Best Ever Greek Pita Recipe

Introduction

Homemade Greek pita bread is soft, warm, and perfect for wrapping your favorite fillings or dipping into hummus. This easy recipe uses simple ingredients and yields fluffy, delicious pitas in no time.

Ingredients

• 1 ½ cups all purpose flour (plus more for surface)
• 1 tablespoon active dry yeast
• 1 teaspoon kosher salt
• ⅓ cup milk (warm)
• ⅓ cup water (warm)
• 2 tablespoons olive oil (plus more for the bowl and cooking)

Instructions

1. Step 1: In a large bowl, combine the flour, yeast, and salt, mixing well to combine.
2. Step 2: Add the warm milk and water to the dry ingredients and mix until combined.
3. Step 3: Add the olive oil and knead the dough in the bowl for a few minutes until it forms a smooth ball.
4. Step 4: Lightly oil a clean bowl and place the dough inside, turning to coat it with oil. Cover with plastic wrap and let it rest for about 1 hour, or until doubled in size.
5. Step 5: Dust a work surface with flour and remove the dough from the bowl. Cut the dough into 8 equal pieces.
6. Step 6: Using your hands, gently stretch each piece into a circle, then roll each out with a rolling pin to about ¼ inch thick and 7 to 8 inches in diameter.
7. Step 7: Heat a cast iron pan over high heat and add 1 teaspoon of olive oil. Place one rolled pita in the pan and cook for about 1 minute until bubbles form.
8. Step 8: Drizzle a little olive oil on top, flip the pita, and cook the other side for another minute.
9. Step 9: Repeat with remaining dough pieces. Optionally, brush the warm pitas with melted garlic and herb butter before serving.

Tips & Variations

• For a fluffier pita, ensure the milk and water are warm but not hot to activate the yeast properly.
• You can substitute all-purpose flour with bread flour for a chewier texture.
• Try adding a pinch of dried oregano or za’atar to the dough for added flavor.
• If you don’t have a cast iron pan, use a heavy-bottomed skillet for best results.

Storage

Store cooled pitas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze the pitas separated by parchment paper for up to 1 month. Reheat gently in a warm skillet or wrapped in foil in a low oven until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours after the first rise. Let it come to room temperature before shaping and cooking.

Why didn’t my pita puff up?

If your pitas didn’t puff, it may be due to the dough being rolled too thin or the pan not being hot enough. Make sure the skillet is very hot and the dough is about ¼ inch thick for best puffing.

Best Ever Greek Pita Recipe

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★★★★★

4.8 from 141 reviews

• Author: Jake
• Total Time: 1 hour 25 minutes
• Yield: 8 pitas 1x

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Description

This Best Ever Greek Pita recipe yields soft, fluffy, and flavorful pitas perfect for stuffing with your favorite fillings or serving alongside Mediterranean dishes. Made with simple ingredients like flour, yeast, and olive oil, these homemade pitas come together easily with a quick rise time and stovetop cooking in a cast iron pan, delivering authentic texture and taste.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ½ cups all purpose flour (plus more for surface)
• 1 tablespoon active dry yeast
• 1 teaspoon kosher salt
• ⅓ cup milk (warm)
• ⅓ cup water (warm)
• 2 tablespoons olive oil (plus more for the bowl and cooking)

Optional Topping

• Melted garlic and herb butter

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Instructions

1. Mix Dry Ingredients: In a large bowl, combine the flour, active dry yeast, and kosher salt. Stir together to evenly distribute the ingredients.
2. Add Liquids: Pour the warm milk and warm water into the dry ingredients and mix until they begin to come together.
3. Add Olive Oil and Knead: Add the olive oil to the mixture and knead the dough in the bowl for a few minutes until it forms a cohesive ball.
4. Prepare for Rising: Lightly oil a clean bowl with olive oil by brushing or rubbing it on the sides. Place the dough ball in the bowl and coat it lightly with oil to prevent sticking.
5. Let Dough Rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for about one hour, or until it has doubled in size.
6. Portion the Dough: Dust a clean surface with flour. Remove the risen dough from the bowl and cut it into 8 equal-sized pieces for rolling.
7. Shape the Dough: Using your hands, gently stretch each piece into a small circle, then use a rolling pin to roll the dough out to about ¼ inch thickness, approximately 7-8 inches in diameter.
8. Heat Pan: Heat a cast iron pan over high heat and add 1 teaspoon of olive oil to coat the surface.
9. Cook Pitas: Place one rolled pita in the hot pan. Cook for about one minute until bubbles form and the bottom is golden. Drizzle a little olive oil on top, then flip and cook the other side for about one minute until golden and puffed.
10. Serve: Repeat cooking with the remaining pitas. Optionally brush the warm pitas with melted garlic and herb butter for extra flavor before serving.

Notes

• Use warm milk and water to activate the yeast properly, around 105-110°F (40-43°C).
• For fluffier pitas, be careful not to roll the dough too thin.
• The cast iron pan must be well-heated to create the characteristic pita bubbles and quick cooking.
• You can store unused pitas in an airtight container for up to 2 days or freeze for longer storage.
• Melted garlic and herb butter is optional but adds a delicious savory note.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek pita, homemade pita bread, stovetop pita, easy pita recipe, Mediterranean bread, soft pita bread