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Homemade Pita Bread

Have you ever wondered where the pocket in the pita comes from? I mean, how does it get there?


No, really.

Homemade Pita Bread Puffing in the oven

It’s mesmerizing, isn’t it?

Seriously though, I could watch this on repeat all. day. long.

It’s almost as therapeutic as kneading bread dough (big edible stress ball, right? Or maybe that’s just me).

How to Make Homemade Pita Bread

Homemade pita is surprisingly easy, and you’ll be in awe when your flat little pieces of dough magically puff up in the oven like little yeasty clouds. They’re as entertaining to make as they are to eat.

How to Make Homemade Pita Pockets

Homemade pita is like night and day when compared to the stale and flavorless store bought versions. Made with mostly all-purpose flour but with a bit of whole wheat for added texture and flavor (and you can increase the proportion of whole wheat flour too, up to 1 cup, as long as the overall amount of flour stays the same), plus a little bit of honey for added sweetness.

Trust me, the next time you make Gyros or (my favorite) Greek Turkey Tacos, try using homemade pita instead. It only takes a little bit of extra time and is so worth the extra effort.

Get the full recipe and step-by-step instructions on the Kitchenthusiast blog »

Homemade Pita Bread

Homemade Pita Bread

Homemade pita bread is a true revelation: soft and fluffy and full of yeasty flavor. Watch like magic as they puff up in the oven!


  • 2 cups (9 ounces) all-purpose flour, plus more as needed
  • 1/2 cup (2 3/4 ounces) whole wheat flour
  • 1 cup lukewarm (95-100ºF) water
  • 1 tablespoon honey
  • 2 teaspoons active dry yeast
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt


  1. Whisk together all-purpose and whole wheat flours until evenly incorporated. Set aside.
  2. Place lukewarm water in the bowl of your stand mixer fitted with the paddle attachment. Stir in honey, then sprinkle yeast evenly over top. Stir to combine. Add 1/2 cup of sifted flour mixture, then mix on low speed until all flour is incorporated (it will be a little chunky, that’s ok). Let sit in a warm location for 15 minutes or until frothy.
  3. Add remaining flour along with olive oil and salt and mix with the paddle attachment until mixture comes together in a shaggy dough. Replace paddle with dough hook and knead on low speed for 5 to 7 minutes or until dough is smooth and pulls off the sides of the bowl (it will still stick to the bottom). Scrape onto a generously floured surface and knead in another 2-4 tablespoons of flour until dough comes together in a smooth, yet still slightly tacky, ball.
  4. Get the full recipe on the Kitchenthusiast blog »
All images and text © Lindsay Landis /

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