pita bread

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.

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.

pita bread, pita bread recipe

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 stovetop 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 griddle or 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.

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

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 griddle or tava or a non-stick frying pan. Place the bread on the hot griddle 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 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

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

Pita Bread

4.78 from 22 votes
This whole wheat pita bread is soft, moist, light and has their trademark pockets.
Author:Dassana Amit
Prep Time:1 hr 30 mins
Cook Time:30 mins
Total Time:2 hrs
Cuisine:middle eastern
Servings (change the number to scale):5
(1 CUP = 250 ML)


  • 3 cups Whole wheat flour
  • 1.25 cup Warm water
  • ½ tablespoon Active dry yeast
  • 1 or 1.5 tablespoon Olive oil
  • ½ tablespoon Salt
  • A pinch of sugar


making 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 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 or griddle.
  • Place the bread on the griddle 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.


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.

NUTRITION INFO (approximate values)

Nutrition Facts
Pita Bread
Amount Per Serving
Calories 271 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 702mg31%
Potassium 261mg7%
Carbohydrates 52g17%
Fiber 7g29%
Protein 9g18%
Calcium 24mg2%
Iron 2.6mg14%
* 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

    • 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.

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

    • 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.

  2. 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?

  3. 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?

  4. 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.

  5. 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?

  6. 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.

  7. 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.

  8. 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?

  9. 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.

  10. 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 🙂

  11. 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.

  12. 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.

  13. 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

  14. 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.

    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

  15. 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.

    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 🙂

  16. 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.

  17. 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

  18. 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.

  19. 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 🙂

    • 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.

    • 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.

  20. 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! 🙂

  21. 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.

  22. 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…

  23. 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!

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

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

  26. 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:)