Homemade Greek Pita Bread Recipe

A bowl with a stack of freshly made Greek pitas.

5 from 10 votes

Homemade Greek Pita Bread is incredibly easy to make and so rewarding. The whole process can be done in under 90 minutes. This recipe uses standard pantry staples. Enjoy with your favorite dips or make your own wraps.

Prep Time15

Cook Time15

Rise time1

Total Time1 30

Course: Appetizer, Breakfast, Brunch, Side Dish, Snack

Cuisine: Greek, Mediterranean

Diet: Vegan, Vegetarian

Servings: Pitas

Author: Luay Ghafari

Cost: $5

Ingredients

1 cup Warm water - 240 grams
2 ¼ tsp Instant yeast - One packet / 7 grams
1 tsp Sugar - 4 grams
2 tbsp Olive oil - 30ml
2 ¾ cups All purpose flour - 380 grams
1 tsp Kosher salt - 5 grams

Instructions

Mix the dough. In a large bowl, combine the water, yeast, sugar and olive oil. Wisk to dissolve the yeast. Then add the flour and salt. Mix well until a shaggy dough forms.
Knead the dough. Transfer the shaggy dough to a counter and knead until the dough comes together. It should be supple and soft. Avoid adding any extra flour to the counter. Place the dough ball in an oiled bowl, cover with a towel.
Rise. Let the dough rise for an hour. It should double in size.
Divide and shape. Divide the dough into 8 equal portions. You can guesstimate or use a kitchen scale to get precise portions. Shape each piece into a tight ball and let the dough rest for 5 minutes.
Roll out. Using a rolling pin, roll out each dough ball into a 5-6 inch wide disc. They should be about ¼ inch thick.
Second Rise. Place the rolled-out pitas on a flowered towel and cover with another towel. Let the dough discs rise for 15 minutes before you cook them.
Cook. Place a cast iron pan, skillet or comal on your stove and heat on medium-high. In one swift move, place an uncooked pita disc on the hot pan. You should start seeing bubbles form on the surface of the dough. After about 20-30 seconds flip the pita over and cook on the other side for another 20-30 seconds. An air pocket may form inside the pita and it will puff up. This doesn’t always happen, so don’t worry too much if it doesn’t. Keep an eye on the heat, you may need to turn it down if the pitas start to burn or turn it up if there’s little to no browning. The pitas should be golden brown on both sides. Feel free to flip them over again to get an even coloring.
Serve. Store pitas in a bowl lined with a towel and cover them lightly. They will steam further and soften up.

Video

Notes

See the post above for step-by-step recipe photos.

Ingredient notes:

Flour: This recipe uses all-purpose flour. You can also use strong bread flour. You can certainly substitute some of the white flour for whole wheat flour. Adjust the ratio to suit your needs and taste.
Yeast: I use instant yeast to make the recipe quickly (instant yeast doesn’t need to be pre-bloomed in water). But if you have Active dry yeast, feel free to use that. You’ll need to bloom it in water to activate it first.

Enjoy with homemade hummus, Mutabal (roasted eggplant dip), galayet bandora (tomato dip), homemade labneh (and labneh balls), bread dipping oil, Mast-o Khiar (Persian cucumber yogurt dip), muhammara and other dips.

Nutrition