Pita Pockets

  • Author: Rebecca Jenkins
  • Prep Time: 15 mins active, 30-60mins passive
  • Cook Time: 10 mins
  • Total Time: 1-2 hrs
  • Yield: 8 pita pockets 1x
  • Cuisine: Middle Eastern


Perfectly puffed pockets of bread, at home!



  • 2 1/2 tsp active dry yeast
  • 2 Tbsp  sugar
  • 3 cups flour 
  • 1 tsp salt
  • 2 Tbsp olive oil


  1.  In a small bowl dissolve yeast and sugar in 1 cup lukewarm water. – Not too hot, not too cold! Think about how hot you’d make a hot chocolate for a 3 year old. Set aside to start to get foamy – about 5 mins. 
    If you have a stand mixer, use this with the dough attachment to mix your dough. If not, no worries, perfectly fine to get your hands in there!
  2. In a mixing bowl add flour and then whisk through the salt.
    Once the yeast mixture is foamy, add to the flour mixture and add oil.
  3. Mix with your mixer or with a spoon, mix through thoroughly combining all the ingredients.
    If using a stand mixer, let that thing knead away at the dough for about 1 min. If not, turn dough onto a light floured surface and kneed with your hands for 2 mins. You can add flour to make this manageable but don’t make your dough dry! Put dough back into bowl once kneaded.
  4. Cover the bowl with a dry tea towel and leave in a warm spot for 30mins-60mins. I pop mine in the hot water cupboard. Most of the time my dough only gets 30mins!The trick with taking the short cut on rising time is not man-handling the dough too much after you have given it all the time you’ve got to rise.
  5. Halfway through the rising time remember to put your oven on! Pre-heat your oven to 180°C. And line a baking tray with baking paper.
  6. Once you get your dough back, gently turn it out the bowl onto a lightly floured surface and using a long knife, divide into 8 even size sections.
  7. Roll each section into a ball and then using a rolling pin, flatten into a disk, about 12cms in diameter and 1 cm thick.
  8. Transfer as many disks onto your baking tray as it will allow and pop in oven for 12 mins.
  9. Once puffed to perfection transfer to a cooling rack and do the same again with all remaining disks.


Heads up, I cheat with dough rise times, GASP! I always start thinking about dinner in the 11th hour so while longer resting/rising times are often recommended, I just never follow through! Basically, the dough gets the rising time that I’ve got, and so far, everything has turned out great. I’ve found it’s more in the way you prep the dough than how long you leave it, this recipe includes the time saving tricks!

Keywords: lockdown recipes,