Bread / Food

Fluffy Pita Bread

These soft and fluffy pita breads are so delicious and easy to make. I love making a bunch and using them throughout the week. They store and freeze really well, just defrost at room temperature or in the microwave for a few seconds.

This is a no bake, yeasted pita that doesn’t take hours. It’s great for sandwiches or for snacking on, with dips like hummus and tzatziki. Often, I use these instead of regular sliced bread to make grilled cheese pitas for my daughter and she enjoys them so much.

I use a blend of whole wheat and AP flour, and other staple pantry items like oil, yeast, sugar and salt. The pita is rolled out about 6-8 inch circles, depending on your preferred texture and thickness. I like my pita a little thick, so I go for 6 inch circles.

I like to cook them on a lightly oiled cast-iron skillet (my favorite piece of cookware), for about 2-3 minutes until golden brown and slightly puffed. If you don’t have a cast iron skillet, you could also use a fry pan.


Pita Bread

A delicious and fluffy yeasted pita bread, cooked on a cast-iron until lightly golden.
Course Bread, Pita Bread, Side Dish, Snack
Prep Time 1 hour
Cook Time 3 minutes
Servings 12
Author Leona G.


  • 10 inch Cast Iron Skillet
  • Rolling Pin


  • cups AP flour
  • ½ cup whole wheat flour
  • 1 tsp kosher salt
  • ½ tsp sugar
  • 2 ¼ tsp instant yeast or one packet
  • 1 cup warm water
  • 2 tbsp olive oil
  • 1/4 cup AP flour to be used sparingly for rolling out the dough


  • in a bowl, combine AP and whole wheat flour, whisk to blend.
  • in another bowl, combine water, sugar and yeast.
  • Add 1/2 cup of the flour mixture to the bowl of water and yeast and whisk to form a loose pancake-like batter. Let it sit for 10-12 minutes until foamy.
  • Once the wet yeast mixture has bubbled and risen a bit, add to the remaining flour mixture, along with the oil and salt. Combine and knead for 3-5 minutes until a dough forms. Cover and let rise for 35-45 minutes.
  • Once the dough has doubled in size, punch it down to flatten and divide into 12 equal sized balls.
  • Using a rolling pin, on a lightly floured surface, roll the dough out in 6 inch circles. (I prefer my pita on the thicker side, but you could roll it out to 8 inches if you like a thinner pita.)
  • Preheat your cast iron on high heat, once the skillet is hot, lower to medium heat and cook the pita about 1-1.5 minutes on each side until lightly golden brown. Enjoy warm.


  • If you don’t have a cast iron pan, a fry pan will work just fine.
  • You could roll the dough out larger than 6 inches if you’d like a thinner pita.
  • These are great for sandwiches, dips, like hummus, as grilled cheese pitas and much more!
  • To store, place in a dry ziplock bag, tightly sealed for up to 5 days. You could also freeze them and let them soften at room temperature or in the microwave.

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