Easy Homemade Pita Bread

This Easy 5-Ingredient Pita Bread recipe yields soft and fluffy homemade flatbreads you can make with simple pantry staples. They're perfect for dips, serving with a cozy bowl of lentil soup (recipe here), or turning into Greek-style smashed pita wraps with an Impossible meat filling, wraps, and so much more.

This is a really simple foolproof recipe that uses flour, yeast, sugar, salt, and olive oil, plus water to bring everything together.

The best part? You can cook these pitas on a hot cast iron pan or skillet until they puff up and form those beautiful pockets. You're also free to keep them soft and flexible for wraps, or cook them a touch longer if you want more golden, crispy edges. You can also shape them 

Why You'll Love These Easy 5-Ingredient Pitas

• Made with basic pantry ingredients
• Soft, fluffy, and chewy!
• Great for wraps, sandwiches, dips, or serving alongside soups and stews.
• Perfect with my lentil soup (recipe here) or as Greek-style smashed pita wraps with a savory Impossible meat filling
• Easy to make ahead and reheat throughout the week.
• A fun beginner-friendly dough recipe if you're new to working with yeast!

The Inspiration

I always love having a simple flatbread recipe in my back pocket because it's one of those things that makes even a quick meal feel a little more special. Once you get the hang of rolling and cooking the dough, these pitas are so satisfying to make.

After testing simple bread doughs with minimal ingredients, I knew I had to make a soft homemade pita version that's practical, flexible, and easy enough for everyday cooking :)

Ingredients You'll Need to Make Pita Bread

This recipe only needs a few basic ingredients. The dough rests until puffy, then gets divided, rolled, and cooked on a hot skillet until soft and beautifully puffed!

You can find the full detailed recipe in the card below.

FOR THE PITA DOUGH

• warm water
• instant yeast
• white sugar
• all-purpose flour
• salt
• olive oil

SERVE WITH

• Hearty lentil soup (recipe here)
• Hummus baba ganoush, or dip of your choice
• Roasted eggplant dip (recipe here)
• Fresh vegetables
• Falafel tofu, mushrooms, or fillings of your choice
• Greek-style smashed pita wraps with Impossible meat filling (recipe here)
• Your favorite saucy mains

HOW TO MAKE THE PITA BREAD

ACTIVATE THE YEAST

• In a large mixing bowl, mix the warm water, instant yeast, and sugar. Leave for 10 minutes, or until foamy and fragrant.

MAKE THE DOUGH

• Add the flour, salt, and olive oil. Mix into a shaggy dough, then knead for 8-10 minutes by hand, or until smooth and elastic. The dough should be soft and slightly tacky.

FIRST RISE

• Shape the dough into a ball, place it back in the bowl, and cover. Rest in a warm spot for 1 hour, or until doubled in size.

DIVIDE AND REST

• Transfer the dough to a lightly floured surface.
• Divide into 7-8 pieces and shape each piece into a ball. I like to tuck the edges into the base to create a nice smooth ball. You can watch the video or see the images to see how I did this.
• Cover and rest for 10-15 minutes.

ROLL THE PITAS

• Roll each dough ball into a round about 1/4 inch thick. Mine are around 6-inch diameter each. Keep the rolled dough lightly covered while working.

COOK THE PITAS

• Heat a skillet or cast iron pan over medium high heat with a drizzle of olive oil.
• Once hot, cook one pita for 1-2 minutes, or until bubbles form and the bottom has light golden spots. I cover my pan with a lid.
• Remove the lid. Flip and cook for another 1-2 minutes, or until puffed with golden brown spots. Flip once more for 20-30 seconds if needed.

KEEP WARM

• Transfer cooked pitas to a plate and cover with a clean towel to keep soft. Repeat with the remaining dough.

SERVE AND ENJOY

• Serve warm with dips, fillings, soups, or saucy mains of your choice. These are also great with a hearty lentil soup (recipe here) or as Greek-style smashed pita wraps (recipe here). Enjoy!

FOR LEFTOVERS

• Store leftover pitas in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days. Reheat on a skillet, toaster, air-fryer, or microwave until warm and soft.
• You can freeze cooked pitas with parchment between each piece, then reheat straight from frozen.

MORE RECIPES YOU'LL LOVE

• Shredded Tofu Wraps
• Greek Style Smashed Kebab Pitas
• Baked Miso Cauliflower Wraps with Roasted Garlic Mayo
• Zesty Tofu and Mushroom Wraps with Pesto Mayo
• Yachaejeon (Korean Vegetable Pancakes)
• Hearty Lentil Soup
• Cheesy Potato & Broccoli Soup
• Roasted Eggplant Dip

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