Easy Pita Bread

Last week, I decided to make Pita Bread.

It’s a first for me, but seemed pretty darn simple.

In case you don’t know what Pita or Pitta is . . . it’s a round pocket bread.

The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. I didn’t search the world over for Pita recipes, I just chose one and made the stuff.  I have a friend who makes this often (KJ) and I need to snatch her recipe as well. It’s always nice to compare recipes and see which one you prefer.  I made my Pita pretty small. I figured this size would be perfect to stuff and make sandwiches.

If you have a Stand Mixer . . . it’s a breeze!

I followed the recipe below exactly, but I did add 2 teaspoons of sugar to the yeast mixture.

A bit of sugar makes yeast pop!

I made 13 small equal size balls.

 Roll each ball out to about 1/4″ thickness.

Try to keep the thickness . . . even . . . so that they puff in the oven.

Let rest on a floured surface, covered with a clean towel or rest on Silpats covered with a clean towel.  Rest for 30 to 40 minutes until slightly puffed.  The recipe says to flip the rounds of dough upside down onto a baking sheet.  (I already had my pitas on the silpat covered baking sheet.  When they had rested for 30 minutes, I did gently flip them over.  Bake for 10 to 15 minutes (middle of the oven) until light golden.

I also brushed them with a bit of melted butter, when they came out of the oven.  Once cooled, slice one side open and you have “pocket bread!”  It’s fun to watch them puff in the oven.  I didn’t take a picture of them baking, because I was afraid they would lose their “PUFF!”

These were quite tasty, and made the perfect bread shell for my tuna sandwich.  Like I said  . . . I’m not a Pita expert, since these were the first. I might have done it ALL WRONG.  They didn’t go to waste though.  They were all eaten up.

I’m still on the hunt for KJ’s recipe.  I will try it soon. In the meantime, these were pretty darn easy!



1 tablespoon yeast

2 teaspoons granulated sugar

1 ¼ cup warm water

1 teaspoon salt

3- 3 ½ cups flour

Dissolve sugar in warm water and sprinkle in the yeast.  Let sit for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.

These store for up to two days well wrapped or frozen for three weeks.



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  • aimeeberrett - February 23, 2012 - 2:42 pm

    We’ve made our own pitas, but they didnt always get pockets in the middle, only about half the time. Do you have a trick for that? Maybe I’ll have to try your recipe. :) ReplyCancel

    • Jonna - February 23, 2012 - 3:14 pm

      Hi Aimee,

      I’m certainly just trying Pita myself, but from what I’ve read, part of the trick to getting them to puff correctly,
      is making sure that when you roll the dough out, it is about 1/4″ thick, and that it’s even from the middle to the edges.
      Good luck….I only had one that didn’t puff right. I will try more recipes, and let you all know.

  • Aimee @ ShugarySweets - February 23, 2012 - 2:49 pm

    These look fantastic. I love pita bread, I’m giving this one a try soon! Thanks.ReplyCancel

  • Blog is the New Black - February 23, 2012 - 3:08 pm

    Love this! You make it look so simple!ReplyCancel

  • Claire @ Claire K Creations - February 24, 2012 - 12:58 am

    Yum yum yum. They puffed up so perfectly. I can’t wait to give them a go myself.ReplyCancel

  • Jessen - February 24, 2012 - 7:18 am

    I’ve tried and failed miserably a couple months ago, but with your technique, I’ll give it another go! Thank you! I grew up eating pita bread (we are palestinian) but we never made our own. The arabic market we visit often raised their price per bag, so it’s time to make’em myself.ReplyCancel

  • Family Recipes - February 24, 2012 - 8:43 am

    Wow that was your first time trying this recipe, they look great!
    My daughter love them with tuna, and I prefer mine with fresh veggies and cream cheese yumm! Thank you :0)ReplyCancel

  • Suzanne Perazzini - February 24, 2012 - 2:17 pm

    I make a lot of bread but I’ve never tried these. I guess the recipe would still work if a breadmaker is used. I must try.ReplyCancel

  • KJ - February 24, 2012 - 9:20 pm

    Seriously – mine never look that good! One of our favorite fillings is a peanut butter, honey and wheat germ mixture and sliced bananas – yummers!ReplyCancel

  • Elizabeth - February 25, 2012 - 6:54 am

    Do you have a suggestion on how to stagger the baking if we don’t have room to cook them all at once? They look great!ReplyCancel

    • Jonna - February 25, 2012 - 11:49 am

      Hi Elizabeth,
      I only used one oven as well. I had 3 baking sheets, and just placed them in once at a time. It didn’t seem to make
      a lot of difference. I only had 1 pita that didn’t puff quite right.
      Good luck…this really was my first time making pita, so I’m certainly learning myself!

  • aimee - February 27, 2012 - 1:31 pm

    Hi…I know your sister Jamie…she works with my son in the up to 3 program. We got talking during her visit today and she mentioned your blog. I’m so glad she did! You do such a great job with it. I’ve skimmed through a bunch of your old posts and I’m so excited to try some of these recipes. My husband will be excited too…we’re in such a dinner rut.
    Thanks for the inspiration!ReplyCancel

  • Cristina - February 28, 2012 - 2:12 pm

    Oh! You make these look so do-able and easy to do. I bet there’s not comparison when you’ve made fresh, homemade pitas. I love this idea – thanks for the inspiration! :) ReplyCancel

  • Rikelle - March 14, 2012 - 2:04 pm

    These look great! Thanks for the tutorial.ReplyCancel

  • Jamie - October 24, 2013 - 8:51 am

    These look great! I’m going to try them right now. I’ve only made pitas once before and they took FOREVER!! They were good, just a labor intense recipe. I do know if you cover them with a damp cloth as they cool, they stay super soft! Thanks for the recipe!ReplyCancel

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