Nothing beats warm pita you made yourself. The kitchen smells bready and a little toasty, and when you tear one open—puff—steam and that pillowy middle. It just hits different. I make mine a touch thicker than the store stuff so they stay soft and bendy even after they cool. Better for wrapping, less cracking, you know?
The method’s simple: quick dough, short rise, then straight onto a really hot skillet. No oil, just heat. They puff like little balloons if you leave them alone—flip once, give it another minute, done. I stack them under a clean towel so they stay steamy and flexible. Even if one doesn’t balloon perfectly, don’t stress; it’s still great. Soft enough to fold around a big pile of chicken gyros, sturdy enough to keep the juices where they belong (mostly).
Tiny notes from the stove: slightly sticky dough is fine—don’t bury it in flour. Roll them evenly (ish) so they cook at the same pace. Reheat right on the pan for 20–30 seconds and they come back to life. Honestly, after these, packaged wraps feel… kind of sleepy.
Pita dough
-
500 g
all-purpose flour
-
7 g
instant dry yeast
-
1 tsp
sugar
-
1 tsp
salt
-
300 ml
warm water
-
2 tbsp
olive oil
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the dough
-
Activate yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
-
Mix ingredients
In a large bowl, combine flour and salt. Add yeast mixture and olive oil, then mix until a dough forms.
-
Knead
Knead the dough for about 8–10 minutes until smooth and elastic.
Rest and shape
-
First rise
Cover the dough and let it rest in a warm spot for 1 hour, or until doubled in size.
-
Shape pitas
Punch down the dough, divide into 6 equal balls, and roll each into a round about 5–6 mm thick.
Cook the pitas
-
Preheat skillet
Heat a heavy skillet or non-stick pan over high heat until very hot.
-
Cook
Place a pita on the skillet and cook for 1–2 minutes per side until puffed and golden spots appear. Keep covered in a towel to stay soft.
Note: You can make them ahead and store in a clean kitchen towel to keep them soft until serving.
Updated: August 30, 2025