Pita Bread (With Whole Wheat Flour)

This soft and light Pita Bread is made from whole wheat flour and also has the trademark pita pocket perfect for stuffing with tahini, hummus, falafel or anything else you’d like!

One of the easiest breads to make, it is also versatile and can be used for so much more than a pocket to put yummy things in. You can toast it to make pita chips or even use it flat to make a quick and easy pita pizza.

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whole wheat pita bread stacked with 2 pita bread in the background placed on a white cotton napkin

About this Pita Bread Recipe

Pita bread is a middle eastern flat bread that puffs up when baked creating an air pocket in the middle. As it cools, it deflates and flattens, but the pocket remains. Then, when you cut it in half, each half has its own pocket.

The first time I made pita bread was on the stovetop and I was so thrilled seeing the bread puffing up. Then later I started making pita bread in the oven and found that this caused it to puff up even further.

The oven baking method also works better because it prevents the bread from getting too browned as it does when making it on a skillet or frying pan. However, I do allow it to get slightly browned in the oven as well because I prefer my bread well baked.

This pita bread recipe is adapted from one of my favorite bread books “The Bread Bible: 300 Favorite Recipes”, by Beth Hensperger. I can tell you from plenty of experience that this is the best recipe for making pita bread.

Serving Suggestions

Once you have baked your homemade pita you can get creative and come up with different sandwich combinations and fillings. Falafel is always a classic filling, but you really can put anything you like into it. Any type of mixed salad and dressing works well as the pita allows the taste of the salad to come through while making the meal more filling.

For a more authentic Indian or Middle Eastern experience, stuff your pita bread with some spiced sautéed veggies or potatoes or chana masala. Add some onion rings, tomato slices and mint chutney plus tamarind chutney. Or make some vegetable kebabs or fried vegetable cutlet and add some classic Indian chutneys. So many options!

side and close up view of pita bread pockets

FAQ on Pita Bread

I have listed some queries that readers have asked on this recipe post and my answers to them.

  1. Why my pita bread has no pockets?
    There are a few things that if done correctly will puff the pita bread resulting in the pockets.

    • Water Content: The dough needs to have the perfect amount of water in it. Less percentage of water will make the dough hard or denser in texture and the pita bread won’t puff up.
    • Texture of the Dough: The dough has to be kneaded really well. It should be soft and smooth.
    • Rolling: If the dough is not rolled evenly, then the pita bread won’t puff. So there won’t be the pockets.
    • Oven Temperature: The oven has to be very hot. Sometimes the oven isn’t actually reaching the temperature that it is set at. Then you will need to calibrate the oven. If the oven isn’t thoroughly preheated or hot enough then this cause the pita bread to stay flat and not puff leading to a denser bread.
  2. Why my pita bread is hard?
    If you use dry active yeast then you need to activate it and proof it. If the activation and proofing are not done well, the dough won’t leaven resulting in hard bread. While activating, the water has to be lukewarm and not hot or cool. Note for instant yeast, you don’t need to proof or activate it and can use room temperature water
  3. Can this recipe be halved or doubled?
    Yes, you can easily scale the recipe.
  4. Can I add all-purpose flour in the recipe?
    Yes. But add about 1 cup of water while kneading.
  5. Can we add milk instead of water?
    Yes, you can add milk. You can use the same amount of milk as that of water – 1.25 cups. However, do note that depending on the quality of flour you may need to add less or more milk.
  6. Can I add a combination of water and milk?
    Yes you can do that
  7. Can I add some yogurt (curd)?
    Yes, you can add some yogurt in the dough and it will help in making the bread soft as well as give it a faint sour taste.
  8. Why do some parts of the dough rise and some do not?
    It is because the dough is not rolled evenly. Some parts will be thick and some parts will be thin resulting in an uneven thickness which makes the dough partially puff up at some spots.
  9. Can we skip yeast and use baking soda?
    You can but you will need to experiment with the recipe.
  10. Can you freeze this homemade pita dough?
    Yes, you can.
  11. Can you freeze pita bread?
    Absolutely! Freeze them in ziplock bags or in boxes. These stay good for months.
  12. Can I use fresh yeast instead of instant yeast and in what quantity?
    You can add 1 tablespoon fresh yeast. Note that you will need to activate and proof fresh yeast like dry active yeast.
  13. Can I make the dough at night and leave it for leavening in the fridge ? 
    The dough has to be leavened outside at room temperature. Once the dough is doubled, then you can refrigerate it.
  14. How to store pita bread?
    Place them in a steel box or ziplock bags. Then you can either refrigerate or freeze the pita bread.
  15. How to warm pita bread?
    Heat a skillet or pan. Place the pita bread and cook it for 10 to 12 seconds on medium-heat till lightly hot on both sides.

top view of pita bread pockets with three pita bread thrown around on a crumpled white cotton napkin

I have divided the step by step pictorial of pita bread recipe into 4 parts:

  1. Making the pita dough
  2. Assembling, shaping and rolling dough
  3. Baking method to make pita bread
  4. Stovetop method to make pita bread

Lets begin to make the awesome pita bread

1: Making Pita Dough

1. Firstly take 1 teaspoon instant yeast and 1 pinch sugar in a stand mixer bowl or in any bowl in which you will knead the dough.

added instant yeast and sugar in a stand mixer bowl

2. Pour 1.25 cups water and mix very well with a spoon.

added water and mixed with spoon

3. Add 3 cups whole wheat flour, 2 tablespoons extra virgin olive oil and 1 teaspoon salt.

added whole wheat flour, olive oil and salt

4. Mix everything with wooden spoon.

mixing everything with a wooden spoon

5. Then using the hook attachment begin to knead.

kneading dough in a stand mixer with hook attachment

6. Initially, you will find the dough sticky, but continue to knead and you will see the extra water will be absorbed by the flour and stickiness will go away. If the dough looks very sticky even after kneading well, then add 3 to 4 tablespoons whole wheat flour. Mix and knead till smooth.

dough being kneaded in stand mixer

7. Knead to a smooth and soft dough.

well kneaded, soft and smooth dough

8. Rub or brush some water or olive oil all over the dough.

dough brushed with some water and kept in the same bowl

9. Keep it in the same bowl covered loosely with a kitchen towel for 45 minutes or 1 hour until the dough has doubled in volume and size.

bowl covered with kitchen napkin

10. This is the photo of the dough after 1 hour.

pita bread dough doubled after leavening

11. Deflate the dough gently and knead lightly.

dough lightly kneaded again

2. Assembling, shaping and rolling dough

12. Make into a log shape and cut equal portions from the dough. Keep these covered again for 10 minutes. Keep the dough balls covered all the time so that they don’t dry out.

pita bread dough log sliced in equal portions

13. Meanwhile, place a baking tray in the oven. Then preheat oven at 230 degrees Celsius (446 degrees Fahrenheit) for 20 minutes.

baking tray placed in the oven and getting preheated in the oven

14. Take each dough portion and shape into a ball. Keep it on the work surface and sprinkle some flour on it as well as on the dough ball.

ball of pita bread dough placed on working surface with flour sprinkled all over

15. Roll evenly into a 5 or 6 inches round shape. You can also make them oval shaped if you want. For puffing it is very important to roll evenly. So do dust with slightly more flour. When you roll the dough with the rolling pin, the bread disc should also move clockwise while rolling.

pita bread dough rolled to a 5 to 6 inches disc

16. Keep the bread a little thick while rolling.

two rolled discs

17. Keep these rolled discs covered loosely for 10 minutes.

covered rolled disc with kitchen napkin

3. oven method to make pita bread

18. Carefully remove the baking tray from the oven with oven mittens. Sprinkle some flour and place the rolled discs in the tray. Use oven mittens when removing and placing the baking tray from the oven.

two rolled discs placed in the hot baking tray with some flour already sprinkled on the tray

19. Place the tray back in the oven. Bake at 230 degrees C for 7 to 10 minutes. Mine took 7 minutes to cook and 1 minute to brown. Heat both the top and bottom heating rods of the oven. If using a convection oven, then preheat as well as bake at 200 or 210 degrees Celsius (392 to 410 degrees Fahrenheit). Note that the baking time will vary from oven to oven. Look at those puffed up pita bread. Don’t they look good?

pita breads baking and puffing in the oven

20. The pita bread will nicely puff up in the oven. Once they are puffed up and have a pale golden color, remove the tray. With a spatula remove the pita bread and place on a wired rack.

puffed up oven baked pita breads

4: Stovetop method to make pita bread

21. Heat a cast iron skillet or a frying pan on medium-high flame. Sprinkle some flour on the pan and it should get browned. This means that the pan is hot. Use a heavy pan so that the pita bread does not get burnt from the bottom. Place the pita bread dough disc on the pan or skillet.

rolled disc placed on a hot skillet

22. As soon as you keep the dough round on the pan you will see it getting puffed up.

disc beginning to puff up on the skillet

23. Cover with lid for 1 to 2 minutes.

dough disc covered with a glass lid

24. Here is the pita bread nicely puffed up.

dough disc all puffed up

25. Turn over and cook for 1 to 2 minutes more till the pita bread is done and has brown spots appearing on both sides. Roast all pita breads this way. Alternatively, you could also make them the way we make Indian Flatbread – Roti (Phulka). After lightly cooking both sides on the skillet, place them on the fire and see them puff. Cook both sides.

puffed up pita bread flipped over and the second side being roasted

26. Stack pita bread and store them in a kitchen towel or bread box. Slice the pita bread into two and you will see the pockets. Stuff the pockets with a filling of your choice and your pita sandwich is ready. You can make pita sandwiches with falafel, hummus, tahini and pickles or salad.

top view of puffed up pita bread placed on white cotton napkin

Few More Bread Recipes

This recipe post is from the archives (July 2012) and has been republished and updated on 10 June 2020.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Pita Bread

4.84 from 30 votes
This whole wheat pita bread is soft, moist, light and has their trademark pockets.
whole wheat pita bread stacked with 2 pita bread in the background placed on a white cotton napkin
Author:Dassana Amit
Prep Time:1 hr 30 mins
Cook Time:30 mins
Total Time:2 hrs
Course:breakfasts,brunch
Cuisine:lebanese,world
Diet:Vegan
Difficulty Level:Moderate
Servings (change the number to scale):10 pita bread
(1 CUP = 250 ML)

Ingredients

  • 1 teaspoon instant yeast or 1.5 teaspoon dry active yeast (for dry active yeast check the notes below on activating and proofing it)
  • 1 pinch raw sugar or white sugar
  • 1.25 cups water
  • 3 cups or 360 grams whole wheat flour
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Instructions

Preparing dough

  • Firstly take the instant yeast and sugar in a stand mixer bowl or in any bowl in which you will knead the dough. Pour 1.25 cups water and mix very well with a spoon.
  • Add 3 cups whole wheat flour, 2 tablespoons extra virgin olive oil and 1 teaspoon salt. Mix everything with wooden spoon.
  • Then using the hook attachment of the stand mixer and begin to knead. Initially you will find the dough sticky, but continue to knead and you will see the extra water will be absorbed by the flour. Knead to a smooth and soft dough.
  • Rub or brush some water or olive oil all over the dough. Keep it in the same bowl covered loosely with a kitchen towel for 45 minutes or 1 hour until the dough has doubled in volume and size.

Assembling, shaping and rolling dough

  • Deflate the dough gently and knead lightly. Make into a log shape and cut equal portions from the dough. Keep these covered again for 10 minutes. Keep the dough balls covered all the time so that they don't dry out. You can even pinch portions from the dough and roll them into balls.
  • Meanwhile place a baking tray in the oven. Then preheat oven at 230 degrees celsius for 20 minutes.
  • Take each dough portion and shape into a ball. Keep it on the work surface and sprinkle some flour on it as well as on the dough ball. Roll evenly into a 5 or 6 inches round shape. You can also make them oval shaped if you want. Keep the bread a little thick while rolling.
  • Keep these rolled discs covered loosely for 10 minutes more.

Oven method to make pita bread

  • Carefully remove the tray with oven mittens. Sprinkle some flour and place the rolled discs on it. Use oven mittens when removing and placing the baking tray from the oven.
  • Using oven mittens, place the tray back in the oven. Bake at 230 degrees C for 7 to 10 minutes. If using a convection oven, then preheat as well as bake at 200 or 210 degrees celsius. Note that the baking time will vary from oven to oven.
  • The pita bread will nicely puff up in the oven. Once they are puffed up and have a pale golden color, remove the tray. With a spatula remove the pita bread and place on a wired rack.

Stovetop method to make pita bread

  • Heat a cast iron skillet or a frying pan on medium-high flame. Sprinkle some flour on the pan and it should get browned. This means that the pan is hot. Use a heavy pan so that the pita bread does not burnt from the bottom. Place the pita bread round on the pan or skillet.
  • Cover with lid for 1 to 2 minutes.
  • Turn over and cook for 1 to 2 minutes more till the pita bread is done and has brown spots appearing on both sides. Roast all pita breads this way. Alternatively, you could also make them the way we make Indian Flatbread - Chapati (Phulka). After lightly cooking both sides, place them on the fire and see them puff. Cook both sides.
  • Stack pita bread and store them in a kitchen towel or bread box. 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

  1. Pita Bread Dough: The dough needs to have the perfect amount of water in it. Less percentage of water will make the dough hard or denser in texture and the pita bread won't puff up. Depending on the quality and type of flour used, you can add less or more water. The dough has to be kneaded really well. It should be soft and smooth.
  2. Kneading with hands: The pita bread dough can be easily kneaded with hands. Knead the dough very well for about 10 to 12 minutes.
  3. Rolling the dough discs: If the dough is not rolled evenly, then the pita bread won’t puff. So there won’t be the pockets or you may have the pita bread puffing on some spots and remaining flat on others.
  4. Oven Heating: The oven has to be very hot. Sometimes the oven isn’t actually reaching the temperature that it is set at. Then you will need to calibrate the oven. If the oven isn’t thoroughly preheated or hot enough then this cause the pita bread to stay flat and not puff.
  5. Using dry active yeast: If you use dry active yeast then you need to activate it and proof it. If the activation and proofing is not done well, the dough won't leaven resulting in hard bread. While activating, the water has to be lukewarm and not hot or cool. Note for instant yeast, you don't need to proof or activate it and can use room temperature water
  6. Scaling: You can easily halve or double the recipe.
  7. Storing Pita Bread: Place them in a steel box or ziplock bags. Then you can either refrigerate or freeze the pita bread.
  8. Reheating: To warm or reheat pita bread, heat a skillet or pan. Place the pita bread and cook it for 10 to 12 seconds on medium-heat till lightly hot on both sides.
  9. Substitutes:
    • Whole wheat flour: Replace with all purpose flour.
    • Water: Can be replaced with milk (dairy or vegan).
    • Instant yeast: You can use 2 teaspoons of dry active yeast and 1 tablespoon fresh yeast instead. Both these yeast will need to be activated in lukewarm water with sugar before adding to the flour.

Nutrition Info (approximate values)

Nutrition Facts
Pita Bread
Amount Per Serving
Calories 151 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 235mg10%
Potassium 142mg4%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 1g1%
Protein 5g10%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 12mg1%
Vitamin B9 (Folate) 44µg11%
Iron 1mg6%
Magnesium 50mg13%
Phosphorus 136mg14%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste 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. Can i use baking powder?

    • you can use baking powder.

  2. Also cb u xplain d microwave part in detail..i mean do v hav to preheat n ol?

    • for baking in microwave, you have to preheat your oven at convection mode for about 15 minutes. then place the bread in the oven. perhaps due to insufficient heating as no preheating was done, the pita did not puff up.

  3. Made this tday..bt d bread didnt swell up so no pockets

  4. Very good pitta bread recipe
    need more related recipe
    thx in advance
    chef victor
    bon appetit5 stars

    • thanks for the feedback.

  5. this recipe rocks. can we preserve excess dough. for how much time. plz reply me.

    • yes you can preserve the excess dough. freeze the dough and it stays good for more than a week. if you refrigerate, then stays good for 2 to 3 days.

  6. Mam cn u plz tell me how cn v store these pockets..i mean in fridge or outside? Also for how long ll it stay gud?

    • store in a fridge in an air-tight box or container. stays good for about 10 to 12 days.

      • K thnku so much!!

        • welcome nikita

  7. Hey,

    Your recipie looked very awesome. I am currently live in Germany. So it was a bit hard to understand the measurements. So I turned everything in ml and it gone horribly wrong. Too much dough and it was so sticky I couldnt knead it and just stabbed it with a wooden spoon. Could you write exactly how much water you need for the yeast and how much exactly you need to add please?

    • oh… sorry about that. i will add in a few days the measurements in ml.

      • thanks !

        even tho it came out perfect in the microwave ! 🙂

        thank you very much for the recipie

        • welcome simona

  8. hi, I followed the recipe word by word. the dough came out perfect n even the pitas were perfect just until they were in oven (though didn’t brown the way, yours have). So after a while the breads hardened, like really hard. Do we need to serve them immediately or did I miss something?

    • pitas need not brown. the bread should not harden. pitas are soft. not sure what went wrong. better to serve them immediately. you can also wrap them in a foil or a kitchen napkin and then have serve later.

  9. I have not tried this recipe yet but intend to do so, but I have a question. Years ago when I first made pita bread the instructions said that at some point after baking (fuzzy here on timing) to put the pita rounds in a paper bag to cool. This process allowed the pocket inside the round to open. Any clues?

    • i do not use paper bags. but i wrap them up in a kitchen towel or keep them in a roti basket.

  10. Hi , Thanks for the recipe.I tried it. It puffed for a bit on the stove top. but the oven ( I used convection mode in the microwave) was a flop. It dint raise at all. And smelled a tad yeasty ( bt it dint smell so on the stove top/tava). The dough was soft and it did raise well.Another question I have is for how long can Pita dough be stored and for how long can we keep it after it raised before we make the Pita bread(s)? Thanks

    • the puffing depends upon the amount of water that is added and the way the dough is kneaded and rolled. i guess either the water quantity was less (different qualities of flour require different amount of water) or the dough was not kneaded nor rolled evenly. its just like we make pooris. if the pooris are not rolled evenly, they don’t puff up in the hot oil. the yeasty smell depends upon the type and quality of yeast used. you can keep the dough for about 2-3 days in the refrigerator or you can even freeze the dough for more than a week.

  11. Dear Dassana, Thank you for sharing such an wonderful recipe. However, When I prepared the dough It was more darker than pics u have posted here, more wheatish color. Also It had a strong odor of Yeast. Can you help me out ?5 stars

    • i think the color depends on the quality of wheat flour. the yeast odor also depends on the type and quality of yeast. i would suggest to buy a good brand of yeast.

  12. I followed the recipe, made 6 balls, rolled and let rise 10 minutes. one puffed up and the other 5 stayed flat. Why do you think this happened?

    • not sure why. may be some thing to do with the oven temperature…. just guessing.

  13. I check your site almost everyday but never actually left a comment. I love your recipes and photos and what I like most is that you try to use ingredients that are found in everyone’s kitchen. So I don’t have to go hunting for some fancy and exotic items 🙂

    I’m hoping to make these pita breads this weekend and I have a question. Since you tried the oven and stove versions both, which one do you think turned out better?

    • thanks for commenting preeti. both are good. but the stove top will have brown burnt marks that is not usually there in pita breads. for an authentic version, you can try the oven method. if in a mood for experimentation, then try the stove top method. i gave the stove top version since many people do not have or use oven in india and they may like to try pita bread at home.

  14. These pitas look great! I have been searching for the perfect pita recipe and am going to try this next! Mine turn out hard and crispy with no pocket, but I’m not giving up 🙂

    • thanks and do try the pita breads.

  15. Hi, I have a query. Is it ok to prepare the dough and leave it overnight? Considering Bangalore chill weather at night at present and room temperature, would this be alright?

    Thanks, Shreya

    • no. don’t leave the dough overnight. i suggest to increase the leavening time to 3 or 4 hours. other suggestion is to keep the dough in a warm place. wrap the bowl with some warm napkins and place in a warm corner. you can also keep the bowl near a window where you get sunlight.

  16. Hi Dassana,
    Tried the pita bread,hummus and falafel from your blog.It came out good,though a bit bland for my taste. This was the first time I tried a middle eastern dish and was happy bout it. Will definitely try it again.Thank you.

    • all of them are not at all spicy ashwini. however the falafel can be spiced and indianised. next time you can add some more chilies or red chili powder to the falafel.

  17. Can I use All-Purpose flour (white)/ Maida
    instead of wheat four ?

    • zaynab, yes you can use all purpose flour to make pita bread but then less water be needed to knead it.

  18. Dassena,
    Pita bread is a new concept for me. Its looking great. Appreciate the effort for making this recipe look amazing.
    Thanks for the wonderful recipe. I’ve decided to experiment today itself. I’ll try both modes oven and stove.

    Nayeem4 stars

    • welcome nayeem. would like to hear your feedback about oven and stove method.

  19. Hi Dassana,
    I tried doing pita bread as per your recipe but dassana i am dissappointed by it as the bread did not fluff. I did as per your recipe with the yeast as frothy as mentioned by you.
    I am very dissappointed. Do let me know what shall i do.

    Thanks,
    Usha K Iyer

    • which flour you used? since they did not puff up, i think the dough must have been hard. the dough has to be soft and smooth. also we have so many varieties of flour, that each flour has different water absorbing capacities. so the recipe is just like a guideline and the water has to be added accordingly. did the yeast froth too and which yeast did you add.

      • 2 things that affect artisan breads from rising correctly which might affect your pitas, make sure the yeast is still active (when you let it sit in the warm water for a while, it should bubbleup) and, you may need a thermometer in the oven to make sure it’s the correct temperature. Almost all ovens need recalibrating at some point (and the oven isn’t actually reaching the temperature it is set at). If the oven isn’t thoroughly preheated or hot enough, that will frequently cause bread to not get the rise it should and can cause a denser, harder bread. Maybe this will help someone.5 stars

        • thanks laura for your suggestions and tips. i am sure it will help the readers.

  20. Hi Dassana,

    I actually tried doing pita bread but it did not sem to fluff. I got the yeast as it has to be frothy with bubbles but still the bread did not come so good instead they came very stiff as khakara. Please do write to me as to how can i get it done fluffy. I am really dissappointed at this time.

    Thanks,
    Usha K Iyer

    • have replied to you usha. the dough has to be like a chapati dough – soft and smooth. also the oven has to be pre heated for at least 15-20 minutes. you can try making next time. don’t be disappointed. many things can go wrong when baking. happens with me too. we all learn and keep on learning 🙂

  21. Mine just didn’t puff up 🙁 I followed everything in the recipe but the yeast – instead of active dry one, I used 17 g of fresh one. Any suggestions?

    • hi ana. i just checked on the yeast conversion tool and the amount of yeast you have used is more. for 1/2 tbsp of active dry yeast which is 4.25 gms yeast… the conversion would be 8.5 gms of fresh yeast. 17 gms is too much of yeast. may be due to this, the quality of the dough must have got affected.

      • Thank you, Dassana, you were right! I made them again today and they turned out just fine. 😀

        • thanks ana

  22. Thank you for this useful recipe, i tried it and it worked great, mine dont look as good as yours but i´m sure it takes practice, thanks a lot

    • welcome valentina.

  23. Hi dassana,
    First of all…thumbs up for such wonderful blog. I have tried lots of recipies from your blog from cakes to breads..idli to methi matar malai..needless to say pita and hummus…all turned out very well. I have a LG convection which i have for last 5 years but aftr a few failures was too demotivatwd to baked in it..your commentsinspired me try pita in convection once again…but no luck this time either. Though otg pita were just perfect. The convection ones dint puff and also dont brown.. Anusuggestions ? Though the temperature same5 stars

    • thanks shilpa. was the oven preheated enough. while baking in microwave at the convection mode, the oven has to be preheated well. preheat for about 8-10 mins. i have made pita breads as well as regular breads, rolls and buns in both OTG as well as in the convection mode of microwave oven. never had any issues, except for the quick browning in the microwave. pita breads are usually not browned.

      • Thanks Dassana,

        I think preheating was a probelm. Since i just preheated for about 4-5 mins. Will try again ..Thank you fo your advice. I am going to try you orange cake tonight in the convection.

        • alright shilpa.

        • Finally my attempt at baking in the convection turned out to be a success. I followed your instructions to the T for the orange cake and like all your recipies this one was also a big hit.

          Thank You.

        • thanks shilpa for trying this orange cake recipe and also writing a positive feedback.

  24. Hi! I am making Pita breads today for the very first time following your recipe 🙂
    I have a question – For many days can a cooked pita bread survive ? Like a regular bread ?? Or it should be consumed within the same day ???
    Also i used instant dried yeast , mixed it in warm water with a pinch of sugar as mentioned but there no bubbles at all 🙁 Any idea why ? It a fresh opened yeast packet.

    • PS : I love your blog <3 I follow it regularly and whenever I am trying something new, yours is the first blog I look up to 🙂

      • thanks anuradha.

    • hi anuradha. if you keep the pita bread packed in a cling film or in a box in the fridge, it stays well for a week upto 10 days. its just like regular bread. if you keep out for more than day then like regular bread, they will get spoiled.

      you have to give a time of atleast 10 mins to see all the yeast bubbled up. if you don’t see any bubbles after 10 or 15 mins, the water must be not warm enough for the yeast to get activated or the water is hot. since its a freshly opened yeast packet, i assume the yeast must alright.

      • The bread came out ok… they didn’t fluff up as yours but still managed to make pockets … I guess the problem was with the yeast … there were no bubbles, the water was warm but I guess it requires even warmer water . Will try again.
        Thank you 🙂

        • if the yeast does not bubble up, then its best to throw away the solution and make a fresh one. all the best for the next time.

  25. Hi

    Can these be frozen for future use? How long can they be frozen for?

    • before baking, the leavened dough can be frozen. i would suggest to keep only 3-4 days. after baking, pita breads are best consumed fresh. you can refrigerate the pita breads for 2-3 days.

  26. I have been looking for a pita bread recipe for long time now, never googled it though! 😛 Came across your top ten posts and so glad that I did! Whole wheat pita bread is just the thing I want. Thank you lady! 🙂

    • welcome charul

  27. Hi Dassana
    I followed your reciepies for falafel & pitta bread. Oh boy I made full Lebenies meal humas &salad too, everything was great but my pitta bread didn’t rise although the taste was so good. My husband was very impressed we put everything on top of the bread instead of inside. Yum ! so thanks, but it bugs me my pitta bread didn’t rise so will try again.

    • thats great to know monika. i often make a lebanese spread at home too. may be the yeast did not proof well. just ensure that the water is warm… not too cool or hot. when you dip your finger in the water it should feel warm and not feel heaty to your finger. better luck next time.

  28. Hi… just came across your blog… pita bread truly looks perfect… thanks for sharing the recipe and easy step by step photos… this surely has inspired me to try out the recipe soon…

  29. Hi there. Thank you so much for the recipe! I’m going to try it right now with whole wheat, but I just wanted to know for the future, do you think I could make it with all purpose flour instead? My husband prefers the white flour pitas over the whole wheat ones, but I know nothing about baking bread so I don’t know if it would turn out the same.
    Thank you for letting me know!

    • you can easily make the pita breads with white flour. no issues. they will still turn out good, in fact better.

  30. Hi Dassana, first time here and I am glad I stumbled here. Never tried pita bread before…..I should try this ASAP….amazing pics.

  31. Hey Dassana, I actually made these pitas and I am so glad I did. They have turned out beautifully:) Thank you!

    • thats nice to know family cook

  32. I would definitely be making plenty of gyros with these pita breads! Looks wonderful =)

  33. Thanks Dassana for sharing this recipe, I was looking forward for it.

  34. alright renu & thanks.

  35. Hi Dassana,
    Your pita looks perfect! Pita was one of the first breads I learned to make and still love baking it. Thanks for the stove top tips, I’ve never done that. Can’t wait to try it thanks for sharing:)

    • thanks & welcome nancy.