bread, flatbread/tortillas

Pocketless Pita Bread

Pocketless Pita Bread
My husband loves homemade bread. Well, he loves any bread really, but it’s an especially happy day around our home when I decide to make it from scratch. How domestic of me, right?

Personally, I get bored of the typical sliced bread for lunch, so I like to mix it up with pitas, tortillas, wraps and flat bread. For a certain recipe (that will be coming soon!) I needed some bread that was softer than your typical flat bread, thicker than a tortilla but not as bulky and hollow as a pita. Yes, I know. Things are getting picky around here.

This Pocketless Pita Bread was just what I was looking for—the perfect combo of flat, soft and flavorful bread without the hassle of heating up an oven. These pitas can be used for open-faced (or closed-face) sandwiches, mini pizzas, paninis, or even just to dip in some hot soup for dinner! I’m also not opposed to drizzling some warm butter and honey on top and just eating it plain for breakfast. My husband thanked me for this one, and you’ll see why when you make it! (In the meantime, get excited for the upcoming recipe that will be using these cute little pitas!)

Pocketless Pita Bread

Prep Time: 1 hour, 30 minutes

Cook Time: 6 minutes

Total Time: 1 hour, 36 minutes

Yield: 6-8 pita breads


  • 2 tsp. dry-active yeast
  • 2 tsp. granulated sugar
  • 2/3 cup warm water (about 100 degrees, warm but not hot to the touch)
  • 1/2 cup warm milk (about 100 degrees, warm but not hot to the touch)
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoon salt
  • 3 cups bread flour, more or less


  1. Measure 2/3 cup warm water in a liquid measuring cup and add the yeast and sugar. Gently mix the yeast and then let rest until it becomes frothy; about 5 minutes.
  2. In a large bowl (or bowl of an electric mixer fitted with a dough hook), mix the yeast/sugar water, warm milk, oil, salt and one cup of the flour until well combined.
  3. Slowly add the remaining flour until a soft dough forms. As soon as it pulls away from the sides of the bowl to form a ball, stop adding flour. Adding too much flour will toughen the bread. (The dough will be slightly sticky to the touch).
  4. Knead the dough for 4-5 minutes.
  5. Cover the bowl with greased plastic wrap, place in a warm spot and allow to rise until doubled, about an hour.
  6. Divide the dough into six or eight equal pieces and roll into balls. (See notes) Cover with a cloth or greased plastic wrap and let rest for 10-15 minutes.
  7. Sprinkle some flour on a clean surface and roll each dough ball out into a circle, about 8 inches in diameter.
  8. Heat a griddle or skillet to medium heat and cook each pita bread for 2-3 minutes on one side, then flip and cook another 2 minutes, until golden brown. If the skillet isn't hot enough, the bread may become dry from being overcooked, so experiment with the heat until it will cook the bread in 2-3 minutes per side.


*This pita bread is best when eaten right after you cook it, however it can be kept in an air-tight container for up to three days, or frozen for up to one month to be gently reheated.

*If you'd rather have smaller-portion pita breads, divide the dough into 12-16 pieces and roll into circles with a 4-inch diameter.

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