What is the difference between pita and naan?

Pita and naan bread are both popular flatbreads, but they are not the same. Naan is soft, fluffy, and chewy, and has a buttery flavor as it is made with ghee and buttermilk. Pita bread is denser and less fluffy with a slightly crispy texture on the outside. It has a more neutral taste than naan.

What are the two types of pita bread?

There are two general types of pita bread, the thicker, pocketless Greek pita bread and the thinner Middle Eastern-style pita bread with a pocket.

Are flatbreads the same as pita bread?

Pitas are a type of flatbread, along with naan, roti, lavash, and others.

Homemade Pita Bread Recipe (WIth Video and Step by Steps)

Prep Time:

1 hr 30 mins

Total Time:

3 hrs

Yield:

16

Homemade pita bread is not only a treat, but surprisingly easy to make. Our pita bread recipe starts with a simple yeast dough (we used some whole-wheat flour in addition to white) that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up like magic, forming the signature pocket. A staple of Middle Eastern and Mediterranean cuisines, pitas are perfect for sandwiches or to accompany all kinds of meals.

The Secret to Getting That Pita Pocket

Two things make all the difference:

Handling the dough gently during the rolling process: You don’t want to deflate all of the air bubbles created while the dough was rising. Then, let the dough rest for another 30 minutes after you roll it; this allows it to recover from the rolling and to puff slightly back up again before it's baked.

A very hot oven: Preheat the oven to 500 degrees Fahrenheit for baking the pitas. We preheat the oven with a rimmed baking sheet turned upside down on a lower shelf; essentially it’s acting like a baking steel and quickly transfers heat to the dough, making it instantly puff up.

Ways to Use Homemade Pita Breads

There are endless ways to use homemade pita bread. Stuff a pita bread with fillings, or don't split the bread open and roll it around your fillings instead. Any of your favorite sandwiches would be wonderful in this freshly made bread. Here are some other ideas:

Fillings

Grilled Kofta Kebabs
Hummus
Falafel
Chicken Souvlaki
Grilled or roasted vegetables with Tahini Sauce
Eggplant Dip
Herbed Bean Salad

Condiments and Pickles

Mixed olives
Pepperoncini
Quick pickled vegetables, such as red onions, radishes, or beets
Yogurt-Cucumber Dressing With Za’atar

Ingredients

4 ½ cups unbleached all-purpose flour, plus more for dusting
2 envelopes (¼ ounce each) active dry yeast (2 ¼ teaspoons each)
1 tablespoon honey
2 ¼ cups warm water (110 degrees)
1 ½ cups whole-wheat flour
1 tablespoon kosher salt
⅓ cup extra-virgin olive oil, plus more for bowl
Fine cornmeal, for sprinkling

Directions

Make dough:

In a large bowl, whisk together 1 cup all-purpose flour, yeast, honey, and 1 cup warm water until smooth. Cover with plastic wrap; let rise in a warm spot until doubled in bulk, about 30 minutes. Stir in remaining 3 1/2 cups all-purpose flour, whole-wheat flour, salt, oil, and remaining 1 1/4 cups warm water.
Knead dough:

Transfer dough to a floured surface. Knead dough, dusting hands and surface with more flour as needed, until smooth and elastic, 10 minutes. Transfer to a large oiled bowl, turning to coat. Cover and let rise again until doubled in bulk, about 45 minutes.
Form dough into ball:

Punch down dough, and form into a ball; then turn out onto a floured surface.

Lennart Weibull
Divide dough:

Quarter dough. Working with one piece at a time (drape a kitchen towel over the rest), divide each quarter into 4 smaller pieces.

Lennart Weibull
Roll each piece, pinch, and flatten:

Roll each piece into a ball and pinch, tightening the ball. Turn pinched-side down and flatten with your palm.

Lennart Weibull
Use rolling pin to form rounds:

Flatten each ball into a 6-inch round with a lightly floured rolling pin.

Lennart Weibull
Let rest:

Transfer rounds to rimmed baking sheets sprinkled with cornmeal; drape with kitchen towels. Let rest 30 minutes.

Lennart Weibull
Bake:

Meanwhile, preheat oven to 500°F and set an inverted rimmed baking sheet on rack in lowest position. Place 4 dough rounds on preheated sheet. Bake until puffed, 2 minutes. Flip and bake until golden in spots and just cooked through, 1 minute more.
Transfer to towel-lined basket:

Transfer to a basket lined with a kitchen towel; cover to steam and keep warm. Bake remaining pitas and serve.

Lennart Weibull

Storage

Pita bread is best served the same day it's made but can be kept in an airtight container at room temperature for up to one day. Alternatively, you can freeze the pita breads for up to three months

Variation

For extra-flavorful pita, brush one side of each dough round with olive oil and sprinkle with za'atar, a Middle Eastern blend of thyme, sesame seeds, and sumac, before baking.

Frequently Asked Questions

What is the difference between pita and naan?

Pita and naan bread are both popular flatbreads, but they are not the same. Naan is soft, fluffy, and chewy, and has a buttery flavor as it is made with ghee and buttermilk. Pita bread is denser and less fluffy with a slightly crispy texture on the outside. It has a more neutral taste than naan.
What are the two types of pita bread?

There are two general types of pita bread, the thicker, pocketless Greek pita bread and the thinner Middle Eastern-style pita bread with a pocket.
Are flatbreads the same as pita bread?

Pitas are a type of flatbread, along with naan, roti, lavash, and others.