Greek Pita Bread Recipe
Greek pita bread is a soft, fluffy flatbread commonly served with gyros, souvlaki, dips like tzatziki, or simply enjoyed warm with olive oil. Unlike Middle Eastern pocket-style pita, Greek pita is usually pocketless and slightly thicker — perfect for folding or wrapping!
Total Time
Prep Time: 15 minutes
Rise Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients
2 ¼ tsp (1 packet) active dry yeast
1 tsp sugar
¾ cup warm water (about 110°F or 43°C)
2 cups all-purpose flour (plus extra for kneading)
1 tsp salt
1 tbsp olive oil (plus more for greasing and brushing)
2 tbsp plain Greek yogurt (optional, for extra softness)
Instructions
1. Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Mix Dough
In a large bowl, combine flour and salt.
Add the activated yeast mixture, olive oil, and yogurt (if using).
Mix until a soft dough forms.
3. Knead
Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. Let Dough Rise
Place in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 hour or until doubled.
5. Shape the Pitas
Punch down the dough. Divide into 6 equal pieces.
Roll each into a ball, then flatten and roll out into 6–7 inch rounds.
6. Cook the Pitas
Heat a non-stick skillet or griddle over medium-high heat (no oil needed).
Cook each pita for 1–2 minutes on each side, or until golden spots appear and it puffs slightly.
7. Keep Warm & Serve
Stack cooked pitas and cover with a towel to keep warm.
Brush lightly with olive oil before serving if desired.
Tips
For fluffier bread, use Greek yogurt in the dough.
Don’t over-flour; dough should be soft but not sticky.
Pitas puff better in a hot, dry pan or oven (450°F) if you want a pocket-style.
Freeze extras by stacking with parchment paper and sealing in a zip bag.
Frequently Asked Questions
Q: Can I make it without yogurt?
A: Yes! It’s optional but helps create a softer texture.
Q: Can I use whole wheat flour?
A: Yes, substitute up to 50% of the flour with whole wheat for a denser, nuttier pita.
Q: Can I bake instead of pan-cooking?
A: Yes. Bake at 450°F (230°C) on a hot pizza stone or baking sheet for 4–5 minutes.
Q: How do I store leftovers?
A: Store in an airtight container for 2–3 days or freeze up to 2 months.
Nutritional Information
Calories: 160 kcal
Carbohydrates: 27 g
Protein: 4 g
Fat: 4 g
Saturated Fat: 0.5 g
Fiber: 1 g
Sugar: 1 g
Sodium: 220 mg
Cholesterol: 0 mg