Fluffy Homemade Pita Bread – Soft & Puffy Every Time
Forget dry, crumbly store-bought pita. This easy recipe gives you soft, pillowy pita bread that puffs up perfectly every time.
- Prep1h 30m
- Cook15 min
- Total1h 45m
- DifficultyMedium
- Servings10
There's nothing quite like the smell of freshly baked pita bread filling your kitchen. This recipe creates the softest, most tender pita you'll ever taste – perfect for stuffing with your favorite fillings, dipping into creamy hummus or tzatziki, or simply enjoying warm with butter and honey.
Made with simple pantry staples, this dough comes together quickly and rises beautifully. The secret is a hot cast-iron pan and a little patience, and you'll be rewarded with golden, puffy pitas that are miles better than anything from a bag.
Ingredients
Servings
Dry Ingredients
Wet Ingredients
Converted amounts are rounded.
Method
- In a large bowl, whisk together the all-purpose flour and salt. Set aside.
- In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm water, lukewarm milk, yeast, 1 tablespoon flour, and sugar. Let sit for 8 minutes until foamy and puffy on top – this means the yeast is active.
- Add the olive oil and the dry flour mixture to the yeast mixture. Knead on low speed for 12 minutes until the dough is smooth and elastic.
- Lightly grease a large bowl with 1–2 tablespoons olive oil. Place the dough in the bowl, turn to coat in oil, and cover tightly with plastic wrap. Let rise in the warmest spot of your home until doubled in size, about 1 hour.
- Turn the dough out onto a lightly floured surface and divide into 10 equal pieces.
- Roll each piece into a ball, then flatten and roll out into a circle about 6–7 inches (15–18 cm) in diameter, keeping the thickness even. Use as much flour as needed to prevent sticking.
- Sprinkle a little semolina flour on your work surface and place each rolled pita on it. Cover with a clean kitchen towel and let rest for 30 minutes.
- Heat a cast-iron skillet over medium heat until hot.
- Cook each pita for 20–30 seconds per side. Continue cooking, flipping as needed, until the pita puffs up and is cooked through with golden spots. If it doesn't puff, increase the heat slightly.
- Transfer the cooked pitas to a plate and serve immediately. Leftover pitas can be stored in an airtight container in the refrigerator or freezer.
💡 Tips
- If you don't have a stand mixer, you can knead by hand for about 15 minutes.
- For extra flavor, brush the hot pitas with melted butter or olive oil as soon as they come off the pan.
- To reheat, warm them briefly in a dry skillet or in the oven at 350°F for a few minutes.
Inspired by a recipe from Dimitras Dishes