Pita Bread – Oven not needed

pita bread 1bread is very popular especially in the Middle East, almost every meal is accompanied by it. It can be used for dipping, fill it with meat or vegetables and have it as a sandwich, fry it and add it to your salad, it is also included in some main dishes like Fattah.
Pita bread usually baked in high heat ovens, but you can make it at home and guess what? There is no need for an oven too!
This recipe is available on our main website, but I made it again and took more and better pictures. So here we go.
2 cups all purpose flour
1 teaspoon dry yeast
Pinch of salt
1/4 teaspoon sugar
1/2 cup plus 5 tablespoons warm water. (you may need more or less depending on the flour you are using)
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pita bread 10– Dissolve yeast and sugar in the warm water, cover and leave for 15 minutes.

– Mix flour with salt, add the yeast and water mixture, and knead for 15
minutes. Add more water if necessary. The dough should be smooth and

– Cover the dough for one hour and half or until it doubles in size.

– Make six balls out of the dough.
– Dust working surface with flour. Roll out each ball with a rolling pin into
5-inch circles.

– Every time you roll a ball, sprinkle little flour on top of it, then cover with
kitchen paper. Sprinkle flour on that kitchen paper and place a new rolled ball
on top of it, go on doing so until you have all rolled balls on top of each other
with the kitchen paper separating each. Cover with cloth and let it rest for
15 – 20 minutes.

– Place your nonstick flat pan on medium heat. Place the rolled ball on the
pan, flip the bread in about 9 seconds.
– Gently press around the pita bread’s edges, using a spatula, this will help the
bread to puff out.
– When the bread is completely puffed, and got some brown patches, your
bread is ready.
– Cover the bread with a cloth to keep it soft. Pita bread always tastes better
the second day.


  • Jeanne

    20/04/2013 at 1:25 pm

    I am so happy that I found your recipe on Pinterest. I have congestive heart failure and have to watch the salt/sodium content in everything I eat. I saw that these only called for a pinch of salt, so I gave them a try. I used an 1/8 teaspoon of a salt substitute. They turned out Great and were very easy to make.
    Thank you!!

    • munatycooking

      26/02/2014 at 10:54 am

      Hello, I’ve used active dry yeast. I’ll be re-posting this recipe with video and new pictures in few days.

  • Andrew

    18/03/2014 at 12:15 pm

    I watched a video of making pita in an Arabic oven and wondered if they could be started in a frying pan and finished under a grill. I tried a couple of pieces of my usual bread mix, which includes olive oil but NO salt. I took the pieces off the risen dough and rolled them out and cooked them straight away. I left the pita in the frying pan and put that under the grill, and they puffed up quite well. I’ll experiment with the mix in future to perfect them!

  • Sjara

    20/08/2014 at 6:52 am

    Made this today for dinner. I’ve never tried eating one. Is it supposed to be chewy? O.o I’ve sent my mom some and she asked whyit’s chewy.

    • munatycooking

      20/08/2014 at 12:32 pm

      Hi Sjara, Thanks for stopping by and for trying my recipe. There are different types of pita bread around, some are thin, some chewy like in my recipe, others are bit hard and chewy (I find this type in Egyptian restaurants), and the last is fluffy, soft, and thick (made mostly by Lebanese). It really depends on the flour you’re using and the way you’re making the bread.
      My recipe is more like the Egyptian version except softer.

  • nokinoks

    26/04/2015 at 10:55 pm

    can I fry this after? O.O I have been trying to find a recipe for tortilla that’s not baked so I can make chips but so far all I found was baked or recipes that just asks me to but the tortillas. So I was just curious if I can make this then fry it?

    • munatycooking

      27/04/2015 at 1:11 pm

      You can fry this bread if you wish, there is an Arabic salad called fattosh, and fried pita bread is used in it.


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