Homemade Pitas

by Erin Anz

5 ingredients

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August 1, 2025

There’s nothing quite like bread fresh from the oven—and homemade pitas are the perfect place to start, even if you’re new to bread baking. They’re simple to make, full of flavor, and the best part? Watching them puff up in the oven is pure kitchen magic!

Instructions

n the bowl of a stand mixer fitted with the paddle attachment, combine the flour (4 ½ cups), yeast (1 Tbsp), and salt (4 tsp). Add the water (2 ¼ cups) and olive oil (¼ cup), then mix until just combined. Remove the paddle, cover the bowl with plastic wrap, and let the dough rest for 20 minutes.
After 20 minutes, remove the plastic wrap and switch to the dough hook. Knead on medium-high speed for 10 minutes.
Transfer the dough to a lightly oiled surface and shape it into a smooth ball. Place the dough in a greased bowl, cover with plastic wrap, and let rise for 45–60 minutes, or until almost doubled in size.
In the top half of an oven, place a baking stone and preheat at 500 °F degrees.
For perfect puff, this step is crucial: Preheat the oven with a baking stone inside for at least 1 hour before baking. A thoroughly heated stone ensures the pitas cook quickly and puff properly.
Once the dough has risen, turn it out onto the countertop. Using a sharp knife, divide it into pieces weighing about 108g each. Shape each piece into a smooth ball and let them rest for 30 minutes.
When you’re ready to bake, generously flour your countertop and roll each dough ball into a 6 to 7 inch circle. Once you have a few rolled out, begin baking: carefully pull the oven rack with the hot baking stone forward and quickly place two circles of dough onto the stone. Close the oven promptly to retain heat. Bake for 7–10 minutes, or until the pitas are puffed and lightly browned on the bottom.
Remove them from the oven and stack inside a clean kitchen towel to keep them soft. Repeat with the remaining dough.
Even if you have some pitas that don't puff they will still taste delicious!