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How to Make the Best Pita Bread at Home – Perfect for Any Occasion

Written by the YesChef staff

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Erez Komarovsky
Teaches his Israeli Cuisine
If pita is the queen of Middle Eastern yeasted flatbreads, chef Erez Komarovsky surely must be the Prince of Pita. Learn all the secrets of how to make this delicious and easy homemade pita bread recipe. This six-ingredient Middle Eastern bread is so easy to make, you’ll never want to buy store-bought pita bread ever again.
Erez Komarovsky
Teaches his Israeli Cuisine

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What Is Pita Bread?

Pita bread is a soft, fluffy, delicious Middle Eastern flatbread. Made from wheat flour, yeast, sugar, salt, water, and olive oil, pita is a staple food across the Middle Eastern and Mediterranean regions. Pita is popular in countries like Israel, Egypt, Syria, Lebanon, Jordan, Turkey, and Greece, among many other others. The key element in pita, as Erez tells us, is the airy central pocket that puffs up when you bake it. Baking homemade pita bread at a high temperature creates steam, causing the dough to puff up into a pita pocket. These airy pockets are perfect for inserting ingredients into – like for making a pita sandwich, or as a dip for your delicious hummus.

Pita Bread Origins

Pita is a bread with prehistoric roots. Experts believe that pita-like flatbreads originated in the Stone Age, thousands of years ago, when the Natufian people made flatbread from cereal grains. Several millennia later, bread was very important to the ancient Babylonians of Mesopotamia, where the earliest written records and recipes related to bread-making have been found.  Flatbreads prominent in North Africa and Asia were once utilized as eating utensils so that people didn’t have to use their hands. These breads, cooked in a clay or metal oven called a tinûru (also known as a tannur or tandoor), were commonly baked in households long ago, and were similar to present-day taboon and tandoor breads. Food historians don’t know when steam-puffed pita bread was invented. But today, pita and yeast leavened flatbreads are some of the world’s most widely-consumed breads because they are tasty as well as cheap and easy to make.

Is Pita Bread Healthy?

Pita breads are healthy because they are low in calories and rich in fiber, vitamin B6, and many important minerals like magnesium, phosphorus, selenium, manganese, and iron.  Homemade pita breads are also low in cholesterol and saturated fat, making them healthy for your heart. Homemade pita bread can be eaten either warm or cold and keeps very well in an airtight bag.

What Do You Eat with Pita Bread?

Pita bread is the perfect accompaniment to so many of your favorite meals. Pita pockets fresh out of the oven can be split open and used as wraps to hold all sorts of fillings. Pitas are traditionally stuffed with falafel, salads, and grilled meats and are excellent to eat with kebabs or with chicken shawarma sandwiches. Baked pita makes a great dip for hummus, tahini, masabacha, baba ganoush, harissa, and tzatziki sauce. 

Many Israeli breakfasts and lunches aren’t complete without pita bread. While certain pita breads are great for sandwiches, Greek pita bread lacks a pocket and is more commonly used to make dishes like souvlaki.

Leftover pita can be baked into pita chips, transformed into salad croutons, or repurposed into pizza dough. In his lesson, Erez uses his pita dough recipe as a base for sficha, a Middle Eastern pizza topped with lamb and fire-roasted tomatoes, as well as for manakeesh, a Lebanese flatbread Erez smothers in a fragrant homemade za’atar spice blend.

Chef Erez Komarovsky’s Pro Tips to Making Pita Bread

  • Need to Knead: Knead the dough with a wave-like motion for a full 8 minutes. If you feel yourself getting tired, let the dough rest for a minute while the gluten develops, and then continue. Also, make sure you let the dough rise for enough time.
  • High Gluten Flour Power: Bread flour, or focaccia flour, is higher in protein than regular all-purpose flour and is best for pita making. The extra gluten will ensure wonderful elasticity and the puffiest pita possible. While you can use whole wheat flour or gluten-free flour, the best results are with high gluten bread flour.
  • Flames on Fire: If a wood-fired taboon isn’t part of your kitchen arsenal, don’t despair. A hot oven preheated to its maximum temperature works fine, too. Just remember: If your pitas won’t puff, it probably means the temperature is too low. But don’t fret too much: our pita recipe will still yield a delicious taste.

Erez Komarovsky's Homemade Pita Bread Dough

Serves: 12
Hands-on: 1 hr
Total: 4 hrs


  • 1 kilogram Focaccia flour
  • 1 kilogram pizza flour
  • 1 kilogram multipurpose flour
    substitute with Focaccia flour or pizza flour
  • 30 grams dry yeast
  • 30 grams fresh yeast
    or 1 tablespoon dry yeast
  • 700 milliliters chilled water
  • 30 grams white sugar
    substitute with raw cane or brown sugar
  • 1 tablespoon salt
  • 30 grams olive oil



  • 1 large metallic bowl
  • Dough scraper
  • Plastic wrap
  • Rolling pin
  • Cutting board
  • Wooden pizza paddle
  • Sheet pan
  • Taboon oven


  • Preheat your wood-fired taboon oven to high heat.
  • Alternatively, you can preheat your oven to the highest heat.
  • Transfer flour to a bowl and mix with yeast, rubbing it with your hands to remove any clumps.
  • Add sugar, mix well until combined, and add 650 milliliters of water.
  • Use one hand to knead for about 6 minutes.
  • Add more water as needed until the dough comes together.
  • Transfer the dough to a flour-dusted wooden board.
  • Knead for a further 8 minutes until it is smooth and does not stick.
  • Add salt, knead for about 4 minutes, and return it to your bowl.
  • Drizzle olive oil over your dough and knead until the olive oil is well incorporated.
  • Coat your bowl with olive oil and use your hands to spread more of it over the dough.
  • Cover with a plastic wrap and let it rise for about 45 minutes.
  • After 45 minutes, fold the dough, cover, and let it rise for another 30 minutes, with the smooth side up.
  • After 30 minutes, transfer to a flour-dusted surface and divide into 14 balls.
  • Dust the dough with more flour and cover with a plastic wrap for 30 minutes.
  • Flatten the pitas with a rolling pin or a glass bottle into slightly thinner and round shapes.
  • Cover with a plastic wrap and let it rise for 30 minutes.
  • After 30 minutes, transfer 4 of your rolled pita dough to a flour-dusted wooden pizza paddle and into the taboon oven to bake.
  • Frequently turn so as not to burn.
  • Alternatively, transfer 4 of your rolled pita dough to a flour-dusted baking sheet and bake on the middle rack.
  • Bake the pitas for about 3 minutes on each side.
  • Rotate as needed and keep an eye as they bake quickly.
  • The baked Pita can be wrapped tightly and frozen for a longer shelf life.

Erez Komarovsky

Renowned chef, baker, and cookbook author celebrated as the “Godfather” of modern Israeli cuisine, Erez Komarovsky takes viewers on a  journey to discover the roots of his Middle Eastern cuisine. Starting from the bustling markets of Tel Aviv, Israel to his blissful home in the North Galilee, Erez teaches viewers how to bake his “flowering” Challah and Pita breads, plus his signature dishes including Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Fish Crudo and more.

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