Vegan Pita Bread

5 from 10 votes

This homemade vegan pita bread is soft, warm, and perfectly chewy—light-years better than anything store-bought. Cooked on the stovetop, these pitas puff up beautifully, ready for dipping, stuffing, or turning into crispy pita chips. With just a few pantry staples, you’ll have fresh, bakery-style pita anytime you want!

Prep Time25

Cook Time20

To ferment and rise2 30

Course: Side

Cuisine: Mediterranean

Diet: Low Lactose, Vegan, Vegetarian

Servings: pita breads

Calories: 206kcal

Author: Michelle Cehn

Ingredients

2½ cups all-purpose flour, plus extra for kneading (300 grams)
1½ cups lukewarm water, divided (360 ml)
1½ teaspoons active dry yeast
1 teaspoon light brown sugar
1 cup whole wheat flour (125 grams)
½ teaspoon salt
1 teaspoon canola or olive oil

Instructions

Combine 1 cup of all-purpose flour and 1 cup of lukewarm water with all of the yeast and sugar into a mixing bowl. Mix with a fork.
Cover with a kitchen towel and allow to ferment for 30 minutes until thick and frothy.
Add 1 cup of all purpose flour and 1 cup of whole wheat flour , ½ cup of lukewarm water, and salt. Fork mix until a sticky dough comes together.
Transfer to a clean, floured surface and knead for around 10 minutes, gradually adding ½ cup of flour and a teaspoon of olive oil. The dough will become smooth and springy to the touch.
Shape dough into a ball and place into a mixing bowl. Cover with a kitchen towel and allow to rise for 1 hour or until it doubles in size.
Tip the risen dough onto a floured surface and knead for 1 minute. Use a sharp knife to cut into 8-10 equal pieces and form each into a ball with your hands.
Cover and allow to rise for another 30 minutes.
Roll each ball into a flat circle, cover and allow to rise for another 30 minutes.
Lightly oil the skillet and heat over medium heat for 2 minutes.
One at a time, cook pitas in the hot skillet for 1-2 minutes each side until they puff.

Notes

Storage Tips

Best when fresh! Homemade pita doesn’t have preservatives, so it’s at its softest and most delicious right after cooking.
Countertop storage: Keep leftover pita in a bread box or wrapped in a clean towel at room temp for up to 2 days.
Do NOT refrigerate! The fridge dries out pita fast, making it tough and unpleasant.
Freezing for later: Wrap each pita individually in plastic wrap or a reusable wax wrap, then place in a freezer-safe container. They’ll stay fresh for up to 1 month.
Reheating frozen pita: Warm in a dry skillet for 30 seconds per side or wrap in foil and heat in a 350°F oven for 5-7 minutes. For extra softness, spritz with water before reheating.

Flavor Variations

Crunch: Add chopped sunflower or pumpkin seeds to the dough for a nutty, toasty texture.
Sweet: Mix in chopped raisins or currants, orange zest, or ½ teaspoon of cinnamon for a subtly sweet twist.
Savory: Go bold with chopped, roasted garlic and ½ teaspoon of turmeric for a golden, fragrant pita.

Nutrition