Greek Pita Bread

Soft, pillowy, and lightly golden, Greek Pita Bread is a must-have for any Mediterranean-inspired meal. Unlike Middle Eastern pita that’s pocket-style, Greek pita is slightly thicker, often without a full pocket, making it perfect for wraps, dips, and grilled dishes. Whether you’re making gyros, falafel wraps, or serving it with your favorite dip, this homemade version is incredibly easy and satisfying.

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Why You’ll Love This Recipe
Easy to Make – No special equipment needed, just basic ingredients and a skillet.
Super Soft Texture – Perfect for wraps or tearing into pieces for dips.
Better Than Store-Bought – Fresh, warm, and free from preservatives.
Versatile – Serve with savory or sweet toppings, dips, or meats.
Freezer-Friendly – Make extra and store for later!

Ingredients You’ll Need

For the Dough:

• 3½ cups all-purpose flour (plus extra for dusting)
• 2¼ tsp active dry yeast (1 packet)
• 1 tsp granulated sugar
• 1 cup warm water (around 110°F)
• ¼ cup plain Greek yogurt
• 2 tbsp olive oil
• 1 tsp salt

For Cooking & Garnish:

• 1 tbsp olive oil (for brushing)
• Pinch of sea salt
• Dried oregano or thyme (optional)

Tools You’ll Need

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Rolling pin
• Cast iron skillet or non-stick pan
• Clean kitchen towel
• Baking sheet (optional for warming later)

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm water, sugar, and yeast.
2. Stir gently and let it sit for 5–10 minutes until foamy and bubbly on top.
3. This means the yeast is active and ready to go.

Step 2: Make the Dough
4. In a large bowl, whisk together the flour and salt.
5. Add the yeast mixture, Greek yogurt, and olive oil.
6. Mix with a wooden spoon until a shaggy dough forms.

Step 3: Knead the Dough
7. Transfer dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
8. If it’s too sticky, sprinkle in a little more flour a tablespoon at a time.

Step 4: First Rise
9. Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
10. Let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Step 5: Divide and Shape
11. Punch down the dough and turn it out onto a floured surface.
12. Divide into 8 equal pieces and shape each into a smooth ball.
13. Let rest for 10 minutes—this helps the dough relax for easier rolling.
14. Roll each ball into a circle about 6 inches wide and ¼ inch thick.

Step 6: Cook the Pita Bread
15. Heat a dry skillet or griddle over medium-high heat.
16. Cook one pita at a time for 1–2 minutes on one side, until bubbles appear.
17. Flip and cook for another 1–2 minutes until golden spots form.
18. Stack the cooked pitas and wrap them in a clean kitchen towel to keep warm and soft.

Step 7: Optional Flavor Boost
19. Brush warm pitas with a little olive oil and sprinkle with sea salt and dried oregano for extra flavor.
20. Serve immediately or store for later use.

Tips for the Best Greek Pita Bread
Use Fresh Yeast – Check the expiration date for best rise.
Warm Water is Key – Too hot will kill the yeast, too cold won’t activate it.
Let Dough Rise Fully – Don’t rush the proofing step; it’s what makes the bread soft and chewy.
Cook on a Hot Skillet – This ensures nice browning and proper puffing.
Wrap While Warm – Trapping the steam keeps the bread tender and prevents drying.

Serving Suggestions
Chicken Souvlaki Wraps – Load your pita with grilled chicken, tomato, cucumber, and tzatziki.
Classic Gyros – Fill with beef, onions, and creamy garlic sauce.
Hummus & Dips – Tear into pieces and scoop up hummus, baba ganoush, or spicy feta dip.
Mediterranean Plates – Serve with falafel, roasted veggies, olives, and tabbouleh.
Breakfast Pita – Try with scrambled eggs, cheese, and sautéed spinach.

How to Store & Reheat

Storing:

• Cool completely before storing in an airtight bag.
• Keep at room temperature for up to 3 days.
• Freeze for up to 2 months with parchment between each pita.

Reheating:

• Skillet: Warm for 30 seconds per side.
• Oven: Wrap in foil and bake at 350°F for 5–7 minutes.
• Microwave: Wrap in a damp towel and microwave for 10–15 seconds.

Frequently Asked Questions

1. Can I make the dough ahead of time?
   Yes! Refrigerate the dough after the first rise for up to 24 hours. Let it come to room temp before rolling.
2. Do these have pockets?
   Not usually. Greek pita is traditionally pocket-less, making it softer and more wrap-friendly.
3. Can I use whole wheat flour?
   Absolutely. Replace up to 50% of the flour with whole wheat for a heartier version.
4. How do I keep leftovers soft?
   Always store wrapped or in an airtight container, and reheat before serving.
5. Can I bake instead of pan-cooking?
   Yes. Bake on a preheated pizza stone or baking sheet at 475°F for 4–5 minutes.

Final Thoughts
Greek Pita Bread is a fantastic homemade recipe that brings warmth and authenticity to your kitchen. Once you try making it from scratch, you’ll be hooked on the fresh flavor and texture. Serve it up with your favorite dips, wraps, or even as a base for creative flatbreads.

Give it a go and share how yours turn out! I’d love to hear your favorite ways to enjoy this classic flatbread.

Preparation Time: 15 minutes
Rising Time: 1 hour
Cooking Time: 20 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 210 | Protein: 6g | Carbohydrates: 36g | Fat: 4g | Fiber: 1g | Sodium: 260mg

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