Description
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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Ingredients
For the Dough:
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3½ cups all-purpose flour (plus extra for dusting)
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2¼ tsp active dry yeast (1 packet)
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1 tsp granulated sugar
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1 cup warm water (around 110°F)
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¼ cup plain Greek yogurt
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2 tbsp olive oil
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1 tsp salt
For Cooking & Garnish:
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1 tbsp olive oil (for brushing)
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Pinch of sea salt
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Dried oregano or thyme (optional)
Instructions
Step 1: Activate the Yeast
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In a small bowl, combine warm water, sugar, and yeast.
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Stir gently and let it sit for 5–10 minutes until foamy and bubbly on top.
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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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: Greek