How to Make Pita Pocket Bread




About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

Cooking from scratch is a great way to reduce the impact on the environment and resources reducing waste and energy. This tutorial is how to make a pita salad sandwich using this fantastic pita bread recipe! What is great about this pita salad sandwich is it is healthy without all the bread that is in a regular sandwich and no processed meats! Imagine how convenient placing a salad into a wide opening like this!

This is how I converted a pita bread recipe using a bread machine to a recipe using a food processor or by hand. The results were amazing and delightful! This recipe far exceeded my expectations with showy soft and plump results adding a different approach to a regular salad. I have been trying to make fresh baked pita bread for a long time. I could never make the soft version until last night! I was ecstatic because I use pita bread as a main staple. Now I can make my own fresh and tasty pita bread and so can you! I hope I took pictures that will motivate you to bake a fresh batch for yourself!

Step 1: Salad Recipe

This is an excellent way to use up left over vegetables!  This is what I used to make my salad but almost any salad will compliment this bread.  

Individual serving:

Wash all vegetables:

1 Handful of washed (fresh) spinach leaves
Tomato chopped
Cucumber chopped
Bell pepper chopped
Shredded carrot 
Several slices yellow squash
Parmesan cheese
Few Black olives
1 Lemon wedge
1 Slice lime for garnish.

Step 2: Mix the Salad Ingredients

Mix the salad ingredients well.
  • Season to taste.
  • Place salad in the bread with no dressing until served.
  • Use a dressing of your choice or use the juice from a lemon.  
  • Serve in a homemade pita pocket using this fabulous pita bread recipe and garnish with a lime slice.

Step 3: Original Pita Bread Machine Recipe

Here is the link and the recipe where I found the pita bread recipe:

Written copy:
  • 1-1/4 cups warm milk (I use 2%)
  • 2 TBS olive oil
  • 3 cups all purpose flour or bread flour (plus up to 1/4 cup for flouring the work surface)
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1 teaspoon active dry yeast, rapid rise yeast or bread machine yeast
  • Directions
  • 1. Add ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover with a clean tea towel and let rest for 10 minutes.
  • This is what the dough looks like when you remove it from the machine. It’s soft and elastic – almost spongy:

Step 4: Food Processor/ Hand Method

My Recipe:

  • 1-1/4 Cups warm milk
  • 2T Olive oil
  • 3 Cups all purpose bread flour
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoons salt
  • 1 Package active dry yeast
  • 4 Tablespoons wheat germ

Step 5: What You Need

You will need basic baking stuff  such as bowls, measuring cups, measuring spoons, wooden spoons, rolling pin, and a baking sheet.
  • Mixer or food processor.
  • Oven.
  • Rolling pin.

Step 6: Measure Ingrediants

Measure all the ingredients:

Here is the list again:
  • Ingredients:
  • 1-1/4 Cups warm milk
  • 2T Olive oil
  • 3 Cups all purpose bread flour
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoons salt
  • 1 Package active dry yeast
  • 4 Tablespoons Wheat germ

Step 7: Warm Milk

Warm Milk:
  • Bring a pan of water to a boil and turn off the heat.
  • Place another smaller pan inside the pan of water and add the milk, wheat germ, and oil and let warm up until luke warm.
  • Remove the milk and pour it into a measuring cup.

Step 8: Prepare the Yeast

Here is how to prepare the yeast:
  • Add the yeast to a bowl and add 1/2 milk mixture to it, dissolving the yeast.
  • When the yeast is dissolved add the sugar.
  • Let it set for 10-20 minutes until it becomes bubbly.  

Step 9: Mix the Flour

Here is how to mix the flour and yeast in the food processor:

Please Note: You may use a standard mixer to mix the dough following these same instructions until it becomes too difficult to mix.  Then hand knead to complete the process.
  • Pour 1/2 of the flour and salt  mixture into the processor and make a well in the center.
  • When the yeast mixture is ready add it to the middle of the flour mixture.
  • Mix well and then let set for 5-10 minutes then: 
  • Mix on low speed and slowly alternate pouring the remaining flour and milk mixture into the processor until it is thoroughly mixed and elastic.  
  • Check the dough. If it is sticky you should add small amounts of flour and mix again until it is not sticky. Adding too much flour will make them hard. Be sparingly with the flour. It should look like this: Elastic and kind of light.
  • Remove the dough from the processor and form into a small smooth ball.
  • Oil a large bowl and place the dough in it and cover with a damp cloth until double. 

Step 10: After Dough Has Risen

After the dough has risen double in size:
  • Punch it down.
  • Flour a work surface and roll the dough into a log. If it is too sticky then add a very small amount of flour if you add too much flour it will make the bread hard, be sparingly.
  • Break off pieces to form into a flat round circle about 1/8 to 1/4 inch thick 5-6 inch circle.  Don't make them thick,  the secret to making them puff is making them thin.
  • Lay out on a baking sheet.
  • Cover with a damp towel until they puff up. (Place them in a warm area away from drafts.)

Step 11: Pre-heat Oven and Lower Rack

  • Pre-heat Oven to 500 degrees.
  • Adjust oven rack to the lowest setting.
  • Place the bread on an ungreased baking sheet and bake for 4-5 minutes or until puffed.
  • If the bread has not puffed up in 5 minutes don't cook them any longer,  they won't puff up.  
  • The extra time will dry it out.
  • Remove from oven. 
  • Cool on wire rack and cover with a damp cloth, until cool.
  • Place them in zip lock bags to keep fresh.
  • Repeat with remaining pita rounds.

Step 12: Keeping Pitas Fresh

The salad can be placed in the pita bread with no dressing and won't get soggy unless you wait more than 4 hours to eat it.  Naturally it would be best to pack the salad separately but sometimes you have to resort to what will be convenient.   

They are best eaten right away but they do freeze well. Warm a single frozen pita in the microwave, on a paper towel, 10-15 seconds on each side, for a fresh out of the oven taste and texture.

Step 13: Sunshiine's Final Thoughts

Pita bread sandwiches are very good.  I used to take them to work and my co-workers always commented how good they looked and how fresh they smelled!   My pita bread did not puff as nicely as the original recipe because my yeast was a little old.   I am pleased with this new recipe!  It just makes me shiine!  I will be making this on a weekly routine along with my hummus and tabbouleh salad.  The Internet offers push button answers to all our needs.  Instructables will have a recipe now for a great pita bread!  Thank you for stopping by and do have a splendorous day!




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    11 Discussions


    6 years ago on Introduction

    I will be trying your pita bread recipe this week! I hope mine come out as nicely as yours did. Thanks for the great instructable!


    7 years ago on Introduction

    Hmmm. we use to serve gyros at the pizza place I use to work at and I always tried to make the pita pockets myself . I could roll out the dough OK, not prick the dough and put it in the pizza stone in the oven and get the pocket effect, but the taste was wrong.

    We used flour, corn oil, eggs, water, salt, sugar and yeast in the dough. Not too much different than your recipe. I always though there was some missing ingredient like yogurt, but most of the online recipes agree closely with yours.

    3 replies

    Reply 7 years ago on Introduction

    I read where the secret was to roll it thin. What do you mean the flavor was wrong? I wanted a little more flavor for mine that is why I added the wheat germ. I read where making WW would not be as fluffy but they were good as far as flavor went. I have not tasted any gyros so I would not know what they are suppose to taste like. I would think you could add eggs and it still work with this recipe. You just might have to add a little more flour to the mixture or less milk to make up the difference in the liquid measurements. Please let me know if you make any .


    Reply 7 years ago on Introduction

    "taste was wrong" = "did not taste like the pita bread sold by the wholesaler"

    Of course, I have no recollection of what was on the ingredient label for that.

    I do recall that the meat they sold us had more beef than lamb, and had the consistency of sliced scrapple. The "cucumber sauce" they sold in 1/2 gallon tubs tasted OK to me at the time, but I've since had real tzatziki sauce, and that stuff is a thousand timed better.

    Thinking about it further, if we had had real gyro meat and real tzatziki sauce, I would have bet that my pita would have complimented the dish wonderfully.


    7 years ago on Introduction

    Mmm. I just made a nice batch of delicious homemade hummus. Pita would be yummy with it, but I'm sticking with celery instead. :-)

    1 reply

    Reply 7 years ago on Introduction

    I get offers all the time! I used to have my clients fly me to their town 2x a year for 3 years. I don't do that anymore. I felt very honored though. These are easy enough to make don't let the yeast spook ya! You can do it! I know you can!


    Reply 7 years ago on Introduction

    I am grateful for your comment! Truly this is a very wonderful recipe. I am wiggling and squiggling because it looks impressive and taste just as good! I added the wheat germ to give the white bread a little more distinctive flavor. Wheat is a little more difficult to make. It is not quite a fluffy! Have a splendorous day! If you like Spam you should try the rice salad it is impressive really!