Fluffy Pita Bread Recipe (2024)

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This fluffy pita bread recipe is perfect for Gyros and makes a great flatbread! It is incredibly fluffy and makes the perfect sized pocket-less pitas for gyros, dipping, sandwiches, pizza, or side.

It wasn’t until Gyros was on the menu that I needed some pita bread to go along, so this recipe came to be. The addition of baking powder to yeast really gives that nice fluffy lift without overdoing it and WOW are these so fluffy!! Not to mention the amazing aroma these gave off during cooking. If you were ever to make pita bread or flatbread in general, this is the recipe you NEED TO TRY! Double the recipe and freeze for another time because they would go so good with other meals!

Recipes to try with this Pita Bread:

• EASY Grilled Chicken Kabobs Recipe
• Easy Salmon Burgers
• Pomegranate Salad With a Creamy Garlic Dressing
• Tilapia (With Mango Salsa)

What is the difference between pita bread, naan, or flatbread?

Pita bread, flatbread, and naan are all in the flatbread family. There are unleavened and leavened versions of flatbread and naan and pita bread both happen to be the leavened type. The difference between naan and pita bread is the liquid to be used in the recipe whether it be yogurt, milk, and water. The milk used instead of water will, as it does for ordinary bread, yield a softer dough. This recipe yields milk and water with the addition of baking powder to yeast and the results are perfect!

How do you freeze Pita Bread?

Cool completely and store stacked on top of each other inside a gallon-sized Ziploc bag. Take as much air out as possible before sealing and defrost at room temperature.

Ingredients for Pita bread:

• 2/3 cup warm water
• 2 tsp dry yeast
• 1 tsp sugar
• 1/2 cup warm milk
• 1 Tbsp olive oil
• 1/2 tsp salt
• 3 cups all-purpose flour
• 4 1/2 tsp baking powder

How to make Pita Bread:

1. In the bowl of a stand mixer, dissolve yeast and sugar in warm water until foam develops. Stir in the milk, oil, salt, baking powder, and 2 cups of flour. Turn mixer on low and knead in the remaining cup of flour gradually until dough comes together and no longer sticks to the sides. Knead 5 minutes.

2. Cover the bowl and let the dough rise for 1 hour in a warm place.

3. Preheat a medium-sized skillet or cast iron to medium-low heat. Divide dough into 8 equal-sized pieces and form into balls. Roll each ball out to a 7-inch circle.

4. Cook each side for 2-3 minutes or until golden brown spotting and cooked thoroughly.