• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Privacy Policy
  • Contact Us
  • Dimitras Dishes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Dimitras Dishes

Dimitras Dishes

Greek & Mediterranean Recipes Made Easy!

  • Cookbooks
  • Cooking Class
  • Shop
Home / Bread / The Softest Pita Pocket Recipe: The Oven Method

The Softest Pita Pocket Recipe: The Oven Method

Bread, Greek Classics, Sides, Vegetarian

Jump to Recipe
83shares
  • Share
  • Tweet

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.

Purchase your kitchen essentials using my affiliate links to support my work without costing you anything extra. Thank you!


 

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.

Fill the pitas with Gyro meat, grilled chicken, falafel, or your favorite things. Use leftover pitas to make pita chips and serve them alongside tzatziki or your favorite dips.

 

I hope you give this pita recipe a try and I would love to hear what you think. Share your recreations with me on Instagram & Facebook. See you soon!

Continue to Content
The Softest Pita Pocket Recipe: The Oven Method

The Softest Pita Pocket Recipe: The Oven Method

Yield: 12

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!

Ingredients

  • 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

Instructions

  1. Combine the dry ingredients in a large bowl and whisk together. Set aside.
  2. 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.
  3. Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
  4. 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.
  5. Preheat the oven to 525 °F, 270 °C.
  6. Cut the dough into 10 equal portions.
  7. 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.
  8. Line 3 baking trays with parchment paper and sprinkle some semolina flour on top if desired.
  9. Place 3 pitas on each baking tray.
  10. Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
  11. Bake the trays in the preheated oven for approximately 4 minutes or until the pockets are formed.
  12. Transfer the pitas to a plate and serve immediately.
  13. Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.

Notes

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.

© Dimitra Khan
Cuisine: Greek / Category: Bread

May 18, 2020 · 3 Comments

Previous Post: « Freezer Prep Part 1: What to do with ground beef!
Next Post: Greek-Style Beef & Rice Skillet: Pilafi me Keema »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Comments

  1. Rakhi says

    May 22, 2020 at 3:38 am

    Can you make the pita without milk and double the water? I have an allergy to dairy. Thanks.

    Reply
  2. Caroline Horne says

    June 7, 2020 at 9:16 pm

    I made these and they are great, so soft and hubby enjoyed them with his kebabs and salad. Xx

    Reply
  3. Terri Pierracos says

    November 27, 2020 at 5:23 am

    These pitas are amazing, so soft and fluffy. They are the best pitas I have ever tasted! It’s hard to go back to store bought pitas after these. Another great recipe from Dimitras! Thank you!

    Reply

Primary Sidebar

Hey! It is nice to meet you!

Hello and welcome to my cooking adventure! My Greek heritage has filled my heart with a deep love of cooking and sharing those home-cooked dishes with friends and family makes my heart sing. Here, on Dimitra’s Dishes you will find easy to follow recipes together with step-by-step video tutorials filled with tips and tricks to help you create delicious food for your loved ones.​ Let’s cook, share, & create beautiful memories!

Sign up & Receive my FREE ebook: 5 Vegetarian Greek Dinner Party Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Dimitras Dishes

Download the free ebook: 10 Quick Weeknight Meals

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Categories

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

  • Recipe Index
  • Sales Page
  • Pricing

Copyright © 2021 · Thyme Theme by Restored 316

We use cookies to help deliver a better website browsing experience. By continuing to view our site, you consent to the use of cookies on our site. Read MoreACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.