Only 5 ingredients and 30 minutes to fresh, soft, warm pita bread. Use homemade pita bread in any recipe that calls for flatbread or naan.
What's In This Article
Easy Homemade Pita Bread is a flatbread recipe you can make with just 5 ingredients in 20 minutes!
Homemade pita bread can be made in any size you need, large or small. Make mini pita breads for appetizers and dips and larger ones for wraps and sandwiches or even a super large pita to use as a pizza crust.
Make sure you PIN Homemade Pita!
You don’t even need to break out your rolling pin. Part of the charm of homemade pita bread is being uneven. Just use your palms and pat out the size you need.
The key to making a tasty homemade pita bread is using a good quality olive oil. Not all olive oils are created equal and as you can see, there aren’t many ingredients with much flavor, so the olive oil is key.
Look for rich tasting oils that are made in the United States. Unless you know otherwise, many coming from overseas are supplemented with vegetable oil.
Those made in the states are guaranteed to be 100% olive oil or disclose other ingredients on the nutrition label. It is a total myth that quality olive oil must come from Italy or Spain. My favorite one from California is listed below.
You can also substitute whole wheat flour for all purpose flour. To add flavor, mix in fresh or dried herbs and/or spices or garlic. Char your homemade pita bread on the grill and rub with fresh lemon or garlic or baste with an herb infused olive oil mixture to add pizzazz.
Tools for making Homemade Pita Bread:
Good Extra Virgin Olive Oil– A good olive oil will taste like, well, olives, while a poorly made one will taste like vegetable oil. Gross. While people tend to favor Italian and Greek olive oils, I prefer to buy mine domestically.
There are some great ones out there from all over the world, but the reporting of ingredients isn’t always the same and you could find that your super expensive olive oil was actually cut with vegetable oil.
Mixing Bowls– make sure to check out my article on Using the Right Mixing Bowl, you’d be surprised how many people aren’t!
Here are some recipes that you can make to accompany your homemade pita bread!
- Spicy Hummus with HarissaÂ
- Chipotle Hummus
- Lemon Garlic Shrimp SaladÂ
- Roasted Eggplant Dip
- Spinach and Artichoke Dip
- Pork and Potato Stew
- Chicken Salad Recipe
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Homemade Pita Bread
Ingredients
- 2 cups whole wheat or all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup warm water
- 3 tablespoons extra virgin olive oil
Instructions
- In a medium bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Form into a ball. Cover with a kitchen towel and let rest for 5-30 minutes.
- Roll out dough into a long loaf on a very lightly floured work space.
- Cut dough into 16 equal parts. Using a lightly floured rolling pin or the palm of your hand flatten each dough knot. Shape is not important, in fact a variety of shapes can make them more interesting.
- Heat skillet at a time for approximately 2 minutes on each side, or until lightly browned. Bubble may form, allow them to continue, do not pop or you will have uneven cooking. Re-spray pan in between each batch.
- Remove from heat and serve or allow to cool to store for later. Store in an airtight container or bag at room temperature to prevent drying.
- If you’ve tried this recipe come back and let us know how you liked it!
I’m just curious, I’m housebound and unable to get ingredients – I have brown rice flour and was wondering if I could use this instead? Thanks so much!
Hi Nancy, I’ve never made it with brown rice flour, but you can always try!
I made this last night, I usually make pita bread once or twice a week. The dough was very wet so had to add more flour and baking powder, so if you have this issue cut back water by 25%.
I mostly either use a similar recipe to this but with yoghurt or I use yeast and water, honestly I prefer 2 parts white flour and one part whole flour. I also use a pizza stone and the ones that puff perfectly are when I have a steady 154°c or approx 310°f and I roll out to around 3mm or 1/8″ we prefer them thinner.
Anyway we enjoyed them last night with beef shish kebabs and grilled vegetables.
Thanks for the feedback!
I made whole wheat pitas and they turned out great! However, I only got 8 balls of dough out of mine. They would’ve been teeny tiny balls if I had cut it into 16 pieces like the recipe instructs. I was able to roll mine into about 6″ circles before they got too thin. My husband is going to love these tonight with dinner. Thank you for the simple, delicious recipe.
Fabulous! Mine are usually about 4 inches- they are smaller than the usual store bought ones.
Taste is good but the dough was so sticky, they look hideous (like flat fat snakes). Will perceive, maybe with different stronger flour as otherwise lovely and easy recipe
Thanks for the feedback! Yea, my dough isn’t that sticky- maybe it was the flour you used with a different gluten amount?
Thank you! Just downsized the recipe and made 2 pita bread today for experimenting.
Cooked it in the grill with water in the oven tray underneath! Awesome result!
Yum! Thanks for coming back to let us know!
Made this and we loved it. I will make this recipe again. Thank you ?
Awesome! Thanks for letting us know!
This is Lebanese and Greek cuisine. Not American.
Not sure why, but the dough was extremely sticky and impossible to form into a ball or roll out. I used whole wheat dough. Any thoughts?
Hmmm…. Hi Robyn! The only thing I can come up with is that the flour you were using had a different amount of protein/gluten than mine. Most whole wheats are about 14%- can you check your package and let me know. Also, did it happen to be super humid or raining on the day you made them? Others have made this with success (including myself on numerous occassions) so there must be a variable here that is off a little.
I tried making this with all purpose flour and it didn’t work at all. How long am I supposed to knead the bread for, if at all, and what consistency should it come out to?
Then, when I rest it, should I expect it to grow in size? My dough ball did not grow at all.
Also, what thickness should I roll the dough balls out to?
Hi Raja, I am sorry it didn’t work out for you. The bread doesn’t rise at all since it doesn’t have any yeast. The resting time is to allow the gluten to soften and activate. The consistency is slightly sticky, but not overly floured, I will add this to the instructions. The balls roll out to about 1/4 inch thick- the same thickness you would expect a flatbread to be.
It’s very good. A+, nice soft bread. Will make this often.
Thank you!!! Have a nice day!
I make my husband’s lunch sandwiches on whole wheat pitas every single day and these ones look so much better! Plus, I think I’d win wife-of-the-year award if I made him sandwiches every day on homemade bread 🙂
They are so easy! No reason to not make homemade!
These were the best. We used them for greek wraps and they were wonderful. I wanted to make
them again to just enjoy. Thanks for the great recipes, I hope to get to the Carmel Apple Cookies.
Thanks for taking time out of your day to let us know !