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Stack of pita bread

Easy Peasy Homemade Pita Bread

Here is the quickest homemade pita bread recipe made with just three ingredients for easy lunches and weeknight dinners.

Last summer, my sister, Beth–mother of two who lives near Boston–asked me to include a pita bread recipe on my blog. We were vacationing at my parents house on Cape Cod making gyros with grilled chicken for an easy dinner everyone would love.

It only took eight months and being housebound, but here is the recipe for homemade pita bread!

How to Make Homemade Pita Bread

There are dozens of excellent pita bread recipes. But the one I remember making years and years ago used just two ingredients: flour and yogurt.

As much as I love bread baking, pita bread is something I want to make at the last minute for dinner. So it’s got to be as simple and quick as making homemade tortillas.

But I couldn’t recall any of the other details. It took rounds of pita bread research to track down the method that matched my memory: a dough made, not with yeast, but yogurt.

I found a few, and this one from Jamie Oliver offered another shortcut: self-rising flour. Since we’re all pawing through out pantries for goods, I found an opened bag. Voila, as they say.

Pita bread in cloth

Self-rising flour is nothing magic; it just contains baking powder and salt already in the mix. {So, you’ll find a substitute for self-rising flour in the Recipe Notes.}

The downside of self-rising flour is that it is highly refined white flour. It’s kind of bland. So, from my usual baking playbook, I tossed in whole wheat flour to up the flavor.

Now, it’s a three-ingredient pita bread. But still just as simple as quick as I remembered. And because it contains no yeast, you don’t need to knead it or let it rise.

I divide the dough into eight pieces for large pita breads and then roll them out as I bake them, one or two at a time. That means quicker pita bread for everyone!

Two Ways to Bake Pita Bread

The first time I made this recipe, the dough performed wonderfully. It mixed up quickly, rolled out easily, and puffed up magically in the oven on a preheated baking stone.

I was excited to make this recipe again the next night. Especially since our family devoured all eight of them!

Stack of pita bread

But when our gas oven suddenly stopped working at dinnertime, I had to scramble. I heated my largest cast-iron skillet on the stove top. I didn’t get my hopes up as I rolled out a ball of dough and centered it in the skillet.

But it worked! I cooked it for a few minutes until it bubbled and lightly browned and then flipped it to cook the other side. I stacked the finished pitas and wrapped them in a towel to keep them warm and pliable.

Granted, the skillet pita bread did not puff up as high as the oven baked, but again they all disappeared. So, with this pita bread recipe you can choose to use the oven or a skillet.

Lunch & Dinner Ideas with Pita Bread

You’ll want to save this recipe because I’m going to be posting my gyros recipe soon. With any type of leftover meat or chickpeas, these make an easy WFH lunch or dinner.

Homemade pit bread

Homemade pita bread is also the on ramp for terrific falafel, shawarma and other sandwich wraps, like this one with chickpeas.

I’d say to go ahead and make a batch of these simple yogurt pita breads if you’ve got time now and pop them in the freezer for later.

Getting a head start on weeknight dinners always makes me and my sister happy. What about you?


and become a forager

What weeknight dinners are making you happy? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Stack of pita bread
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4.5 from 2 votes

Easy Homemade Pita Bread

This three-ingredient pita bread recipe uses self-rising flour with a touch of whole wheat flour. Because there's no yeast, there's no waiting for it to rise and no kneading. Mix up the dough, let it rest while your oven or skillet preheat and then you're reading to roll and bake for many delicious dinner possibilities, like gyros, falafel and shawarma. These pita are best the day they are made.
Course Breads
Cuisine Middle Eastern
Keyword pita bread
Prep Time 5 minutes
Cook Time 18 minutes
Rest the dough 16 minutes
Servings 8 large pita breads
Author Lynne Curry


  • baking stone or 12-inch cast iron skillet


  • 2 1/2 cups self-rising flour see Notes for subsitution
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 1/2 cups plain yogurt I used whole milk, not Greek


  • Whisk the self-rising and whole wheat flours together with the baking powder in a mixing bowl. Add the yogurt and stir. If you use Greek yogurt or one with less liquid, you will need to add more water to the dough (from 3 to 6 tablespoons) until it is supple but not sticky.
  • Turn the dough out onto the counter very lightly dusted with flour. Knead the dough for just a few minutes until it becomes smooth. Put the down back in the bowl, cover with plastic wrap and let it rest for at least 20 minutes. This rest time allows the dough to fully hydrate and relax, like pasta dough. (While you wait, preheat your oven or the skillet.)
  • Dust the counter very lightly with flour and tip the dough out onto it. Divide the dough into 8 equal pieces. Working with 1 piece of dough at a time, dust the rolling pin with flour and roll it out into an 8-inch circle. You can roll out a few at a time to bake or cook in the skillet, dusting the dough and the rolling pin with flour to prevent sticking.

In the oven:

  • Preheat the oven to 500 degrees with a baking stone or a large cast iron skillet inside for 20 minutes. Place a plate lined with the clean dish towel near the oven.
  • Flip the rolled out dough onto the hot baking stone or skillet. Bake each pita for 3 minutes while you continue rolling out the remaining pieces of dough. The pita will bubble and puff up and brown in spots on the bottom. Transfer the pita onto the towel-lined plate, stacking the pita on top of one another to keep them soft.

In a skillet:

  • Preheat a large cast iron skillet over medium heat for 10 minutes. Place a plate lined with the clean dish towel near the stove top.
  • Flip on piece of the rolled-out dough into the skillet, aiming for the center of the pan. Cook until the pita bubbles up and lightly browns on the bottom. (Note that these skillet pita will not puff up as much as they would in the radiant heat of the oven.)
  • Keep an eye out and flip, then cook for a few minutes more until fully baked. Transfer to the towel-lined plate. Every so often, brush out the excess flour in the skillet so it doesn't burn, and repeat with the remaining dough, stacking them and keeping them wrapped so they stay warm and soft.


If you do not have self-rising flour, here is the formula for making your own from King Arthur Flour: Combine 1 cup flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.

This post contains affiliate links for products that I wholeheartedly endorse from my personal use in my home kitchen–for which I may receive a small commission to support this blog.


  1. Lin

    Do they store well? Thanks

    1. These are definitely best the day they are made. But you can store them tightly sealed, or freeze, and reheat in a low oven for 5 minutes or until pliable.

  2. Dipti M

    5 stars
    Come out really nice.thanks

    1. Love to hear that Dipti! Thanks for writing.

  3. Stefan

    4 stars
    The recipe works well as a short cut , I did add a dash of sugar to compensate for the slight sweetness that you get with activating yeast.

    I didn’t try in the oven, just on the hob/cooktop. I didn’t use yoghurt either, just milk, though in retrospect water may have been fine

    1. Glad you liked it, Stefan.

      For the record for others interested in this recipe, there is no need to add any sugar to activate commercial yeast. And the yogurt adds more flavor and richness that you get with just milk or water.

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