Soft Homemade Pita Bread Recipe (Better Than Store-Bought)
Homemade Pita Bread
Homemade Pita Bread
Ingredients
- ¾ cup lukewarm water
- 1 packet active dry yeast (2¼ teaspoons)
- 1 teaspoon plus 1 tablespoon granulated sugar
- 3¾ cups bread flour (469 grams, plus extra for dusting)
- 1½ teaspoons fine sea salt
- 3 tablespoons extra-virgin olive oil (plus additional for greasing the bowl)
- ¾ cup full-fat Greek yogurt
Instructions
Step 1
Warm your water to about 110°F — it should feel like a warm bath on your wrist, not hot. Stir in the yeast and that teaspoon of sugar until everything dissolves. Now set your bowl aside somewhere cozy and give it about 5 minutes. You'll know it's ready when the surface turns foamy and slightly puffed up, like a little yeast cloud telling you it's alive and hungry.
Step 2
Grab a large mixing bowl or set up your stand mixer with the paddle attachment. Toss in 4 cups of all-purpose flour, 1½ teaspoons of salt, and the remaining tablespoon of sugar, then give it a quick stir to distribute everything evenly. Pour in your yeast mixture, 2 tablespoons of olive oil, and ¾ cup of plain yogurt. Mix on low speed until the ingredients come together into a shaggy, rough dough, about 1 minute. Now it's time to knead. If you're using the stand mixer, bump it up to medium speed and let it work for 7 to 10 minutes, adding flour a tablespoon at a time if the dough seems too wet. Kneading by hand? Turn the dough out onto a lightly floured counter and push, fold, and turn it for the same amount of time. You're looking for a dough that feels soft and slightly tacky to the touch — don't worry if it sticks to your fingers a little. Once it's smooth and elastic, scrape the dough into a bowl that's been lightly coated with oil, turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap, and set it somewhere warm to rise. You'll know it's ready when it's doubled in size, which usually takes about 2 hours.
Step 3
Crank your oven up to 500°F — this high heat is what gives pita its signature puff. While it heats, grab two baking sheets and line them with parchment paper; you'll want both ready to go since the pitas bake quickly and you'll be working in batches. If your oven has a pizza stone or baking steel, slide it in now so it gets screaming hot too — that extra surface heat helps the bottoms blister and puff beautifully.
Step 4
Lightly flour your counter and scrape the dough out with a bench scraper or your hands. You'll want to divide it into 12 pieces that are roughly the same size—eyeball it, but don't stress if they're not perfect. Roll each piece into a smooth ball by cupping it in your palm and rotating it against the counter until the surface feels tight. Arrange the balls on a parchment-lined baking sheet, leaving about 2 inches between them so they don't stick together. Drape a clean kitchen towel over the tray and let them rest for 20 minutes; they'll puff up slightly and feel relaxed when you press them gently with your finger.
Step 5
Lightly flour your counter and grab a rolling pin. Working with one ball at a time, roll each piece of dough into a circle about 6 inches across, aiming for ¼ to ½-inch thickness — they'll puff up dramatically in the oven, so don't worry if they look a little thin now. Gently transfer the rounds to your prepared baking sheets, leaving about an inch of space between each one so they don't crowd each other. Slide one sheet into your 450°F oven and set a timer for 5 minutes. Keep an eye on them through the oven door — you're waiting for that magical moment when they balloon up into puffy pockets and turn lightly golden on top. If one side of your oven runs hot and the pitas are puffing unevenly, rotate the pan at the 5-minute mark. We usually pull ours at about 8 minutes total, when they're puffed and spotted with light brown color. As soon as they come out, transfer the hot pitas to a wire rack to cool. They'll deflate a bit as they cool, and that's exactly what you want — that little pocket in the middle is your sign of success.
Nutrition Information
My Tip
Don't skip the yogurt—it's what gives these pitas their tender, slightly tangy crumb and helps them puff beautifully in that screaming-hot oven.
Leftovers
These pitas stay soft for days when you tuck them into a clean kitchen towel inside a zip-top bag at room temperature — the fabric wicks away moisture so they don't turn gummy. To reheat, wrap one in a damp paper towel and warm it in the microwave for 15 seconds, or pop it straight onto a hot skillet for 30 seconds per side until it puffs up again.
Make It Your Own
Swap the whole-milk Greek yogurt for full-fat coconut yogurt to make these dairy-free—you'll still get that tender, pillowy crumb, plus a subtle hint of coconut that pairs beautifully with hummus or grilled lamb.