Warm Homemade Pita Bread (Soft, Pillowy & Perfect for Dipping)

This Warm Homemade Pita Bread is soft, pillowy, and incredibly comforting — the kind of fresh-from-the-pan bread that instantly makes a Mediterranean meal feel extra special. It’s perfect for scooping up creamy sauces like Creamy Tzatziki Sauce, swiping through hummus, or serving alongside fresh, crunchy favorites like Greek Village Salad (Horiatiki).

It also pairs beautifully with your bowl nights, especially alongside the Lemon Herb Chicken Mediterranean Bowl or a quick seafood option like the Garlic Shrimp Mediterranean Bowl. I love setting it out warm with a drizzle of olive oil and a squeeze of lemon, then adding simple sides like Crispy Roasted Potatoes to round out the table with that cozy, Mediterranean spread vibe.

Why You’ll Love This

• Soft, fluffy pita bread with perfectly formed pockets

• Simple pantry ingredients and straightforward steps

• Freshly baked flavor that’s far better than store-bought

• Perfect for sandwiches, dips, wraps, or Mediterranean bowls

Recipe Card

Prep Time: 20 minutes Rise Time: 1 hour 15 minutes Cook Time: 15 minutes Total Time: 1 hour 50 minutes Servings: 8 pitas

Nutritional Information

(Per serving, estimated — based on 4 servings)

• Calories: 480

• Protein: 36g

• Carbohydrates: 42g

• Fat: 18g

• Fiber: 5g

• Sugar: 4g

Ingredients

• 2 ¼ tsp active dry yeast (1 packet)

• 1 tsp sugar

• ¾ cup warm water (about 110°F)

• 2 tbsp olive oil

• 2 ½ cups all-purpose flour

• 1 tsp salt

Instructions

1. Activate the Yeast

In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes, until foamy.

2. Make the Dough

Add olive oil, flour, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or with a mixer for 6–8 minutes, until smooth and elastic.

3. First Rise

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled in size.

4. Shape the Pitas

Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a circle about ¼ inch thick. Let it rest for 10 minutes.

5. Cook the Pitas

Heat a cast-iron skillet or nonstick pan over medium-high heat. Cook each pita for 1–2 minutes per side, until bubbles form and golden spots appear. Flip once and cook until puffed and cooked through.

6. Keep Warm

Transfer cooked pitas to a clean towel and cover to keep warm and soft while cooking the remaining bread.

Notes & Tips

• For extra softness, brush warm pitas lightly with olive oil

• Don’t overcrowd the pan — cook one or two at a time

• If pitas don’t puff fully, they’ll still be delicious for dipping

• Store leftovers in an airtight bag for up to 3 days, or freeze up to 2 months

FAQs

Can I bake pita bread instead of cooking it on the stove? Yes. Bake on a preheated pizza stone or baking sheet at 475°F for 5–7 minutes, until puffed.

Can I use whole wheat flour? You can replace up to half the flour with whole wheat for a heartier pita.

Is pita bread vegan? Yes — this recipe is naturally vegan.

Final Thoughts

Warm Homemade Pita Bread is one of those simple recipes that instantly makes a meal feel more complete. Soft, cozy, and endlessly versatile, it’s perfect for pairing with Mediterranean bowls, fresh salads, creamy dips, or enjoying straight from the pan while still warm.