Homemade Pita Bread couldn't be easier to make! It's soft, delicious, and only requires 10 minutes to prep! They are versatile and freezer friendly too!

A stack of homemade pita bread on a dish towel, freshly cooked and ready to eat.

The easiest bread you'll ever make yourself, is Homemade Pita Bread.

It takes just MINUTES! You don't need a fancy mixer, no kneading the dough, and there's no long rise time, plus you can make the pita bread dough days ahead and leave it in the fridge, cooking it whenever you want fresh, warm pitas!

The ingredients are dirt cheap, and the cooked pitas freeze really well; basically making these yourself is a no brainer! Affordable, easy, and tastes so much better than store bought. This pita bread recipe is a staple at our house when making Gyros for dinner, or to serve with Shawarma bowls, Chicken Tikka Masala or Hummus.

Don't miss all of my bread recipes like English Muffins, Cheesy Breadsticks, Buttermilk Biscuits, or Pizza Dough!

How to make Pita Bread:

Prepare Dough: Combine water, yeast, sugar, salt, olive oil, and 1 cup flour. Gradually add more flour, a little at a time, until the dough comes together but is a little sticky. Rub some flour on your hands then knead the dough in the bowl for a minute or so, until smooth. The pita dough should be very soft and not too sticky. Place in a well-greased bowl, cover, and allow it to rest for 40 minutes (or refrigerate until ready to cook). Divide into 8 equal pieces.

Two images showing how to make pita bread by making a dough then separating it into equal pieces after it's done rising.

Cook: Roll each pita bread into a thin circle then heat a large skillet or griddle over medium high heat. Lightly grease the pan with oil then lay a pita flat in the center. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute then remove and place inside a clean, dry kitchen towel to keep warm. Cook remaining pitas in the same way.

Enjoy as gyros, dipped in hummus, broken on a salad, or see more ideas below.

Two images showing an easy pita bread recipe rolled out with a rolling pin then when it's being cooked in a cast iron pan.

Make Ahead and Freezing Instructions:

To Make Ahead: The pita bread dough can be prepped ahead and kept in an airtight container in the refrigerator for up to 5 days. Let the cold dough sit at room temperature on the counter for at least 30 minutes before dividing and cooking. The rolled pita circles can be kept covered in the refrigerator for a few hours ahead of time before cooking.

To Freeze: Follow the recipe to make the dough then transfer to a freezer safe container and freezer for up to 3 months. Thaw in the fridge, then allow to rise at room temperature for at least 30 minutes before continuing. To freeze cooked pitas place a piece of parchment paper between them and store in an airtight freezer bag for up to 3 months. Rewarm in the microwave for a few seconds.

Enjoy Pita Bread With:

Follow me for more great recipes

Recipe

A stack of homemade pita bread on a dish towel, freshly cooked and ready to eat.
Prep 10 minutes
Cook 20 minutes
Resting Time 40 minutes
Total 1 hour 10 minutes
Save Recipe

Ingredients
  

Instructions
 

  • Make Dough: Mix water, yeast, sugar, salt, olive oil, and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.
  • Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).
  • Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.
  • Cook: Heat a griddle or large skillet over medium high heat. Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.
  • Store leftover cooked pitas in an airtight container at room temp for 2-3 days, in the fridge for 5 days, or freeze (see notes). Leftover pitas can also be made into pita chips (see notes).

Notes

Yield: 8 pitas Serving Size: 1 pita
Yeast: To use Active dry yeast, mix with water and sugar first, and rest for 5-10 minutes, until foamy. Continue with recipe as instructed. Let dough rest/rise for 1 hour before dividing and rolling out.
Make Ahead Instructions: The pita bread dough can be prepped ahead and kept in an airtight container in the refrigerator for up to 5 days. Let the cold dough sit at room temperature on the counter for at least 30 minutes before dividing and cooking. The rolled pita circles can be kept covered in the refrigerator for a few hours ahead of time before cooking.
Freezing Instructions: Follow the recipe to make the dough then transfer to a freezer safe container and freezer for up to 3 months. Thaw in the fridge, then allow to rise at room temperature for at least 30 minutes before continuing. To freeze cooked pitas place a piece of parchment paper between them and store in an airtight freezer bag for up to 3 months. Rewarm in the microwave for a few seconds.
Bake Pita Bread: Set a pizza stone or baking sheet inside oven and preheat to 475°F (250°C). The pan needs to be very hot! Once it's hot, carefully place pitas on top and cook for 2 minutes, flipping, then cooking for another 1-2 minutes.
Pita Chips: Cut leftover pita bread into triangle/wedges. Coat in a little olive oil and season with a pinch of salt and garlic powder. Bake at 375 degrees F for 10-15 minutes, flipping once, until golden and crisp. Or Air Fry at 350 degrees for 5-7 minutes. 

Nutrition

Calories: 156kcalCarbohydrates: 29gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 295mgPotassium: 70mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 7mgIron: 2mg

Create a FREE Account to save your favorite recipes and create meal plans

Follow Me

Get recipe ideas weekly!
Please enable JavaScript in your browser to complete this form.

I originally shared this recipe August 2023. Updated March 2025.

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

0 0 votes
Recipe Rating
4.98 from 76 votes (69 ratings without comment)
Subscribe
Notify of
guest

16 Comments
Inline Feedbacks
View all comments
Sophie
2 months ago

5 stars
Made these tonight for some lamb/beef gyros and they were SO soft and delightful! I was surprised at how easy it was, and my hubby said the meal as a whole was one of his favorites I’ve ever made (and that the homemade pita bread really made the meal!). My toddler was also a huge fan, which is a big deal in my book lol. Thank you so much!!

Sue McCall
6 days ago

Any chance of a gluten free version of your recipes?

Admin
3 days ago
Reply to  Sue McCall

Yes, you can make this gluten-free by using a 1:1 gluten-free all-purpose flour.