Skip to Content

Easy to Make Pita Bread Recipe

A light tender easy to make pita bread recipe that is still strong enough to completely fill up. This pita is easy to make and delicious to eat

Pita Bread | Hostess At Heart

Yes, I made this Easy to Make Pita Bread recipe! You may think that isn’t such a  big deal, but it was to me. I’ve never done it before.

One of my friends, Debbie from the Mountain Kitchen, posted some Gyro recipes recently that I really wanted to try.

She has made them vegetarian or with meat and has shown how versatile they can be. The Greek dressing that she makes is delicious!

Pita Bread | Hostess At Heart

I had some fresh chicken breasts in the refrigerator when I saw Debbie’s Chicken Gyro recipe, and I knew exactly what our dinner was going to be.

I went to the store to get the remaining ingredients that I needed but just couldn’t get excited about the commercially made pita bread. It can be doughy, tough or chewy and not all that flavorful.

I went home with everything that I needed to make Gyros except the pita bread. I decided to make my own. If the pita experiment failed, we always had the salad option.

Pita Bread | Hostess At Heart

I found a King Arthur Flour (KAF) recipe in their Spring 2015 “Sift” publication, that looked easy enough.

I couldn’t believe how soft and silky the dough was. Silk and baby butts came to mind.

One thing that I found was if you rolled most of the air out of the dough, they baked a little flatter and stayed softer which made a pita that was easier to cut and add stuffings.

The pitas that retained more air puffed up and were crispier. They were delicious, and I actually just ate them as a side to a Greek salad.

Since making this pita bread, I’ve learned that instant or rapid-rise yeast is finer and doesn’t need to be activated in water. It can all be mixed together all at once, without worry that the yeast will fail.

You will need a baking stone that can take a hot oven for this recipe. I actually baked 2 at a time, and that worked well.

John and I really enjoyed this dinner. He was so impressed with the pita bread that he told his friends at the gym about them.

I thought that was pretty funny, guys pumping iron and talking about baked pita bread. You always hear that homemade is better than store-bought, and in this case, it’s true!

A light tender and easy to make pita bread that is still strong enough to completely fill up. This pita is easy to make and delicious to eat. | HostessAtHeart

Pita Bread

Author: Julie Menghini
A light tender and easy to make pita bread that is still strong enough to completely fill up. This pita is easy to make and delicious to eat.
No ratings yet
Prep Time 2 hours 45 minutes
Cook Time 5 minutes
Total Time 2 hours 50 minutes
Course Bread
Cuisine Greek
Keyword: Homemade Pita Bread, Pita Bread
Servings: 8 people


  • 2 teaspoons of instant or active dry yeast 1 packet
  • 1 cup warm water warm to touch but not hot (100 to 105 degrees F
  • 1 teaspoon of granulated sugar or honey
  • 2 teaspoons olive oil
  • 2 1/2 cup Unbleached All-Purpose flour
  • 1 teaspoon sea salt


  • Lightly grease a large bowl and set aside (I used olive oil)
  • In a separate large bowl, stir together water, sugar (or honey), and yeast. Let stand for 5 minutes, or until bubbly. Stir in oil.
  • In a medium bowl, stir flour and salt together. Stir flour mixture into the water yeast mixture bowl, and stir until a craggy dough just comes together. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in the greased bowl. Cover with plastic wrap, and let rise until doubled in size, 1 to 2 hours.
  • Preheat the oven to 500 degrees F with a baking stone placed on the middle rack.
  • Turn the dough out onto a lightly floured surface and deflate. Roll into a 16-inch roll approximately 2 inches thick. Cut 8 equal sized pieces.
  • Roll each piece into a ball. With a lightly floured rolling pin, roll into 6-inch circles, about 1/4 inch thick. Let rest covered with a clean dish towel for 30 minutes.
  • Working in batches, transfer the dough rounds to the hot stone using a pizza peel or large metal spatula. Bake until the rounds turn lightly golden, approximately 5 minutes.
  • Remove from the oven and cool completely on a cooling rack.
  • Transfer to a large zip-top bag to store.


Adapted from King Arthur Flour


Calories: 155kcalCarbohydrates: 31gProtein: 5gSodium: 313mgPotassium: 70mgFiber: 1gCalcium: 6mgIron: 1.9mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Homemade bread recipes you might also enjoy

Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!

A photo of a puffed up pita fresh out of the oven.
Recipe Rating

Baked Greek Sheet Pan Chicken {30 minutes!} - Leftover Then Breakfast

Wednesday 27th of October 2021

[…] A drizzle of Tzatziki sauce, Basmati rice, a fresh Greek salad, and some warm pita bread! […]

Fresh Greek Salad With Lemon Vinaigrette | Hostess At Heart

Thursday 23rd of March 2017

[…] Pita Bread […]

Chicken Gyro Recipe | Hostess At Heart

Friday 22nd of April 2016

[…] remember my Pita Bread recipe don’t you?  The one that had me high fiving myself and doing a happy dance?  I made […]

Boiled Cider-Cinnamon Spread with Assorted Dippers |

Friday 6th of November 2015

[…] Toasted Pita: Slice the pita bread horizontally and cut into wedges. Place on a baking sheet and brush with olive oil, sprinkle with sea salt and dried rosemary; or use any seasonings of your choice. Bake at 350°F about 8-10 minutes or until lightly browned. Would you like to make your own pita bread which is much better than what you can buy at the store? Then check out Julie’s recipe @ […]


Thursday 29th of October 2015

You are a baking star and a yeast Queen! :)

Julie Menghini

Thursday 29th of October 2015

Thank you Loretta! So happy to see your shinning face today!

As Seen On