Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetarian Recipe

Fluffy Homemade Pita Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 58 reviews
  • Author: Chef
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 8 pita breads
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Middle Eastern, Mediterranean
  • Diet: Vegetarian

Description

This easy homemade pita bread recipe yields soft, chewy, and perfectly puffy rounds with a tender bite. Made with simple pantry staples and ready in just over an hour, these versatile pitas are delicious fresh from the pan, brushed with garlic herb butter, or used for stuffing, dipping, and wraps. No special equipment required—just a hot skillet and a few basic ingredients for warm, bakery-style results!

Ingredients

For the Dough

  • 1 ½ cups all-purpose flour, plus more for surface
  • 1 tablespoon active dry yeast
  • 1 teaspoon kosher salt

For Mixing & Cooking

  • ⅓ cup warm milk
  • ⅓ cup warm water
  • 2 tablespoons olive oil, plus more for the bowl and pan

Optional for Finishing

  • Melted garlic and herb butter (optional, for brushing after cooking)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, active dry yeast, and kosher salt. Stir well to evenly distribute the dry components.
  2. Add Liquids and Form Dough: Pour the warm milk and water into the flour mixture. Stir together until just combined, then add the olive oil. Use your hands to knead the dough in the bowl for a few minutes until it becomes smooth and cohesive.
  3. First Rise: Lightly oil a separate bowl and transfer the dough into it. Roll the dough around to coat its surface with oil. Cover the bowl with plastic wrap and let it rest for about 1 hour, or until the dough has doubled in size.
  4. Shape the Pitas: Dust your work surface with flour and turn out the risen dough. Divide the dough into 8 equal pieces. Shape each into a circle with your hands, then roll them out to ¼-inch thickness (about 7-8 inches wide) using a rolling pin.
  5. Cook the Pitas: Heat a cast iron pan over high heat. Add about 1 teaspoon of olive oil to the pan. Place a rolled dough round in the pan and cook for about 1 minute, until bubbles appear and the bottom is golden. Drizzle a little oil on the uncooked side, flip, and cook for another minute until both sides are golden and the pita is cooked through. Repeat with the remaining dough.
  6. Optional Finishing Touch: For extra flavor, brush the warm, cooked pitas with melted garlic and herb butter just before serving, if desired.

Notes

  • Ensure your water and milk are warm (not hot) to help activate the yeast and achieve a good rise.
  • Allow the dough to rest until it’s truly doubled in size for light and fluffy pitas.
  • Cover cooked pitas with a clean kitchen towel to keep them soft and pliable while you cook the rest.
  • Freeze extra pitas in an airtight bag for up to 2 months; reheat as needed.
  • Feel free to replace half the all-purpose flour with whole wheat flour for a nuttier, more wholesome flavor and extra fiber.

Nutrition

  • Serving Size: 1 pita bread
  • Calories: 124
  • Sugar: 1g
  • Sodium: 296mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 1mg

Find it online: https://emilysplate.com/fluffy-homemade-pita-bread/