Homemade Pita Bread Recipe - 3 Easy Methods

Learn how to make homemade pita bread using three different methods. I a regular oven, in a pizza oven and using a pan.

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Ingredients:
1¼ (300ml) water
3/4 tablespoon (7g) Instant dry yeast
1 tablespoon (14g) sugar
500g Bread flour
1-2 teaspoons Salt
2 tablespoons olive oil

Directions:
1. Sift the flour into the mixer bowl. Add the dry yeast, sugar, and salt, and mix well.
2. Add the olive oil and water. Start mixing with your hands or a wooden spoon until a dough forms.
3. Transfer the dough to a floured surface and knead until a smooth and elastic dough forms, about 10 minutes. If you have a stand mixer, this process will be much easier.
4. Transfer the dough to a lightly oiled bowl and leave to rise for about an hour or until it doubles in volume.
5. Punch the dough to release the air and divide it into 8 equal parts, about 100g each. Roll them into balls.
6. Place the dough balls on a large tray or floured surface and cover with a towel to rise again for 15-20 minutes.
7. Option 1 – Baking in a Pizza Oven:
• Preheat your pizza oven to 600-700°F (315-370°C).
• Roll the dough balls into 1/2 cm (1/4 inch) thick circles. When the pizza oven is hot enough, place the dough directly on the oven surface and bake until puffed and lightly golden brown, about 30-60 seconds. Flip and bake for a few more seconds.
8. Option 2 – Baking in a Regular Oven:
• Now, let's bake our pitas in a regular oven.
• Preheat your oven to 485°F (250°C) or the highest temperature your oven can reach.
• Place a baking tray upside down in the oven to simulate a baking stone.
• Roll the dough balls into 1/2 cm (1/4 inch) thick circles.
• When the oven is hot enough, carefully remove the tray, place a parchment paper on top, then place 3-4 pitas on the tray. Bake for about 3 minutes or until puffed, then flip and bake for another 1 minute until golden brown.
9. Option 3 – Baking in a Pan:
• Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat.
• Roll the dough balls into 1/2 cm (1/4 inch) thick circles. Place one pita at a time in the hot pan and cook for about 1-2 minutes on each side, or until puffed and golden spots appear.
10. Immediately cover the pitas with a towel to create a steamy environment. They must be covered all the time to prevent drying out. The pitas soften after cooling and are at their best the day they are baked.

[siraluei]

Made them a couple of times so far... They are perfect! They turn out perfect with wholewheat flour too.

[glynislailann]

I always use my frying pan. I find that it helps to cover my pan with the lid of my largest cooking pot. By doing that, the heat gets 'trapped' in the pan, creating a 'mini oven effect' which cooks my pita bread beautifully. Just check your pita every couple of seconds by lifting the lid to see if it is ready to be flipped, puffed or cooked. Hope this helps. Enjoy.

[amynoyer]

Great video, I have made pita in the past but I haven’t made it in years. Recipe saved and I will definitely be making this soon. Thank you for sharing your recipe and I will be doing the skillet method.

[yasminmelias]

I have had been struggling to make Pita bread and every chef I encountered taught me a laborious task. So, I though I could NOT make Pita bread. David, I am grateful for such amazing and easy methods that you explained the Pita bread.

This is the best Pita bread making recipe I have listened in my life. Thank you very much David. Fantastic recipel. Will try out soon. :)
🌉🌳🌹🏵🌻

[Rivkah]

It looks delicious! I think I would like to try the skillet method. Thank you for sharing this recipe with us, 👨‍🍳🫓

[xXcoolbeansXx]

The pizza oven ones looked amazing. Straight from the taboun. I’ll make the pan method, as we don’t have a pizza oven!

[salwakirasoi]

Thanks for sharing this homemade recipe

[farinaz]

Hi David! ❤
My favorite one is the one cooked on the pan. ❤❤❤
Thank you and enjoy your evening! ❤❤❤

[yasminmelias]

I tried out the Pita bread and it turned out just great. Well, I did with the Cast Iron pan. Only thingis instead of making balls of 8, I had to make about 12 or more balls and roll them out as it was too thicker.

Fantastic Pita bread recipe and easily explained. Wonderful efforts David. Thank you so much.

If we roll them out still thinner, we can make shawarma bread too. Thank you again. :)
🏵🌹🌉 🌻

[Malithi-P]

My Favourite is the Peter Pan method !!🤩

[Harnake]

Just want to say these worked a treat in my pizza oven 🫶🏽

[ShowYouOnceAgain]

The pan should work bc it's like making roti. 🎉 perfect ❤

[jacquelineusher]

Thank you for the lesson on the pita breads🥰

[PIC-RyanMatthew]

Thank you, going to make some falafels and hummus tomorrow and try this out!! Made the dough and letting it chill in the fridge until tomorrow!!

[stevegee_smokinpapasteve]

Nice video. Whenever I make Pizza with my Kamamdo smoker (using a pizza stone) I will bake some pita to take advantage of the heat and to utilize the fuel already allocated for pizza. IMHO the charcoal flavor gives the pita a really superior taste.

[Mimmy_]

Hi! My dough is fermenting and rising. I'm trying make the with sourdough stiff starter.
I hope it'll turn good🍀

[QatarC]

Thank you for sharing this video chef your the best 🤜🤛👌

[hotdodge]

This seems pretty easy! I'd go with either the oven or skillet because I don't have a pizza oven. I might try both. Do you think all purpose flour would be fine?

[bonnieg]

I used the pita pan method……DELICIOUS!

[amateurepicurean]

Groan.... However I do agree that the stove top method produces the best best tasting pita. And, for weeknight meals for two, it isn't very time consuming at all.