There’s no beating a perfect pita. Done right, they’re soft and pillowy, but sturdy enough to contain all the delicious fillings you throw in them.

Easy Homemade Pita Bread Recipe: How to Make Traditional Pita Bread

Pita is a leavened Middle Eastern flatbread known for its puffy inner pocket—though there are also pocketless versions, such as the kind used for Greek *souvlaki*. Pita has [a short proof time](https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods) and is a fairly wet dough; the steam from its water content is what helps to inflate the bread when baked at a high temperature. 


You can use [all-purpose flour](https://www.masterclass.com/articles/a-culinary-guide-to-flour-types-difference-between-unbleached-and-bleached-flour-and-how-to-use-wheat-oat-bran-pastry-and-all-purpose-flour), or give your pita an earthy, nutty flavor by adding whole wheat to the mix. 

1. __With dip__: Slice fresh pitas into triangles for easy dipping, or toast them in a 350ºF oven to make pita chips. Serve with [baba ganoush](https://www.masterclass.com/articles/chef-gordon-ramsays-baba-ganoush-recipe-learn-how-to-make-baba-ganoush), hummus, and assorted mezze.
2. __As a sandwich__: Stuff a pita with anything from [falafel](https://www.masterclass.com/articles/quick-and-easy-homemade-falafel-recipe-how-to-make-and-serve-homemade-falafel) and shredded carrot salad with Mediterranean <a href='https://masterclass.com/articles/how-to-make-greek-tzatziki' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-greek-tzatziki","linkCopy":"tzatziki","category":"automated-link"}' automatic='true'>tzatziki</a> to turkey, avocado, and sprouts—or use it as a wrap.
3. __As a flatbread__: Cook your pita on the grill, then top with [caramelized onions](https://www.masterclass.com/articles/a-guide-to-making-caramelized-onions-plus-easy-caramelized-onions-recipe), herb salad, and feta. 

Heat a [cast-iron skillet](https://www.masterclass.com/articles/how-to-clean-a-cast-iron-skillet-proper-care-and-seasoning-tips) over medium-high. When hot, add the pita dough balls and cook just until bubbles begin to form on the first side, about 30 seconds, then flip and cook for 2 more minutes on the second side. Then flip again and cook for another 2 on the first side. Keep finished pitas under a clean dish towel or napkin while you cook the rest. 

Become a better home cook with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Gordon Ramsay, Dominique Ansel, and more.

There’s no beating a perfect pita. Done right, they’re soft and pillowy, but sturdy enough to contain all the delicious fillings you throw in them.

Pita is a leavened Middle Eastern flatbread known for its puffy inner pocket—though there are also pocketless versions, such as the kind used for Greek souvlaki. Pita has <a href='https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"a short proof time","category":null}'>a short proof time</a> and is a fairly wet dough; the steam from its water content is what helps to inflate the bread when baked at a high temperature.

What Is Pita?

You can use <a href='https://www.masterclass.com/articles/a-culinary-guide-to-flour-types-difference-between-unbleached-and-bleached-flour-and-how-to-use-wheat-oat-bran-pastry-and-all-purpose-flour' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-culinary-guide-to-flour-types-difference-between-unbleached-and-bleached-flour-and-how-to-use-wheat-oat-bran-pastry-and-all-purpose-flour","linkCopy":"all-purpose flour","category":null}'>all-purpose flour</a>, or give your pita an earthy, nutty flavor by adding whole wheat to the mix.

What Flour Is Best for Making Pita?

<ol class="mc-m-4"><li class="mc-my-4"> 1. With dip: Slice fresh pitas into triangles for easy dipping, or toast them in a 350ºF oven to make pita chips. Serve with <a href='https://www.masterclass.com/articles/chef-gordon-ramsays-baba-ganoush-recipe-learn-how-to-make-baba-ganoush' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-gordon-ramsays-baba-ganoush-recipe-learn-how-to-make-baba-ganoush","linkCopy":"baba ganoush","category":null}'>baba ganoush</a>, hummus, and assorted mezze. </li><li class="mc-my-4"> 2. As a sandwich: Stuff a pita with anything from <a href='https://www.masterclass.com/articles/quick-and-easy-homemade-falafel-recipe-how-to-make-and-serve-homemade-falafel' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/quick-and-easy-homemade-falafel-recipe-how-to-make-and-serve-homemade-falafel","linkCopy":"falafel","category":null}'>falafel</a> and shredded carrot salad with Mediterranean <a href='https://masterclass.com/articles/how-to-make-greek-tzatziki' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/how-to-make-greek-tzatziki","linkCopy":"tzatziki","category":"automated-link"}' automatic='true'>tzatziki</a> to turkey, avocado, and sprouts—or use it as a wrap. </li><li class="mc-my-4"> 3. As a flatbread: Cook your pita on the grill, then top with <a href='https://www.masterclass.com/articles/a-guide-to-making-caramelized-onions-plus-easy-caramelized-onions-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-guide-to-making-caramelized-onions-plus-easy-caramelized-onions-recipe","linkCopy":"caramelized onions","category":null}'>caramelized onions</a>, herb salad, and feta. </li></ol>

3 Ways to Use Pita Bread

Easy, Homemade Pita Recipe

Heat a <a href='https://www.masterclass.com/articles/how-to-clean-a-cast-iron-skillet-proper-care-and-seasoning-tips' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-clean-a-cast-iron-skillet-proper-care-and-seasoning-tips","linkCopy":"cast-iron skillet","category":null}'>cast-iron skillet</a> over medium-high. When hot, add the pita dough balls and cook just until bubbles begin to form on the first side, about 30 seconds, then flip and cook for 2 more minutes on the second side. Then flip again and cook for another 2 on the first side. Keep finished pitas under a clean dish towel or napkin while you cook the rest. Become a better home cook with the <a href='https://www.masterclass.com/' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Gordon Ramsay, Dominique Ansel, and more.

How to Make Pita on the Stovetop

There’s no beating a perfect pita. Done right, they’re soft and pillowy, but sturdy enough to contain all the delicious fillings you throw in them.

There’s no beating a perfect pita. Done right, they’re soft and pillowy, but sturdy enough to contain all the delicious fillings you throw in them.
