Homemade Vegan Pita Bread (Stovetop & Oven Methods)
Soft, puffy vegan pita bread made with wheat and white flour, cooked on the stovetop or baked in the oven. Easy, dairy-free, and soy-free.
- Prep1h
- Cook30 min
- Total1h 30m
- DifficultyEasy
- Servings10
This vegan pita bread recipe yields soft, puffy flatbreads that are perfect for dipping, wrapping, or enjoying on their own. The dough is simple to make with just a few pantry staples, and you can choose between two cooking methods: a quick stovetop version or a classic oven-baked one.
Both methods give you golden, bubbly pitas with a tender crumb. The key is letting the dough rise properly and rolling the circles evenly so they puff up beautifully during cooking. Store them in a towel to keep them soft for days.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, combine the yeast, warm water, and sugar. Let it sit for 2 minutes until frothy.
- In a larger bowl, mix the salt with both flours. Add the yeast mixture and the oil. Knead briefly (1–2 minutes) until a soft dough forms. Cover the bowl with a towel and let it rise until doubled in size, about 1 hour (or longer depending on room temperature).
- Dust the work surface with a little flour. Punch down the dough and knead for a few seconds to smooth it. Divide into 10 equal pieces. Roll each piece into a ball, then roll out to a 5–6 inch (13–15 cm) circle, using flour to prevent sticking. Cover the rolled circles with a towel.
- To cook on the stovetop: Heat a skillet over medium-high heat. Place one flatbread in the dry skillet and cook for 1–2 minutes, until bubbles appear. Flip and cook for another 30 seconds to 1 minute. Then transfer the pita directly onto an open gas flame (or use tongs over a burner). Keep moving and flipping it every few seconds until it puffs up and gets golden spots.
- To bake in the oven: Preheat the oven to 450°F with a pizza stone or heavy baking sheet inside for at least 20 minutes. Place 3–4 rolled pitas on the hot stone. Bake for 3–6 minutes, until they puff up and the tops are just golden. If your oven doesn't get hot enough, switch to high broil to help them puff.
- Carefully remove the baked pitas from the oven and place the next batch on the stone. The breads will puff if rolled evenly. Store wrapped in a kitchen towel for the day, or refrigerated for up to 5 days.
💡 Tips
- For best puffing, roll the circles evenly and make sure the dough is not too thick or thin.
- If using the stovetop method, a gas flame gives the best puff; you can also use a dry cast iron skillet for the entire cooking.
- Store leftover pitas in a sealed bag or container in the fridge; reheat briefly on a skillet or in the oven.
Inspired by a recipe from Vegan Richa