This homemade pita bread recipe yields soft, pillowy rounds that puff during baking, paired with a cool, herb-forward tzatziki made from fresh cucumber, dill, and mint. Both components come together in under two hours with minimal equipment.
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In a large bowl, combine warm water, yeast, and sugar. Whisk until the sugar is dissolved.
Let the yeast mixture sit for about 5 minutes, until it becomes foamy on top.
Add the bread flour, salt, and a splash of olive oil to the bowl.
Mix with a spoon until a shaggy dough forms, then switch to using your hands to knead the dough in the bowl for about 5 minutes until it comes together in a smooth ball.
Add a little more olive oil to the bowl, coat the dough ball in the oil, then flip it over. Cover the bowl with plastic wrap and let it rest in a warm place until it doubles in size.
While the dough is rising, prepare the tzatziki. Grate half of a large cucumber using a box grater.
Place the grated cucumber in a paper towel or cheesecloth and squeeze out as much excess water as possible. Add the drained cucumber to a separate bowl.
Finely chop the fresh dill and mint and add them to the bowl with the cucumber.
Grate the garlic cloves directly into the bowl. Add the juice of half a lemon, a pinch of salt and pepper, and the Greek yogurt.
Mix all the tzatziki ingredients together until well combined. Set aside.
Once the pita dough has doubled, punch it down to release the air. Turn it out onto a work surface and divide it into 8 equal pieces.
Shape each piece into a small ball, then use a rolling pin to roll it out into a thin, circular shape.
Heat a dry, non-stick skillet over medium heat. Place one pita in the hot pan, cover with a lid, and cook for about 1.5 minutes.
Flip the pita when it's bubbly and cook for another 1.5 minutes on the other side until lightly browned. Repeat with the remaining dough.
Serve the warm pita bread with the homemade tzatziki.
Store cooled pita in an airtight container at room temperature up to 2 days, or freeze up to 3 months; reheat wrapped in foil at 350°F for 5 minutes. Tzatziki keeps refrigerated in an airtight container up to 3 days.
Pita puffs when dough is rolled evenly and oven is preheated to 475°F or higher. Dough must rest 30–45 minutes before shaping. If oven isn't hot enough, bread won't steam internally.
Yes. After the first rise, punch down dough, wrap tightly, and refrigerate up to 24 hours. Let it come to room temperature (1–2 hours) before shaping and baking.
Keep tzatziki in an airtight container in the refrigerator for up to 3 days. Cucumber will continue to release moisture, so drain excess liquid before serving if needed.
Instant yeast (bread machine yeast) works 1:1 by weight. Reduce water slightly as instant yeast hydrates differently. Avoid substituting with rapid-rise; timing may change.
Yes. Cool completely, wrap in plastic wrap and foil, and freeze up to 3 months. Thaw at room temperature or reheat directly in a 350°F oven for 5 minutes.
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