Create bakery-quality pita bread at home with this foolproof recipe that yields incredibly soft, fluffy rounds perfect for dipping, stuffing, or enjoying on their own. Unlike traditional pita that puffs into pockets, this version creates tender, pillowy flatbreads with beautiful golden spots that are irresistibly delicious.
Ingredients
For 8-10 pita breads:
Dry Ingredients
- 300g / 10.58 oz / 2¼ cups plain flour (all-purpose flour)
- 1 tablespoon active dry yeast (7g / 0.25 oz)
- 1 teaspoon granulated sugar
- 1 teaspoon table salt
Wet Ingredients
- 200ml / 6.76 fl oz / ¾ cup + 1 tablespoon whole milk, lukewarm
- 1 tablespoon plain yogurt (Greek or regular)
- 1 tablespoon vegetable oil (plus extra for cooking)
For Cooking
- Extra vegetable oil or butter for the pan
- Optional: coarse sea salt for sprinkling
Step-by-Step Instructions
Preparing the Dough (20 minutes)
Step 1: In a small bowl, combine the lukewarm milk with the sugar and active dry yeast. Stir gently and let stand for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active and ready to use.
Step 2: In a large mixing bowl, combine the flour and salt, whisking together to ensure even distribution. Create a well in the center of the flour mixture using your fingers or a spoon.
Step 3: Pour the activated yeast mixture into the flour well, followed by the yogurt and vegetable oil. Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The dough should spring back when gently poked.
Step 5: Place the kneaded dough in a lightly oiled bowl, turning it to coat all surfaces with oil. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours, until doubled in size.
Shaping and Resting (30 minutes)
Step 6: Once risen, gently punch down the dough to release excess air. Turn it onto a lightly floured surface and divide into 8-10 equal portions, depending on your preferred size.
Step 7: Shape each portion into a smooth ball by rolling it under your palm. Place the balls on a floured surface and cover with a clean kitchen towel. Let them rest for 15-20 minutes to relax the gluten.
Step 8: Using a rolling pin, roll each dough ball into a circle approximately 15cm (6 inches) in diameter and 3-4mm (1/8 inch) thick. The circles don’t need to be perfectly round, as rustic shapes add character.
Step 9: Place the rolled circles on parchment paper or a floured surface, covering them with a towel to prevent drying. Let them rest for another 10 minutes before cooking.
Cooking Process (20 minutes)
Step 10: Heat a large, heavy-bottomed skillet or cast-iron pan over medium heat. Lightly brush the surface with vegetable oil or melted butter.
Step 11: Carefully place one pita circle in the hot pan. Cook for 1-2 minutes until the bottom develops golden brown spots and the surface begins to bubble slightly.
Step 12: Flip the pita using a spatula and cook the second side for another 1-2 minutes until golden spots appear. The pita should puff slightly and feel soft and pillowy.
Step 13: Remove the cooked pita to a clean kitchen towel and cover to keep warm and maintain softness. Repeat with remaining dough circles, adjusting heat as needed to prevent burning.
Step 14: Optional: While still warm, brush the pitas lightly with melted butter and sprinkle with coarse sea salt for extra flavor.
Nutritional Information
Per pita bread (1 of 10):
- Calories: 165
- Protein: 5g
- Carbohydrates: 30g
- Dietary Fiber: 1g
- Fat: 3g
- Sugar: 2g
- Sodium: 240mg
- Calcium: 45mg
- Iron: 8% Daily Value
Total preparation time: 3 hours (20 minutes active prep + 2 hours rising and resting + 20 minutes cooking) Yield: 8-10 pita breads
These homemade pitas provide energy from complex carbohydrates and contain less sodium and preservatives compared to store-bought versions. The addition of yogurt contributes probiotics and helps create the tender texture.
Recipe Variations and Substitutions
Flavor Enhancements
Herb Pita: Add 2 tablespoons of finely chopped fresh herbs like parsley, dill, or cilantro to the dough during kneading for aromatic, flavorful bread.
Garlic Pita: Mix 2 minced garlic cloves into the dough, or brush finished pitas with garlic-infused oil while still warm.
Whole Wheat Version: Replace up to half the plain flour with whole wheat flour for added fiber and nutty flavor. You may need to add 1-2 tablespoons extra liquid.
Seeded Pita: Sprinkle sesame seeds, nigella seeds, or poppy seeds on top before cooking for extra texture and flavor.
Dietary Modifications
Dairy-Free Option: Replace milk with unsweetened plant milk (almond, oat, or soy) and substitute yogurt with an equal amount of additional plant milk.
Vegan Version: Use plant-based milk and replace yogurt with 1 tablespoon of apple cider vinegar mixed with plant milk for tanginess.
Gluten-Free: Use a 1:1 gluten-free flour blend, but note that the texture will be different and may require additional liquid.
Lower Sodium: Reduce salt to 1/2 teaspoon if following a low-sodium diet, though this will affect flavor slightly.
Cooking Method Alternatives
Oven Method: Preheat oven to 220°C (200°C fan) / 425°F. Place pitas on a preheated baking stone or sheet pan and bake for 3-4 minutes until puffed and lightly golden.
Grill Method: Cook pitas on a preheated grill over medium heat for 1-2 minutes per side, watching carefully to prevent burning.
Air Fryer: Cook at 180°C / 350°F for 2-3 minutes per side, though texture may be slightly different.
Storage and Serving Suggestions
Store cooled pitas in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months. Thaw at room temperature and warm in a dry skillet for 30 seconds per side to refresh.
These versatile pitas are perfect for Mediterranean mezze platters, served with hummus, tzatziki, or baba ganoush. Use them as wraps for grilled vegetables, falafel, or your favorite sandwich fillings. They also make excellent pizza bases for quick personal pizzas.
For breakfast, split and toast the pitas, then top with avocado, eggs, or cream cheese. They’re also delicious torn into pieces and used for dipping in soups or stews.
Frequently Asked Questions
Why didn’t my pitas puff up like traditional pocket pitas? This recipe creates soft, flatbread-style pitas rather than pocket pitas. For traditional puffing, the dough needs to be rolled thinner and cooked at very high heat (450°F+) quickly. The yogurt and oil in this recipe promote tenderness over puffing.
Can I make the dough ahead of time? Yes, after the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping and cooking. You can also shape the pitas and refrigerate them for up to 4 hours before cooking.
Why are my pitas tough or chewy? Tough pitas usually result from over-kneading, using too much flour, or cooking at too high heat. Ensure your dough is soft and slightly tacky, and cook over medium heat to allow gentle browning without overcooking.
How do I keep pitas soft after cooking? Immediately wrap cooked pitas in a clean kitchen towel while still warm. This traps steam and keeps them soft. Avoid stacking hot pitas directly on top of each other without a barrier.
Can I double this recipe? Absolutely! This recipe doubles well. You may need to extend the rising time slightly for larger batches, and cooking will take longer, but the proportions remain the same.
These homemade fluffy pitas bring the warmth and satisfaction of fresh bread to your table with minimal effort and maximum flavor. The combination of yogurt and milk creates an incredibly tender texture, while the simple cooking method ensures success every time. Whether you’re hosting a dinner party or simply want fresh bread for the family, these pitas deliver bakery-quality results from your own kitchen.
