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Vegetarian Recipe

Vegetarian Recipe

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4.6 from 144 reviews

Soft, fluffy, and easy to make, this homemade pita bread recipe yields classic pocket-style pitas perfect for stuffing or dipping. Made with simple pantry ingredients and a quick stovetop cook, these pitas are ideal for wraps, sandwiches, or enjoying warm with your favorite dips.

  • 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 evenly distribute the ingredients.
  2. Add Liquids and Form Dough: Pour the warm milk and water into the dry mixture. Stir until combined; then add the olive oil. Use your hands to knead the mixture in the bowl for a few minutes until a soft, cohesive dough forms.
  3. First Rise: Lightly oil a separate bowl using a brush or your fingers. Place the dough inside, turn to coat lightly with oil, and cover the bowl with plastic wrap. Let it rest for about 1 hour or until the dough has doubled in size.
  4. Shape the Pitas: Dust your work surface with flour. Turn the risen dough onto the surface and divide it into 8 equal pieces. Shape each piece into a circle, then use a rolling pin to roll each into a ¼-inch thick round, about 7-8 inches wide.
  5. Cook the Pitas: Heat a cast iron pan over high heat and add 1 teaspoon of olive oil. Place one pita in the pan and cook for about 1 minute, until bubbles form and the bottom is golden. Drizzle a little oil on top, flip, and cook for another minute until both sides are golden and the pita is cooked through. Repeat with the remaining dough rounds.
  6. Optional Finishing Touch: If desired, brush the warm pitas with melted garlic and herb butter just before serving for an extra burst of flavor.

Notes

  • Ensure your water and milk are warm (not hot) to properly activate the yeast.
  • Let the dough rise for the full hour or until it’s doubled for fluffier pitas.
  • Cover cooked pitas with a kitchen towel to keep them soft as you finish the batch.
  • Pitas freeze well; store in an airtight bag for up to 2 months and reheat as needed.
  • Substitute half the all-purpose flour with whole wheat flour for extra flavor and fiber.
  • Author: Sophia
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 13 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • 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://sophiasplate.com/chewiest-pita-bread/