Quick Pita Bread Recipe

May 2nd, 2021

Rating: 5 out of 5.

This quick pita bread recipe is very easy, does not require an oven and takes approximately 30 minutes to make!

Most people that know me are aware of my obsession with bagels. Over the past 2 years, I have made bagels every week so that I had a homemade bagel ready to fuel my day at breakfast. However, during racing season, I don’t always have an oven available to make my weekly bagels. Since I faced this situation this week at my new AirBnB in Vancouver, I decided to attempt a quick pita bread recipe on a countertop burner/hot plate.

The outcome surpassed my expectations, so I’ve decided to share this quick pita bread recipe!

Quick Pita Bread Instructions

First, combine the ingredients as instructed in the recipe at the bottom of this post. I used stone ground whole wheat flour, but I am sure that you could substitute this for other common bread/baking flours. Lately for my bagel recipe, I have been using whole grain red fife flour and it makes for a much softer texture!

Once combined and kneaded, divide the dough into four equal sections and place them back in the bowl for 15 minutes, covering with a kitchen towel to allow them to rise.

Once the dough has risen, remove them from the bowl and shape into small pitas. I shape the dough the same way I would for homemade pizza (i.e., gradually stretching it and rounding the edges).

After the dough has been formed and shaped, heat a pan on medium and brush a small amount of olive oil on the bottom. Place the pita in the pan and cover with a lid or aluminum foil.

Flip the pita after about a minute and cover for another 2 minutes (or until the dough is cooked through).

Remove from the pan and slice the pita to form a pocket as it is cooling. Add olive oil to the pan and repeat the former steps for each pita.

Once they have cooled, stuff the pitas with your favourite sandwich combinations! I also like to eat these with peanut butter or have them alongside homemade soup.

Quick Pita Bread Recipe


2 Cups Stone Ground Whole Wheat Flour

1 Cup Warm Water

1 Tsp Quick Rise Instant Yeast

1/2 Tsp Salt

1/2 Tbsp Creamed Honey (or Maple Syrup)

Olive Oil (for pan)

1. Combine yeast and warm water in a bowl and stir (let sit for around 5 minutes).
2. Stir honey and salt into the mixture.
3. Add the whole wheat flour and stir until dough starts to form.
4. Move the dough onto a clean tabletop and knead for 6-8 minutes.
5. Divide the dough into 4 equal sections, place in the bowl and cover to let rise for about 15 minutes.
6. While the dough is rising, heat a pan on a stovetop, hot plate, or countertop burner and add a small amount of olive oil to the pan.
7. Uncover the dough and form small pitas.
8. One at a time (depending how large your pan) place the dough in the pan and cover for about a minute. Flip the pita and cover for another 2 minutes or until the dough puffs up and is cooked through.
9. Slice the pitas after removing from the pan to form a pocket.
10. Let cool on a wire rack or countertop and store at room temperature or in the freezer.

I made a batch of four pitas as I plan to have one each day and would like them to remain fresh. But, you could always adapt this recipe by doubling the serving size to fit your needs/desires.

Refrigerating the pita bread is not recommended as they will dry out quickly. If you leave the pita bread in an air tight container/bag at room temperature, it should stay fresh for up to 3-4 days. Otherwise, I would recommend freezing them for later and unthawing by leaving them out on the counter!

If you have more time on your hands and are in the mood for making homemade bread, you can check out my bagel recipe!

Sourdough Bagels

The Best Sourdough Bagels in a Fraction of the Time While still yeast-based, these sourdough bagels are made with Red Star’s Platinum Instant Sourdough Yeast – providing the deliciously crisp exterior and chewy interior flavour of sourdough in a fraction of the time. Ingredients 1 package Red Star’s Platinum Instant Sourdough (yeast + sourdough culture)Continue reading “Sourdough Bagels”

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