Pita Bread is a very easy-to-make, soft, and delicious Mediterranean flatbread that is vegan and prepared using basic ingredients from your kitchen.
Homemade pita breads are always tastier, fresh and flavorful than store bought. And believe me you will love making them again and again. The way the pitas puff up in your oven or stove top is the best magic that happens with this bread and it also makes you feel proud about your culinary skills.
I also love the fact that they are easy to eat, portable and one of the best choice of bread for making sandwiches. !!
Oh wait, since these are easy to eat and transport they are also perfect for upcoming tailgating events or game nights or potluck or Easter, Thanksgiving, and Christmas holiday parties! Totally a perfect recipe for anytime of the year!
What is pita bread used for ?
Pita bread are mainly used to scoop in some dips like hummus, and chutneys or to wrap gyros, kebabs, falafel, tikkas (grilled meat, paneer, tofu) in form of sandwich or with Mediterranean salads. Any leftovers pita can be cut into triangles and baked into crispy chips.
Can I use whole wheat flour to make Pita bread?
Yes for the healthier version you are free to substitute refined flour with whole wheat flour or you can even use a 1 :1 ratio. The taste, color, and texture will be completely different.
What is the difference between naan and pita bread?
Both are flatbreads made with yeast dough. Naan is softer and enriched with the addition of yogurt, milk or/and sour cream. Pita is made with lean dough (flour, yeast, salt, olive oil).
How to get proper pita pockets or How do you get pita to puff?
If you are cooking the pitas in the oven, turn it to the highest setting possible and preheat the oven with baking stone or steel. This is mainly done so that the heat is retained and get that burst of steam inside. This helps the bread to puff up during the baking process. As the bread cools, it flattens but a pocket will be left in the middle.
You will have to follow a similar method on the stove-top too. The cast-iron skillet should be hot enough else bread won't puff up. So make sure you preheat the skillet even before you start cooking the bread.
Pita bread in the oven or stovetop or grill?
Pita puffs up a little extra and makes softer pockets when cooked in the oven. If you are cooking for a larger crowd oven is better as you can cook multiple pieces of bread at a time.
When cooked on the stove top you get to see those additional crispy spots on the surface of the bread and pitas still remain soft and chewy inside.
If you like a nice smoky flavor to the bread, go ahead and grill it. The best recipe to try during summer.
All that said, To be honest, I like the stovetop version more. For me, the additional crunchiness on top is a plus!!!!
Can I make pita bread dough ahead or How do I store Pita dough?
Once the dough is prepared, place it in a bowl, cover with plastic wrap, and refrigerate overnight. This allows the bread to leaven slowly. If you are still not ready to use by then, punch the dough, tightly wrap the dough in plastic and refrigerate for 2 to 5 days.
How to store leftover Pita bread or How to keep Pita bread soft?
You can store it in plastic wrap or an airtight container at room temperature for upto 2 days. I would not recommend refrigerating it as this is going to make your bread drier. For longer storage, you can freeze it and use for up to 2 months.
How to reheat Pita Bread?
Preheat the oven to 400 degree F. Place the pitas on a baking tray and heat it for 3 to 5 minutes or till it is heated through.
You can also reheat in a microwave for 30 seconds to 1 minute each or on cast iron skillet or tava for a minute on each side till it's heated through.
Total preparation time : 3 ½ hours
Serves: 8 bread
Ingredients for Pita Bread
All-purpose flour - 1 cup + 1 ½ cup + ¼ cup
Olive oil - 2 tablespoon + 1 ½ tsp
Active dry yeast - 2 ¼ teaspoon (1 packet or 7g)
Sugar - 1 tsp
Salt - 1 ½ tsp
Warm water - 1 cup
How to make pita bread at home
Step I (Making of Pita Bread Dough)
- In the bowl, add warm water, sugar, active dry yeast, and 1 cup of flour and mix. Let it sit for about 15 minutes till the yeast activates. This mixture will bubble.
- Add 2 tablespoon of olive oil, salt, and 1 ½ cup of all-purpose flour and stir using a wooden spoon/spatula till dough is formed.
Step II
- Dust the working surface. Transfer the dough and knead it for at least 5 to 6 minutes till you get a soft, smooth, and elastic dough. You can add additional flour while kneading only if the dough sticks to your hand or working surface.
- Coat the bowl with ½ teaspoon of olive oil. Transfer the dough to this bowl and turn the dough around so that it is coated with oil. Cover it and keep it in a warm place for about 2 hours or until it is doubled.
Step III
- Now transfer the dough onto the working surface and lightly pat it to about 1-inch thick flat shape. Divide the dough into 8 equal pieces.
- Make each piece into a small round ball and sprinkle some flour on top of each ball. Cover this with plastic wrap or a kitchen towel and let it rest for about 30 minutes.
- Dust the working surface. Pat the dough ball flat with your fingers and using a rolling pin, roll them to round bread about quarter-inch thick. Let each of these round bread rest for about 5 minutes even before cooking it.
Step IV (Stovetop Pita Bread or Pan Pita)
- Brush the cast-iron skillet with 1 teaspoon of olive oil and place it over medium high heat.
- Lay the pita bread and cook till the bottom has some light brown spots for about 2 minutes. Then flip and cook for about 2 minutes on the other side then again flip and cook on the original side for 30 seconds. Pita bread will puff up. (Now I had a big smile on my face 🙂 )
- Transfer the cooked pitas to a towel while you cook the remaining pita bread.
- Pita Bread is now ready. Serve hot and enjoy.
SOME OF MY FAVORITE, BEST AND EASY, POPULAR FLATBREAD RECIPES
- Garlic Naan
- Thai roti bread – popular on blog
- Rumali Roti
- Tava Naan
- 12 Vegan flatbread recipes
- Amritsari kulcha
- Corn Flour Bread
- Oats Chapati
- Garlic Cheese Naan
Detailed recipe for Greek Pita Bread | Best & Easy Vegan Pita Bread
Recipe card
Pita Bread | Homemade Pitta Bread | Best & Easy, Vegan Pita Bread
Ingredients
- 1 cup Warm water
- 1 teaspoon Sugar
- 2 ¼ teaspoon Active dry yeast
- 1 cup + 1 ½ cup + ¼ cup All purpose flour
- 2 tablespoon + 1 ½ tsp Olive oil
- 1 ½ teaspoon Salt
Instructions
Step I
- In bowl, add warm water, sugar, active dry yeast and 1 cup of flour and mix. Let it sit for about 15 minutes till the yeast activates. This mixture will bubble.1 cup Warm water, 1 teaspoon Sugar, 2 ¼ teaspoon Active dry yeast, 1 cup + 1 ½ cup + ¼ cup All purpose flour
- Add 2 tablespoon of olive oil, salt and 1 ½ cup of all purpose flour and stir using wooden spoon or spatula till dough is formed.2 tablespoon + 1 ½ teaspoon Olive oil, 1 ½ teaspoon Salt, 1 cup + 1 ½ cup + ¼ cup All purpose flour
Step II
- Dust the working surface. Transfer the dough and knead it for atleast 5 to 6 minutes till you get soft, smooth and elastic dough. You can add additional flour while kneading only if the dough sticks to your hand or working surface.
- Coat the bowl with ½ teaspoon of olive oil. Transfer the dough to this bowl and turn the dough around so that it is coated with oil. Cover it and keep it in warm place for about 2 hours or until it is doubled.2 tablespoon + 1 ½ teaspoon Olive oil
Step III
- Now transfer the dough onto the working surface and lightly pat it to about 1 inch thick flat shape. Divide the dough into 8 equal pieces.
- Make each pieces into small round ball and sprinkle some flour on top of each ball. Cover this with plastic wrap or kitchen towel and let it rest for about 30 minutes.
- Dust the working surface. Pat the dough ball flat with your fingers and using rolling pin, roll them to round bread about quarter inch thick. Let each of this round bread rest for about 5 minutes even before cooking it.
Step IV
- Brush the cast-iron skillet with 1 teaspoon of olive oil and place it over medium high heat.2 tablespoon + 1 ½ teaspoon Olive oil
- Lay the pita bread and cook till the bottom has some light brown spots for about 2 minutes. Then flip and cook for about 2 minutes on the other side then again flip and cook on original side for 30 seconds. Pita bread will puff up at this stage. (I really had big smile on my face 🙂 )
- Transfer the cooked pitas on a towel while you cook the remaining pita bread.
- Pita Bread is now ready. Serve hot and enjoy.
Nutrition
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This recipe is inspired by my favorite chef John from foodwishes. This is one of my old blog post updated with new pics. The recipe is the same.
Natalie
I love making bread, and your recipe is one of my favorite. Kids love it and never seem to get enough of it, thanks!
Janie | Naughty Kitchen
One of the best pitas to make! Its soft and fluffy too. I usually use this when I make my sandwiches!
cyndy
This was my first time making my own pita bread. Thank you for the simple directions! It turned out perfect and delicious. Served with chicken kabobs!
Juliane
This is a really big help! Thank you for sharing.
Erin O'hagain
You didn’t give instructions on how to bake! I would love to know those details so I can batch bake. Thank you!!!
Kushi
Yes because I have prepared it on skillet. I will share the baking details soon. Thanks.