Pita Bread with Lemony Jalapeno Feta

Homemade Pita Bread is so much better than store bought. It’s fresh, soft, and the taste is far superior to any bread you can buy from a store. The best part is how easy it is!

I literally can’t get over just how easy making pita bread is.


I never even knew.

Lemony Feta and Pita Bread

It’s so easy you can practically make it in your sleep.

I mean, maybe, but I wouldn’t recommend it.

As far as flour,I use King Arthur flour most of the time – the quality is superior. It just seems like every time I use it my recipes turn out a little better than using store brand flour. They have the absolute BEST flour for making pizzas; it’s definitely a must try if you haven’t already. It’s called 00 (double-zero) flour.

Now, let’s talk about this this feta dip. It is absolutely amazing.

It will rock your world; it’s one of those crack-ish like things that you won’t be able to get enough of. Of course I had to go and throw peppers in it.

It gives it character.

Character and a little kick.

I love everything about this stuff; the tartness, the saltiness, the texture.

Feta Dip

The jalapenoness.

You don’t have to limit it to scooping it up with pita bread. I can think of a bazillion things to do with it. Stuffing chicken or steak with it immediately comes to mind – just for example – or on a salad with grilled shrimp sounds good, too.

This would be great on pizza or in burgers…or broiled on top of freshly baked homemade bread.


Here’s your printable-

Pita Bread

Homemade Pita Bread with Lemony Jalapeno Feta

Yield: 8
Prep Time: 2 hours 15 minutes
Cook Time: 2 minutes
Total Time: 2 hours 17 minutes

Fresh, soft pita bread that is so much better than store bought pita!


For the Pita Bread

For the Lemony Jalapeno Feta

  • 8 oz feta cheese, crumbled
  • 3/4 cup pickled jalapeños, diced
  • 1 lemon, juiced
  • 1/4 cup Kalamata olives, pitted and diced
  • 1 bulb garlic, roasted and minced (you could sub in jarred garlic if you want)


  1. In a small bowl, combine the warm water with the yeast. Set aside and let it get foamy and frothy, about 10 minutes.
  2. In your stand mixer bowl combine 2 1/2 cups flour, salt, olive oil and yeast mixture. Mix until the dough comes together.
  3. Crank the mixer up to high and knead for about 5 minutes, until pliable and stretchy.
  4. Place the dough in a lightly oiled bowl, turning over to coat both sides, and cover with a damp kitchen towel. Place in a warm spot until doubled in size, about 1 to 2 hours.
  5. Punch the dough down, and transfer to a floured work surface and cut into 8 even portions.
  6. Place on a baking sheet and cover with a kitchen towel.
  7. Preheat oven to 450 degrees along with a baking stone or cast iron skillet.
  8. Working with one piece of dough at a time, roll out into a 8 to 9-inch circle on a well floured work surface.
  9. Transfer the dough onto the hot baking stone or cast iron skillet and cook until fully puffed up, about 1 to 2 minutes.
  10. Transfer to a plate and cover with a kitchen towel.
  11. Continue cooking the rest in the same manner, making sure to cover them with the kitchen towel each time.
  12. Combine Lemony Jalapeno Feta ingredients in a mixing bowl and refrigerate until ready to serve.
  13. Scoop with pita bread and enjoy.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 450mgCarbohydrates: 36gFiber: 4gSugar: 1gProtein: 6g

The provided nutrition calculated may not always be accurate.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Christine

    Looks good!

  2. Andrew Hopkin

    Oh this looks lovely!
    I make very simple. I will try to make it tonight.
    Thank for sharing. Now i have a new recipe.

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