Homemade Pita Bread

In Bread

While it takes a bit more effort, there is something ultimately satisfying about making your own baked goods.

Baking takes a bit of practice, and a few times of failure. But once you’ve gotten used to the techniques and the time involved, it’s a fun activity that costs only a bit of money and ends with something delicious!

Maybe you don’t have time to make pita on a regular basis — but making it every so often is a treat. It’s amazing to watch the dough you just puff into little pita pockets in the oven — almost like magic!

We made this recipe as part of our ongoing effort to create the Green Mango Cafe cookbook to benefit the culinary school in Cambodia. We’re excited to report that we’ve made great progress and are working on laying out the graphic design of the book as we speak. After another week of testing by our friend and family recipe testers, we’ll have the recipes finalized and be able to move to making all the finishing touches and edits. We can’t wait to share with you!


Homemade Pita Bread

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  • Author: a Couple Cooks
  • Yield: 8 pitas


  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 2 teaspoons instant yeast
  • 1 ½ cups warm water
  • ½ teaspoon kosher salt
  • ½ tablespoon honey


  1. In the bowl of a stand mixer, combine all of the ingredients above. Mix the ingredients with a spatula until a rough ball forms. (Or, mix the ingredients together by hand, then knead for about 10 minutes until a dough forms. Skip to Step 3).
  2. Attach the dough hook of the mixer and turn on the mixer at its lowest setting. Slowly raise the speed to medium, adding more water or flour as necessary to form a dough that is just slightly sticky.
  3. Knead for 6 minutes at medium speed. When the kneading is complete, remove the dough hook. Place the bowl in a warm spot, cover it with a towel, and wait until it has doubled in size, about 45 minutes.
  4. Preheat the oven to 500°F along with a pizza stone, if available. Separate the dough into 8 equal parts and shape each section into a small ball.
  5. On a lightly floured work surface, roll each dough ball into a circle using a rolling pin. The circle should be about ⅛ to ¼ inches thick and about 7 inches in diameter. Let rest for 15 minutes.
  6. When ready to bake, place 4 dough circles in the oven on the pizza stone, or directly on the oven rack. Bake until the dough puffs up and is pale golden, about 2 minutes on one side. Using tongs, flip and bake for 1 to 2 more minutes on the other side.
  7. Remove the pita from the oven, gently compress the puffed bread, and place on a plate covered with a tea towel. Bake the other 4 pita breads. Then wrap all pitas in the towel and place in a bag for about 15 minutes to capture the steam and allow for a naturally soft and chewy pita. If desired, after baking you can freeze the pita rounds in a sealed plastic bag.



  • Reply
    Cooking princess Kim
    July 30, 2012 at 5:31 am

    I’m going to try this myself sometime!

  • Reply
    Katrina @ Warm Vanilla Sugar
    July 30, 2012 at 6:18 am

    This is soooo creativeI I never would have even though of making my own! Yum!

  • Reply
    July 30, 2012 at 7:49 am

    I’ve always thought pita breads would be so complicated but you make it sound so easy. Love that you can freeze them too.

  • Reply
    July 30, 2012 at 9:18 am

    Lovely pita! I’m terribly guilty of sitting at the oven chanting, “puff, puff, puff” in hopes of making sure every pita forms the pocket :)

  • Reply
    July 30, 2012 at 9:25 am

    and it’s as simple as that! I love this recipe! Thank you! :*

  • Reply
    July 30, 2012 at 2:13 pm

    Homemade flatbread are so exciting! I’ve made a lot of naan, but for some reason have never done pita. It’s going on the list!

  • Reply
    July 30, 2012 at 10:33 pm

    I just started making flatbread, but haven’t attempted pita bread yet. I’ll have to give your recipe a go – it looks delicious.

  • Reply
    July 30, 2012 at 10:49 pm

    It looks beautiful and yummy!

  • Reply
    July 31, 2012 at 7:30 am

    I’ve been using a lot of spelt flour recently – I wonder what they would be like using spelt?

    • Reply
      July 31, 2012 at 8:54 am

      We’ve never cooked with spelt flour. Let us know if you try it!

  • Reply
    August 1, 2012 at 8:25 am

    Not sure anyone else would do this (probably everyone else is good and would follow directions), but you really do need to put them on the oven rack or a pizza stone! I thought I’d put them on a cookie sheet because it would be easier, and my first 4 never puffed and just came out as dense (though tasty!) bread. Then I started throwing them (literally) on the rack and they puffed up perfectly! Great recipe!

    • Reply
      August 1, 2012 at 5:10 pm

      Haha. Yeah, we’ve made the same mistake. Glad you recovered! :)

  • Reply
    Katherines Corner
    August 1, 2012 at 5:09 pm

    now I must make gyros!! this is wonderful Hugs

  • Reply
    Courtney Jones
    August 1, 2012 at 10:44 pm

    Next up on my mission to make as many things homemade as possible – these lovely pita breads! I’ve been dying to try and make pitas, but I’ve been nervous. But like you said, once you get used to the techniques and practice a bit, it will be easy and so worth it :) Awesome post!

  • Reply
    Sandra Kay
    December 26, 2012 at 3:30 pm

    Can I just throw the ingredients (in the correct order of course) into my bread machine and set it to the 50 min pizza dough recipe or 120 min dough recipe? I stumbled across your website while searching for black bean/sweet potato recipes. Not only did I find a recipe for Black bean sweet potato enchildas that sound delicous,(black beans are on the wood stove cooking as are the sweet taters!) but I have also found more recipes than I can count that I am definitely going to try! What a great site! I harvested almost 600 lbs of sweet potatoes from the garden this year so keep the sweet potato recipes coming! ;-) Thanks much and Happy Holidays!

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