How to Make Soft, Fluffy Homemade Pita Bread in Your Oven

This fluffy homemade pita bread is ready in just a few hours and uses only a handful of simple ingredients plus water.

For best results, use a stand mixer with a dough hook and a pizza stone for baking.

In the stand mixer bowl, combine the warm water, yeast, and sugar. Whisk briefly to dissolve and let the yeast proof for about 5 minutes, until foamy.
Fit the mixer with the dough hook. Add the kosher salt and 1 cup of the flour, mix on low, then slowly add the remaining flour while mixing.
Knead on low for about 5 minutes until the dough is sticky and just forms a loose ball. Remove the dough hook and scrape off any dough.

Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1½ hours, until doubled in size.

Place a pizza stone in the oven about 8 inches from the top and preheat the oven to 500°F.
Allow the stone to preheat for 45–60 minutes so it’s very hot before baking the pitas.

When the dough has risen, flour your work surface. Turn the dough out using a rubber spatula, keeping your hands floured.
Gather the dough into a ball and tuck the edges under. Use a bench scraper or sharp knife to divide it into 8 equal pieces.
Roll each piece into a smooth ball, dust with flour, cover loosely with plastic, and let rest for 5–10 minutes.

Tip: If you prefer exact portions, weigh the divided dough on a kitchen scale to ensure even pitas.

Roll one ball at a time into a flat 6-inch circle, dusting flour as needed to prevent sticking.
Place 2 pitas at a time onto the hot pizza stone, making sure they sit flat.
Bake 4–5 minutes, until the bread puffs into a pocket. Remove and cool on a rack.

After baking, place the pitas in a plastic bag while still warm. The trapped steam keeps them soft and moist.

Tear into pieces and serve warm with creamy hummus.
Top hummus with roasted eggplant and stewed tomatoes for extra flavor.
Cut in half and fill pockets with chicken salad, grilled vegetables, or other sandwich fillings.
Use halves to scoop thick soups, roasted meats, or stews.

Fluffy Homemade Pita Bread

Soft and chewy pitas perfect for dipping or stuffing.

Prep Time
10 minutes

Cook Time
5 minutes

Resting Time
1 hour 40 minutes

Total Time
1 hour 55 minutes

Servings
8 pitas

Author
Rosemary Stelmach

In the stand mixer bowl, combine warm water, yeast, and sugar. Whisk to combine and let proof about 5 minutes until foamy.
Attach the dough hook. Add salt and 1 cup flour, mix on low, then slowly add remaining flour. Knead on low about 5 minutes until dough is sticky and forms a loose ball. Remove the dough hook and scrape clean. Cover the bowl with plastic wrap and let rise at room temperature until doubled, about 1½ hours.
Place the pizza stone about 8 inches from the top rack and preheat oven to 500°F. Allow the stone to heat 45–60 minutes.
Flour your work surface and turn the dough out. Form into a ball, cut into 8 pieces, and roll each into a smooth ball. Dust with flour, cover loosely, and rest 5–10 minutes.
Roll each ball into a 6-inch circle. Place 2 pitas at a time on the hot stone, keeping them flat. Bake 4–5 minutes until puffed. Cool on a rack. Store warm pitas in a plastic bag to retain moisture.