A step-by-step guide to making pita bread at home! This recipe is easy and requires just 5 simple ingredients. After making pita bread at home, you won’t ever want store-bought pita ever again!

This homemade pita bread is seriously going to change your life. I know that is a bold statement, but TRUST ME, this stuff is ridiculous. I can confidently say that after making pita bread at home, you won’t ever want store-bought pita again.

I was initially nervous about making pita bread at home, but it turns out that it is pretty simple and requires just 5-ingredients. The longest part of the recipe is the rising time!This recipe was inspired by a vegan food tour I attended with Vibe Israel this past March. I was introduced to so many new flavors, cuisines, and cultures on my trip, and I absolutely fell in LOVE with the food.

One of my absolute favorite parts of the trip was the seemingly never-ending supply of hummus and pita. The pita was SOOOO fluffy and unlike anything that I had in the United States growing up. Not only was I inspired to make pita bread at home, but I also wanted to create a step-by-step guide so that you could experience it yourself, too! It definitely took a bit of trial and error (3 failed attempts, to say the least) but it was totally worth it in the end. I think I nailed it!I also wantes to pop this in here because the three people pictured above helped make the trip what it was for me– Jean-Phillipe of The Buddhist Chef, Niki of Rebel Recipes and my already bff Caitlin of From My Bowl. We built new friendships that will last a lifetime and made memories that will definitely never be forgotten. They are all vegan food bloggers as well and I highly recommend you check them out! 🙂

Add olive oil and salt, along with 1 1/2 cups of flour, and mix on low speed using a dough hook attachment until the dough is soft and no longer stick to the sides of the bowl. If it does stick, add an additional 1/4 cup of flour at a time– we added 1/2 cup more.

Knead the dough on low for 5 to 6 minutes. Turn it out onto a floured work surface and form it into a ball.

If you don’t have a standing mixer, no need to worry. You can make this recipe with a bowl and a good ol‘ wooden spoon, it will just take a bit more time with manual mixing and kneading. Place the dough into a lightly oiled bowl and cover it with a clean towel. Allow for it to rise for 2 hours or until about doubled in size.

I’m not sure about you, but punching down risen dough has got to be one of my favorite things to do! I just had to document it and include it in the images above because I think it is a sexy shot! Divide the dough into 8 pieces. We just roughly estimated the dough balls but if you would like for them to be perfectly even, simply use a food scale to be sure the weights of the balls are all the same.

Form each piece of dough into a small ball, pulling dough from the sides and tucking the ends underneath the bottom. Place the balls about 1-inch apart onto the floured work surface and cover them with a lightly oiled piece of plastic wrap. Allow the dough to rest for 30 minutes.Once rested, roll the dough balls out into flat and round pitas, about 1/4-inch thick.

If you do not have a rolling pin you can simply use your hands to pat the dough flat as best you can.

Allow the dough to rest for 10-30 minutes. From our experience, the longer the better! The longer the dough sits, the more likely it will form a pocket in the pita when cooking.Brush a cast-iron skillet with a tiny bit of olive oil and place it over medium-high heat. Add the pita bread dough into the skillet and cook until bread begins to puff up and the bottom has browned, about 2-3 minutes. Flip and cook for 2 minutes more. Although it is ideal that the pita bread will begin to puff up and fill with hot air to get the perfect “pockets”, it is not necessary or always expected. Wrap the cooked bread in a clean dish towel as you continue cooking the rest of the pita to keep them warm.The pita bread is best if served immediately; if not, the pita will last in the airtight container at room temperature for about 5-7 days.

If you are looking for more bread recipes, we have a few on the blog that we think you will love:

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

Homemade Pita Bread {Just 5-Ingredients}

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★★★★★

5 from 20 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 3 hours 30 minutes
• Yield: 8 pitas

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Description

A step-by-step guide to making pita bread at home! This recipe is easy and requires just 5 simple ingredients. After making pita bread at home, you won’t ever want store-bought pita ever again!

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Ingredients

• 1 cup (8 oz.) lukewarm warm water (about 105–110°F)
• 1 tablespoon sugar
• 2 1/4 teaspoons (1 package) active dry active yeast
• ~3 cups all-purpose flour (or enough to form a soft and slightly sticky dough)
• 1 tablespoon extra virgin olive oil
• 1 3/4 teaspoons salt

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Instructions

1. Add the warm water, sugar, and yeast to the bowl of a stand mixer along with 1 cup of flour. Whisk everything together until uniform and set it aside for 15 minutes. The mixture should bubble and foam.
2. Add the olive oil and salt, along with 1 1/2 cups of flour. Mix on low speed, using a dough hook attachment, until the dough is soft and no longer stick to the sides of the bowl. If it does stick, add an additional 1/4 cup of flour at a time (we added 1/2 cup more for a total of 2 cups).
3. Knead on low for 5 to 6 minutes.* Remove the dough from the bowl, turn it out onto a floured work surface and form it into a ball.
4. Lightly oil a large bowl and place the dough inside. Turn it over to coat it with oil, and cover the bowl with a clean kitchen towel. Allow the dough to rise in a warm area for 2 hours or until doubled in size.
5. Remove the dough from the bowl and place onto a floured work surface. Form the dough into a large ball and cut it into 8 pieces using a sharp knife. We roughly estimate here but if you would like everything to be even, use a food scale to weight out each dough piece to ensure they are equal.
6. Form each piece of dough into a small ball, pulling dough from the sides and tucking the ends underneath the bottom. Place the balls about 1-inch apart onto the floured work surface and cover them with a lightly oiled piece of plastic wrap. Allow the dough to rest for 30 minutes.
7. Once rested, roll the dough balls out into flat and round pitas, about 1/4-inch thick. If you do not have a rolling pin, you can simply use your hands to pat the dough flat as best you can. Allow the dough to rest for 10-30 minutes. From our experience, the longer the better! The longer the dough sits, the more likely it will form a pocket in the pita when cooking.
8. Brush a cast-iron skillet with a tiny bit of olive oil and place it over medium-high heat. Add the pita bread dough into the skillet and cook until bread begins to puff up and the bottom has browned, about 2-3 minutes. Flip and cook for 2 minutes more. Although it is ideal that the pita bread will begin to puff up and fill with hot air to get the perfect “pockets”, it is not necessary or always expected. Wrap the cooked bread in a clean dish towel as you continue cooking the rest of the pita to keep them warm.
9. Best if served immediately; if not, the pita will last in the airtight container at room temperature for about 5-7 days.

Notes

• Recipe adapted from Food Wishes.
• If you don’t have a standing mixer, no worries! You can simply use a large bowl and a wooden spoon, it will just take a bit more time to mix everything together by hand.
• If kneading by hand, increase kneading time to about 10 minutes.
• If the pita does not form pockets, try increasing the heat of your pan.

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Category: Bread, Side
• Method: Stovetop
• Cuisine: Mediterranean, Vegan

Nutrition facts label provided by Nutri Fox.