Easy Homemade Pita Bread

Making homemade pita bread at home is easy! Just a few simple ingredients and steps to make the softest, fluffiest, best vegan pita bread. 

Once you make pita bread from scratch, you’ll never want to buy it at the store again! It is so soft and fluffy.

This easy pita bread recipe uses a blend of all-purpose flour and whole wheat flour for even better flavor and nutrition.

Traditionally pita bread is cut into triangles and used to dip into hummus. Or really really traditionally – a piece is torn off and used to scoop up.

The bread is great on it’s own but it is the perfect vessel for dipping up a multitude of varieties of hummus.

Ingredients

• Flour – This whole wheat pita bread uses a blend of all-purpose flour and whole wheat flour. If you don’t have whole wheat flour, or prefer not to use it, you can also use entirely all-purpose flour. 
• Sugar – just a tiny bit to help activate the yeast.
• Active Dry Yeast – you can also use quick rise yeast and shorten the rise time.
• Olive Oil aids in baking the rounds.
• Use Water as needed to form the dough.

How to make homemade pita bread

Mix up the dough – Start by mixing the flours, sugar, yeast and oil. Then slowly add water until a soft dough forms.

Knead dough until the top is smooth. Pat into a round and allow the dough to rise until doubled in size.

Form – Divide the risen and kneaded dough into 4 portions for larger rounds or 5-6 portions for smaller. The smaller portions are still a very good size. Shape into balls and let them rest about 15 minutes.

Roll each ball of dough into a 6-7 inch circle if you made 5 to 6 balls.

Bake – Preheat the oven with a cast iron pan or pizza stone inside.

Working in batches, add the dough circles to the preheated pan and bake for 2-3 minutes then flip and bake for 2 more minutes on the other side.

The pita will puff up and get slightly browned.

They are an amazing bread as they also make a natural ‘pocket’ on the inside that you could stuff if you so choose.

Bakers tips

• Don’t forget to preheat the pan in the oven! This is key to ensuring a puffy pita. If your pita does not puff up properly, make sure your oven and pan are very hot!
• Instead of using a rolling pin to roll the pita, you can also use floured hands to press it into a circle. But be sure to press the dough thin.

Why use whole wheat flour

Compared to regular white flour, whole wheat flour has more fiber and also contains vitamins such as folate and riboflavin.

The fiber in whole wheat flour is because the refining process to make white flour separates the fiber-rich bran. Whole wheat flour can have 5x the fiber of white flour! 

And … it tastes darn good in this white and whole wheat pita bread recipe.

What do you serve with pita

• Hummus is a classic pairing! Try this Spicy Chipotle Hummus or Roasted Garlic Hummus. 
• Use it for a sandwich by stuffing the natural ‘pocket’ with your favorite fillings.
• Use a pita as the crust for a pizza.
• Serve warm with your favorite tomato soup.
• It is even good as a side bread with chili.

Leftovers and storing

Homemade pita is great if eaten immediately. Store leftover pita bread at room temperature in an airtight bag for several days.

Eat the leftover pita at room temperature or you can warm it in the toaster or oven.

Freeze pita bread for up to 3 months. Layer the pitas with wax paper to prevent sticking and freeze in an airtight bag. Thaw at room temperature or warm from frozen in the oven.