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Pita Pocket Bread Recipe

This recipe came from a friend of mine. It’s a recipe that once you try it, you won’t want to purchase the pita bread from the store anymore. These pita pocket are so fresh and delicious and really not very hard to make at all.

Pita Bread Recipe, Frugal Family Home

The main thing you want to make sure to do is to have a nice hot oven. You need the oven really hot, as hot as it will go to get the pocket bread to puff properly. I have found using my baking stone on the lowest rack in the oven works really well to get them to puff properly.


Pocket Bread Recipe, Frugal Family Home

I also make sure to let the oven get back up to temperature before adding another batch of pittas. All of these steps help to ensure proper puffing of the bread and no sticking in the middle.

Tips for baking Pita bread, Frugal Family Home

You also need to watch for browning. If the bread is getting brown at all it’s been in the oven too long. It only take a few minutes for the bread to bake. I have over baked a few in the past and they turn out to be more like crackers than bread. So you definitely don’t want any browning at all.

Mixing up the dough is like any other bread. The dough needs to be drier, not sticky at all, so be sure to use enough flour while kneading.

Easy to make pocket bread recipe, Frugal Family Home

Let the dough rise then punch it down and shape into balls. Let the balls of dough rise again. I usually let my oven and stone heat up during the second rising to ensure it is nice and hot when I ready to bake the pittas.

Pita Bread Recipe, Frugal Family Home

I roll the dough out fairly thin and place them on the pizza peel. I usually bake two pittas at a time. Once in the oven I watch them closely. As soon as they are both puffed nicely out they come. Remember you don’t want any browning at all.

Yummy Pita Bread Recipe, Frugal Family Home

To deflate and cool, I place them in a dish towel while I work on the rest. Once cool I cut the pittas in half. If any have stuck together I carefully loosen them with a knife. I have had good success with freezing the pittas. I will usually freeze them in meal sized portions, wrapped in plastic wrap and sealed in a gallon size freezer bag.


Pita Pocket Bread Recipe

Prep Time 1 hour 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings 12 -18 Pita Pockets
Author Shelly


  • 1 package or 1 tablespoon Yeast
  • 1 tablespoon Sugar
  • 1/2 cup Warm Water 120 degrees
  • 2 teaspoons Salt
  • 1/3 cup Milk we use soy milk to keep it dairy free
  • 2 cups Hot Water
  • 6 cups Flour


  • Mix yeast, sugar and warm water in a large bowl. Stir to dissolve yeast and let sit about 5-10 minutes.
  • In another bowl mix the milk, salt, and hot water. Add to the yeast mixture and stir to combine.
  • Add in the flour a cup or two at a time and mix well. You want the dough drier and not sticky.
  • Knead dough for about 5 minutes.
  • Cover and let rise 30 minutes.
  • Punch down and divide into 1/2 cup balls, about 12-18 balls.
  • Cover balls and let them rise for 30 minutes. I rise mine on a cookie sheet.
  • While dough balls are rising preheat the oven to 500 degrees. If you have a baking stone put it on the lowest rack and let it preheat too. You want the oven very hot to get the bread to puff properly.
  • After dough balls have risen, take a ball and roll it out into an oblong shape. Place on a floured cookie sheet or pizza peel.
  • Bake the pocket bread for 3-5 minute or until puffed but not brown at all, on a cookie sheet or baking stone. If the dough starts to brown before fully puffed remove from the oven.
  • I bake two pita pockets at a time in my oven on my baking stone. If you don't have a stone a cookie sheet will work too.
  • After removing the pocket bread from the oven, place in a dish towel to deflate and cool.
  • Once cool cut in half. If the two layers stick use a knife to carefully separate the layers.
  • The pita bread can be wrapped in plastic and frozen for later use.


What’s your favorite type of bread to make? I would love to hear if you are planning on trying to make your own pita bread. Leave me a comment below and let me know. 

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14 thoughts on “Pita Pocket Bread Recipe”

  1. After close to 8 cups of flour my dough was still very sticky! Not sure what went wrong but I have to say I gave up since there was no way to work with such sticky dough…

    1. Sandra, I’m so sorry to hear that. I wish I knew what went wrong for you. I’ve never had a problem with the dough being so sticky or needing so much flour. Sometimes on very wet rainy days, I need to add an extra cup of flour. But 8 cups should have been enough. Maybe try reducing the water a little next time? Maybe that would help.

  2. My family loved this recipe!!! I made the dough in my bread machine which worked amazing. My 4 year old helped roll the pitas and she ate 2 as soon as they were cool enough for jam! I’ll have to make another batch soon because these won’t last long!

  3. @Sandra – I wonder were you using a stand mixer to knead? I used a stand mixer to add flour cup by cup, and after almost 8 cups were added mine was also slack and extremely sticky. In frustration, I dumped it out on the counter and incorporated an additional half cup by hand and it came together much better. I’m thinking that the stand mixer is just not efficient at mixing this dough since it is such a large volume

  4. Made last night had no issues with the directions. Made by hand like I do all my breads. Turned out very well. Thank you.

  5. This recipe looks delicious and I can’t wait to try it. A question for yourself and the overall community – has anyone tried baking these on a cookie sheet or something other than a baking stone? Thanks!

    1. Val,

      I’ve baked them on a cookie sheet before but I’ve found a baking stone works a little better. If you use a cookie sheet make sure to put the rack in the lowest position in the oven and cook there so the pan will get nice and warm to help puff the bread. I hope that helps.

    2. @ Val: I made them today on the back of a pre-heated (30 mins) cookie sheet, and they turned out great. I just had to take them out at exactly 2 m 20 secs before they browned more at the bottom. I always used a naan recipe when I needed flat, easy bread in an hour or so, but I decided to go with this recipe today. I halved everything since I was not sure how things would turn out:)

      @Shelly: Thanks for the recipe, and as the answer to your “other bread” questions, I do make Challah Bread once a week or so, and Naan Bread almost every morning, and they both turn out awesome especially if you toast the challah in the toaster-oven the following morning.

  6. Ever tried this recipe with Gluten free flours? I am not asking for how-to’s of cooking Gluten free, just simply asking if it has worked out with those GF flours. Thanks.

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