If you’ve ever had a Greek gyro then you’ve probably had pita bread pockets before. Pita bread is commonly served with hummus. Meditteranean cuisine commonly uses pita bread. Pita bread pockets are made similar to regular bread but are baked at a high temperature. This turns moisture into steam and separates the sides forming its characteristic pocket.
Pita bread can also be cut into smaller pieces and baked again to make pita chips for dipping. I’ve had storebought pita chips before, but haven’t tried making them myself (yet) from this recipe. If I do get adventurous next time, I’ll update and let you all know how it goes.
I’m a cheater when it comes to making bread and doughs because I use my bread machine. This could definitely be done by hand. But I’ll be honest, I just don’t have time for that. Especially when I have a perfectly good bread machine sitting in the cabinet just waiting to be used. Seriously, if you enjoy bread, you should consider investing in a bread machine. I use mine at least once a month, if not more often than that.
For this recipe, I am going to assume you have a bread machine. Partly because that’s how I make it. Also because I’ve never made it by hand. I wouldn’t be able to fully instruct you. As with almost all baking recipes, make sure you use exact amounts for everything so your dough comes out the way it should.
Step by Step
Pour all of the ingredients into the bread machine. Set it on the dough setting and let it do its thing.
Once the machine is done making the dough, turn it onto a lightly floured working surface. Gently roll and stretch the dough until it forms a 12-inch rope. It doesn’t have to be perfect at this point. It just needs to be stretched out a bit.
Divide the dough into eight equal(ish) pieces. I like to use a dough slicer for this since it easily cuts through.
Roll each chunk of dough into a small ball.
Use a rolling pin (or your hands) to flatten out each piece of dough into a circle about 6-7 inches in diameter. This will be the size of your pita pockets. You don’t want to stretch them too far, otherwise, they won’t rise properly.
Keep these flattened pieces on a heavily floured countertop and cover with a towel. Let them rise for about 45 minutes until they get slightly puffy.
Preheat the oven to 500F and place the pitas on a baking sheet. I can’t ever fit them all on one, so you will have to cook these in batches. I can fit three on my cooking stone, so it takes me about 30 minutes total.
Cook the pitas for 7-10 minutes, until they puff to form the pockets and begin to brown. Remove the pitas from the oven and immediately place them in a sealed brown paper bag or in a large bowl covered with a damp towel. Keep them in here until they are soft, adding the next batch as you go.
After they are softened and cooled, the pitas are ready to eat. You can cut them in half to form two sandwich pockets or tear off the end if you want to stuff the entire pita. I like to use them for hummus so often end up just tearing them to pieces to dip.
Originally Published On: August 20, 2018
Last Updated On: February 22, 2020
- 1 1/8 cup warm water
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 1/2 tsp granulated sugar
- 1 1/2 tsp active dry yeast
- Place all ingredients in bread machine and set to dough
- Turn dough onto lightly floured surface
- Gently roll and stretch dough into a 12 inch rope
- Divide dough into 8 pieces
- Roll each into a smooth ball
- With a rolling pin, roll each ball into a 6-7 inch circle
- Set aside on a heavily floured countertop and cover with a towel
- Let pitas rise about 45 minutes until slightly puffy
- Preheat oven to 500F
- Place pitas on baking sheet and bake 7-10 minutes or until puffed and tops begin to brown
- Remove from oven and immediately place pitas in a sealed brown paper bag or cover with a damp kitchen towel until soft
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