Pita Bread

There are SO MANY things out there that just taste better when you make them at home. It’s especially nice when you can say that about something that’s really easy to make as well. These pitas fit into both of those categories. They taste amazing and they’re surpringly easy to make.


I’ve made these a couple times in the past year and every time I do, I say that I should make them more often. I would love to make them with whole wheat flour too. We love to fill these guys with anything you would normally put in a pita. I like to make sandwiches with them for our lunches.


If you want to make these into pita chips, just cut them up and bake them at 350 for about 10 minutes or until browned. You can also spread some olive oil and seasoning on the chips before you bake them if you want.

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Pita Bread

These homemade pitas are easy to make and delicious! You'll never want to buy them at the store again.

Yield: 8 pitas

Ingredients:

3 cups flour
1 1/2 tsp salt
1 Tbsp sugar or honey
1 packet yeast (or, if from bulk, 2 tsp yeast)
1 1/4 to 1 1/2 cups water, at room temperature
2 Tbsp olive oil, vegetable oil, butter, or shortening

Directions:

If you are using active dry yeast, follow the instructions on the packet to active it. Otherwise, mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water to the flour mixture and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it'll be easier to shape.

While the dough is resting, preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.

Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn't necessary.

Recipe from The Fresh Loaf

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43 Responses to “Soft Frosted Sugar Cookies”

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    1
    Ashley Bee (Quarter Life Crisis Cuisine) — July 2, 2013 at 5:00 pm

    CRAVING Lofthouse now! Haha. Well, now I know how to make my own 😉 Thanks, this will definitely be one I try out soon!

    • beantownbaker — July 3rd, 2013 @ 5:06 pm

      Sorry about that. These are seriously so good. My frosting was a bit runnier than the Lofthouse frosting, so be careful when you’re adding the milk so the same thing doesn’t happen to you!

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    Rachita — July 3, 2013 at 3:39 am

    Could I halve the recipe?

    • beantownbaker — July 3rd, 2013 @ 5:07 pm

      I don’t see why you couldn’t. Halving an egg can be difficult sometimes though…

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    Shannon W. — July 3, 2013 at 2:38 pm

    Ohhh nononono. This is a problem. This type of cookie is one of my all-time biggest weaknesses. Apparently this recipe needs to happen immediately.

    • beantownbaker — July 3rd, 2013 @ 5:07 pm

      It definitely does. Trust me, they’re so good!

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    Amy — July 6, 2013 at 11:39 pm

    Just made these. I cannot say thank you enough. The Loft cookies have always been a weakness of mine and I honestly think these came out better than them. Now to figure out how to make the Key Lime frosting my friend wants hers frosted with.

    • beantownbaker — July 7th, 2013 @ 11:54 am

      OOhhh key lime frosting is a great idea. I’m sure you could find key lime extract online? I want to try to make these with lemon flavoring next.

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    Archie — July 27, 2013 at 2:45 am

    I made some today and it has turned out great. I halved the recipe and used two eggs! Thank you so much for such an easy and yummy recipe!

    • beantownbaker — July 30th, 2013 @ 5:49 pm

      So glad it worked out for you to cut the recipe in half! Glad you enjoyed them.

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    CMills — September 21, 2013 at 3:44 pm

    These sound delicious. I have 2 questions as I would like to make for a bday party. Does regular food coloring work or does it need to be a special kind? Will they hold up well if made 2-3 days in advance?

    • beantownbaker — September 25th, 2013 @ 4:17 pm

      Since I didn’t use any, I’m not sure. I tend to prefer the gel food coloring instead of the liquid kind just because it’s more concentrated.

      They do stay fresh for a couple days in an air-tight container.

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    Heather — November 20, 2013 at 11:41 pm

    I can’t wait to try this recipe! Do you think the dough is the right consistency to roll out for cookie cutters?

    • beantownbaker — November 24th, 2013 @ 6:04 pm

      It probably could be rolled out. I don’t think it would hold shapes very well though. But you could roll it out and make round cookies without any issues.

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    Katie — December 9, 2013 at 10:37 am

    Thanks for the recipe – these turned out great! So simple and yummy. I’m taking some to a cookie exchange tonight. 🙂 Cheers!

    • beantownbaker — December 9th, 2013 @ 5:47 pm

      I’m sure they’ll be a hit at your cookie exchange! I love how soft they are.

  9. #
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    Kiana — December 11, 2013 at 1:20 pm

    Hey there! How would these be afterthought a batch in the freezer?

    • beantownbaker — December 17th, 2013 @ 10:53 am

      I haven’t tried freezing them. I think you could probably freeze the dough, or even the baked (but unfrosted) cookies. I wouldn’t freeze them after frosting them though.

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    vania — December 14, 2013 at 2:13 am

    Can I leave the dough in the fridge over night?

    • beantownbaker — December 17th, 2013 @ 10:57 am

      I think the dough would be fine sitting in the fridge overnight.

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    Dorothy Meredith — December 18, 2013 at 1:04 am

    My mixer doesn’t have a paddle attachment. Is it necessary?

    • beantownbaker — December 18th, 2013 @ 1:02 pm

      Use whichever attachment you usually use. I assume you have something that isn’t a dough hook?

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    aundrea — December 23, 2013 at 5:39 pm

    Do you think the cookies taste better the next day……taste like bread. They look pretty though.

    • beantownbaker — December 26th, 2013 @ 11:28 am

      The cookies themselves are not very sweet. The combination of the cookies and the frosting is what makes these so great. Hope you enjoyed them.

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    toni — January 10, 2014 at 4:21 am

    these cookies are awesome…for the first couple of days…then not so much….they become very dry and kind of bland on the cookie end….great for bake and eat affairs,….they do not store well beyond day 2

    • beantownbaker — January 10th, 2014 @ 10:44 am

      Thanks for the feedback, I’ll update the recipe to reflect this. They never last that long in our house…

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    J. G. — February 1, 2014 at 6:39 pm

    My dough came out VERY thick. Is that normal?

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    J. G. — February 1, 2014 at 8:12 pm

    Ah, please disregard my last comment. The cookies came out fine!

    • beantownbaker — February 3rd, 2014 @ 4:55 pm

      Glad they worked out. I was sitting here thinking for a few minutes if that dough was thick or not…

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    S.G. — March 9, 2014 at 1:56 am

    When I tried my dough it was kind of salty is this okay?

    • beantownbaker — March 9th, 2014 @ 10:18 am

      It shouldn’t be overly salty… Did you use table salt or kosher salt?

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    S.G. — March 9, 2014 at 5:05 pm

    Does the taste get better when you let them cool?

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    M.G — March 11, 2014 at 11:04 pm

    I am not very impressed. I made these for my friends but they crumpled EVERYWHERE every time I I would touch one it would fall apart! How am I supposed to ice? The batter is good but I’m really mad that they crumpled and I even doubled and made around 60. I ended up tossing all of them because you couldn’t eat them unless you used a spoon :/ not the
    best recipie..,,

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    Kim — April 1, 2014 at 7:46 pm

    These are the best cookies I’ve ever made. I still can’t even believe they came out of my kitchen (she said, her words muffled by cookie…)

    I wanted mint chocolate cookies, so I switched it up a bit by substituting 1/2 cup of the flour with cocoa, and 2 tsp of the vanilla with mint extract, and used 1/2 vanilla 1/2 mint for the frosting.

    They’re soft and cakey and melting in my damn mouth. I’ll be making these again for sure!!

    • beantownbaker — April 16th, 2014 @ 5:58 pm

      Wow – that sounds great with those substitutions. I’m going to have to try that out.

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    Isabella — May 18, 2014 at 7:41 am

    Since I was eight my parents would leave me home alone and they would come home to a batch of cookies, cupcakes, pies, and turnovers. I am eleven now and i still love baking and want to be a baker when I grow up. These are my favorite cookies in the world ,but i didn’t know the name of them so i couldn’t cook it. I finally learned the name last week and i have been searching all over the internet for a good recipe and I think the best one i saw is your. I am going to make the tomorrow ,because my parents are going out and i work best when my parents are gone. I think my parents an my two younger and one older brother are going to LOVE this. Thank you for the recipe i hope it works.

    • beantownbaker — September 2nd, 2014 @ 6:59 pm

      Hope these cookies worked well for you. We love this recipe!

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    Audrey — August 20, 2014 at 1:04 pm

    How many serving does this make?

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      About a dozen cookies.

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    Cyri — September 23, 2014 at 10:32 am

    How would you make these into Pumpkin cookies? I made these a few times and loved them and would like to make a pumpkin version. I made a different recipe last night that were pumpkin lofthouse style and was a little dissapointed because I was hoping they would have been more like these cookies. Any insight would be great. I love Fall!!!

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    Katie — October 13, 2014 at 5:07 pm

    I just made these and for some reason the cookies didn’t bake well…this made about 15 cookies (a batch of 9 and a batch of 6). I put the batch of 9 in the oven for 10 minutes, they weren’t cooked all the way through, so I put them on for 2 more minutes, still weren’t cooked completely, so I put them on for 5 more minutes and I’m still not convinced they’re completely cooked…they’re extremely doughy…Any idea what I could have done wrong?

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    Melessa — June 1, 2015 at 5:50 pm

    family are big chocolate lovers so I made these and then I made my homemade chocolate frosting to top IG . They turned out great ! I think these are better than Lofthouse thanks so much for the recipe !

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    Becky — December 14, 2016 at 1:16 pm

    I eat the Walmart frosted sugar cookies about 1 a day. Are these cookies the same as Walmart’s? I would love to make them at home.

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