Middle Eastern Pita Bread

Pita Bread
The Spruce
Prep: 3 hrs 30 mins
Cook: 6 mins
Total: 3 hrs 36 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
127 Calories
1g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 127
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 222mg 10%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 3g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 1mg 8%
Potassium 39mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's nearly impossible to replicate exactly the pita bread eaten in the Middle East, because most home kitchens don't have brick ovens capable of reaching very high temperatures. But this recipe comes very close.

Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. This recipe makes a dozen pitas you can garnish with some minced fresh parsley, or you could sprinkle with za'atar or other spice blend.


Click Play to See This Middle Eastern Pita Bread Recipe Come Together


  • 1 (1/4 ounce) package of yeast, or quick-rising yeast

  • 1/2 cup water

  • 1 teaspoon granulated sugar

  • 3 cups all purpose flour

  • 1 1/4 teaspoons salt

  • 1 cup water

  • 1 tablespoon vegetable oil

  • 2 tablespoons minced fresh parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Middle Eastern Pita Bread ingredients
    The Spruce 
  2. Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.

    Yeast for pita bread.
    The Spruce
  3. Combine flour and salt in a large bowl; make a small depression in the middle of the flour.

    Flour for pita bread.
    The Spruce
  4. Slowly pour the 1/2 cup of yeast water, followed by the 1 cup of warm water into that depression and stir with a wooden spoon or rubber spatula until elastic.

    Adding warm water to flour.
    The Spruce
  5. Place dough on floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

  6. Coat a large bowl with vegetable oil and place dough into the bowl. Turn dough upside down so all of the dough is coated.

    Pita bread dough.
    The Spruce
  7. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

    Proving pita bread dough.
    The Spruce
  8. Once doubled, roll out in a rope, and pinch off 10 to 12 small pieces.

    Pinching pita bread dough.
    The Spruce
  9. Place balls on floured surface. Let sit covered for 10 minutes.

    Pita dough balls.
    The Spruce
  10. Preheat oven to 500 F and make sure the rack is at the very bottom of the oven. Be sure to also heat your baking sheet.

  11. Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 6 inches across and 1/4-inch thick.

    Rolling out pita dough.
    The Spruce
  12. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes.

    Baked pita dough.
    The Spruce
  13. Remove each pita with a spatula from the baking sheet and place on a wire rack. While still warm, take a spatula and gently push down on each puff. Sprinkle lightly with minced parsley, if desired. When pitas are thoroughly cool, place in storage bags.

    Homemade pita bread.
    The Spruce
  14. Enjoy!


  • Pita bread can be stored for up to 1 week in a pantry or bread box, and up to 1 month in the freezer.
  • Be sure to use freezer bags when storing in the freezer.