4-Ingredient Arabic Bread Recipe: Soft, Puffy, and Easy to Make at Home

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.

How to Make Arabic Bread

Step 1

Step 1

In a small bowl, dissolve the fresh yeast in lukewarm water and let it sit for a few minutes. In a large mixing bowl, place the flour, then gradually pour in the yeast mixture while kneading with your hands or a stand mixer.

In a small bowl, dissolve the fresh yeast in lukewarm water and let it sit for a few minutes. In a large mixing bowl, place the flour, then gradually pour in the yeast mixture while kneading with your hands or a stand mixer.

Add the salt and continue kneading until the dough becomes smooth, elastic, and slightly tacky but not sticky.

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest for about 2 hours, or until doubled in size.

Step 2

Step 2

Add the salt and continue kneading until the dough becomes smooth, elastic, and slightly tacky but not sticky.

Once the dough has risen, divide it into 8–10 portions. Shape each one into a small ball, then roll them out into discs about 1 cm (⅓ inch) thick. Place them on a floured surface, cover with a kitchen towel, and let rest for 30 minutes.

Step 3

Step 3

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest for about 2 hours, or until doubled in size.

Preheat your oven to 240°C (465°F) and place a baking tray or pizza stone inside to heat up. Once hot, transfer the dough discs onto the tray and bake for 10–15 minutes, or until the breads puff up and turn lightly golden.

Step 4

Step 4

Once the dough has risen, divide it into 8–10 portions. Shape each one into a small ball, then roll them out into discs about 1 cm (⅓ inch) thick. Place them on a floured surface, cover with a kitchen towel, and let rest for 30 minutes.

As soon as they come out of the oven, wrap the breads in a clean kitchen towel. The steam will keep them soft and pliable, perfect for wrapping or dipping.