Homemade Pita Bread

This Homemade Pita Bread is soft, pillowy, and perfect for sandwiches, dips, or turning into crispy pita chips. With just a few simple ingredients, you can make fresh, warm pita at home that tastes better than store-bought.

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Ingredients

• 1 cup warm water (237g)
• 2 ¼ tsp instant yeast (1 packet)
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 1 Tbsp olive oil
• 2 ¼ cups all-purpose flour (281g)

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Instructions

1. Make the Dough:
   In a large mixing bowl, combine warm water, yeast, sugar, salt, olive oil, and 1 cup of flour. Mix until incorporated. Gradually add the remaining flour, a little at a time, until the dough comes together but remains slightly sticky.
2. Knead:
   Flour your hands lightly and knead the dough in the bowl for about 1–2 minutes until smooth. The dough should be soft, elastic, and not overly sticky.
3. Rest the Dough:
   Place the dough in a well-greased bowl, cover with a clean towel or plastic wrap, and let it rest for 40 minutes at room temperature. Alternatively, refrigerate until ready to use.
4. Divide and Roll:
   Divide the dough into 8 equal pieces. Roll each piece into a thin, round circle.
5. Cook the Pitas:
   Heat a griddle or large skillet over medium-high heat. Lightly grease with oil. Place rolled dough on the hot surface and cook for 2 minutes or until lightly golden on the bottom. Flip and cook for another minute. Remove from heat and wrap in a clean, dry kitchen towel to keep warm. Repeat with remaining dough.
6. Store:
   Store leftover pita in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze for longer storage. Leftover pitas can also be baked into pita chips.

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Why You’ll Love This Recipe

• Soft and fluffy: Perfect for stuffing with your favorite fillings.
• Quick and easy: Ready in under an hour, no fancy equipment required.
• Better than store-bought: Fresh, homemade flavor with minimal ingredients.
• Versatile: Use for sandwiches, wraps, pizzas, or dips.

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Tips

• Ensure water is warm, not hot, to activate yeast without killing it.
• Roll dough evenly for puffed pockets. Thin circles create perfect pitas.
• Keep cooked pitas wrapped in a towel to stay soft and warm.
• Don’t overcook — pitas brown quickly and remain soft when removed on time.

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Variations and Substitutions

• Flour swap: Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Herb pita: Add 1–2 tsp dried herbs (oregano, rosemary, thyme) to the dough.
• Garlic flavor: Mix ½ tsp garlic powder into the dough.
• Oil-free option: Omit olive oil, though texture may be slightly different.

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FAQs

Can I make pita ahead of time?
Yes! Prepare dough, refrigerate overnight, then roll and cook fresh when ready.

Can I freeze uncooked dough?
Yes, portion the dough into balls, wrap tightly, and freeze for up to 2 months. Thaw before cooking.

How do I make pita chips?
Cut leftover pitas into triangles, brush with olive oil, season, and bake at 350°F for 10–15 minutes until crispy.

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Serving and Suggestions

• Stuff pitas with falafel, grilled chicken, or roasted vegetables.
• Serve with hummus, tzatziki, or baba ganoush.
• Use as a base for mini pizzas or sandwich pockets.
• Perfect for meal prep: make a batch, store, and use throughout the week.