A super easy homemade pita bread recipe, this thick, fluffy and pillowy pita bread is ideal for scooping up hummus, creating pita wraps or spreading with creamy tzatziki sauce.
One of my favorite parts of going out to a Greek or Middle Eastern restaurant is the pita. They bring out that basket of warm bread and my heart is happy! As nice as it is to go out and not worry about cooking, you don’t need to go out to eat to enjoy delicious Restaurant Style Pita Bread! Follow my easy recipe and you can enjoy freshly made pita bread whenever you want. Try it with some homemade hummus or Lebanese Garlic Sauce, you’ll find a new favorite.
Why will you love this?
- You already have the ingredients. Flour salt, yeast, oil and water are the core ingredients!
- Freezer Friendly. Make a bunch now and freeze later.
- Versatile. It can be served with many things like homemade hummus or Lebanese Garlic Sauce
- It’s Easy. 5 simple steps and you can show off to your friends!
- Dry yeast: Yeast is what makes the dough rise, and gives the finished bread the fluffy, pillowy texture.
- Water: Helps to combine the yeast and sugar so that it can activate.
- Sugar: To activate, yeast needs sugar to “feed” on so that it can help the dough rise.
- Salt: Adds flavor to the bread and strengthens the gluten.
- Vegetable oil: Helps with the fluffy texture of the bread any making sure it isn’t too dry.
- Flour: Flour is the staple for every bread.
How to Make Restaurant Style Pita Bread
Start your Pita Bread by adding your dry yeast to a measuring cup.
Next add the sugar.
Then add the warm water and give it a good whisking until it’s all dissolved. Then let it sit for about 20 minutes to allow the yeast to activate.
Then pour the yeast mixture into the bowl of a stand mixer.
Stir in the oil and salt next, using the hook attachment. I use my stand mixer to mix and knead all sorts of breads, it’s a great tool!
With the mixer on low, gradually add the flour until dough forms and comes away from the walls of the bowl.
Once dough is done, lightly oil a large bowl and add the dough, rolling to coat the ball in oil. Cover the bowl with a kitchen towel and let proof for about an hour.
Once the dough has doubled in size, take out of the bowl and on a floured surface, cut into 8 even pieces.
Then carefully roll each section into a ball.
Sprinkle each ball with a little bit of flour, then use a rolling pin to roll into a flat circle.
Then on a griddle or hot skillet heated over medium-high, cook each pita for about 2-3 minutes per side until slightly browned and bubbly.
Serve warm and enjoy your Restaurant Style Pita Bread!
Frequently Asked Questions:
What are the different types of pita bread?
Pita can both have a pocket or be pocketless, and can be made with different types of flour, or be gluten-free.
Is naan the same as pita?
While they are both flatbreads, naan is usually a bit thicker and is made with egg and sometimes yogurt.
How do you store pita bread?
You can store it in an airtight container at room temperature for about a week.
- Hummus with Ground Beef
- Greek Hummus Layer Dip
- Middle Eastern Pita Sandwich
- Slow Cooker Pork Souvlaki
- Labneh with Olive Oil and Za’atar
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Whether you scoop up some hummus or eat it on it’s own, this Restaurant Style Pita Bread will give you a taste of eating out from the comfort of home.
No fork required.
Restaurant Style Pita Bread
- 1 package active dry yeast
- 1 cup lukewarm water
- 1 teaspoon sugar
- ¾ teaspoon salt
- 2 tablespoons vegetable oil
- 2 ¾ cups flour
- Using a medium mixing bowl, whisk together the yeast, sugar, and warm water until yeast is dissolved. Let proof, about 20 minutes. Stir in the salt and oil.
- Place the yeast liquid mixture in a stand mixer bowl with the dough hook attachment. Turn the mixer on low and gradually add flour, mixing until the dough becomes stiff. If you need a bit more flour, continue adding 2 tablespoons at a time until the dough is smooth and comes away from the sides of the bowl.
- Lightly oil a large bowl then remove the dough from the stand mixer and place in the bowl. Toss the ball of dough once to coat in the oil before covering with a towel. Let rest for one hour or until the dough doubles in size.
- On a floured surface, cut the dough in to eight equal pieces then carefully roll each one in to a ball. Sprinkle a little flour on each ball then, using a rolling pin, roll in to a flat circle.
- Heat a griddle over medium-high heat then lightly oil with olive oil. Add the pita rounds to the griddle then heat for 2-3 minutes per side until it begins to bubble and slightly brown. Serve pita warm.