This Greek pita bread recipe is super delicious, easy, and fairly quick. It is like a flatbread, has no pocket, and is great for scooping sauces or dips and wrapping souvlaki.
This recipe has been updated with a new copy, images, and clarification on some of the ingredients and cooking method.
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Why this recipe sings
Anything you make yourself at home is tastier and healthier. This Greek pita bread tastes delicious; it is fluffy, hearty, and perfect for wrapping chicken souvlaki, pork gyro, or just scooping up dips like tzatziki, fava, and whipped feta. We love them warm with a drop of honey on top for a sweet treat.
Cook the pita on a hot cast iron skillet or on the grill with a brush of extra virgin olive oil and bring it warm to the table next to salads, dips, and sauces.
Here is what you need
- All-purpose flour.
- Sea salt.
- Fresh thyme leaves. Substitute with dried thyme or oregano.
- Active dry yeast.
- Sugar. I have used both white sugar and brown with the same results.
- Milk. I prefer whole milk. You can use skim milk if that is your preference. Plant milk also will work just fine to make vegan pita bread.
- Extra virgin olive oil.
How to make Greek pita bread
In a large cup or bowl, combine the sugar, yeast, water, and milk.
Set aside for 5 minutes until the mixture starts to froth. Add the olive oil to the yeast mixture and stir well.
Combine the flour, salt, and thyme leaves in a large bowl.
Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
Transfer the dough mix to a lightly floured working surface.
Knead for 4-5 minutes until the dough becomes smooth.
Brush a bowl with some olive oil and add the dough. Cover with a damp, warm towel and let the dough rest for 40 min to an hour.
Add a little flour to your working surface.
Cut the pita dough into eight equal-sized pieces.
Turn them into balls and flatten them up.
With your hands, gently stretch each piece of dough to a circle about 7 -8 inches wide, just as you would for pizza dough.
Place a cast iron (or regular skillet) over high heat. Add 1 tsp olive oil.
When the oil is hot, add a pita and cook for 1 minute on each side until it puffs up a little and starts browning. Add a little olive oil to the pan every two pitas.
The pitas will develop some charred parts, which in my opinion, add great favor.
Alternatively, you can cook Greek pita bread on the grill. Brush the pitas with a bit of olive oil and grill for a minute or so on each side.
Pair Greek pita bread with salads, cut them up, and add them to your grazing board, or enjoy wrapping a sandwich.
I love some warm cut-up pitas in a bowl with tomato wedges, olives, a bit of cheese, and a drizzle of olive oil all over.
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by Jenny | The Greek Foodie
ThisGreek pita bread recipeis super delicious, easy, and quick. It is like a flatbread, has no pocket, and is great for scooping sauces or dips and wrapping souvlaki.
4.97 from 26 votes
Print Recipe
Pin Recipe
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Resting time 1 hour hr
Total Time 1 hour hr 18 minutes mins
Course Appetizer, Main Course
Cuisine Greek
Servings 8 pita breads
Calories 182 kcal
Equipment
Cast iron pan
2 medium-large bowls
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves finely chopped
For the yeast mixture
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/2 cup water at room temperature
- 1/4 cup milk at room temperature
- 2 tablespoons extra virgin olive oil
You will also need
- extra virgin olive oil for the bowl and for cooking
- all purpose flour for surface
Instructions
Combine the sugar, yeast, water, and milk in a bowl.
Set aside for 5 minutes until the mixture starts to foam.
Combine the flour, salt, and thyme leaves in a large bowl.
Add the olive oil to the yeast mixture and stir well.
Gradually add the yeast mixture to the flour mix.
Transfer the dough mix to a lightly floured working surface.
Knead for 4-5 minutes until the dough becomes smooth.
Brush a bowl with some oil and add the dough.
Cover with a damp towel and let it rest for 40 minutes to an hour, until it rises and doubles in size.
Cut dough into 8 equal-sized pieces.
With your hands, gently stretch each piece of dough to a circle about 7-8 inches wide.
Place a cast iron pan over high heat. Add 1 tsp olive oil.
Cook each pita bread for 1 minute on each side in the pan, until it puffs up a little and starts browning.
Add some olive oil to the pan after cooking 1-2 pitas.
Enjoy!
Notes
- If you don’t have fresh thyme, use fresh oregano or sage. If none is available use dry oregano, thyme, Italian seasoning or even herbs de Provence.
- Alternatively, you can cook Greek pita bread on the grill. Brush the pitas with a bit of olive oil and grill for a minute or so on each side.
Nutritional Info– Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition
Calories: 182kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 296mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 24IUVitamin C: 0.4mgCalcium: 17mgIron: 2mg
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