Homemade pita pockets are superior to any store-bought variety. They’re soft, fluffy, aromatic, and the most delicious pita that you will ever eat. Pita dough is the easiest to make and very inexpensive. This recipe makes 10 pitas to use for filling with your favorite things: gyro, chicken, falafel, and even tuna fish. Set them out alongside dips and veggies and enjoy!
Watch the Video Tutorial here:
This is the same exact recipe that I posted a few posts back. Learn how to make pita pockets on the stovetop right over here.
This time, I wanted to see if the pitas would turn out just as soft and fluffy but in less than half the time. And, yes!!! they did.
All that is needed to create the pitas in the oven are a few baking trays, some parchment paper (for easy clean-up), and an oven. That’s it! You can make the dough by hand in a big mixing bowl. However, if you own a tabletop mixer like my favorite Kitchen Aid, then, by all means, use it. It surely is a time-saver.
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What is the difference between pitas made on the stovetop vs the oven-baked kind?
The main difference is color. The pitas that are cooked on the stovetop are more golden. The pitas that come out of the oven are pale. Otherwise, they taste exactly the same! Soft and delicious.
A word of caution:
If your oven is situated under your stovetop or anywhere close to the ground, be careful! Protect your face, specifically your lashes (if you wear mascara, take extra care) and look away when you open that oven’s door. The heat comes out like lightning and if you don’t move your face away, you might lose some lashes. haha! All joking aside, this is a real danger and you should take this precaution seriously so that you do not hurt yourself.
What temperature should I bake the pitas at?
My oven goes up to 525°F, 270 °C. So, between 525 to 550 degrees will be perfect. The pitas that are closest to the heating element (mine is at the bottom of my oven) cook the fastest. SO, keep an eye on them.
How long do they take to bake?
4 minutes. Keep in mind that oven temperatures vary and some may take longer and others might be ready a minute sooner. As soon as they puff up (balloon) take them out. The only time that I would cook them a minute longer would be if I was serving them (all of them)immediately after they’re baked.
Otherwise, take them out and reheat them in the oven, a toaster, or even a grill before serving. This will help them stay soft.
How to store the baked pita pockets:
Cool them completely then, transfer the pitas to freezer safe bags. They will keep fresh up to a week in the refrigerator and for 3 months in the freezer.
- The Dry Ingredients:
- • 4 and ¼ cups (648 g) all-purpose flour
- • 2 teaspoons salt
- The Wet Ingredients:
- • 1 cup (250 ml) lukewarm water
- • 1 cup (250 ml) lukewarm whole milk
- • 2 teaspoons active dry yeast
- • 1 tablespoon all-purpose flour
- • 2 teaspoons granulated sugar
- • 2 tablespoons olive oil
- Combine the dry ingredients in a large bowl and whisk together. Set aside.
- In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
- Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
- Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
- Preheat the oven to 525 °F, 270 °C.
- Cut the dough into 10 equal portions.
- Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.
- Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
- Place 3 pitas on each baking tray.
- Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
- Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
- Transfer the pitas to a plate and serve immediately.
- Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.
To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky.