This authentic Greek pita bread is soft, fluffy, and ideal for dipping, wrapping, or scooping. Made with simple pantry ingredients and minimal kneading, you’ll enjoy pillowy rounds perfect for souvlaki, dips, or sandwiches.

Why You’ll Love This Recipe

• Made with only pantry staples like flour, water, yeast, salt, sugar, and olive oil

• Soft, chewy, and lightly golden—just like in a Greek taverna

• Versatile for dips, wraps, sandwiches, or flatbread trays

• No special equipment needed—just a bowl, rolling pin, and skillet

• Easy to adjust recipe size—makes about 6 to 8 pitas

• Perfect for vegan, vegetarian, and Mediterranean diets

• Quick rise times compared to other breads

• Can be baked or pan‑cooked depending on your preference

• Freezes well for make‑ahead meal prep

• Great base for creative toppings or spreads

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup lukewarm water (about 105–110 °F or 40–43 °C)

• 1 teaspoon sugar

• 2 teaspoons instant yeast (or active dry yeast, proofed)

• 3½ cups (about 400–450 g) all‑purpose flour (or a mix of bread and whole‑wheat flour)

• 1½ teaspoons salt

• 1 tablespoon extra‑virgin olive oil, plus more for coating

Directions

1. Combine warm water and sugar in a large bowl. Sprinkle yeast on top and let sit about 5 minutes until foamy.

2. Add flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.

3. Knead by hand for about 8–10 minutes until smooth and elastic, or mix with a dough hook for 5 minutes.

4. Lightly oil a bowl, place dough inside, cover, and let rise in a warm spot until doubled—about 1 to 1½ hours.

5. Gently deflate the dough and divide into 6–8 equal balls. Let these rest, covered, for about 45 minutes until puffed.

6. Warm a skillet or non-stick pan over medium‑high heat (no oil needed or brush with a little olive oil).

7. On a lightly floured surface, roll each dough ball into a 6–8″ circle (about ⅛″ thick).

8. Place one circle into the hot pan and cook 1–2 minutes until light bubbles appear and underside is golden. Flip and cook another 1–2 minutes.

9. If desired, brush cooked pitas with olive oil and keep wrapped in a clean towel to stay soft.

Servings And Timing

• Servings: Makes 6 to 8 pitas

• Prep Time: 10 minutes

• Rise Time 1: 1–1½ hours

• Rest Time 2 (shaping): 45 minutes

• Cook Time: ~10 minutes total

• Total Time: about 2½ hours

Variations

• Use 50/50 all‑purpose and whole‑wheat flour for nuttier flavor

• Substitute instant yeast with proofed active dry yeast (use ½ cup warm water to proof)

• Add dried thyme or oregano to the dough for a subtle herb note

• Brush pitas with garlic-infused olive oil after cooking

• Bake pitas in a very hot oven (450 °F) on a preheated stone or baking sheet until puffed

• Make mini‑pitas for appetizers or pita chips

• Freeze baked pitas separated by parchment, then thaw and reheat as needed

• Use olive oil or omit it for a floured dough version

• Replace sugar with honey or maple syrup (if not strictly vegan)

• Add sesame seeds or za’atar on top before cooking

Storage/Reheating

• Store cooled pitas in an airtight bag or container at room temperature for up to 2 days

• To refresh: warm in skillet over low heat or wrap in foil and heat in a 350 °F oven for 5–10 minutes

• Pitas freeze well—separate with parchment and place in freezer bag for up to 3 months

• Thaw at room temperature or warm gently in skillet before serving

FAQs

How many ingredients do I need?

Just six: water, sugar, yeast, flour, salt, and olive oil—simple and pantry-friendly.

Can I make this recipe vegan?

Yes—this recipe is naturally vegan. Avoid substitutions like honey if strict vegan.

What yeast should I use: instant or active dry?

Use instant yeast directly. If using active dry yeast, dissolve it in warm water and bulb for 5 minutes first.

Why didn’t my pita puff up?

The pan may not be hot enough or the dough circles might be too thick—ensure heat is high and roll dough thin.

What pan is best for cooking pita?

A dry cast-iron or non-stick skillet works best for immediate heat and puffing.

Can I bake pita in the oven instead?

Yes—on a preheated baking stone or sheet at about 450 °F until puffed, about 3–5 minutes.

How thick should I roll the dough?

Roll to about ⅛″ thickness; thicker dough may not puff, thinner dough may crisp too quickly.

How should I serve Greek pita?

Ideal for wrapping souvlaki, scooping dips like tzatziki or hummus, or cutting into triangles for appetizers.

Can I prepare dough ahead?

Yes—you can refrigerate dough after the first rise (up to a day) and continue shaping and cooking later.

Do Greek pita bread have a pocket?

Greek pita typically doesn’t form a full internal pocket—it’s thicker, soft, pliable, and ideal for folding or tearing.

Conclusion

This Greek pita bread recipe delivers soft, slightly chewy flatbreads perfect for wraps, dips, and Mediterranean fare. Made with minimal ingredients and beginner-friendly technique, it’s a rewarding bread to bake at home. Whether you go vegan, herb-infused, or bake vs. pan-fry, these freshly made pitas elevate every meal.