Ankersrum USA

Pita Bread

Whether you prefer your pita fluffy or on the flatter side, have a baking stone, or only have a baking pan; we’ve got you covered with this recipe for Homemade Pita Bread.

From AnkarsrumUSA recipe developer, Carmi Adams:

Pita bread requires the most basic bread ingredients: flour, water, salt, yeast.  I like to add just a touch of date syrup (or honey) to mine.  You don’t taste the sweetness, but it helps round out the flavor.

The recipe calls for instant yeast, which doesn’t require blooming/activating in warm water.  However, unless I am doing a cold proof, I always start with my liquids warm or at the very least, room temperature.  This will help speed along the rise time, as well as making it easier for the liquids and dry ingredients to incorporate together.


Like with most bread doughs, the pita dough will go through two fermentations/proofs/rises.  The first is a bulk fermentation.  This is when the dough is gathered together in a ball after kneading, covered, and allowed to rise until doubled in size.


After bulk fermentation, the dough is divided into smaller portions, covered, and left to rise again.


After this, the portions are rolled into rounds.  For thinner pita, bake immediately.  For a fluffier pita, let the rounds rest for 10 minutes after rolling out before baking.


If baking with a baking stone, make sure to preheat the stone in the oven before baking.  However, a baking stone is not required, and a baking pan lined with parchment paper or a silicone baking mat will work fine.

Pita bread bakes very quickly, around 6 minutes.  You don’t want it to start to turn golden or brown, that means it is starting to develop a crust.  Pita bread should be soft and pliable.

Pita baked on a baking stone has a tendency to puff more, creating that pocket pita is known for. Pita baked on a baking pan usually doesn’t puff as much but is softer and more pliable.


Pita bread can be served warm or at room temperature.  Just let it cool enough to comfortably handle.

Please let us know if you have any questions or comments about this recipe.  Happy baking!



Prep Time: 20 minutes

Cook Time: 6 minutes

Inactive Time: 2 – 2 1/2 hours


340 g. (1 1/4 cups plus 3 Tbsp.) warm water, 100°-105°F

9 g. (2 1/4 tsp.) instant dry yeast

15 g. (2 tsp.) date syrup or honey

550 g. (4 1/2 cups plus 1 1/2 Tbsp.) all-purpose flour

9 g. (1 1/2 tsp.) fine ground sea salt


In the stainless-steel bowl with the roller/scraper, combine the water, instant yeast and date syrup.  Mix on medium speed (3 o’clock) until combined.

Reduce speed to low (1 o’clock) and slowly add in flour.  Add in salt.

After flour has been mostly mixed in, lock arm in place about 1 inch from side of bowl, increase speed slightly (between 2 and 3 o’clock) and let knead for 12 minutes.

Once kneaded, gather into a ball, cover, and let rest until doubled in size, approximately 1 – 1 1/2 hours.

Turn dough out onto a lightly floured surface and divide into 8 equal portions.  Roll into balls, cover, and let rise until doubled in size, approximately 45 minutes – 1 hour.

If using a baking stone: preheat oven to 400° F with baking stone in it now.  Baking stones need to preheat for about an hour before using to ensure they are the correct temperature.

If using a baking pan: line with parchment or silicone baking mat.  Preheat oven about halfway through second rise to 400° F.

After second rise, lightly sprinkle a clean work surface with flour and roll each dough ball into a circle approximately 7 inches in diameter.

For thinner pita: bake immediately.  For baking stone: carefully place dough rounds directly on stone and bake for 6 minutes.  Pita should look cooked (not raw dough) but not be turning color.  For baking pan: carefully place dough rounds on prepared pans, giving a bit of space between rounds.  Bake for 6 minutes.  Tops of pita will often puff as they bake put collapse as they cool.

For fluffier pita: let dough circles rest for 10 minutes after rolling them out and then bake following directions above.

Pita can be served warm or at room temperature.


Yield: 8 pita



-The all-purpose flour can be substituted for whole wheat flour.  If milling at home, use a hard wheat.

It is important to remember when subbing in whole grains flours that the texture and taste of the final product will vary from the original recipe.


Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.