Few things are as satisfying as watching Arabic bread (also known as pita bread) puff up in the oven — soft, warm, and perfect for wrapping, dipping, or filling. This simple flatbread is a staple of Middle Eastern cuisine and is loved around the world for its versatility.
With just four basic ingredients — flour, water, yeast, and salt — you can make perfectly soft, fluffy pitas right in your own kitchen. They’re ideal for serving with hummus, falafel, kebabs, or simply warm with a drizzle of olive oil.
What Is Arabic Bread?
Arabic bread, or pita, is a type of soft, round flatbread traditionally baked at high heat, causing it to puff up and form a pocket inside. This pocket makes it perfect for stuffing with savory fillings or tearing apart to scoop up dips and stews.
Originating in the Middle East, this bread has become popular worldwide for its simplicity, lightness, and ability to complement almost any dish — from grilled meats to fresh salads and creamy spreads.
Why Everyone Will Love This Recipe
Only 4 Ingredients: Simple pantry staples make authentic bread.
Soft and Puffy Texture: Perfect for wraps, sandwiches, and dips.
Easy to Make: No special equipment needed.
Naturally Vegan: Just flour, water, salt, and yeast.
Homemade Flavor: Fresher and softer than store-bought pita bread.
Tips for Perfect Arabic Bread
High Heat Is Essential: The puffiness comes from steam forming inside at high temperatures.
Don’t Over-Roll: If the dough is too thin, it won’t puff properly.
Rest Before Baking: Allowing the discs to rest helps them bake evenly.
Use a Pizza Stone: It mimics the traditional hot clay oven and gives better results.
Keep Covered: Wrapping the bread after baking prevents it from drying out.
How to Store Arabic Bread
Store your freshly baked bread in an airtight container or sealed plastic bag at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days, warming it briefly before serving.
How to Freeze Arabic Bread
Arabic bread freezes beautifully. Once completely cooled, stack the breads with parchment paper between each one and place them in a freezer bag. Freeze for up to 2 months. To use, thaw at room temperature and warm in the oven or on a hot pan for a few seconds.
Ingredients
ALL-PURPOSE FLOUR
500g
WATER, LUKEWARM
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