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Vegetarian Recipe

Vegetarian Recipe

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4.9 from 114 reviews

Homemade pita bread offers soft, fluffy rounds perfect for dipping, filling, or wrapping. This easy stovetop recipe uses simple ingredients and comes together in just over an hour—no oven required. Customize them with melted herb butter for added flavor, or keep them plain for a classic Middle Eastern touch. Ideal for serving with dips, falafel, or grilled vegetables.

  • Total Time: 1 hour 18 minutes
  • Yield: 8 pita bread

Ingredients

For the Dough

  • 1 ½ cups all-purpose flour, plus more for surface
  • 1 tablespoon active dry yeast
  • 1 teaspoon kosher salt

For Mixing & Cooking

  • ⅓ cup warm milk
  • ⅓ cup warm water
  • 2 tablespoons olive oil, plus more for the bowl and pan

Optional for Finishing

  • Melted garlic and herb butter (optional, for brushing after cooking)

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, active dry yeast, and kosher salt. Stir well to distribute the yeast and salt evenly throughout the flour.
  2. Add Liquids and Form Dough: Pour the warm milk and warm water into the dry ingredients. Stir until a shaggy mixture forms, then add the olive oil. Knead the dough with your hands in the bowl for a few minutes, until it comes together into a soft, cohesive ball.
  3. First Rise: Lightly oil a clean bowl with olive oil. Transfer the dough into the bowl, turning it to coat all sides with oil. Cover the bowl with plastic wrap and let it rise at room temperature for about 1 hour, or until doubled in size.
  4. Shape the Pitas: Sprinkle flour on your work surface. Turn the risen dough out and divide it into 8 equal pieces. Shape each piece into a ball, then use a rolling pin to roll each into rounds about 7-8 inches wide and ¼-inch thick.
  5. Cook the Pitas: Heat a cast iron pan or heavy skillet over high heat. Add 1 teaspoon of olive oil, then place one pita round in the pan. Cook for about 1 minute, until bubbles appear and the underside is golden brown. Drizzle a little oil on top, flip, and cook for another minute until golden on both sides and cooked through. Transfer to a plate and cover with a towel to keep soft. Repeat with the remaining dough rounds.
  6. Optional Finishing Touch: If desired, brush the warm pitas with melted garlic and herb butter for extra flavor before serving.

Notes

  • Ensure both milk and water are warm (not hot) to help activate the yeast without killing it.
  • For fluffier pitas, let the dough rise until fully doubled, even if it takes a little longer.
  • Keep cooked pitas covered with a clean kitchen towel to retain softness.
  • Pitas can be frozen in an airtight bag for up to 2 months; thaw and reheat as needed.
  • Swap in whole wheat flour for up to half the all-purpose flour if you want added fiber and a nuttier flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Middle Eastern, Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pita bread
  • Calories: 124
  • Sugar: 1g
  • Sodium: 296mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 1mg

Find it online: https://ellarecipe.com/fluffy-homemade-pita-bread/