Easy 5-Ingredient Pita Bread

Easy homemade pita bread stacked on a plate with soft, fluffy texture and golden brown spots

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These are easy to make soft, fluffy, and chewy homemade pitas you can create with simple pantry ingredients. These easy 5-ingredient pitas are perfect with lentil soup, dips, saucy mains, or Greek-style smashed pita wraps with an Impossible meat filling.

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Prep Time 30

Cook Time 30

Resting Time 1

Total Time 2

Course Appetizer, Dips, Finger Food, Side Dish, Sides, Snack, Snacks, Soup, Soups, Starters

Cuisine Lebanese, Middle Eastern

Servings pitas

Calories 210 kcal

Ingredients

PITA DOUGH

1 cup warm water 225g
2 1/4 tsp instant yeast 7g
2 tbsp white sugar 26g
2 3/4 cups all-purpose flour 350g, plus more for dusting
1 tsp salt 7g
2 tbsp olive oil 26g

TO SERVE

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

Instructions

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!

Notes

YEAST: If your yeast mixture doesn't foam after 10 minutes, start again with fresh yeast.

TO STORE 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.

NUTRITIONAL INFO

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