pita bread recipe, how to make pita bread | homemade pita bread recipe

pita bread recipe with step by step photos – this pita bread made from whole wheat flour, is soft, moist, light and has their trademark pockets.

pita bread, pita bread recipe

i was exposed to falafels and pita bread in my childhood and from then onwards, i have always liked them. pita bread stuffed with tahini, hummus, falafel and raw veggies is a snack i look forward to. whether its made by me or by someone else or in a lebanese restaurant. does not matter.

generally i make them a little extra and store, so that i can have them for a couple of days more. the extra pita bread can cut into wedges and then baked till crisp, later to had with dips.

for those who do not know –

pita bread is a middle eastern flat bread  that puff up when baked in a hot oven, but collapse as they cool down. the “pocket” in pita bread is created by steam, which puffs up the dough. as the bread cools and flattens, a pocket is left in the middle….. source wikipedia

pita bread recipe

they are also the easiest bread to make. the first time i had made pita bread, was on the stove top and i was so thrilled seeing the bread puffing up like phulkas. you will see in the pics below.

then later i started making pita bread in the oven and they would puff up like pooris. a step further 🙂

the recipe of pita bread is adapted from one of my favorite bread book “the bread bible: 300 favorite recipes” by beth hensperger. i can tell you that this is the best recipe for making pita bread.

pita breads

when you make the pita bread on a tava or frying pan, they will get brown or black spots. but when you bake them you won’t get any spots.

i browned them a little more in the oven as i like my bread to be a little extra browned and baked well.

once you have lots of pita with you, then give wings to your creativity and come up with different sandwich combinations and fillings.

you can even stuff with potato sabzi or chana masala with some onion rings, tomato slices and some mint chutney + tamarind chutney. or make some veg kebab or veg cutlet and add our usual chutneys and serve in so many ways.

so after a long time i am again presenting a step by step method of making homemade pita bread. i have divided the step by step pictorial of pita bread recipe into 3 parts:

  1. making the pita dough
  2. baking method to make pita bread
  3. stove top method to make pita bread

lets begin to make the awesome pita bread recipe

1: preparing pita bread dough

1: firstly proof the yeast by sprinkling a pinch of sugar in warm water & then adding dry active yeast to it. stir and keep aside for 10 to 15 minutes.

pita bread dough

2: in a bowl or pan, add the flour, salt & olive oil.

making pita bread dough

3: now add warm water.

making pita bread

4: just mix everything with a wooden spoon.

add water to pita bread dough

5: the yeast mixture has frothed now.

making pita bread dough

6: so add the frothy yeast to the wheat flour mixture.

making pita bread recipe

7: knead into a smooth and soft dough. if the dough is a little sticky & moist than no issues. after keeping it for leavening it becomes alright as you will see below in the 9th pic. the dough has to be moist and soft as well as smooth too.

preparing pita bread dough

8: apply some olive oil all around over the dough.

making pita bread

9: keep it in the same bowl covered loosely with a kitchen towel for 1 to 1:30 hours or till the dough has risen.

pita bread dough preparation

10: this is how the dough looks after 1 hour & 5o minutes…. i kept for a longer time as it was raining heavily this day and the temperature was on the cooler side. see the cracks in spite of it being a little extra moist & sticky dough.

dough for pita bread

11: deflate the dough gently and if you want then knead lightly.

preparing pita bread recipe

12: now make medium sized balls from the dough. keep these covered again for 10 minutes.

making pita bread recipe

13: dust some flour and roll each ball into a flat poori shape or rounds exactly the way you make pooris. you can also make them oval shaped if you want. keep the bread a little thick than you would keep for pooris. keep these rounds covered loosely for 10 minutes more.

making pita bread recipe

2: oven method to make pita bread

1: place the rolled bread on a greased baking tray.

baking pita bread

2: bake in a preheated oven for 200 degrees C for 7-10 minutes. mine took 7 minutes to cook and 1 minute to brown. please note the 200 degrees celsius is for baking in a convection mode of a microwave oven. if using a regular oven, then preheat as well as bake for 250 degrees celsius/482 fahrenheit. the baking time may vary from oven to oven.

baking pita bread

3: look at those puffed up pita bread… don’t they look good?

puffed pita bread

3: stove top method to make pita bread

1:  heat a tava or a non stick frying pan. place the bread on the hot tava and cover it with a lid for 2-3 minutes.

making pita bread on tava

2:  the bread will begin to puff up.

puffed pita bread

3: turn over and cook for 2 to 3 minutes more till the pita bread is done and has brown spots appearing on both sides.

making pita bread recipe

4: alternatively, you could also make them the way we make phulka (chapati). after lightly cooking both the sides, place them on the fire and see them puff… cook both sides.

pita bread, pita bread recipe

5: stack pita bread and store them in a kitchen towel or bread box. you can also serve pita bread warm. just slice the pita bread into two. you will see the pockets. stuff the pockets with a filling of your choice and your pita sandwich is ready. i added falafel, roasted red bell pepper hummus with some veggies and olives to the pita. you can also serve with plain hummus too.

pita bread, pita bread recipe

few more bread recipes for you!

pita bread

4.71 from 17 votes
Author:Dassana Amit
Prep Time:1 hr 30 mins
Cook Time:30 mins
Total Time:2 hrs
Course:breakfasts,brunch
Cuisine:middle eastern
Calories: 271kcal
Servings (change the number to scale):5
pita-bread-recipe
the best whole wheat pita bread recipe with oven as well as baking method.

INGREDIENTS FOR pita bread

(1 CUP = 250 ML)
  • 3 cups whole wheat flour (atta)
  • 1.25 cup warm water
  • ½ tablespoon active dry yeast
  • 1 or 1.5 tablespoon olive oil
  • ½ tablespoon salt
  • a pinch of sugar

HOW TO MAKE pita bread

making pita bread dough

  • in a small bowl add 1/2 cup of the warm water. sprinkle a pinch of sugar. then and the yeast and stir.
  • keep aside for 10 to 15 minutes at room temperature.
  • in a large bowl mix the rest of the warm water with flour, salt and olive oil with a wooden spoon.
  • after the yeast has frothed, add the yeast mixture and knead into a soft, smooth dough.
  • keep the dough moist and soft as well as smooth and springy.
  • place the dough into a greased container or in the same bowl with some olive oil applied all over the dough.
  • cover with a kitchen napkin and keep at room temperature for for 1 to 1.5 hours.
  • preheat the oven to 200 degrees C.
  • once the dough has doubled up, then remove the dough from the bowl.
  • put the dough on your working surface & deflate the dough gently.
  • make medium sized balls from the dough.
  • dust the working surface with flour and roll each ball into round circles of about 6 inch about 1/4 inch thick.
  • cover the circles with the kitchen towel loosely and let them rest at room temperature for 10 minutes.

baking pita bread in the oven

  • now place them on a greased tray and bake at 200 degrees Celsius (the 200 degrees celsius is for baking in a convection mode of a microwave oven. if using a regular oven, then preheat as well as bake for 250 degrees Celsius/482 Fahrenheit) for 7 to 10 minutes or till puffed up and light brown.
  • bake all the pita bread this way.

making pita bread on stove top

  • heat a non stick frying pan or tava.
  • place the bread on the tava and cover for 2-3 minutes till the bread starts puffing up.
  • flip the bread the other side and cook for more 2 to 3 minutes.

serving pita bread

  • stack the pita bread and store them in a kitchen towel or bread box.
  • you can also serve pita bread warm.
  • just slice the pita bread into two. you will see the pockets.
  • stuff the pockets with a filling of your choice and your pita sandwich is ready.

NOTES

tips for making pita bread

  1. if the dough becomes too sticky then add some more flour.
  2. remember to proof the yeast in warm water. less warm water or hot water will not yield good results.
  3. you can also knead the dough in a mixer fitted with a paddle attachment.
  4. you can double as well as triple this pita bread recipe.
  5. like all my bakes, i have baked the pita bread in a microwave oven in the convection/baking mode. since the recipe is lightly adapted, the pita bread should fluff well in a regular oven too if the yeast proofing and leavening of the bread is done well.
 
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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231 comments/reviews

  1. Hi dassana.. i made the pita breads yday following ur recipe..they were very tasty thugh it did not puff up as well as urs..
    i tried the stove tp and the oven method.. i found the stove top more comfortable..
    i had afeeling taht my dough was a litle dry.. shoudl be better next time..
    i will be lining my post to ur page..wil notify u .. anyway thanks for this yummy recipe!!

    • thanks renu. you could have added some water to the dough. the yeast also has to be proofed properly. but anyways i will look forward to your post. i still have to check your falafel post.

  2. Hi Dassana,

    This comment is not regarding this recepie but as I could find a space where we can put general queries… I came here..

    I want you to teach us rajasthani gatta subzi….the art in this recepie is to make gattas soft ..rest things are easy…I have made this subzi number of times but the gattas don’t come up soft…..I thought you are the best person to address the problem …

    sorry for putting the post in between…if there is any particular place to put such comments then please guide..

    looking forward to your recepie and comment..

    • you can comment on this post renuka. no issues. also you can use the contact form and write to me from there.

      i have been asked by mil also to add gatte ki sabzi, but the punjabi gatte ki sabzi. not much difference though in the preparation. i will surely add the gatte ki sabzi and both versions.

  3. WOW THIS IS SO COOL. So I made the bread because I liked the idea of it being whole wheat, and I was a little dubious about it working, puffing up like yours did. But it worked! And it was definitely the coolest thing to watch! I was so glad I made it. It was so much fun. Thank you SO MUCH for sharing this recipe =)

  4. this post made me so happy! These pitta looks just perfect .. PERFECT. I have to give this a try… saving it. will let ya know 🙂

  5. Wow, this is so amazing! Very impressive. I wish I were good at making this. But I am going to give it a serious shot.

  6. Hi Dassana

    I have a request to you that if can provide me the recipes without onion & garlic also because we don’t eat onion & garlic. But you can send me some with onion & garlic too, i will take off onion & garlic from it and make it.

    Thanks

  7. Thank you so much for the love and care you put into your blog. I have been absent from visiting for a while. I have some enjoyable reading to catch up on your posts. I am planning on making your Pita bread tomorrow. Best wishes.

  8. Lovely photos and step by step instructions. I love pita and like that this is whole wheat too!

  9. I tried it earlier and it did not puff this much and that was a disappointment since I had excellent falafel to go along with it. Will make it this way… thanks for the step by step method

  10. Amazingly puffed up pita breads, dassana! I love how well the pockets have formed!! I’ve made stovetop and oven pitas but have never tried firing them directly on the flame like a phulka. Definitely gonna try that next time. Thanks for sharing. 🙂

      • Hey dassana, I wanted to let you know that thanks to you, I made beautiful, puffy pitas yesterday! 🙂 I used a mix of whole wheat, maida, bajra and besan flours. Other than that, I stuck to your recipe completely. I also noticed from your photos that when you say oven, you’ve used a microwave. I normally don’t like to do my bread or cake baking in the micro, but I decided to try it out for the pitas since that’s what you’ve used and it did the trick to make them puff up beautifully!! 🙂 Yay!! afterwards, I lightly toasted a few on the direct flame like phulkas and that added an additional yumminess.

        So from now on, I’ll be baking all my pitas in the microwave. 🙂 Thank you.

        • thanks susmitha. you have even made such a healthy version of the pita bread.

          i do use microwave oven but mostly for baking. i bake in the convection mode in the oven. i don’t use the microwave mode for baking. is there anything wrong in baking in convection mode…. may be i don’t know.

        • Hi dassana, I wasn’t trying to make it healthy, I had very little wheat flour at home so had to add maida and I felt so guilty to add so much Maida that I decided to compensate by adding Bajra and besan. Hahaha It was totally experimental. :p

          Even I used the convection mode in my micro for the pitas, because the bread won’t come out well in the microwave mode. Normally though, the reason I prefer a regular oven to the convection mode of the microwave oven for breads and cakes is because they come out much better in texture in a regular oven. It might be because of the fan in the microwave or because there are always some waves present even in convection mode, but for whatever reason, the baked goods made in a microwave’s convection mode don’t retain moisture well.

          But in the case of your pita recipe, that worked to my advantage and the pits puffed up. 🙂 I think those people who have tried this recipe and said their pits didn’t come out as perfect as yours must have used a regular oven. Maybe you can suggest the convection mode of the microwave to them and see if that makes a difference.

        • Ahhh so sorry for all the spelling mistakes. My iPad did auto correct and messed everything up!
          I meant maida and bajra in the first paragraph.

        • i have corrected your comment with the correct spellings. i do get comments with incorrect spelling. if i am able to spot them, i correct them.

        • thanks susmitha for the detailed reply. i really appreciate this gesture.

          i bake everything in the microwave because i don’t have a regular oven. the only problem i face while baking is quick browning. so i cover the cakes or breads with a butter paper or aluminium foil. otherwise texture wise i have not had any problem. even moisture wise, the breads which i make are moist. they are not dry. i bake a lot of breads at home. just that i don’t take pics and post about them…. i am lazy 😉

          the original recipe uses the regular oven. plus the only change i made is making the pitas with 100% whole wheat keeping the rest of the ingredients same. in the original recipe maida and whole wheat flour proportion is half-half (i also don’t like maida like you). so i think the breads should come out well in a regular oven. my readers who tried and it did not come out well may be due to the yeast proofing not done well – which is the most important factor to make good yeasty breads and loaves. i will mention a point though about convection baking in microwave in the post.

  11. dassana, so my falafels came out well yday and next is the pita bread and i am going to follow ur recipe.. BTW, the custardwe get in india( have a light coclour.. i usedto use brown and polson there….
    here teh powder we get is alight pink coclour but as soon as it is mixed witha liquid,it gets a deep yellow colour.. i used a brand called daily fresh..the custard jam drops i have posted were also from same custard and they also turned more yellow than they had when i had made them in india..

  12. Dear Dassana, yesterday we had lebanese food and the pita bread looks ditto as in the pics as we had over there..and that is known to be as the one of the best restaurant in Dubai for lebanese food… i am now inspired to make them at home…wonderful work by you:)..
    Request…Pls post kesar Ras malai receipe… I have tried couple of times from different blogs (showmethecurry, vahchef, manjulas kitchen) but it did not come out spongy and porous like available in the good sweet shops… in some youtube video they said that professionals add baking/ soda to make it porous and spongy but didnt mention when to add and how much to add…
    with love, meeta…

    • hi meeta, i approved your comment but was going to reply later and then eventually forgot.

      in fact yesterday after reading your comment, i decided to make rasmalai as it is hubby’s favorite too. i made the chenna yesterday and today i was going to make rasmalai, but it is too dark here with very heavy rains.. so photographs won’t come good. so hope to make them later and will post too.

      also thanks for all your positive comments. do try the pita breads at home. you won’t miss the restaurant ones 🙂

      • thank you dear… i will definately going to try…u knw u r my confidence… whenever i am stuck with any receipe, i kwn i will get the answer / guidance from u…lots n lots of love to you…

        • thanks for your lovely words meeta. but to tell you a fact – i am not very good at making traditional indian sweets. hence i don’t post them. i just saw vahchef’s & manjula aunty’s videos. also referred some books and they have added baking soda/powder to the chenna mixture. the chenna which i have made has not become soft. so i just hope that the rasmalai becomes soft.

        • hey meeta, i started making the rasmalai today only to meet up with a disaster. the chenna balls disintegrated in the sugar syrup 🙁

          so i strained the cooked sweet chenna and will make sweet paneer parathas tomorrow 🙂

          i have to find out the reason for this. i have made rasagullas before, but never ever this things has happened.

        • Did it happen!! it will be blessing in disguise now as you will put more effort to find out the reason and we will all be blessed for the perfect rasmalai receipe then:) You know my Pita bread turned out hard bread and my husband was laughing at me that it can break anybody’s head…i was overconfident seeing how you have done but may be lack of experience at my end..i also forgot to place napkin on the rolled pitas for ten minutes before putting them in the oven…even the oven i have, takes double time..it is provided by the builder…now i do not know where i went wrong?

        • i am actually planning to make the perfect rasmalai now 🙂

          either the yeast did not proof up or must be an outdated yeast. also too much baking can make them hard. you could have made them on the tava instead. plus it is required that you keep them covered for 10 minutes.

    • thanks sharmilee and yes… you can make them in your OTG too. just bake them in a preheated oven at 200 or 250 degrees C for 5 to 10 minutes.

  13. This is a superb reciepy. I am definitely going to try this. Only thing I have to buy yeast.Thanks
    Dassana, I will let you know the results.

  14. Delicious home made pita bread, love that you made whole wheat version. Both baked and phulka version looks perfect.

  15. So perfectly fluffed pitas. I made them at home once loong back but don’t remember them coming out as perfect as yours. I like them a lot too – I usually fill them with our indian tikkas or grilled veggies and top with green chutney…and as you say..I can live on them for days!
    I love the first picture..so simple but so rustic! Have a nice week ahead!

  16. I tried pita bread once a while back and failed misreably. I should try this… Your pictures are so tempting… Pita bread with perfect pockets.

  17. Nice to know that we can make pita bread on stove top like phulkas.. I also own a bread bible book and it is amazing. I have tried some quick breads recipe and mango bread recipe is my fav. If you get time, do try mango bread. you will definitely love this.

  18. dassana thanks for this awesome recipe.. i have made some falafel mix reday and ma going to make some falafels today.. if that is cleared .. i wildefinitely make the pita breads and have it a falafel sandwich.. honestly.. 3 months in DUbai and i ma yet to taste a falafel.. so decided to make one.. i am bookmarking this.. will definitely let u know when i make this.. ur step by step makes it soooo easy.. thanks a ton dassana.. i love ur blog!!!

  19. Dear Dassana, yesterday we had lebanese food and the pita bread looks ditto as in the pics as we had over there..and that is known to be as the one of the best restaurant in Dubai for lebanese food… i am now inspired to make them at home…wonderful work by you:)..

    Request…Pls post kesar Ras malai receipe… I have tried couple of times from different blogs (showmethecurry, vahchef, manjulas kitchen) but it did not come out spongy and porous like available in the good sweet shops… in some youtube video they said that professionals add baking soda to make to porous and spongy but didnt mention when to add and how much to add…
    with love, meeta…

  20. Wow I’ve never seen homemade pita bread that looks so perfect! Your work is impressive! My kids love stuffing delicious food in the pocket. I hope to try this recipe one day!

  21. Awesome is the word :)….wanting this right now for my breakfast, I am going to try both the methods oven and stove asap….lovely clicks Dassana as usual!

  22. Dassana, I can tell you by the pictures, you have been so successful in making the best pita bread ever. I prefer the look of the oven baked ones. They look adorable:)

    My next effort will be an attempt to try your recipe before I take a break! Thanks for inspiring me:)

    • This is a nice pita recipe. Just a note for those people whose breads do not rise in the oven: In addition to yeast you should check that the type of flour is suitable. There are many kind of whole wheat flours. It is best to use flour that is fine grained and contains the core parts of the wheat grain, too. Especially, graham flour is type of whole wheat flour that is often coarsely grained and sometimes the wheat germ is removed completely. This leads to very non-elastic dough that will eventually rise when in room temperature, but it is going to stay very flat in the oven so that the pita bread won’t rise properly when baked.4 stars