Master the Art of Greek Pita Bread
Bring the authentic flavors of Greece to your table with homemade Pita Bread, a soft and versatile flatbread perfect for every occasion.
Whether you’re serving it as a side with hummus and dips or filling it with grilled meats and fresh veggies, pita bread is an essential component of Mediterranean cuisine.
Crafted with simple ingredients and baked to golden perfection, these pitas puff up beautifully to form pockets ideal for stuffing.
They’re easy to make and even easier to enjoy, whether fresh from the oven or reheated for a quick meal.
Elevate your kitchen repertoire with this foolproof pita bread recipe, perfect for sharing the joys of Greek cooking with family and friends.
⦁ 1.5 oz active dry yeast
⦁ 1 tsp sugar
⦁ 1 cup warm water
⦁ 2 lbs bread flour (plus extra for dusting)
⦁ 2.5 tsp salt
⦁ 1 cup water
⦁ 3 oz unsalted butter, melted
⦁ Cornmeal, as needed
1. Prepare the Yeast: Bloom yeast in 1 cup of warm water with sugar until frothy.
2. Mix the Dough: Sift flour into a mixing bowl. Add salt, bloomed yeast, and remaining water. Mix to combine. Gradually add melted butter and knead with a dough hook until smooth. If sticky, add a bit more flour.
3. First Proofing: Place dough in a lightly oiled pan, cover, and let rise in a warm spot until doubled in volume (about 1 hour).
4. Shape the Pitas: Punch down the dough and divide it into 10 pieces. Roll each piece into a circle on a floured surface. Place on a baking sheet dusted with cornmeal.
5. Second Proofing: Cover rolled dough with a clean cloth and let rest for 10 minutes. Preheat the oven to 450°F.
6. Bake the Pitas: Bake on the bottom rack for 3–4 minutes, until puffed. If the bottoms are still doughy, bake for an additional 4–5 minutes on the middle rack at 450°F until fully cooked and golden.
7. Serve: Serve warm or store in an airtight bag once cooled.
🛒 Choosing Ingredients:
✔ Use high-protein flour – Bread flour or all-purpose flour gives the best elasticity.
✔ Greek yogurt for softness – Adds moisture and improves texture.
✔ Use olive oil for richness – Enhances flavor and keeps the dough tender.
✔ Active dry or instant yeast works – Ensures a good rise and airy pockets.
👩🍳 Preparation:
✔ Knead until smooth & elastic – At least 8-10 minutes for a soft dough.
✔ Let the dough rise properly – Rest for 1-2 hours until doubled in size.
✔ Roll evenly to ¼-inch thickness – Thicker dough won’t puff up well.
✔ Rest the rolled pitas before cooking – 10-15 minutes helps with puffing.
🍳 Cooking:
✔ Use a very hot oven or skillet – 450°F (232°C) in the oven or a hot cast-iron pan.
✔ Flip once when bubbles form – Helps even cooking and puffing.
✔ Bake directly on a pizza stone or hot surface – Creates steam for pockets.
✔ Don’t overcook – 2-3 minutes per side keeps them soft and pliable.
📦 Storage:
✔ Store in an airtight bag at room temp – Stays fresh for up to 3 days.
✔ Freeze for up to 2 months – Reheat in a hot pan for fresh flavor.
✔ Reheat in a damp towel – Keeps the pita soft and prevents drying out.
✔ Avoid microwaving for too long – Can make them tough or chewy.
🍽 Serving:
✔ Fill with souvlaki, gyro, or falafel – Classic Greek street food.
✔ Use as a scoop for dips – Perfect with hummus, tzatziki, or melitzano salata.
✔ Brush with olive oil & sprinkle oregano – Delicious as a side on its own.
✔ Make crispy pita chips – Cut, season, and bake for a crunchy snack.