked perfectly. I’m excited to try more of your recipes.

October 2, 2020 1:20 pm

5 stars
I’m making these the second time today to have available for the weekend. Besides making lamb pitas, we enjoy having them on hand for fried egg sandwiches and small pizzas.
This recipe is so simple to make!

Misty Olson
May 3, 2020 1:15 pm

Can you freeze these?

April 29, 2020 2:43 pm

5 stars
Came out perfectly. My first attempt and my wife couldn’t stop raving about it – said that’s pity better than what we buy.
My kids loved it too

March 19, 2020 1:57 pm

5 stars
Thank you! These came out perfect!

February 14, 2020 12:44 am

5 stars
Hi! This looks delicious but I cannot eat wheat. Can this be turned gluten free?

February 14, 2020 8:57 am
Reply to  Jules

We have not tested this recipe with gluten free flour, and because of that, cannot recommend it. If you do try it, let us know how it turns out!

February 29, 2020 5:26 am

Hi SAHC ?Your recipe turned out perfectly, however I did attempt to do a gluten-free powder replacement for Hubby & the result devastated, please take caution. Love the blog & thanks for the amazing pitas!

Pat Gray
February 5, 2020 8:26 am

Can I use almond ora coconut flour

February 5, 2020 10:02 am
Reply to  Pat Gray

Non-wheat based flours will cook completely different. We have only tried this recipe with all purpose flour (wheat), so we can’t recommend a different flour.

January 27, 2020 5:56 pm

Can I use a sourdough starter or discard in place of a dry active yeast?

February 11, 2020 2:38 pm
Reply to  Helen

We have not tried this method, so we cannot recommend it. However, if you do give it a try, please let us know how it turns out!

March 5, 2020 6:59 pm


Can I freeze the dough? If so, what’s the maximum number of days?


March 6, 2020 12:50 pm
Reply to  Krystel

Yes, you can. Follow the recipe through the first rise. Divide the dough, wrap in plastic wrap, place into a freezer-safe container and freeze for up to 3 months. When you’re ready to bake, let dough thaw overnight in the fridge, or for 2-3 hours at room temp. When it is thawed completely, roll out into rounds and continue with the recipe.

January 9, 2020 8:19 pm

I’m wondering why my pita bread was so heavy after I baked it , they did not bubble up much , what happened?

February 11, 2020 2:33 pm
Reply to  Celine

Typically this means that either the dough wasn’t rolled thin enough, or the oven wasn’t hot enough/a baking stone wasn’t used.

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