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5-Ingredient Homemade Flat Bread

Pita bread is a staple bread of the middle east. It is commonly referred to as Khubz in Arabic but it is commonly known as Pita bread in other parts of the world.  This bread is made from a soft yeasty dough similar to the pizza dough.
Course Breakfast/Lunch/Dinner
Cuisine Greek, Mediterranean
Keyword bread, flatbread, homemade, pastry
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour 15 minutes
Servings 6
Calories 205kcal
Author Lola Osinkolu


  • 2.5 Cups Flour
  • 2 Teaspoons Yeast
  • 1 Teaspoon Salt
  • 1 Tsp Sugar
  • Olive Oil
  • 1 cup Water warm


  • In a bowl, mix the water, yeast, and Wheat flour and leave for 5 to 10 minutes to froth.
  • Add the flour, Salt, and Olive Oil to the mixture above and mix until a shaggy mass of dough is formed.
  • Turn the dough unto a lightly floured work surface and knead until smooth, supple and elastic. About 5 to 7 minutes
  • Place the dough in a clean bowl and lightly oil the dough with some Olive oil turning to coat evenly. Cover it with a tight fitting lid and leave in a warm place to rise for 1 hour or till doubled in size.
  • Punch down the dough return to a lightly floured work surface. Divide into 8 parts and roll out each piece into a circle of about a quarter of an inch thickness. Cover with a damp kitchen towel and proof for another 10 to 15 minutes.
  • Preheat the oven to 475 degrees F with the skillet or baking pan in the oven and cook the dough for 2 to 3 minutes on the first side or till puffy. Flip to the other side and cook for 1 more minute.
  • Cover with a damp kitchen towel. This will keep the pita crust soft



Don't kill your yeast with hot water. You need warm water. I personally don't use a thermometer to measure the warm water temperature, Try not to overbake the pita otherwise, you will end up with a cracker Cooking the flip side of the dough is optional, however, you can choose to cook it for few seconds to a minute if you choose to. In order to keep the freshly made pita bread from drying, cover them immediately with a damp kitchen Towel after cooking them. Addition of wheat flour is a good idea if you choose to.  I have done that with this same recipe and it came out beautiful. For storage, keep this flat bread in a sealed plastic bag and keep in a cool dry place for about 5 days, in the freezer for up to 3 months. Refrigeration is not advised because the bread will dry out faster and become stale.


Calories: 205kcal | Carbohydrates: 42g | Protein: 6g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 392mg | Potassium: 93mg | Fiber: 2g | Sugar: 0g | Calcium: 8mg | Iron: 2.5mg