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Stack of freshly baked pita pockets on a wooden board with olive oil and herbs.

Homemade Pita Pockets

Soft and fluffy homemade pita pockets that puff up perfectly in the oven, creating a hollow space for delicious fillings.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 25 minutes
Course Bread, Main Course
Cuisine Mediterranean, Middle Eastern
Servings 8 pita pockets
Calories 180 kcal

Equipment

  • Mixing bowl
  • Rolling Pin
  • Baking stone or baking sheet
  • Oven

Ingredients
  

  • 3 1/2 cups all-purpose or whole wheat flour
  • 1 1/2 tsp salt
  • 1 packet active dry yeast 2 1/4 teaspoons
  • 1 1/4 cups warm water not too hot, around 110°F
  • 1 tbsp olive oil
  • 1 tsp sugar to activate the yeast

Instructions
 

  • In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
  • In a large bowl, combine flour and salt. Slowly add the yeast mixture and olive oil. Stir until combined.
  • Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
  • Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours until doubled in size.
  • Punch down the dough and divide it into 8 equal portions. Roll each portion into a ¼-inch thick circle.
  • Preheat the oven to 475°F (245°C) and place a baking stone or baking sheet inside.
  • Bake each pita for 3–4 minutes until puffed up and lightly golden.
  • Remove from the oven and let them cool slightly before slicing open into pockets.

Notes

To store, keep in an airtight container for up to 3 days or freeze for longer shelf life. Reheat briefly before serving for a softer texture.
Keyword Easy Bread Recipe, Homemade Bread, Pita Bread, Pita Pockets