How to simply make perfect pita bread at home


Once you make your own pita bread, you will never go back to store-bought. It’s a relatively quick bread to make from scratch since it only requires 1-1/2 to 2-1/2 hours of rising. And there is nothing quite as gratifying as watching the pita rise in the oven and puff up to form its coveted pocket.


1. Place the yeast and sugar in a small bowl. Add the lukewarm water. Stir gently to mix. Allow to sit for 5 minutes, until it becomes foamy.

2. In a mixer fitted with a dough hook, add the flours, olive oil, and salt. Add the yeast-water mixture and mix on low until dough comes together. Raise the mixer speed to medium and mix for 3 to 5 minutes. If dough seems too dry, add water 1 Tbsp. at a time, taking care not to add too much water. If it feels too loose and wet, add 1 additional Tbsp. flour. The dough should be firm, slightly shiny, and bounce back slightly when you touch it.

3. Allow dough to rise in a greased bowl for 2 hours with a towel draped on top or covered in plastic wrap. (Note: You can do a slower rise overnight in the fridge).

4. Preheat oven to 500 degrees F and place the pizza stone on the top rack of oven to heat. Leave pizza stone in heated oven for at least 30 minutes. (Note: Check your pizza stone’s maximum temperature. Some pizza stones can only withstand a 400 degree oven).

5. Divide the dough into 6 to 8 even pieces (use a food scale to measure most precisely).

6. Roll each piece into a smooth ball and place on a baking sheet lined with parchment paper or silicone baking mat. Drape a towel over the baking sheet and allow to sit for another 30 minutes.

7. Roll out each piece of dough into a flat, round disc around 3 inches wide and 1/2 inch thick, using a rolling pin. Keep remaining balls of dough covered while you are working.

8. In batches of one or two, place flattened disc on pizza stone at back of oven. Watching closely, bake for 3 minutes or until pita has puffed up. Flip onto other side and bake for another 30 to 60 seconds.

9. Using metal tongs, remove pita from oven and wrap immediately in a towel. Repeat with remaining dough until all the pitas have baked. Keep pita wrapped in a towel until it has completely cooled. If you place still-warm pita in a plastic bag or container, condensation will form and the bread will get soggy.