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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31 Responses to “Pretzel Bites”

  1. #
    1
    Natalie — January 29, 2012 at 8:44 pm

    I’ve been wanting to make these for so long–might have to bust them out for the Superbowl next weekend 🙂

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    2
    Ellen — January 14, 2013 at 6:17 am

    I made these after spotting them on Pinterest. I made them ‘just because’. They are quite tasty.

    • beantownbaker — January 14th, 2013 @ 3:46 pm

      So glad you enjoyed them!

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    3
    Jill — January 17, 2013 at 7:05 pm

    I made these with my 4 year old, we had so much fun and they are delicous!!!! Easy too. Loved this!!!! Thank you so much for sharing!

    • beantownbaker — January 18th, 2013 @ 3:34 pm

      So glad you liked them!

  4. #
    4
    Bryn — April 5, 2013 at 1:34 pm

    We made these during a play date. Each kid got a piece to make their own shape. They are so cute and yummy!

    • beantownbaker — April 11th, 2013 @ 8:44 am

      What a fun activity for the kids!

  5. #
    5
    Shayna — June 28, 2013 at 3:16 am

    Hello there! This is my first visit to your blog!
    We are a collection of volunteers and starting a new project
    in a community in the same niche. Your blog provided us beneficial information to work on.

    You have done a marvellous job!

  6. #
    6
    Samantha Maynard — July 8, 2013 at 1:14 am

    I am planning to make these for my daughter’s birthday party in a few weeks. Can the dough be made ahead? How long do they keep after making? What is the best way to reheat them if they have been made ahead? I am planning to make a test batch, but thought you could shed some insight. Also- do you think they would be good with 1/2 wheat flour? Excited to road test ’em!

    • beantownbaker — July 8th, 2013 @ 9:18 am

      I make pretzels and freeze them all the time. I don’t see why pretzel bites couldn’t also be frozen. Just thaw them in the fridge overnight then reheat in your oven. I haven’t tried with wheat flour, but let me know how it goes for you!

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    7
    Averi — July 15, 2013 at 10:07 pm

    I just made these tonight and they were so delicious!! I made a batch with salt and another with cinnamon sugar! So delicious!!

    • beantownbaker — July 16th, 2013 @ 8:37 am

      So glad you liked them! I love making cinnamon sugar pretzels.

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    Amanda — October 4, 2013 at 7:18 pm

    What if I don’t have brown sugar do you acually need it or is their something else I can use?

    • beantownbaker — October 6th, 2013 @ 8:13 pm

      If you have molasses and white sugar, you can make brown sugar.

  9. #
    9
    Amy Fox — October 31, 2013 at 11:35 am

    Sadly I left my kitchenaid standing mixer in states when we moved to Germany. Can I make the dough with a hand mixer?

    • beantownbaker — November 3rd, 2013 @ 12:32 pm

      I think you could do this with a hand mixer. Let me know how they turn out for you!

  10. #
    10
    Lauren — December 30, 2013 at 1:27 pm

    Made these for our lake-house retreat this summer and they were gone before we even set them on the table! Making them again, but I learned my lesson and will be quadrupling the batch! That’s how good they are! Thanks for the recipe!

    • beantownbaker — January 2nd, 2014 @ 1:35 pm

      We just made these for our New Years Eve party and I wish I had quadrupled the recipe! I only doubled it and they disappears so quickly!

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    11
    Samantha — February 2, 2014 at 5:44 pm

    Made these last night for the Superbowl. It made about 160 pretzel bites. Definitely more than 6-8 servings! They tasted a little “off” last night after we made them, but now that they’ve cooled down and we reheated them, they are delicious!

    We plan on freezing about half since they taste EXACTLY like those PretzelMaker ones! Thanks!

    • beantownbaker — February 3rd, 2014 @ 4:59 pm

      Good point about the serving size! I’ve updated it because this does make quite a few pretzel bites. Glad you enjoyed them.

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    12
    Angela — February 2, 2014 at 6:04 pm

    Just made these tonight for the first time and they are delicious! The kids and I decided to experiment so we did some with smokey monterey jack cheese stuffed inside and rolled others in cinnamon sugar after they baked. Soooo yummy! Thanks for the recipe!

    • beantownbaker — February 3rd, 2014 @ 5:00 pm

      Oh man, cheese stuffed pretzel bites? That sounds like a great experiment! Glad you and the kids enjoyed them.

  13. #
    13
    Heather — April 2, 2014 at 6:30 pm

    Could I use tin foil instead of parchment paper?

    • beantownbaker — April 16th, 2014 @ 5:57 pm

      Foil should work. I’d spray it with baking spray though.

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    Chen — May 12, 2014 at 3:03 pm

    Seems like a great recipe! Could you though assume how many TBSPs are in 1 package of yeast? Thanks (:

    • beantownbaker — May 12th, 2014 @ 4:57 pm

      An envelope of yeast usually has 2.25 tsp in it. Be sure to check the packaging to see if it’s labeled as well.

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    Paige — May 15, 2014 at 7:01 pm

    This are awesome! I’ve made pretzels and pretzel bites before but this time I tried your recipe. Really delicious. One thing that makes it go a lot quicker is instead of rolling it into snakes from chunks of dough, I roll out the dough somewhat flat, and then cut strips from it. Then I can just roll the strips up a little bit to get them round and it’s all set.

    Oh, tin foil does work even if you don’t spray it, they’re just a little tricky to get off, but it’s not a problem.

    Thanks for the recipe! https://scontent-b-sea.xx.fbcdn.net/hphotos-ash4/t31.0-8/p843x403/10259243_10203611442836402_762978649043400382_o.jpg

    • beantownbaker — May 17th, 2014 @ 6:11 pm

      That’s a brilliant idea to just roll out the dough and cut it in to strips! I’ll definitely do that next time. Yours look great!

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    BrynMawrGirl — October 4, 2014 at 9:53 am

    I’ve made these several times and every time they are a hit. i’m making a big batch today for an octoberfest party and just wanted to say Thank You for the recipe!

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    17
    Cookies003 — October 20, 2014 at 10:23 pm

    Tasty recipe!

  18. #
    18
    cher — February 1, 2015 at 9:23 pm

    super yummy! i halved the recipe for my family, and now i’m wishing i hadn’t! great super bowl party food.

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