Homemade Pita Bread

Homemade Pita Bread

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After years of purchasing pita bread from the store, we decided to try making it ourselves. We discovered that not only is it easy to make, it is also much more tasty when it is fresh out of the oven.
Fresh pita is delicious by itself, but also works well when slathered with our Cool and Tangy Tzatziki or stuffed with our Delicious Grilled Chicken SouvlakiPita is by definition a flatbread; it is made with flour, water and salt, and has a pocket in between the layers.

We previously blogged about our love for the Great British Bake Off. This weekend, we finished bingeing on season 6, and in episode 5 “Alternative Ingredients,” the bakers made gluten-free pitta bread using psyllium powder and nigella seeds. We recognized psyllium from that well known powder that keeps you regular, Metamucil. We had never heard of nigella seeds. Apparently, they are also know as “black cumin”- sounds good; we love cumin!

So if you are looking for a gluten-free version of pita, Paul Hollywood’s version seems like a beautiful option. It looks pleasantly hearty!

The first step to creating perfect pita is to mix some water and sugar.
Add yeast and 70 grams all purpose flour, mix. Let sit 15 minutes.
After 15 minutes, the mixture will be frothy. Add salt, olive oil, and the remaining flour.
Mix until shaggy ball is formed, then mix two minutes. The dough will look like the photo below. If dough is too wet, add more flour.  Let rest 10 minutes.
After ten minutes, the dough will have risen slightly. Mix for another two minutes.
Put dough into large mixing bowl that has been oiled and cover with oiled plastic wrap.
Let dough double in size, about 45 minutes to an hour.
Punch down and portion into 8 balls. Cover with tea towel and let rest for 10 minutes.
Balls will have risen slightly.
Keep dough balls covered as you work so they won’t dry out.
Work one ball at a time.
Roll out to 1/8 inch thickness.
Carefully place dough onto preheated baking sheet.
Bake for two minutes, bread will be puffed up. Flip.
and cook 1 minute more.
A perfect pile of pita!

Homemade Pita Bread

Homemade Pita Bread


  • 1 c lukewarm water (between 105-110°F)
  • 1/2 t sugar
  • 2 t active dry yeast
  • 410 grams all purpose flour, divided
  • 1 1/2 t kosher salt
  • 2 T olive oil
  • Special Equipment: Kitchen Aid Mixer and heavy duty baking sheet


  1. Mix water and sugar in Kitchen Aid mixing bowl.
  2. Add yeast to water then add 70 grams flour and whisk.
  3. Cover bowl with clean tea towel and let sit for 15 minutes in a warm place, until mixture is frothy.
  4. Add salt, kosher salt and remaining flour to the mixing bowl.
  5. Using dough hook attachment, mix until a shaggy ball has formed then mix for two minutes. If dough looks too wet add a little more flour.
  6. After the two minutes, cover with tea towel again and let sit for 10 minutes.
  7. Remove tea towel and mix for another two minutes.
  8. Coat large mixing bowl with a thin layer of olive oil.
  9. Remove dough from mixing bowl and place into oiled bowl.
  10. Lightly oil a piece of plastic wrap and then place it over the dough and tuck it around the edges so the dough is completely covered.
  11. Cover bowl with tea towel, place bowl in a warm place for 45 minutes to 1 hour. Leave until the dough has doubled in size.
  12. Prepare the oven: Remove all racks except one on the lowest level possible, place heavy duty baking sheet on the rack, preheat oven to 500°F.
  13. Punch down dough and divide into 8 pieces on a floured surface.
  14. Form into balls and place on a floured surface, cover with tea towel and let rest for 10 minutes.
  15. Working with one ball at a time, roll until about 1/8 inch thick.
  16. Carefully pick up circle and place onto hot baking sheet.
  17. After 2 minutes the dough will be puffed up, turn and bake 1 minute more.
  18. Repeat with remaining balls.
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Howdy! We are a two-sister writing team in sunny Arizona. We are authors, photographers, and Woof Trekkers. Read our blog for posts about food, positivity, pets, self-publishing, and travel.
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8 Responses

  1. Jet Eliot

    Great and informative post, and the pita looks delicious.

    • Z.Y. DOYLE

      Thanks, we are glad you liked it!

  2. Simon Wilson

    Small world, I was looking at the Paul Hollywood recipe this morning. I always thought nigella were black onion seeds, so you have taught me something today. 😉

    • Z.Y. DOYLE

      That is pretty cool! Thanks for reading our post!

  3. Mahafreed

    I’m going to try this. The photos make it so tempting.

  4. Felicia

    Wow, looks great and seems so simple ! I buy pita bread, sometimes, twice a week. I make buns but I was always afraid to make pita.
    Not anymore 🙂 I will give it a try next weekend.

    • Z.Y. DOYLE

      Excellent! Let us know how it turns out!

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