Pita Pocket Bread

Pita Pocket Bread is soft, chewy and so easy to make! The fresh puffy bread is perfect for so many things! Eat the pita bread with some yummy toppings, as a side or split the pita bread open and stuff it with all sorts of yummy things!

A stack of homemade fresh pita pocket bread

Pita Pocket Bread- What is it?

Pita Bread or Pita Pocket Bread is a soft chewy bread that is fluffy. There are many versions of pita bread, like my Naan or flatbread. This recipe will make a perfect pocket pita, or you can use it as a pita that is more like a flatbread, or bake them up a bit crispier to dip in some hummus or tzatziki.

Piece of pita bread dipped in tzatziki sauce

Pita bread is considered a type of Greek food or Mediterranean food. It is delicious paired with Greek or Mediterranean dishes. But it also is so soft and chewy it really can be a side for anything.

We love Greek food and eat our Pita Pocket Bread with my Greek Chicken, Lemon Rice, Tzatziki (cucumber sauce) and a Greek Vinaigrette Salad. (The photo below is a a Greek meal that we love – all recipes are on the blog – click on the links).

Above shot of a plate of Greek chicken, yellow lemon rice, pita bread and tzatziki sauce with food in the background.

Pita Bread is cooked at a high temperature, usually on a stone surface; a pizza stone works perfect!

To get your dough to puff up and become a pocket you need high heat and some moisture to create steam! The steam causes the pita bread to puff up and create the pocket. Keep reading to find out how to get the steam!!

NOTE: More authentic Greek Pitas will usually be flat and perfect for using it as a wrap.

Making Pita Bread Dough

The ingredients for Pita Pocket Bread is pretty much like any other bread recipe. Instead of water, warm milk is used. The milk will help the pita be soft and chewy instead of crispy and chewy.

You will need, milk, rapid rise (instant yeast), white sugar, salt, and all-purpose flour.

NOTE: I use my stand mixer but you can make it with a bowl, spoon and your hands.

Put your warm milk, sugar and instant yeast in your mixing bowl. Let the yeast “proof” and become bubbly and foamy. Then add the salt and flour.

Salt added to yeast mixture to make bread

Slowly add the flour. You will add between 3 to 4 cups. Add enough that it is slightly sticky and starts pulling away from the bowl as you mix it.

Pita bread dough in a stand mixer with a hand showing how it should be slightly sticky.

Cover the bowl with a clean dish towel and let the dough raise for 3-4 hours. It should double in size.

Pita Pocket dough in the mixing bowl after is has risen.

Take your dough and place it on a lightly floured surface.

Pita Pocket dough ready to be made into pitas.

Next, divide the dough into 12 equal parts/balls.

Balls of Pita Bread dough ready to be rolled out.

Making and Baking Pocket Bread

Heat your pizza stone (or use a baking sheet turned upside down) at 500 degrees F for at least 30 minutes before baking the pocket bread. I place my stone right on the center rack in the center of my oven. (Pretend like my oven is not dirty – and the pizza stone is just stained and has been used a lot over the years)!

A pizza stone in the oven placed on the center rack in the center of the oven.

On a lightly floured surface roll out the balls of dough to about 1/4 thick (just more thin-look at the photo below for reference). Roll them into a circle the best you can- they do not need to be perfect!

Pita Bread dough being rolled out unto a circle to make the pocket bread.

It doesnt have to be a perfect circle.

A rolled out circle of Pita Bread dough that is ready to cook.

It shouldn’t be too thick, about 1/4 inch- if it is a bit thicker that is ok too!

A hand holding up the side of the pita bread after it has been rolled out to show the thickness it should be for cooking.

Carefully take the rolled out dough and place it on top of the hot pizza stone. YOU DO NOT NEED TO GREASE THE STONE! IT SHOULD NOT STICK! (Do not worry if it doesn’t stay in the perfect circle – it will still taste delicious!

A hot pizza stone in the oven with pita bread dough rolled out and placed on the pizza stone to cook.

Steam is Needed to Make the Pocket

Before closing the oven, quickly spray the dough you just placed on the hot stone with cold water. I use the “mist” option on my squinty bottle.

Then quickly shut your oven. The water that is sprayed on the bread along with the hot stone and heat in the oven will create the steam needed for the bread to puff up, creating the perfect Pocket Bread!

2 pieces of Pita Dough that has baked on a pizza stone and was misted with water and puffed up to make Pita Pocket Bread.

The bottoms will start to get a bit golden, flip them so the other side can get golden and then take them out!

A hand holding up the pita bread that is baking in the oven showing golden brown spots on the bread which means it is done baking.

I like to rub butter on the top and bottom of my bread and I will even sprinkle garlic salt on the tops (both are optional.)

Butter being rubbed on puffy Pita Pocket Bread

Repeat with all of the dough. If you do not want your bread puffy, don’t spray it! If it still happens to puff up, just squish it back down!

Flat pita bread on a cutting board with golden brown spots.

The Pocket

The puffy bread makes a perfect pocket to stuff with anything your heart desires!

Puffy Pita Bread on a wooden cutting board.

Just take the pita and cut it in half and gently open it up.

Puffy Pita Bread cut in half and opened to make a pita pocket.
A hand showing the pita pocket bread will open to stuff things in it.

Stuff the pocket with meats, cheeses, rice or veggies. Anything you like yours can stuff it with.

When I make out Greek food we stuff ours with Greek Chicken, Yellow Lemon Rice and tzatziki sauce.

A hand holding a pita pocket stuffed with chicken, rice and tzatziki.

I usually will make half pita pockets and the other half just flat pita bread.

A plate full of Pita Pocket bread cut in half ready to stuff.
A stack of flat pita bread.

I cut some into triangles for dipping.

Triangles of Pita Bread that will be used for dipping.

An easy dinner or lunch you can make with the flat pitas are little mini pita pizzas!

NOTE: I used store bought pita in the photo below, but the homemade pitas in this recipe are even more delicious!

Pepperoni Pizza made on Pita Bread.

Pita Bread can be used in so many ways and is a yummy side dish for just about anything! Make it into a pocket and stuff it with your favorite meats, cheeses, veggies and more!

Pita Pocket Bread stuffed with rice, chicken and cucumber sauce.
A triangle of Pita Pocket Bread dipped in Tzatziki sauce.
A plate of Greek Food up close.

Stuff the pita pocket with my delicious Greek Chicken, Yellow Lemon Rice, and Tzatziki Cucumber Sauce. Or use just eat the bread as a side to the chicken, rice and sauce.

If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!

Try my Naan Bread that goes well with all of the Greek food shown in this post.

Try my Homemade French Bread for another homemade bread that makes a great side.

Check out the latest posts from the Butcher’s Wife!

A stack of homemade fresh pita pocket bread

Pita Bread {AKA Pocket Bread}

Easy Homemade Pita Bread that can be used as a pocket bread or a flat pita.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Rising Time (approx): 3 hours
Servings: 12 servings


  • 1 1/2 cups warm milk 2% or 1 %- not skim milk
  • 1 tsp dry active yeast
  • 1 tsp white sugar
  • 1 tsp salt
  • 3-4 cups all purpose flour
  • additional flour for rolling out the bread
  • butter for brushing on the bread after cooking
  • spray bottle with water for spritzing dough in oven see notes


  • In a mixer, add your warm milk (I microwave my milk on high for about 1 1/2 minutes), sugar and yeast. Let the mixture sit until it becomes foamy.
  • Add in your salt and 2 cups of your flour. Mix the ingredients together and slowly add in more flour until the mixture is slightly sticky but pulling away from the bowl and easy to handle. Continue mixing for an additional 5 minutes until the dough is soft and smooth.
  • Leave the dough in the bowl and cover the bowl with a clean kitchen towel. It will need to sit and raise for at least 3-4 hours.
  • Heat your pizza stone in a 500° oven. Let the stone heat up as the oven is heating up. I find I have the best results if I let my pizza stone heat up for at least 30 minutes.
    *I place my stone on the center rack so it is in the center of the oven.
  • After it has risen, take the dough from the bowl and place it on a lightly floured surface and divide it in to 12 even pieces.
  • Roll out each piece of dough on a lightly floured surface to about a 1/4 inch thick. Then carefully take the rolled dough and gently place it on top of your hot pizza stone in the oven. Quickly spray (lightly, it doesn't need to be soaked) the bread with the water from your water bottle and close the oven door.
    If you want flat pita bread do not spray the water on the bread.  It still may puff, just squish it down if you want it flat.
  • Watch the bread closely. It will need to cook on the first side for about 2 minutes. It will start to bubble and then will puff up! (this is what makes the pocket!) Flip the bread to the other side and allow it to get a few brown spots on it or until it is done to your liking.
  • Remove the bread from the oven and let it rest on a plate. Brush with butter while it is still warm. The puffed bread may deflate and this is ok. Cut the bread in to triangles for a side dish or for dipping or cut it in half to make 2 pocket breads for stuffing.


You need the hot pizza stone for baking. I have never used anything else but I am sure a baking sheet turned upside can work in a pinch. If your bread sticks to the pan you can cook the bread on parchment paper, or use a little extra flour and see if that helps.  (I have never tried a baking sheet- so I am just guessing)
You need your oven hot!!  500 degree oven and a really hot pizza stone helps with the magic of the puff!  You need the light spritz of water from the water bottle as well because the spray of water along with the high heat creates steam and this is what make the bread puff, which creates the pocket!!
The bread will deflate after coming out of the oven and that is ok!  Once you cut the bread in half, giving yourself 2 pockets, you can take a knife and gently slide it along the opening to get your pocket open!
If you want flat pita bread do not spray the water on the bread.  It still may puff, just squish it down if you want it flat.

Nutrition information is automatically calculated and should only be used as an approximation.

Serving: 1Pita pocket | Calories: 159kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 229mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 0.001mg | Calcium: 43mg | Iron: 1mg

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