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Homemade Pita Pocket Bread

Recipe Name: 
Homemade Pita Pocket Bread

Soft homemade round breads with a pocket inside!


8 whole pita pockets (or 16 halves)


1 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour
1 1/2 teaspoons dry yeast


1. In a large bowl, combine first 4 ingredients. Add 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)

Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. When the dough cycle is complete, then skip to step 3! :)

2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.

3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.

4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)

5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)

6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.

7. Cut pita breads in half, or split the top edge, and fill as desired. :)

8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

Homemade pita pocket bread
Pita breads
Homemade pita pocket bread

Homemade pita pocket bread
Pita pockets
Additional Notes: 

I also have a whole wheat pita pocket recipe! :)

Homemade pita chips

Use these pita pockets to make homemade pita chips. So delicious!

Preparation Time: 

30-45 minutes (faster using bread machine!)

Cooking Time: 

4-5 minutes

Tammy's Review: 

These are a deliciously soft, homemade pita bread! We love to fill them with scrambled eggs and cheese for breakfast, or sandwich fillings for lunch (like tuna salad or egg salad, with lettuce)... or even use for gyros or wraps for dinner!

Pita pockets are surprisingly easy to make, and these homemade ones are so much better than the typical ones in your grocery store.

First, the flavor. Truly, nothing beats fresh-from-the-oven homemade bread when it comes to flavor, and these pita breads are no exception. When they're still warm from baking, I love to eat them just plain!

Secondly, the texture and durability. These pockets are soft inside, but hold together very well. Provided that you haven't over-baked them (4 minutes is great in our oven; 5 minutes is almost too long!), they will open without cracking. The edges don't split. The pocket inside is HUGE. You can stuff them or fill them or do whatever you want with them, because they aren't really fragile.

I have never really enjoyed pita pockets from the store, because they seemed to fall apart so easily, and not much filling would fit inside... so it felt like I was eating mostly bread. The store-bought ones I've had were also drier and not nearly so soft and pliable as my homemade ones. There is really no comparison between homemade pita pockets and the cheap ones from the store!! :)

As a side note, my children loved watching these bake in the oven. After a minute or two, the round flat pita breads start to puff up, and you can see them quickly expanding into a round ball of air! When they come out of the oven, they are like balls! After a few minutes of cooling between damp towels, the pitas flatten into soft breads with a big pocket inside. :)

My rating: 10/10

Average vote based on 18 reviews.
out of 10
User Reviews
out of 10
VERY good

I've made this recipe a couple times so far and they are sooo good!

out of 10

I made these today and they are wonderful.! I used my bread machine on the dough cycle which made them super simple. It was exciting to see them puff up in the oven, but nothing compares to the taste of these gems! My son was shocked that these were pita breads, because they were so moist and chewy. This is another winner and I will be making these regularly. Thank you again Tammy!

out of 10
Definitely a keeper!!

I've always wanted to try making pita pockets but was afraid. This recipe was so EASY and they turned out great. We had tuna and chicken salad in them. i will definitely make these again. The consistency was just right and they were very flavorful. Thank you :)

out of 10

I think this was one of the best and easiest recipes I have made in a while!!
I love Pita bread and so does my stepson! I can't wait for him to come home tomorrow and taste these yummy breads!
I think I need to roll them out thinner next time, but fluffy pitas are nice too!!

out of 10
Someone please help me

I've made these twice now. The first time, maybe 2/3 of them puffed up, the others stayed flat. This time even fewer puffed up. What am I doing wrong? I am using 1.5 c whole wheat flour & 1.5 c white flour. I saw another user did 1 c whole wheat to 2 c white. Does that 1/2 cup make a difference?

Note from Tammy: How thin are you rolling the pitas? I've found that if they are too thin, they won't puff as well. I believe the same goes for too thick. They should be the right thickness if you go by the diameter measurements in the recipe. Also check: is your oven hot enough? Are you baking them on wire racks? :)

UPDATE: Maybe I'm rolling them too thin - doing my best to make them the right size - the first time I did them all by hand - no rolling pin. The 2nd time I did some with the rolling pin (probably too thin). My oven is heated to 500 yes. And I'm baking them on a wire rack yes, but on top of a cookie sheet so I can easily pick them up - otherwise the bottom edges of the wire rack go down through the oven rack, making it hard to pick up, especially trying to do that quickly.

I am in Indiana - no altitude issues. I have talked with a friend - she said that most of her bread machine recipes call for a 2-to-1 ratio of white-to-whole-wheat, so the true 50% split I was doing could be part of the problem too. I don't want to change too many things at once, so I'll make myself a list! We can use the flatter ones as tortillas or flat-breads for pizzas (or other ideas are helpful!).

out of 10
High Altitude Changes

Cindy - Tammy's recipe is basically the same one I use for white bread in my bread machine. However, when I moved from sea level to an altitude of 4300 feet, it just didn't work. You don't say where you live, but if you live in a higher altitude, you might try reducing the yeast to 1 teaspoon, increasing the salt to 1-1/2 teaspoons, and adding one or two teaspoons of gluten (which is an enhancer). If that doesn't do the trick, try replacing 1 tsp. of your liquid with 1 tsp. of lemon juice (another enhancer), which always makes my bread lighter. If you're at a different altitude than Tammy, getting the recipe just right may require a little experimentation.

out of 10

I have made these several times and they are always great. The last recipe I used half all purpose flour and half whole wheat and they were delish!

out of 10

The overall pita tastes great -

But I keep messing it up somehow...I cut the pita in half but it won't open up as a pocket. I've made it three times already and can't seem to get the dough right. Or maybe I'm not baking it properly? My mother says that it's not cooked and tastes a bit doughy. I guess I need more practice.

On the other hand, I made the whole wheat pita breads - and it was very successful!

Thank you for posting these recipes - simple and tastes awesome!

out of 10
Super cool to make and yummy!

These turned out great, and were very cool to make! I actually used 1 cup of whole wheat flour and 2 cups all-purpose flour and they turned out wonderful! (I didn't have gluten to do the full whole wheat recipe). Wonderful!

out of 10
quick Q

can you cook the pita bread with an already made stuffing, like mince meat?

just wondering if it could be cooked with stuffing already placed in the dough or if that wont work because the pitas weren't rise properly? thanks!

looking forward to making these does look delish!!!

Tammy's reply:

Although I have not tried doing that with this particular recipe, I am sure it would work (increase baking time, decrease temp, and bake on a baking sheet rather than on wire racks). My calzone recipe bakes the bread part with the filling and works great! :)

out of 10
Sooooooooo, gooooooood!!

Tammy, these turned out wonderfully! They weren't dry and had great texture. Here is a link to my blog post:

out of 10

These were easy to make (even when I doubled the batch) and turned out really well--just like the middle eastern restaurants. Yum!

out of 10
I'll never buy pitas again!

These are now the only pitas we'll eat. I've jazzed them up a bit at times by using herbs in the dough...this is a wonderful recipe!

out of 10
Came out perfect the first time!

I have made these twice and both time they came out perfectly and everyone loved them. The first time, we ate them with chicken salad and other fillings. The second time I filled them with felafel. The pitas are so good, much better than what I can buy at the store, and so easy to make. I want to try the whole wheat pitas next time.

out of 10
Very Good

I made gyros (not your recipe though) and made these. They were VERY good.

out of 10
Quick, easy and delicious

Wonderful recipe -- so easy to make and so delicious. My family loved these and we been treating ourselves to homemade pita in our lunches this week.

out of 10
9 of 10 (for now)

I made these pitas last night, and we loved them! Four minutes at 500 degrees was a little too long in my oven (I have a convection oven), so the edges were a little crisp and didn't soften. Next time I'll try three or three and a half minutes, and I'm quite confident they'll be even better.

Despite being a bit crisp, these were wonderful. They didn't rip much, and I would guess that they won't rip at all if I baked them a little less. They held the fillings well, and tasted good.

My family loved these pita breads and I'm sure I'll be making them again. Next time, though, I'm going to make the whole wheat ones. :)

Thanks, Tammy, for another great recipe!