Homemade Vegan Pita Bread is a soft, fluffy flatbread perfect for dipping into hummus, stuffing with gyros, or enjoying any way you like.
This easy no-yogurt recipe delivers warm, pillowy pocket bread with just a few simple ingredients—so delicious, you’ll never want it store-bought again.
For a quicker option, try my no-yeast bread.
Homemade vegan pita bread is a staple in my kitchen, as is crusty whole wheat bread—seriously, nothing beats the taste of a warm, freshly baked batch straight from the pan.
They come out so puffy, soft, and satisfying, with just the right chewiness and lightness in every delicious bite.
The best part? This budget-friendly recipe uses simple pantry staples and is super easy to prepare. Just cook them on the stovetop in a hot skillet for the perfect texture.
I love dipping it into my green pea hummus or smoked paprika dip, or pairing it with a bowl of spinach broccoli soup or green peas stew for a cozy meal.
Get ready to have the best Greek-style pita bread of your life!
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Ingredients
- All-purpose flour (white flour): I recommend using all-purpose flour or a 50/50 blend of white and whole wheat for the best texture.
- Instant yeast: Helps the dough rise quickly and creates those signature airy pockets.
- Sugar: Feeds the yeast, boosting fermentation for a better rise.
- Salt: Enhances flavor and strengthens the dough structure.
- Warm water: Use lukewarm water (not hot or cold) to properly activate the yeast.
- Olive oil: Adds moisture and richness, keeping the pita soft and pliable.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Pita Bread
Step 1: In a large bowl, combine the yeast, sugar, salt, and warm water. Let it sit for 5 minutes until it becomes frothy. This activates the yeast.
Step 2: Add olive oil and flour, mixing with a spatula until a rough dough forms. Then, knead on a lightly floured surface for 5-7 minutes, or until the dough becomes smooth and elastic. Place the dough into a bowl, rub it lightly with oil, and cover with plastic wrap and a clean kitchen towel.
Step 3: Let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles in size. (Mine needed 1 hour at 80°F/27°C room temperature.)
Step 4: Once the dough has risen, remove it from the bowl and knead it again for 2-3 minutes. Divide the dough into 8 equal balls. Place the dough balls on a lightly floured surface, cover them with a dry kitchen towel, and let them rest for 10 minutes.
Step 5: Preheat a frying pan or skillet over medium heat. You can lightly spray the pan with oil and wipe away any excess. Roll each dough ball into a circle approximately 5 inches (12-13 cm) wide. Once you start, you can cook one pita while rolling out the next, if you'd like.
Step 6: Transfer each pita bread to the hot pan and cook for about 2.5 minutes on each side, or until it starts to puff up and brown spots appear. Repeat for the remaining pitas.
Hint: Wrap freshly cooked pitas in a clean kitchen towel to keep them warm and prevent drying out.
Storage
Store cooled pitas in a plastic bag or airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Test
I tested this recipe using whole wheat flour, and while the pitas still tasted good, they didn’t puff up as much and had a denser texture. If you prefer a softer, airier pita, I recommend sticking to all-purpose or a mix of both for better results.
Equipment
- Measuring cups and spoons
- Large mixing bowl
- Spatula or spoon to mix the dough
- Rolling pin
- Non-stick frying pan or skillet
- Clean kitchen towel
Marinela's Tips
- Use correct measurements: For accurate results, use the spoon-and-level method when measuring flour. Scoop the flour into your measuring cup with a spoon and level it off with a flat edge to avoid using too much flour and making the dough too dense.
- Check your yeast: Make sure your yeast is fresh and active. If it doesn't foam after 5 minutes in warm water, it's expired, and you'll need to use fresh yeast.
- Let the dough rise properly: Rising time will vary depending on the temperature of your kitchen. The dough should double in size.
What to eat with pita bread?
I love eating these warm, fluffy pitas on their own, but they're also incredibly versatile and perfect for so many meals.
I love stuffing them with my black bean hummus, crispy quinoa fritters, or flavorful garbanzo bean patties. They're also fantastic served alongside a fresh green veggie salad a bright salad with arugula and spinach, or a comforting bowl of my vegan mushroom potato soup.
For something different, I sometimes use them to wrap up my vegan tuna or to soak up the deliciousness of my carrot and lentil soup.
A dollop of my chive dip, vegan burrata cheese, non-dairy queso, or plant-based cheddar makes a fantastic addition too. Honestly, the possibilities are endless!
Frequently Asked Questions (FAQ's)
For soft, fluffy pita bread, all-purpose flour is the best choice. A 50/50 mix of all-purpose and whole wheat flour can also be used for a slightly denser, more nutritious result.
No, you don't need a stand mixer to make pita bread. You can easily mix and knead the dough by hand on a lightly floured surface.
Several factors can prevent pita bread from puffing up, including using old yeast, not kneading the dough enough, not allowing the dough to rise properly, or cooking the pitas at too low a temperature.
Yes! This homemade pita bread recipe is completely vegan and vegetarian, made with simple plant-based ingredients—no dairy, eggs, or yogurt needed
The best way to reheat pita bread is by using a hot skillet or frying pan. Simply heat it on medium heat for about 30 seconds to 1 minute on each side, until warm and slightly puffed. You can also wrap it in a damp paper towel and microwave it for 15-20 seconds.
My Favorite Pita Bread Dips
📖 Recipe
Homemade Vegan Pita Bread
Equipment
- 1 large mixing bowl
- 1 Spatula or spoon
- 1 Rolling Pin
- 1 Non-stick frying pan or skillet
Ingredients
- 1 cup warm water
- 2 + ¾ cups all-purpose flour spooned into a measuring cup and leveled off with a knife, plus extra for kneading
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil extra virgin
Instructions
- In a large bowl, combine yeast, sugar, salt, and warm water. Let it sit for 5 minutes until foamy.1 cup warm water, 2 teaspoons instant yeast, 1 teaspoon sugar, 1 teaspoon salt
- Add olive oil and flour to the yeast mixture. Mix with a spatula until a rough dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.2 + ¾ cups all-purpose flour, 2 tablespoons olive oil
- Place the dough in an oiled bowl, cover it with plastic wrap and a clean towel, and let rise in a warm place for 1-1.5 hours, or until doubled.
- Punch down the risen dough and knead for 2-3 minutes. Divide into 8 balls, cover with a towel, and let rest for 10 minutes.
- Preheat a lightly oiled pan or skillet over medium heat. On a floured surface, roll each ball into a 5-inch circle.
- Cook each pita for about 2.5 minutes on each side until it puffs up and gets brown spots. Repeat for the remaining pitas.
Notes
- Wrap the cooked pitas in a clean towel until they cool. Store in a plastic bag or airtight container for up to 3 days, or freeze for up to 2 months.
- For accurate results, use the spoon-and-level method to measure flour. Scoop the flour with a spoon and level it off to avoid using too much.
- Ensure it’s fresh and active. If it doesn’t foam after 5 minutes in warm water, it’s expired, and you’ll need fresh yeast.
- Allow the dough to rise until doubled in size; rising time will vary depending on room temperature.
Nutrition
If you try this vegan pita bread recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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