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Soft & Fluffy Homemade Pita Pockets

Discover how to make your own Pita Pockets

Make soft, chewy homemade pita bread from scratch with just a handful of simple pantry ingredients. This easy pita recipe uses a yeast-based dough that rests for just 30 minutes before being divided, rolled, and cooked in a hot pan. The key to creating that signature pita pocket is getting the heat and timing just right, flip the dough as it begins to bubble so the trapped steam can separate the layers and make the pita puff. Perfect for hummus, falafel, grilled meats, dips, sandwiches, or scooping up your favorite curries and stews, these homemade pitas are fresh, versatile, and far better than store-bought!
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Servings 8 Pita Pockets

Ingredients
  

Ingredients

  • 1 Cup of Luke warm water
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 2 Cup of all purpose flour

Instructions
 

Directions

  • Heat up 1C of water for 30 secs in the microwave or until it’s warm not hot. Add 1 t yeast, 1 t sugar mix and let it bubble up for 10 mins.
  • Next add salt and EVOO, mix and add the four. Knead to a shaggy dough. Cover up and let it rest for 30 mins.
  • After 30 mins, divide the dough into 8-9 equal parts.
  • Flour the surface and roll out the balls to flatten into palm size and 1/2 inch thick. Repeat with rest.
  • Heat a pan until hot. Place the first rolled-out dough onto the pan, then continue adding the remaining dough in the order they were rolled. Let it bubble up slightly, don’t wait till it fully bubbles as this will cause the bubbles to break once you turn and the pocket will not open.
  • Turn and let it puff up. Once puffy, transfer to a table cloth and cover to seal in the moisture. Repeat with the rest and enjoy!

Notes

Tips & Notes

  • Flip early for the best puff: Flip the dough in the pan as soon as tiny bubbles begin to form. Waiting until large bubbles pop allows steam to escape, which will prevent the pocket from opening up fully.
  • Wrap in a towel to lock in moisture: Immediately transfer freshly cooked pitas into a clean kitchen cloth and keep them covered. The trapped steam keeps the bread soft, pliable, and easy to stuff.
  • Try a whole-grain swap: For an extra boost of dietary fiber, replace half of the all-purpose flour with whole wheat flour.
  • Storage advice: Keep cooled pitas in an airtight container at room temperature for up to 3 days, or layer them with parchment paper and freeze for easy meal prep.