Name: Pita Pocket
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 55 min
Cuisine: Middle Eastern
Ingredients: 3 1/2 cups bread flour; 2 teaspoons kosher salt; 2 teaspoons instant yeast; 1 1/4 cups lukewarm water; 2 tablespoons olive oil; 4 tablespoons unsalted butter, softened; 1/2 teaspoon paprika; 1 teaspoon fresh minced thyme; 1 teaspoon fresh minced rosemary; 1 grated garlic clove; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 1/4 teaspoon ground pepper

Why You’ll Love This Recipe

Easy: With just a few everyday ingredients and only 10 minutes of prep time, this recipe is beginner-friendly and quick.
Versatile: Ideal for lunches or snacks, these pita pockets can be filled with everything from gyros to peanut butter and jelly.
Fluffy: The high-protein bread flour and proper resting time result in perfectly soft and airy pitas.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pita pockets:

Bread flour
Kosher salt
Instant yeast
Lukewarm water
Olive oil

For the seasoned butter:

Unsalted butter
Paprika
Fresh minced thyme
Fresh minced rosemary
Grated garlic clove
Turmeric
Salt
Ground pepper

Directions

In a large bowl, whisk together flour, salt, and instant yeast. Add lukewarm water and olive oil, stirring until a shaggy dough forms. Knead for 2–3 minutes until the flour is fully absorbed. If too sticky, add a tablespoon more flour; if too dry, add 1 tsp to 1 tbsp more water.
Drizzle olive oil over the dough, swirl to coat, then cover and let rise in a warm place for 1½–2 hours until doubled.
Meanwhile, mix together the softened butter and spices to make the seasoned butter; set aside.
After rising, shape dough into a circle, then divide into nine equal portions. Form each into a ball and place on a parchment-lined baking sheet. Cover and rest for 30 minutes.
Preheat your oven to 500 °F (with a pizza stone or baking steel on the top rack).
Cut nine 6–7-inch parchment squares. Gently roll each dough ball into a 5–6-inch round (avoid pressing too hard to preserve air bubbles). Place each round on a parchment piece and rest for another 30 minutes.
Transfer the rounds (with parchment) onto the hot baking surface in batches of 2–3. Bake for 2–4 minutes until puffed. Remove and keep warm wrapped in a towel while baking the rest.
Serve warm with seasoned butter, or cool and store at room temperature up to 3 days, or freeze up to 2 months. Optionally, fry in a skillet with olive oil for 1–2 minutes per side just after baking.

Servings and timing

Makes 9 pita pockets

Prep time: 10 minutes
Cook time: 15 minutes
Resting time: ~2 hours 30 minutes
Total time: ~2 hours 55 minutes

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend.
Whole Wheat: Substitute half the flour with whole-wheat flour; expect denser pitas.
Yeast Alternatives: Other types of yeast can work just follow activation instructions before use.

Storage/Reheating

Store leftover pita pockets in an airtight container at room temperature for up to 4 days, or freeze them. Reheat in a hot oven or skillet, or gently warm in the microwave just before serving.

FAQs

Why did my pita pockets not puff up?

Make sure your yeast is fresh and active. Also, the oven and baking surface must be fully preheated to generate steam quickly for puffing.

Can I use all-purpose flour?

Yes but bread flour provides more gluten structure for better puff and chew.

What if I don’t have a rolling pin?

Use your hands to gently stretch the dough into rounds. If it resists, let it rest for 5–10 minutes before trying again.

How can I make these ahead for meal prep?

You can prep the dough, bake the pitas ahead, and freeze them. Thaw before filling or reheat directly from frozen.

Can I make the dough in advance?

Yes after kneading, you can refrigerate the dough for up to 24 hours, then proceed with dividing and baking.

What else can I fill them with besides savory options?

Try sweet fillings like jam, honey, or Nutella for a tasty twist!

Is it okay to roll too thin?

Rolling too thin may prevent the pita from puffing properly. Aim for 5–6-inch rounds as directed.

How can I get extra flavor in the bread?

Add herbs or garlic powder to the dough for additional taste.

Why use a baking steel or pizza stone?

These surfaces distribute high, even heat that’s essential for creating steam and achieving puff.

Is the seasoned butter necessary?

Not required but it adds rich, aromatic flavor. You can also use plain butter or olive oil.

Conclusion

This oven-baked pita pocket recipe is a simple and rewarding way to enjoy homemade bread soft, airy, and endlessly adaptable. With minimal ingredients and hands-on effort, you’ll create a batch of pills perfect for sandwiches or dips. Whether served warm, filled, or fried, these pita pockets are sure to become a kitchen favorite.