This is a great pita bread recipe I got from a friend who works at a great Greek restaurant here in my town. Slice pita in half and fill pockets with your favorite filling, or for dipping, cut into wedges and pan fry in a little olive oil.

Recipe Summary

30 mins
10 mins
40 mins
1 hr 20 mins
1 dozen pita breads


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.

  • Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.

  • Preheat oven to 500 degrees F (260 degrees C).

  • Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.

  • Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

Nutrition Facts

172 calories; protein 4g; carbohydrates 28g; fat 4.7g; sodium 292.4mg. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
These turned out really well. Even with half whole wheat flour they rose nicely and my family all enjoyed them! Read More
40 Ratings
  • 5 star values: 26
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
These turned out really well. Even with half whole wheat flour they rose nicely and my family all enjoyed them! Read More
Rating: 5 stars
I used 2 tbsp olive oil instead of the shortening, and "baked" the pita bread two at a time (to avoid running the oven in the summer), covered in my electric skillet for a couple minutes on each side till they got browned spots. They came out read good and disappeared in a day. Read More
Rating: 5 stars
I just made these and followed the directions to a T. It was a little waiting game but the result was the freshest tastiest pitas we've ever tasted; my 6 y.o. ate 2 and wanted more! Thank you! Read More
Rating: 5 stars
Nice, simple recipe! I used unsalted butter instead of shortening, and I sprinkled corn meal on the baking sheet which worked out really well. After throwing the first few pitas in the oven I accidentally realized that allowing the individual pitas to rise for a third time (after rolling out) ended up making nice, solid pockets and a firmer outer shell. Definitely tasty and will save this recipe for later! Read More
Rating: 5 stars
This was really really good and easy to make!! I will be making these again without a doubt! Read More
Rating: 5 stars
The trick to puffing up is using your hands not the rolling pin! Don't press them out with your fingers! They will not puff up. Read More
Rating: 4 stars
I could only get 3 of these to "puff" up in the oven. The others were flat. Taste was great! Read More
Rating: 4 stars
Great dough. I used 2 tbs of active dry yeast and added 1 tsp of sugar. I made them on the stovetop on a hot oiled griddle. Taste it great. Read More
Rating: 5 stars
Like the previous commenter I used half whole wheat flour for a total of three cups and these came out wonderfully! Better than store bought and so easy! Read More