🫓 Homemade Pita Bread Recipe (Spice Souk Style)

Fresh, warm, puffed-up pita bread is easier than you think—and there’s just something magical about pulling it out of your oven (or skillet) and watching it balloon with golden pockets of pillowy goodness. Whether you're scooping up shawarma, layering mezze, or snacking with za’atar and olive oil, this recipe’s a total keeper.

🧂 You’ll Need:

• 1 cup lukewarm water

• 2 tsp active dry yeast

• ½ tsp sugar

• 3 cups all-purpose flour (or 50/50 with whole wheat)

• 1–2 tsp kosher salt

• 2 tbsp extra virgin olive oil

• Extra oil + flour for kneading and rolling

🍞 How to Make It:

1. Make the Sponge
   In a large bowl, mix lukewarm water, yeast, and sugar. Add ½ cup flour, stir, and let sit uncovered for about 15 minutes until bubbly.

2. Form the Dough
   Add olive oil, salt, and the rest of the flour (save a little for kneading). Stir until it becomes a shaggy dough. Knead inside the bowl for a minute just to pull it all together.

3. Knead it Good
   Transfer to a floured surface and knead lightly for 2–3 minutes. Let it rest, covered, for 10 minutes. Knead again briefly. The dough should be smooth, soft, and a little tacky.

4. Let it Rise
   Lightly oil the bowl, place dough back in, cover with plastic wrap and a towel, and let it rise in a warm spot for 1 hour or until doubled in size.

5. Divide & Shape
   Deflate the dough, divide into 7–8 equal pieces, and roll into balls. Rest for 10 minutes, then roll each into a flat round, about 8–9 inches wide.

🔥 Cook Your Way:

Oven Method (best puff!)

• Preheat oven to 475°F with a cast iron skillet or heavy pan inside.

• Place rolled dough onto hot surface, bake 2 mins on one side, flip for 1 min.

• Watch it puff! Cover baked pitas with a clean towel while you finish the batch.

Stovetop Method (still awesome)

• Heat cast iron skillet over medium-high.

• Cook pita 30 secs, flip for 1–2 mins per side.

• Press gently with a towel if needed to help it puff.

✨ Spice Souk Tip:

Brush warm pitas with olive oil and a sprinkle of Spice Souk Za’atar or Sumac for a bakery-worthy finishing touch. Dip into hummus, wrap your shawarma, or eat it hot out of the pan—no judgment.

👉 Get the spices that make pita sing at SpiceSouk.Shop

🧊 Storage Tips:

• Keeps 2–3 days in a sealed bag

• Freeze with wax paper between layers for up to 3 months

• Reheat in oven or over open flame for that fresh-from-the-oven feel