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Greek Pita Bread

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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.

Ingredients

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

Instructions

  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.

Notes

Use 50/50 all-purpose and whole-wheat flour for added flavor.

Add dried herbs or garlic oil for aromatic variation.

Bake instead of pan-cooking for a puffier result.

Store at room temperature for 2 days or freeze for longer storage.

Roll dough to about ⅛” thickness for best puff.

Nutrition

Find it online: https://yumntasty.com/greek-pita-bread/