This soft, pocket-style pita bread is cooked on a hot tawa (skillet), making it an easy stovetop option for anyone who wants fresh flatbread without an oven. I love how these pitas puff up beautifully and stay soft inside, ready to be stuffed with my favorite fillings or served alongside dips like hummus or baba ghanoush.
Why You’ll Love This Recipe
I make this pita bread when I want something simple but satisfying. It comes together with basic pantry ingredients and doesn’t need an oven. The magic happens right on the tawa — the heat helps create that iconic pocket inside, perfect for filling. Whether I’m preparing a quick sandwich wrap or a mezze spread, these homemade pitas are always a hit. Plus, they’re vegetarian and super customizable.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups (≈ 250 g) all‑purpose flour (or a mix of all‑purpose + whole wheat)
1 teaspoon active dry yeast
1 teaspoon sugar
½ teaspoon salt
~⅔ cup (≈ 150 ml) warm water (about 40‑45 °C)
1 tablespoon olive oil (or other neutral oil)
directions
I start by dissolving the yeast and sugar in a bit of the warm water, letting it sit for about 5–10 minutes until it turns frothy.
In a large bowl, I mix the flour and salt. Then I create a well in the center and pour in the frothy yeast mixture, the rest of the water, and the oil.
I stir until a dough forms, then knead it on a floured surface for 5–8 minutes until it's smooth and elastic.
I place the dough in an oiled bowl, cover it, and let it rise for about an hour until it doubles in size.
After that, I punch down the dough and divide it into 6–8 equal portions. I let them rest, covered, for another 10 minutes.
I roll each piece into a circle, about ¼ inch thick.
I heat my tawa over medium-high heat until it’s really hot.
I cook each rolled circle for 30–45 seconds, flip it, and cook the other side. It starts to bubble and slightly puff up.
To encourage full puffing, I sometimes hold the pita briefly over an open flame until it balloons, then finish cooking it on the tawa if needed.
Once done, I keep the cooked pitas covered with a cloth to stay soft while I cook the rest.
Servings and timing
Yield: 6–8 pita breads
Prep time: 15 minutes
Cook time: ≈ 5 minutes (total for all pitas)
Total time: ≈ 1 hour 20 minutes (including rising)
Serving size: 1 pita (≈ 60 g)
Variations
When I’m feeling adventurous, I swap part of the all-purpose flour for whole wheat to make them heartier. Sometimes I’ll mix herbs like dried oregano or za’atar into the dough for extra flavor. A garlic-infused oil brushed over the top after cooking also adds a savory touch. These can also be made mini-size for dipping or party platters.
storage/reheating
I keep leftover pitas in an airtight bag at room temperature for up to 2 days. For longer storage, I freeze them with parchment between each to avoid sticking. To reheat, I either warm them on the tawa for a minute or use the microwave wrapped in a damp paper towel for about 15–20 seconds to bring back the softness.
FAQs
How do I get the pita to puff properly?
I make sure my tawa is very hot before cooking. If the dough is rolled evenly and the pan is at the right temperature, the steam helps it puff. A quick exposure to an open flame can also help form the pocket.
Can I make this dough ahead of time?
Yes, I sometimes make the dough and let it rise in the fridge overnight. I bring it to room temperature before dividing and rolling.
What if I don’t have a tawa?
Any heavy skillet or cast iron pan works. I just make sure it gets hot enough to mimic the direct heat of a tawa.
Can I use whole wheat flour only?
I’ve tried it, but the pitas come out denser. I prefer a mix of all-purpose and whole wheat to keep them soft but still hearty.
Are these gluten-free?
This version isn’t, but I’ve seen gluten-free blends used successfully with some recipe adjustments. I recommend experimenting with a tested gluten-free flour mix.
Conclusion
This soft tawa pita bread has become one of my go-to flatbreads because of how simple and versatile it is. I love how it delivers authentic results using just a stovetop. Whether I’m filling it with grilled veggies or dipping it into something creamy, there’s always a reason to make a fresh batch.
Soft, pocket-style pita bread cooked on a hot tawa (skillet), ideal for stuffing or serving with dips.
Ingredients
2 cups (≈ 250 g) all‑purpose flour (or a mix of all‑purpose + whole wheat)
1 tsp active dry yeast
1 tsp sugar
½ tsp salt
~⅔ cup (≈ 150 ml) warm water (about 40‑45 °C)
1 Tbsp olive oil (or other neutral oil)
Instructions
In a small bowl, dissolve the yeast and sugar in a portion of the warm water. Let it sit ~5–10 minutes until frothy.
In a mixing bowl, combine flour and salt. Make a well and pour in the yeast mixture + remaining water + oil.
Mix until a dough forms. Knead on a lightly floured surface for ~5–8 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled (≈ 1 hour).
Punch down the dough. Divide into 6–8 equal balls and let them rest, covered, ~10 minutes.
Roll each ball into a circle about ¼ inch (≈ 6 mm) thick.
Heat a tawa or skillet over medium‑high heat until very hot.
Place one rolled circle on the tawa. Cook ~30–45 seconds until bubbles appear. Flip and cook the other side similarly.
To help it puff/pocket: after initial cooking, you can place the pita gently over an open flame (or very hot part of the burner) for a few seconds until it puffs up. Then return briefly to the tawa if needed to cook spots evenly.
Remove, cover with a cloth to keep soft, and repeat with remaining pitas.
Notes
If you skip the open flame puff step, many pitas still form pockets when cooked well on the tawa. :contentReference[oaicite:0]{index=0}
Ensure tawa is properly preheated — too cool and the pitas dry out before puffing. :contentReference[oaicite:1]{index=1}
You can rest rolled dough under a damp cloth to prevent drying while cooking others. :contentReference[oaicite:2]{index=2}
Pitas are best eaten fresh or warmed; they can be stored in airtight bags and reheated. :contentReference[oaicite:3]{index=3}
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