Pita Bread



Bread is essential in my life. It is one of the necessities that my household needs daily. I said so many times that I make bread if not every day then every other day. My family just cannot eat anything without it. I don’t know if you can relate at all, but that’s us.


Grilling season or not, these pita bread are often part of our dining room table. They are just so amazing and I have been making them for so many years —16 years, so I decided to finally dedicate a post just for them. 


They go well if you are making a cold sandwich, or for grilled food, but to expand it you can totally serve these with some soups as well.

Pita Bread
4 from 1 vote

Pita Bread

Author Sandra | Sandra's Easy Cooking


  • 4 cups All-purpose flour + extra for rolling/dusting
  • 1/2 Tbsp. Salt
  • 1 tbs. Sugar
  • 1 Tbsp. Instant Yeast
  • 1 1/2 cup Lukewarm Water more, if needed
  • 1 Tbsp. Olive Oil
  • 1 Tbsp Garlic powder
  • 1 Tbsp. Dried Parsley


  1. Combine flour and salt together in a large bowl and stir.
  2. Make a well in the middle and add sugar and instant yeast, then pour a splash of lukewarm water. Wait for a minute then add more water and start mixing. If it's too stiff add a splash more water. When it too hard to move the spoon/wooden spoon through the dough, knead it for about 5 minutes with your hands. Until you form a ball and the dough is pulling away from the sides of the bowl.
  3. Cover the bowl and allow the dough to rest and rise for one hour and up to 3 hours.
  4. Take a small handful dough ball and with your hands make a dough round, then press with your hand and you may use a rolling pin to stretch them a bit just to make a thinner dough disk. You can make as big as you want, but let them be flat and thin because the crust will rise more when you put in a preheated oven.
  5. Place them on the baking pan and drizzle a generous amount of olive oil (you may use parchment paper as well), then sprinkle garlic powder and dried parsley. Allow them to rise again for about 30 minutes before baking.
  6. Preheat the oven to 400F (200C)
  7. Bake until they are golden brown, about 20-30 minutes. They need to be golden brown, and once cooled when you cut in the middle and make sandwiches.

Recipe Notes

Try to keep them the same size. You may make it in batches. You can fry this dough. You may keep the unused dough in the fridge, well wrapped for 5 days... I never froze this dough so I do not know how well it will do. However, you can freeze it, but make sure to bring to the room temperature. I use these for cold sandwiches, grill food such as burgers, cevapi, etc., or kofta sandwiches.


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