Golden Pita Bread

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 pitas

Recipe photo

Pita bread is one of those things (like English muffins, like soft pretzels) that most people simply don't think of making. "It's too hard. It won't work. They won't puff up." Baloney. This is just a simple white bread recipe cooked in an unusual way. They will puff up; honest. And fresh, golden pita bread, hot from the oven, is a revelation; it makes those packaged pitas pale (literally) by comparison. Plus, pita bread is a key element in Fattoush, a delicious Lebanese salad — give it a try sometime.

Golden Pita Bread

star rating (56) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 8 pitas
Published: 01/01/2010


  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • *2 teaspoons King Arthur Easy-Roll Dough Improver
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup water
  • 2 tablespoons vegetable oil
  • *Optional, but it relaxes the dough, allowing you to roll it into pita shapes much more easily. Also, the bit of baking powder in the Relaxer helps puff up the pitas.

Tips from our bakers

  • Pita bread can be a bit temperamental; it doesn't always puff. And when it doesn't, don't despair. It's still soft and delicious.
  • For sandwiches, simply wrap a pita around the filling, rather than splitting and filling.


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1) Combine all of the ingredients, mixing to form a shaggy/rough dough.

2) Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) till it's smooth.

3) Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.

4) Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

5) Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

6) Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)

7) Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)

8) Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

9) Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.

10) Store cooled pitas in an airtight container or plastic bag.


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  • star rating 04/29/2015
  • Hillary from Portland, Oregon
  • Amazing every time! My 5 year old daughter and I love doing this one together :)
  • star rating 04/19/2015
  • Jessica kitchen from KAF Community
  • very good pita recipe. Some did puff, some did half puff but all tasted heavenly, So I did not worry about the puff. I have a stone, but I did them on my baking sheet with silicone pad and works great.
  • star rating 03/17/2015
  • mrmoran from KAF Community
  • The flavor is fabulous -- orders of magnitude better than store-bought pitas. This is a fun recipe to make -- it's really satisfying to watch the pitas puff up in the oven. Don't know why it works, but it does! Followed recipe exactly as written.
  • star rating 03/17/2015
  • Ellen from Plymouth, Michigan
  • First time try. It is great!!! I ate two immediately although I was full. Will never buy pita bread from store again. Thank you so much!
  • star rating 03/16/2015
  • Tessagreen from KAF Community
  • I used bread flour first time I made these and they were very good. I used White/Wheat second time and they were even better! I live in the Middle East and pita bread is readily available and cheap but nothing tastes better than what you make at home. Worth the little effort I have to exert. Especially since my oven won't get hot enough and I have to use the convection setting on my microwave and cook one at a time! I weigh the ingredients for accuracy.
  • star rating 02/27/2015
  • adnerb78 from KAF Community
  • These are awesome! Easy to make. Out of 8 pita's, 6 of them puffed up nicely and the other two stayed flat. Not sure why but they tasted amazing! Thank you.
    We are happy to hear that you mastered the taste of these pitas, but if you would like to chat more about why those resilient two may not have risen like the rest, feel free to give us a call at the Bakers' Hotline at 855-371-2253. Until then, good luck and happy baking! --Kye@KAF
  • star rating 08/17/2014
  • Kathy from Denver, Co
  • Great flavor but they don't always puff. I live in Denver. Could the altitude effect their lack of puffing?
    Getting the perfect puff on pitas is like trying to herd cats. Sometimes it works, sometimes it doesn't even when you have done everything right. It's not an altitude issue, so no worries there Kathy. ~ MJ
  • star rating 05/25/2014
  • k8tdid from KAF Community
  • My first time for making Pita & the recipe was so easy! I subbed 1/4 tsp baking powder for the enhancer & used a mix of white/whole wheat pastry flour. I floured my pastry mat & used the 6" printed circle to form the Pita. Nice golden brown color, puffed up nicely & they taste incredible. I'll never buy store Pita again, there's no comparison.
  • star rating 03/23/2014
  • Ronda from Perris, CA
  • Really good flavor- I used a very large cast iron skillet that I pre heated in the oven- had to play with the timing. My first two almost burned. Tried lowering the heat but didn't poof up as much, so I kept it at 500 on lowest rack and it only took 1 1/2 minutes on the first side and I flipped them, cooked for another minute or so and they were done perfectly. Will definately make again, the dough was so easy to make and work with!
  • star rating 11/11/2013
  • Sarah from CA
  • I've wanted to make my own pita bread for a long time and today was the day. This recipe was easy and the taste is amazing!! I followed the recipe except I substituted olive oil for vegetable and rolled them out on a floured surface. Heated my pizza stone in a 475 degree oven on the middle rack and put the dough directly on the stone. Every single one (all 16 since I doubled the recipe) puffed to perfection! After the first set of 4 that baked for 5 minutes on one side, I tried flipping them over at 3 minutes then baking another 2 minutes. That worked better as it gave each loaf a great golden color on each side. The flavor tastes like it was made with butter and is so soft. I don't buy pita at the store very often...and doubt I will again after tasting what can be made in my own kitchen!
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