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Soft Milk Pita Bread – Stove Top

milk pita breadAfter posting my previous Pita Bread recipe, I started receiving different questions about the texture and the ingredients of the bread.
If you are not familiar with Pita Bread, then you have to know that there are few different types of it.

milk pita bread 5Some are chewy and thick, other are soft and thin, and you can also find a small, thick and very fluffy Pita Bread too.

milk pita bread 7It all depends on the flour used and the country that Pita Bread originated from. If you are in Egypt chances are the Pita Bread is chewy and thick, in Lebanon you’ll find large very thin and soft Pita Bread.

milk pita bread 4The thick and chewy Pita Breads are mostly used in another dish called Hawawshi or Araies, where the bread is stuffed with minced meat and grilled or baked in the oven.

Today I’m sharing a soft in texture and very tasty Pita Bread Made with milk, and it is made on stove top 🙂


Soft Milk Pita Bread
Makes 4 medium size. 250 calories per bread.

1 cup all purpose flour
1/2 cup whole wheat flour
2 1/2 teaspoon yeast
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup warm water (might need more)
1/3 cup warm milk
2 tablespoon oil

– In a small bowl, add the water, milk, sugar, yeast, and mix well. Cover and set aside for 10 minutes.
– In a different bowl, add both flour, salt, and baking powder, whisk well to combine.
– Add the yeast mixture and oil to the flour and knead until you get smooth dough. The dough shouldn’t be sticky.
– Cover the dough with plastic wrap or wet cloth, let it double in size in warm place, may take an hour.
– Make four balls out of the dough.
– Dust working surface with flour. Roll out each ball with a rolling pin into
5 – 6 inch circle.
– Every time you roll a ball, sprinkle little flour on top of it, then cover with
kitchen paper. Sprinkle flour on that kitchen paper and place a new rolled ball
on top of it, go on doing so until you have all rolled balls on top of each other
with the kitchen paper separating each. Cover with cloth and let it rest for 20 minutes.
– Place your nonstick flat pan on the stove, on medium heat. Place the rolled ball on the
pan, flip the bread in about 9 seconds.
– Gently press around the pita bread’s edges, using a spatula, this will help the
bread to puff up.
– When the bread is completely puffed, and got some brown patches, your
pita bread is ready.
– Cover the bread with a cloth to keep it soft.


  1. One of the prettiest pita bread I have ever seen, Muna. I like that you have added wholewheat into this classic white bread. Thanks for the tip on how to make puffy pita. Gotta try this next time.

    • Arinacooking

      Thanks Angie, I love this version of pita bread more than any other, since it has a hint of sweetness and soft in texture!