Recipes Bread Yeast Bread Recipes Flat Bread Recipes Homemade Pita Bread 4.7 (526) 418 Reviews 190 Photos This pita bread recipe is superior to the stuff you get at the grocery store; it's not even close. In addition to being delicious to eat, it's also extremely easy to make! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on May 1, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 190 190 190 190 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 2 hrs 35 mins Total Time: 3 hrs 15 mins Servings: 8 Yield: 8 pita breads Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 (.25 ounce) package active dry yeast 1 cup warm water (100 degrees F / 38 degrees C) 1 cup all-purpose flour 1 ½ tablespoons olive oil 1 ¾ teaspoons salt 1 ¾ cups all-purpose flour, or as needed 1 teaspoon olive oil, divided Directions Gather all ingredients. Dotdash Meredith Food Studios Place yeast in the bowl of a stand mixer and add 1 cup warm water and 1 cup flour. Whisk together, then let sit until mixture bubbles and foams, about 15 minutes. Dotdash Meredith Food Studios Add 1 1/2 tablespoons olive oil and salt into the yeast mixture, followed by 1 1/2 cups flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple, and slightly sticky. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Dotdash Meredith Food Studios Turn dough out onto a floured work surface and form into a ball. Dotdash Meredith Food Studios Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to lightly cover with oil; cover bowl with foil and let rise until dough has doubled in size, about 2 hours. Recipe Tip Preheat your oven to 100 degrees F and turn off, then let the dough rise in the oven. Or use your oven's proof setting if you have it. Dotdash Meredith Food Studios Once dough has doubled, remove from bowl and place onto a lightly floured work surface. Lightly pat into a flat shape about 1-inch thick. Use a knife to cut dough into 8 equal pieces. Dotdash Meredith Food Studios Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Dotdash Meredith Food Studios Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes. Dotdash Meredith Food Studios Transfer the dough balls to a lightly floured work surface and sprinkle the tops with flour. One at a time, gently pat the dough with your fingers, forming a flat, round disc about 1/4-inch thick. Let the shaped dough rest for 5 minutes. Dotdash Meredith Food Studios Brush a cast iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay one round of dough into the hot skillet; cook for 30 seconds, then flip and cook for 1 to 2 minutes. Flip again and cook the first side for 1 to 2 minutes more, until both sides are golden brown. Recipe Tip While cooking, the bread will begin to puff up and fill with hot air, though results of each pita will vary. You can encourage a pocket to form by pressing lightly on the dough with a spatula or clean tea towel as it is cooking. Dotdash Meredith Food Studios Stack cooked breads on a plate; when cool enough to handle, slice breads in half and open the pocket inside for stuffing. Dotdash Meredith Food Studios I Made It Print 1,057 home cooks made it! Nutrition Facts (per serving) 187 Calories 4g Fat 33g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 187 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 511mg 22% Total Carbohydrate 33g 12% Dietary Fiber 1g 5% Total Sugars 0g Protein 5g 10% Calcium 8mg 1% Iron 2mg 12% Potassium 64mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.