It's Sooo Good! | Israeli Pita bread recipe (homemade)

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Homemade Israeli Pita bread

I'll tell you what you can put there :
  • 2 cups flour (~200g)
  • 1 1/2 cups lukewarm water
  • teaspoon of sugar
  • 1 packet of active dry yeast
  • Spices: 1 teaspoon salt
Click to enlarge
Homemade pita bread from Israel
Pita pockets are a light, airy bread that puff up when cooked at an extremely high heat. They're delicious with my hummus or falafel recipes!

I'll tell you what you can do :

Pita bread is a staple food in Israeli. You get it with almost every meal and it can be used to make a "lafa" (a sandwich) or for a "niguv," for dipping. While pita comes in many shapes and sizes in Israel, the standard pita is thicker than what you find here in the US. I prefer it that way, but you can roll out the dough however you like in this recipe. See the oven tips for more informain about getting an authentic texture!

First, mix the yeast in with the warm water and sugar. Let it stand for 5–10 minutes . In a large bowl mix the flour and salt. Add the yeast mixture when it starts to foam and mix well. The dough will be a little sticky and you should knead it until smooth and elastic, about 10 minutes. Remove to a warm place to rise for one hour, or until it doubles in size.

Punch down the dough and knead it again for a couple of minutes. On a floured work surface, roll the dough into a cylinder shape and divide into about 10 small balls. Roll out each ball into a disc shape. I like mine pretty thick, but this dough is very adaptable and can be stretched out quite thin if you prefer it. Cover and let rise again for 30 minutes.

Preheat your oven to 500ºF. To bake, place the pitas flat on a hot pizza stone or baking pan on the bottom rack. It takes about 5–6 minutes in my oven, but it might be different in yours. The key is to check on it and pull it out just as the corners turn brown (remember, pita bread is mostly white). Pull it out and eat it hot with my hummus or falafel recipe!




When baking bread, it's often all about the oven! This recipe is no exception. In Israel pita is baked in a huge clay oven, often wood-fired or with something akin to a flame-thrower. The point is that it's about 1000ºF. You won't achieve this in your home oven, but you can approximate as best you can by baking at 500ºF and cooking directly on a pizza stone placed on the lowest rack of your oven.


Best of luck,


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New! Write a comment about this recipe:

Moti writes: (07 Jun 2018, 15:53)
Hi Marla, it will open up if you cook it at a high enough temperature! The oven is the key.
marla writes: (07 Jun 2018, 15:26)
Dear Moti,
I'm looking forward to making this as part of an Israeli dinner and a movie program. Need to know if the pita opens up. For me, that is critical. Hoping you or someone else can answer. Thanks!
marla writes: (07 Jun 2018, 15:26)
Dear Moti,
I'm looking forward to making this as part of an Israeli dinner and a movie program. Need to know if the pita opens up. For me, that is critical. Hoping you or someone else can answer. Thanks!
Jeannie writes: (02 Jan 2015, 16:40)
Dear Moti,
should I use plain flour or self rising for your pita recipe? Thank you!
kate writes: (24 Jul 2014, 15:24)
Dear Moti, I followed your recipe and I had thick soup. I added 2 more cups of flour and that I could knead into an elastic ball. Did I not do it right or are your amounts wrong. I love your hummus recipe though.
Cindy writes: (28 Sep 2013, 12:27)
Dear Moti,
Oh, I don't know what I did wrong, but mine came out like Naan or buns. I so want to make them look like yours.
Ann writes: (22 Feb 2013, 16:11)
Dear Moti,

Such WONDERFUL recipes, thank you!

My question is - do you know of any non-wheat flours that might work well in making pita bread? I love the regular flour, and was happy with my pita results, but, alas, regular wheat flour does not love me :/ So I would love to find an alternative flour for pita.
Rachel Moyer writes: (18 Oct 2012, 18:42)
Dear Moti,
I am part Lebanese and i am going to make this recipe. I eat hummus with it. :)
Danniella writes: (06 Jun 2012, 11:29)
Dear Moti,
I'm not sure how anybody else made your recipe with only 2 cups of flour! I had to use more than 3 to get it into anything resembling dough. Other than that, it worked much better than my other pita recipe, I did cook it directly on the rack though
Victoria writes: (20 Mar 2010, 12:15)
Dearest Moti,

Your pita recipe worked out so well! Thank you so much for sharing. I shall try out your pita with za'atar recipe soon, with za'atar I bought in Israel.
Ri writes: (08 Mar 2010, 05:02)
Dear Moti, 2 cups flour is 280 grams. So, how much flour should I use 2 cups or 200 G? Thanks
Nitish writes: (26 Mar 2009, 21:33)
Dear Moti,
This recipe is great, it worked out perfect. It definitely takes me back to the middle east.

Doris writes: (03 Jan 2009, 23:33)
Dear Moti, After eating the incredible fresh pita in Israel this summer,I could no longer bear the thin, hard bread sold as pita here. Your recipe has made all the difference. Thank you. I continue to enjoy light, soft, tasty pita that takes me back to the middle east every time I make it.
frank writes: (20 Oct 2008, 18:32)
Dear Moti,
Is there such a thing as a mock pizza stone? Like say placing stones in a conventional oven and baking on it?
frank writes: (19 Oct 2008, 05:06)
Dear Moti,
I would like to make lafa bread but mine crumbled at room temp and even more so when heated. How to make it so my lafa is elastic(pliable)even if hot writes: (18 May 2008, 23:27)
Dear Moti,

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