pita-bread-recipe

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This fluffy pita bread recipe is perfect for Gyros and makes a great flatbread! It is incredibly fluffy and makes the perfect sized pocket-less pitas for gyros, dipping, sandwiches, pizza, or side.

It wasn’t until Gyros was on the menu that I needed some pita bread to go along, so this recipe came to be. The addition of baking powder to yeast really gives that nice fluffy lift without overdoing it and WOW are these so fluffy!!  Not to mention the amazing aroma these gave off during cooking. If you were ever to make pita bread or flatbread in general, this is the recipe you NEED TO TRY! Double the recipe and freeze for another time because they would go so good with other meals!

pita-bread-recipe

Recipes to try with this Pita Bread:

What is the difference between pita bread, naan, or flatbread?

Pita bread, flatbread, and naan are all in the flatbread family. There are unleavened and leavened versions of flatbread and naan and pita bread both happen to be the leavened type. The difference between naan and pita bread is the liquid to be used in the recipe whether it be yogurt, milk, and water. The milk used instead of water will, as it does for ordinary bread, yield a softer dough. This recipe yields milk and water with the addition of baking powder to yeast and the results are perfect!

How do you freeze Pita Bread?

Cool completely and store stacked on top of each other inside a gallon-sized Ziploc bag. Take as much air out as possible before sealing and defrost at room temperature.

pita-bread

 

Ingredients for Pita bread:

  • 2/3 cup warm water
  • 2 tsp dry yeast
  • 1 tsp sugar
  • 1/2 cup warm milk
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 3 cups all-purpose flour
  • 4 1/2 tsp baking powder

How to make Pita Bread:

1. In the bowl of a stand mixer, dissolve yeast and sugar in warm water until foam develops. Stir in the milk, oil, salt, baking powder, and 2 cups of flour. Turn mixer on low and knead in the remaining cup of flour gradually until dough comes together and no longer sticks to the sides. Knead 5 minutes.

2. Cover the bowl and let the dough rise for 1 hour in a warm place.

3. Preheat a medium-sized skillet or cast iron to medium-low heat. Divide dough into 8 equal-sized pieces and form into balls. Roll each ball out to a 7-inch circle.

4. Cook each side for 2-3 minutes or until golden brown spotting and cooked thoroughly.

pita-bread-recipe

Pita Bread Recipe

Prep Time: 1 hour 15 minutes
Cook Time: 16 minutes
Total Time: 1 hour 31 minutes
Servings: 8
Author: Alyona's Cooking
This fluffy pita bread recipe is perfect for Gyros and makes a great flatbread! It is incredibly fluffy and makes the perfect sized pocket-less pitas for gyros, dipping, sandwiches, pizza or side.

Ingredients

  • 2/3 cup warm water
  • 2 tsp dry yeast
  • 1 tsp sugar
  • 1/2 cup warm milk
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 3 cups all-purpose flour
  • 4 1/2 tsp baking powder

Instructions

  • In the bowl of a stand mixer, dissolve yeast and sugar in warm water until foam develops. Stir in the milk, oil, salt, baking powder and 2 cups of flour. Turn mixer on low and knead in the remaining cup of flour gradually until dough comes together and no longer sticks to the sides. Knead 5 minutes.
  • Cover bowl and let the dough rise for 1 hour in a warm place.
  • Preheat a medium sized skillet or cast iron to medium-low heat. Divide dough into 8 equal sized pieces and form into balls. Roll each ball out to a 7-inch circle.
  • Cook each side for 2-3 minutes or until golden brown spotting and cooked thoroughly.

Nutrition per serving

Serving: 1gCalories: 201kcalCarbohydrates: 38.7gProtein: 5.7gFat: 2.6gSaturated Fat: 0.5gCholesterol: 1mgSodium: 159mgFiber: 1.5gSugar: 1.3g

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31 comments

    • Danielle

    Sorry I mean this recipe looks like flat bread cuz it’s so fluffy, so I was wondering if you have tried to fry these before? I know it’s not a normal ask, but if you’ve had those pita chips from there, then you know what I mean lol. Thank you again

    • Danielle

    I have a question. I’m looking for a copy cat recipe of long horn steak house pita chips. They come with their spinach dip, and I was wondering if this recipe might be a good try? They told me they fry the pta bread. I know this is flat bread, but the pita bread isn’t coming out the same. Any ideas? Thank you

    • Cindy

    Is there any reason I couldn’t make them smaller for appetizers, about 3 inches?

      • Alyona Demyanchuk

      I don’t see why not.

    • Szilvia

    Can you make this recipe with whole wheat flour?

      • Alyona Demyanchuk

      It should work, however, you may need less since whole wheat is a heavier flour. Kneading is the key to bringing out the gluten in whole wheat flour.

    • Tanisha R THOMAS

    First time making these and they were amazing!!! I picked your recipe because of the additional baking soda. They were so soft after rising and rolling them that I didnt want to cook them…lol. Never had a fresh pita and will never eat a store bought one again!! My husband thanks you!!!

      • Alyona Demyanchuk

      Thank you for the feedback, Tanisha! Happy you enjoyed the pita bread recipe!

    • Katelyn

    Hey I was wondering if you have ever added flavor in to these. If so what’s the best way.? I’m thinking garlic and such. Thank you. We love these. Make them often and we make them smaller for home made pizza lunchbables.

      • Alyona Demyanchuk

      What a neat idea! Never thought of the Lunchables! If I do make them it’s usually plain pita, however, a friend adds 1 tsp Italian seasoning 1/2 tsp garlic powder to bread loaves and it is very aromatic maybe you can try that for these.

    • Peggi

    Delicious!
    Just what I was looking for in a pita bread, fluffy & flavorful!
    Thanks for sharing 🙂

      • Alyona Demyanchuk

      Happy to hear, Peggi! Thanks for the feedback!

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