Mediterranean-Style Pita Pockets

Stack of homemade pita bread. Freshly baked. Round flatbread that can be stuffed with food.

Fill these easy and delicious pita pockets with grilled meats, veggies, and chicken salad. Add a few greens and your favorite garlic sauce or dressing, and you’re ready to roll.

Course Bread

Cuisine Mediterranean

Prep Time 20

Cook Time 15

Rising Time 1

Total Time 1 35

Servings pitas

Calories 281kcal

Author Leah Johnson

Equipment

Ingredients

4 ¼ cups (595 g) bread flour or all-purpose flour
1 1/2 teaspoon (6 g) kosher salt
3 teaspoons (10 g) instant yeast
1 teaspoon (5 ml) honey
1 ½ cups (360 ml) lukewarm water (100°–110°F / 37º-43º C)
4 teaspoons (20 ml) olive oil

Instructions

Spray the surface of a large bowl with cooking spray and set aside.
In the large bowl, mix together the flour, salt, and yeast. Add the honey, lukewarm water, and oil then mix again until a shaggy dough forms. You can also do this step in your stand mixer if you prefer.
PRO TIP: If the dough feels dry, add up to 2 tablespoons more of the warm water.
Turn the dough onto a lightly floured work surface and knead lightly for a couple of minutes. Cover and let the dough rest for 5 minutes, then continue to knead for another 6 - 8 minutes until smooth. When the dough is smooth and elastic, place it in the prepared bowl and turn to coat. Cover the bowl with plastic wrap and let the dough rise for 1 hour, or until the dough rises to double its size, in a warm, draft-free spot.
Preheat your oven to 425º F (218º C) and place a heavy-duty baking pan on the middle rack to heat.
When the dough has finished rising, knead 5–8 times to restore its texture, then divide into 8 equal portions and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
Working in batches, roll each portion with a rolling pin into a 6”–7” circle (about 1/4 inch thick) on a lightly floured work surface. Carefully place the flattened dough onto the hot baking stone or baking sheet in the oven. Note: Depending on the side of your baking sheet, you might be able to fit 2 or 3 pitas.
Bake for 2 - 3 minutes on one side, then carefully turn the pita over to bake for 1 minute on the other side using a pair of tongs. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel. Bake the rest of the pitas.
Cover all your baked pitas with a clean towel while you get your filling ready. Slice in half to fill and serve.

Notes

Store: Pita bread is best enjoyed fresh out of the oven, but you can store this pita bread in a plastic bag at room temperature for 2–3 days.

Freeze: You may also freeze these pitas to enjoy later. Stack the pitas in a reusable container, or wrap them in plastic wrap and over-wrap them in foil before sliding them into a freezer bag and freezing. Pitas may be frozen for up to 2 months. Warm up in a medium-heated oven from frozen.

Recipe Tips:

Your pitas will be puffy delights, but just reduce the yeast if you want them to be the flatter Greek pita bread style that can be rolled around ingredients instead of being stuffed with them.
While it’s rare, yeast can expire, even if it is stored in the refrigerator. To check your yeast, simply mix it in a separate bowl with the honey and warm water, but not the salt. Wait 3–5 minutes to see if frothing begins. If the mixture does not froth, you will need to replace your yeast and try again. You can go ahead and use the mixture you just made, though, if you do see frothing.
Make sure the water is very warm (100°–110°F / 37º-43º C), since warm water is essential to activate the yeast.
Use a rolling pin rather than your hands to roll out the dough.
Serve with fillings on the side to create a fun, build-your-own dining experience.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition