What Is Pita bread and How Can I Use It?

Wondering what to do with pita bread? This guide covers how to pick it, cook it, store it, and swap it, plus 88 recipes to put it to work.

What is pita bread?

Pita is a round Middle Eastern flatbread made from a simple yeast dough of flour, water, yeast, and salt. Baked in a very hot oven, the dough balloons as steam blasts the top and bottom apart, leaving the hollow pocket that pita is known for.

That pocket is the whole appeal. Split a pita and you have a built-in pouch for stuffing, or you can tear it flat to scoop and wrap. It is soft and pliable when warm, a little chewy, mild enough to carry almost any filling.

Not every pita has a pocket. Pocketless or Greek-style pita is thicker and softer, made to fold around a filling rather than open up.

How to Use Pita

The obvious move is a sandwich. Split a pocket pita and pack it with falafel, grilled meat, or a chopped salad, the way Gyro Sandwiches and a falafel from Another Falafel Recipe come together.

The pocketless kind folds instead. Wrap it around shawarma or gyro fillings the way Greek street food does, where the soft bread bends without splitting.

Torn or cut into wedges, pita becomes a scoop for dips. Serve it alongside Cucumber & Yogurt Dip or a chickpea dip, or fold it into a Classic Mediterranean Salad as the fattoush element.

Pita also bakes into chips. Split it, brush it with oil, then cut into triangles and bake at 375°F (190°C) for about 8 to 10 minutes until crisp, as in Favourite Toasted Pita Chips and Superbowl Italian Flavored Pita Chips. A whole pita also makes a fast personal pizza base.

Serving and Common Mistakes

Pita pairs naturally with Mediterranean and Middle Eastern food: hummus, baba ganoush, tabbouleh, grilled kebabs, feta and olives. Its mildness is the point, since it lets the filling lead.

The most common mistake is serving it cold and stiff. Refrigerated or day-old pita turns dry and cracks when you fold it, which tears the pocket. Warm it first to bring back the soft, foldable texture.

Heat it gently and briefly. A few seconds per side in a dry skillet, a quick pass over a gas flame, or 5 minutes wrapped in foil in a 350°F (175°C) oven softens it. Overheating does the opposite and dries it into a cracker.

To open a stubborn pocket, run a knife around the edge of a warm pita, since a cold one tears instead of separating.

Substitutes

For a pocket sandwich, a folded flour tortilla or a split naan holds a filling in much the same way, though neither has the true pocket. Lebanese-style markook or lavash wraps work for the pocketless, fold-around jobs.

For scooping dips, naan, flatbread, or crisp crackers all do the job. Naan is richer and chewier; plain flatbread is the closest in spirit.

For pita chips, any sturdy flatbread or a split bagel sliced thin and baked crisps up the same way.

Buying and Storing Pita

Look for pita that feels soft and pliable, not dry or cracked at the edges, since stiffness means it is already drying out. Pocket and pocketless sit side by side, so check the label for which you need.

Pita stales fast at room temperature. Keep it in its bag for a day or two on the counter, or refrigerate for up to a week, knowing the fridge dries it faster and you will want to warm it before serving.

For longer storage, freeze pita in a sealed bag for a couple of months. The breads separate easily, so you can pull one at a time and warm it straight from frozen in a 350°F (175°C) oven or a skillet.

Nutrition

Quick facts

Food group: Pita bread is a member of the Baked Products US Department of Agriculture nutritional food group.

In Chinese

皮塔饼

British (UK) term

Pita bread

en français

pain pita

en español

pan de pita

How much does pita bread weigh?

Related

Baked Products

Recipes using pita bread

There are 88 recipes that contain this ingredient.

Roasted Veg

This is an awesomely flexible dinner. You basically chop everything up, douse it in oil and some salt, pepper or whichever spices you're in the mood for (or grab first!) and chuck it in the oven for an hour or so.

Spiced Baba Gannouj

Spiced baba ghanoush with broiled eggplant, lemon, olive oil, and a warming hit of allspice and cinnamon. A Middle Eastern dip with unexpected spice depth, served with pita and fresh herbs.

Healthy Pepperoni & Veggie Pizza

A great healthy pizza for a delicious lunch or dinner.

Hummus Guacamole

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

Super Salmon Burgers

Super salmon burgers bind canned pink salmon with egg, breadcrumbs, cheddar, and thyme into pan-seared patties, served in pita pockets with lettuce, tomato, and tartar sauce. A 35-minute pantry burger.

Middle Eastern Sandwiches

Middle Eastern pita sandwich stuffed with hummus, tabouli, crumbled feta, olives, and crisp romaine. A fast vegetarian lunch with Mediterranean flavors and a lemon-dill drizzle.

Cucumber & Yogurt Dip

A quick and easy side dish that can be served with any Indian or hot main dish helps cool down the spiciness and bring the refreshing taste.

Another Falafel Recipe

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

Favourite Toasted Pita Chips

Homemade baked pita chips brushed with olive oil and dusted with chili, cumin, and garlic, crisp and golden in under 10 minutes. A warm-spiced, scoop-worthy dipper for hummus or salsa.

Superbowl Italian Flavored Pita Chips

Control your salt, why buy corn chips from the store. These baked pita chips are quick and very easy to make and they turn out golden and crispy. No salt if you want and saves money too!

Gyro Sandwiches

Greek gyro sandwiches blend ground beef and lamb with oregano, thyme, and garlic into thin patties, then tuck into pita with homemade cucumber-yogurt sauce and sliced onion. Street food classic done at home.

Meditteranean Chickpea Salad

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Baked Eggplant Appetizer

Absolutely delicious. First time I made an eggplant dip, and it was surprisingly tasty. The mixture of roasted bell peppers, eggplants, feta cheese, garlic and onion was so yummy and flavorful.

Classic Mediterranean Salad

Crunchy, juicy and flavorful. It's very easy to put together. It is tasty and refreshing, an ideal side dish that can be accompanied with any kind of main course.

Barbecued Butterflied Leg of Lamb with Mint

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Athenian Pizza

Quick pita bread pizza topped with pan-fried eggplant, roasted red pepper, pepperoni, and spaghetti sauce. A Greek-meets-Italian snack or appetizer baked in just 5 minutes.

Open Faced Pita Sandwich

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

Marinated Artichokes with Salonika Peppers

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Fast Pizza

Fast pita pizza topped with tomato sauce, mushrooms, peppers, and alfalfa sprouts. A 10-minute vegetarian single-serving pizza using pita bread as an instant crust.

Pizza Magic

Five-ingredient pita pizza with sun-dried tomatoes, artichoke hearts, fresh basil, and mozzarella. A 20-minute shortcut that tastes like a Mediterranean flatbread.

Spring Pita Sandwiches

Overstuffed vegetarian pita pockets loaded with avocado, kidney beans, cheddar, mushrooms, sprouts, and roasted cashews dressed in oil and vinegar. A colorful no-cook meal ready in 10 minutes flat.

Summer Couscous Salad

A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.

Bean'N' Burger Pockets

Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.

Pus Pockets

Pus Pockets are a gross-out Halloween snack made from cheese-stuffed pita bread with ketchup "blood." Squeeze them to ooze melted mozzarella through a poked hole. Kids love the disgusting factor.

Scramble-In-A-Pocket Ww

A quick veggie-loaded egg scramble with mushrooms, red pepper, and cream cheese stuffed into a warm pita pocket. Light, filling, and on the table in 20 minutes.

Lebanese Mjderah

Lebanese mujaddara (Mjderah) with lentils, rice, and crispy sauteed onions served with cucumber yogurt sauce and pita bread. Simple, hearty, and deeply satisfying.

Pita Chicken Sandwiches

Pita chicken sandwiches with sauteed breast, caramelized onions, and a cool yogurt-cucumber sauce, chilled and wrapped for portable eating. A make-ahead lunch or picnic sandwich.

Pita Stuffed with Eggplant Salad & Feta Cheese

Pita Stuffed with Eggplant Salad & Feta Cheese recipe

Curried Spinach, Walnut & Orange Salad

Curried spinach salad with walnuts, fresh orange, golden raisins, and a cumin-curry vinaigrette. Includes a homemade ginger-raisin chutney. Vegetarian and vibrant.

Grilled Cheese Pita Pockets

Grilled cheese pita pocket stuffed with tomato, alfalfa sprouts, dill pickles, and pepper rings. A crispy, veggie-loaded twist on the classic grilled cheese using pita bread.

Curry Chicken Pitas

Curry chicken pitas with sautéed chicken breast, onions, and an Indian-spice blend of curry powder, cinnamon, coriander, and cayenne, piled onto warm pitas. A 20-minute weeknight dinner with takeout-style flavor.

Roast Beef Pocket Sandwiches

Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.

Steak in Pitas

Marinated sirloin steak grilled and sliced into pita bread with shredded lettuce and a cool cucumber yogurt sauce. A freezer-friendly meal prep recipe for easy weeknight grilling.

Sizzling Pork Pockets

Sizzling pork pockets with Dijon-marinated pork loin strips stir-fried and stuffed into warm pitas with lettuce and creamy tarragon dressing. A quick, flavorful weeknight dinner.

Tofu Salad Crunch Pitas

Crispy pan-fried tofu stuffed into pita pockets with crunchy cucumber, radish, celery, and fresh dill. A vegetarian sandwich that's packed with texture and ready in 30 minutes.

Breakfast Pocket Pitas

Warm breakfast pita pockets filled with peanut butter, cream cheese, raisins, vanilla, and cinnamon. A sweet, portable morning meal heated in foil. Kid-friendly and ready in 30 minutes.

Crunchy Munchy Pizza Snack

Crispy pita pizza snack with butter, Parmesan, oregano, and garlic powder microwaved in under 5 minutes. A quick kid-friendly snack with pantry staples.

Romesco-Style Roasted Pepper Dip

Romesco-style roasted pepper dip made with broiled red and yellow bell peppers, roasted garlic, almonds, and sherry vinegar. A low-fat vegetarian appetizer with a striking two-tone presentation.

Pork Kabobs

Pork kabobs marinate in lemon, garlic, and marjoram overnight, then grill over medium coals with a cucumber yogurt sauce on the side. Greek-style skewers ready for pita and salad.

Tuna Pitas with Yogurt& Mustard

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Quick Pita Pizzas

Make your kids jump for joy with this scrumptious dish that's easy to make and perfect for lunch!

Scramble in a Pocket

Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.

Mediterranean Tomato & Onion Salad

Mediterranean tomato salad with Vidalia onions, fresh herbs, and lemon dressing. Cilantro and mint brighten this Middle Eastern side. Serve with pita or as falafel topping.

Gyros (Doners, Yeros)

Homemade gyros with seasoned ground lamb on skewers, spiced with allspice, coriander, and savory, bacon-basted on the broiler. Served in pita with yogurt and fresh tomatoes.

Pizza Tuna Melt

Pizza tuna melt on pita bread with oil-packed tuna, mozzarella, fresh tomato, and basil baked until bubbly. A quick Italian-style open-faced tuna melt that's ready in 10 minutes.

Pita Pizza Bites

Pita pizza bites loaded with mushrooms, red onion, bell pepper, and melted mozzarella. Split, top, and bake in 20 minutes for a quick vegetarian appetizer.

Salmon Scramble

Salmon scramble: creamy soft-scrambled eggs folded with flaked salmon and sliced button mushrooms, served piled on toast or into pita pockets. A fast, satisfying weekend brunch with pantry-friendly ingredients.

Ham & Cheese Calzone

Pita bread calzone stuffed with ham, Jarlsberg cheese, sauteed peppers, and mushrooms. A quick, single-serving lunch baked in foil until golden.

Seafood Pita

Sautéed scallops or shrimp with vegetables and couscous, chilled and stuffed into pita bread. A make-ahead seafood sandwich that's picnic-ready and packed with Mediterranean flavor.

Pitta Breads with Couscous & Roasted Lamb

Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.

All 88 recipes