Pita Bread and Pita Chips

Pita bread has been around for thousands of years, being dipped into tahini and hummus, cut in half and stuffed with lamb and tzatziki, or cut up and baked again until crunchy, making pita chips. Pita bread is incredibly easy and fun to make. If you’ve never used yeast or made dough, this is a great place to start!


I made pita bread so that I could make pita chips to dunk in the hummus I made, but when I noticed a couple pita rounds getting extra fluffy, I was inspired to make a pita sandwich. These are so much fun to watch bake, getting more and more fluffy. Also a little bit of dough goes a long ways! I halved this recipe and ended up with six small pita rounds, which is plenty for just two people. I used four pitas to make pita chips, and saved the fluffiest pita rounds for sandwiches. Ready to play with dough? 🙂


  • 2tsp Active Dry or Instant Yeast
  • 1/2C Warm water
  • 1tsp Honey
  • 3/4C Flour, plus more for rolling
  • 1/2tsp Salt
  • 1Tbs Olive Oil


First, remove any rings and bracelets. I make sure to do this first or else I forget until it’s too late and I’m covered in gooey flour. Next, you’re going to create a warm environment for your dough to rise by preheating your oven to 200*F.  Then add 1/4C of the water to a small bowl with the honey and yeast, stirring to combine. Let this sit for about ten minutes. While you let the yeast activate, measure out the flour and salt into a larger bowl and whisk to combine. When the yeast mixture is bubbly, pour the wet ingredients into the dry and stir with a wooden spoon or rubber spatula. Take a heat-resisitent bowl or pan and coat it generously with oil. Place the dough ball into the well-oiled bowl, then place the bowl into your oven and turn your oven off. Leave the dough in the oven for at least an hour, or until it has doubled in size. When you remove the dough, move one rack in your oven to the lowest point and preheat your oven again for 450*F.

Sprinkle your work surface with flour, set aside an extra 1/2C to add to the dough if needed and make sure your hands are also coated well.


This is my favorite part. This dough is extremely light and fluffy, which makes it fun to work with. Knead the dough with your hands, working the flour in and adding more if you need to. After about 10 minutes of kneading and after I had added about 1/4C of extra flour, the dough stopped sticking to my hands. Keep kneading the dough until it’s no longer sticky and holds its shape.


Divide this large dough ball into 6 smaller ones.


Sprinkle your work area with a bit more flour, grab a rolling pin and roll these babies out until they are about 5-6″ in diameter. Don’t roll them too thin or they won’t puff. Also make sure to add a bit more flour to your work area every time you roll out a new ball of dough.



Place 2 of these onto a cookie sheet at a time, then bake them for four minutes. Remove the pan, carefully flip the pitas with tongs, then place them back into the oven to bake for another two minutes. When the pita rounds are light golden brown, carefully remove them from the pan using tongs.


Repeat this process for all of your dough rounds – four minutes on one side, flip, then two more minutes.


From here, you can take these a couple different ways – like making a sandwich, dipping warm pita into hummus, or continuing on to make pita chips.


Pita chips only require a few more steps: First, cut up the soft pita rounds.



Next, spray a cookie sheet with olive oil or pam. Spread the pita chunks all over the cookie sheet. Brush the pita pieces with olive oil, being sure to coat them well. For a simple pita chip, sprinkle the oil-covered pieces with a bit of sea salt. For something more savory, add a pinch of garlic powder and lemon pepper to the olive oil before brushing the pita pieces. You can even make these for dessert by brushing the pita pieces with a mixture of olive oil, cinnamon and sugar. I made all 3 kinds and they’re absolutely wonderful.


Place these on the top rack in your 450*F oven for 5 minutes, or leave them in a minute or two longer for more crunch.


Of course, these pita chips go fabulously dipped in hummus, but you can switch it up with salsa or any of your favorite dips. They’re a much-healthier, non-fried alternative to potato chips, fully customizable and super cheap to make!

Try this recipe and let mea know what you think!

2 thoughts on “Pita Bread and Pita Chips

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