I’ve been making my own pita bread at home for a few years now. Finding them in my local grocery store can be hit and miss, so it started out as a necessity. But, like everything else – once I had them homemade, I couldn’t go back. I figured it was high time I shared it with you guys. These pitas are puffy, pillowey, and soft . Everything that you could possibly want in pita bread!

They’re easier to make than you’d think too. I’m able to put the dough together at 3 in the afternoon, and we’re eating gyros with the pitas I’d made by 6 in the evening. It comes together quickly, and is very workable. To shape the dough, I like to stretch with my hands (like you would a pizza) and then finish with the rolling pin. I don’t like a giant “pocket” in my pita, and this technique seems to help with that. I also like a slightly larger pita, so I roll it thin.  But, if a pocket pita is what you’re looking for, just make the dough circle a bit smaller and thicker.

The recipes make 8 pitas, which was perfect for the guys and I to have dinner. Then, we enjoyed pita pizzas the next day for lunch simply by topping with pizza sauce, cheese, and some fun toppings. The boys loved having their own individual pizza to decorate, and I always love turning leftovers into something new. Enjoy!


  1. Posted March 21, 2012 at 10:48 PM | Permalink

    Wow – I love pita bread and would never have thought to try and make it myself. You’re pictures and instructions make it very doable. Definitely going to give this a try.

  2. Posted March 22, 2012 at 7:53 PM | Permalink

    I haven’t made pita at home yet. Yours look beautiful and tasty! Seems pretty do-able to me. must try this!

  3. Posted March 24, 2012 at 9:15 PM | Permalink

    This was finally a pita recipe that worked for me, thank you so much! Usually I can’t get that nice pita texture. However, I couldn’t get that little pocket in the middle, how do you do that? Is it putting it on the already hot pan in the oven, because that was the only step I skipped. Thanks so much for the recipe!

    • Laura
      Posted March 25, 2012 at 10:42 AM | Permalink

      Yes, Katie. Placing the pitas on the super hot baking surface is what produces the puffy effect. Glad you enjoyed them without the puff factor, though!

  4. Paula
    Posted March 28, 2012 at 9:52 AM | Permalink

    Have you ever tried whole wheat flour? I’ve been looking for wheat pita bread for months!

    • Laura
      Posted March 28, 2012 at 11:45 AM | Permalink

      My friend Annie has a great recipe for whole wheat pita bread which can be found here, I highly recommend it!

  5. sue
    Posted April 2, 2012 at 10:33 PM | Permalink

    Just had souvlaki the other day and was thinking how good home made pita would be. Now to get home and make it.

  6. Jamie
    Posted January 16, 2013 at 9:45 PM | Permalink

    I made these last night after having tried your chicken gyro an tzatziki sauce recipes last week (which were delicious, by the way). The pitas turned out amazing! Thank you so much for sharing. I can’t wait to explore your site and try some more 🙂

    • Laura
      Posted January 16, 2013 at 10:07 PM | Permalink

      I’m so glad you enjoyed it, and am so glad you found me! 😉

  7. kate
    Posted April 16, 2013 at 9:56 AM | Permalink

    I made these and the gyros for my family last week and my family LOVED them. So much so that they are begging for them again! I’m wondering though, two things, can I double this recipe? And could I do hald white and half whole wheat flower? Thanks for sharing these recipes with us!

  8. Posted May 31, 2013 at 1:04 AM | Permalink

    I absolutely love this recipe! It’s my go-to -I’ve made it over a dozen times and it’s by far the most successful pita recipe I’ve tried, everyone always loves it. Tonight, I rolled them a little thinner and bigger, and the results were amazing, each one had a perfect pocket and was an exact replica of the pita I’m addicted to from montreal! Thanks for sharing!

  9. Laura hall
    Posted June 17, 2013 at 2:05 AM | Permalink

    I can’t wait to try these, I have a big bag of yeast so do you know about how much approximately a little packet is?

    • Racheal M
      Posted June 26, 2013 at 10:35 AM | Permalink

      I buy my yeast in bulk, too. A little packet of yeast is about 2 1/4 teaspoons, but I usually just do a table spoon and it works fine.

  10. Hilary
    Posted August 6, 2013 at 12:23 PM | Permalink

    Mine turned out more like pizza dough than pita bread. They wouldn’t fold over for sandwiches without splitting. Can someone help me isolate what I probably did wrong? I’m not complaining, they’re delicious anyway. But I plan on getting it right next time

    • Posted August 6, 2013 at 12:30 PM | Permalink

      Hilary, I’m thinking you didn’t roll the pitas thin enough. Maybe try that next time?

      • Hilary
        Posted August 6, 2013 at 4:04 PM | Permalink

        Thanks I’ll try that next time. From the way they were received by the family, I’ll be spending a few nights a week on these lol.

  11. Kari
    Posted September 20, 2013 at 12:47 PM | Permalink

    How long do they stay fresh? I’m really excited to try these. I am new to Greek food and haveoved the littl I have tried.

    • Posted September 20, 2013 at 1:20 PM | Permalink

      A 2 or 3 days, Kari. They also freeze very well!

  12. Natalie
    Posted March 16, 2014 at 4:56 PM | Permalink

    Amazing worked great!

  13. marlies
    Posted May 31, 2014 at 11:12 PM | Permalink

    hi! just wondering if you can freeze the dough to make another day?

    • Posted June 2, 2014 at 9:48 AM | Permalink

      I think it would probably be fine to freeze. I’ve not tried it before with the pita dough, but have done it with pizza dough successfully. The cooked pitas also freeze very well on their own too.

  14. LasiaMsinRed
    Posted October 9, 2014 at 12:24 PM | Permalink

    Hi there!

    I have some questions regarding the temperature and the pre-heating.
    1. is it 450 degrees Fahrenheit or Celsius?

    2. Your recipe says to pre-heat the oven while the dough is relaxing for 20 minutes (already divided into pieces)…then you roll it out, (if it’s not stretchy enough you let it rest for another 10 minutes)
    and let it rise uncovered for about 30 minutes…
    so does that mean you’re pre-heating the oven for about an hour before actually baking the pitas?
    Did I misread something? They look so delicious I wanna do everything right :))

    Thank you in advance

    • Posted October 12, 2014 at 9:51 AM | Permalink

      It’s in Fahrenheit. You need to preheat the oven for such a long time to ensure you get your oven as hot as possible to bake the pitas.

  15. Adriana Brown
    Posted May 1, 2015 at 6:26 PM | Permalink

    Hi Laura! thank you so much for sharing this!
    I was wondering if you’ve ever baked your pita bread on a griddle?

  16. Terri
    Posted March 14, 2017 at 7:17 PM | Permalink

    The pitas make a better pocket if you use your electric griddle on the hottest temp instead of oven 30 sec on one side 1-11/2 mins on otherwise then turn and 1 min on first side again. They need to puff up then relax to make the pocket. Also the 90 mins at first works better in slightly warm oven. I usually preheat for 5 mins then turn off and put either plastic or damp towel over bowl until double in size . I live in Tucson Arizona and even here room temp isn’t warm enough. Mine come out perfect every time. Usually not very round but I am working on that

    • Posted April 3, 2017 at 11:15 AM | Permalink

      I don’t like my pitas as pockets, I like to wrap them around things..not fill them. Different strokes for different folks! 😉

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