A stack of Golden Pita Bread on a counter
Tearing a pita bread to show the soft golden interior
A stack of Golden Pita Bread on a counter
A stack of Golden Pita Bread on a counter

Golden Pita Bread

Updated on October 13, 2026
4.5 out of 5 stars 164 Reviews
PJ Hamel
Recipe by
PJ Hamel
Employee-owner from 1990-2019*

Watching rounds of pita dough puff into dramatic balloons in the oven is both satisfying and thrilling. This easy-to-handle dough comes together quickly and bakes into soft, chewy pita breads that are perfect for stuffing, dipping, or wrapping around your favorite fillings. While the breads keep well for several days and freeze beautifully, they're hardest to resist while still warm from the oven.

Test Kitchen notes:
  • These pita breads require the direct heat of a baking stone or steel in the oven to puff. If you don't have either, see the stovetop variation below. 
  • Pita bread can be a bit temperamental; it doesn't always puff. And when it doesn't, don't despair. It's still soft and delicious.
  • The Easy Roll Dough Improver, while optional, makes rolling pita bread a breeze. It helps prevent the dough from shrinking or snapping back. 
Digital On-Demand Baking Class: Bread Baking Basics
Our Best Products
Hide images

Instructions

Prevent your screen from going dark as you follow along.

  1. To make the pita dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour with the rest of the ingredients, mixing to form a shaggy/rough dough.

  2. Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) until it's smooth.

  3. Place the dough back in the bowl, cover, and let rest until noticeably puffy, about 1 hour. Meanwhile, arrange a rack in the top third of the oven and preheat the oven to 500ºF with a baking stone or steel on the center rack.

  4. To divide and preshape: Transfer the dough to a lightly floured surface. Gently pat the dough into a flat round, then divide it into 8 equal pieces (about 80g each).

  5. Gently preshape each piece of dough into a round, then cover and let rest at room temperature for 15 minutes.

    Shaping golden pita bread on a counter

  6. On a lightly floured surface, roll out each piece of dough into a 7" round about 1/8" thick. Place two pieces of rolled-out dough on a lightly floured baker’s peel or an inverted baking sheet, then load them into the oven by sliding the pita off the peel onto the preheated baking stone or steel.

  7. Storage information: Eat warm or cool completely before storing them in an airtight container at room temperature for up to 2 days. Freeze for longer storage.

  8. To bake: Bake until the pitas have puffed and the tops look set (they will not take on much color), 3 to 4 minutes. Using tongs or a peel, carefully remove the pitas from the oven. Stack the baked pitas on a clean kitchen towel, wrapping them to cover. This keeps the pitas pliable and warm.

Tips from our Bakers

  • To make the pita bread on the stovetop: Make and roll the dough as directed. Preheat a dry 8"- or 10" cast iron skillet over medium-high heat for 7 to 10 minutes, or until the surface temperature is about 450ºF. If your cast iron skillet smokes slightly when preheating, turn on your stove’s fan or open a window when making this recipe. Carefully place one pita in the pan and cook 11/2 to 2 minutes per side. The pita may not puff completely using this method since you only have heat coming from one side, but the pita will be equally delicious.

  • For sandwiches, simply wrap a pita around the filling, rather than splitting and filling.

  • Join King Arthur baker Martin Philip and his family as they bake Golden Pita Bread together, start to finish. Watch Martin Bakes at Home — Golden Pita now.

Baker’s Resources