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Soft and Puffy Homemade Pita Bread

Discover how to make soft, chewy, and perfectly puffed homemade pita bread using simple ingredients and your oven. This vegan flatbread recipe requires just basic pantry staples and a baking steel or pizza stone to achieve that signature pocket and golden finish. Perfect for stuffing, dipping, or enjoying warm, these pitas bring fresh, authentic Middle Eastern flavor straight to your kitchen.
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Prep Time 15 minutes
Cook Time 4 minutes
Proofing 1 hour
Total Time 1 hour 19 minutes
Servings: 6 pitas
Course: Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
Wet Ingredients
  • 1 packet active dry yeast
  • 3/4 cup warm water about 110°F (43°C)
  • 2 tbsp olive oil

Method
 

Preparing the Dough
  1. In a small bowl, combine warm water, sugar, and active dry yeast. Let it rest for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. In a large mixing bowl, whisk together the flour and salt. Add the olive oil and the yeast mixture.
  3. Mix until a shaggy dough forms, then knead the dough by hand or with a stand mixer for about 8 to 10 minutes until smooth and elastic.
First Rise
  1. Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Allow it to rise in a warm spot for about 60 minutes, or until it doubles in size.
Baking the Pitas
  1. Preheat your oven to 475°F (245°C) with a baking steel or pizza stone inside for at least 30 minutes to ensure it is very hot.
  2. Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball.
  3. On a lightly floured surface, roll each ball into a round about 1/4 inch thick, keeping them as even as possible.
  4. Place 1 or 2 rounds onto the hot baking steel and bake for 3 to 4 minutes until the pitas puff up and develop a light golden color.
  5. Remove the baked pita and place on a clean towel. Cover to keep warm and soft. Repeat with remaining dough.

Notes

  • Use a baking steel or pizza stone for best results in puffing.
  • Make sure the oven is fully preheated to 475°F before baking.
  • Cover baked pitas with a towel to keep them soft and warm.
  • If pita doesn’t puff, it’s still delicious and can be used like flatbread.