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Two words. Monumental Recipe…..Traditional Greek Pita Bread.
Yeah, monumental.
It is just that good.
Like it is crazy, just insanely good. You could not get them better unless you flew to Greece.
I can promise you guys, that after you make this easy homemade traditional Greek pita bread you will never want to buy the store-bought version again. Sure, you may have to for convenience and time purposes, but you will probably be wishing you were eating these.
Nah, not probably. You will. Guaranteed.
They’re so soft, so chewy and the flavor is just so good. There really are no words to describe just how good these are.
If you can make pizza dough, you can make these. And even if you have never made pizza dough, you can still make these. They are so simple and the dough is really easy to work with. These pitas are going to transform your lunches and even your dinners! Greek pizza? Yes!
So, I made these pita’s with a purpose. A real good purpose. But you are going to have to wait till tomorrow for that.
Until then, make these pita’s. You’ll want to just eat them plain, but you really should wait and pair them with tomorrow’s post.
But trust me, make them now.
Traditional Greek Pita Bread.
Servings: 8 pita rounds
Calories Per Serving: 193 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup hot water but not boiling
- 2 teaspoons active dry or instant yeast
- 2 1/2 - 3 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon olive oil
Instructions
- Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
- Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.
- At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
- Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get the hang of it you can be cooking one pita while rolling the next one out.)
- Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
- These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
It is Sunday. The perfect day to make some fresh homemade Greek pitas!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training
Hello dear,
Thanks for your effort,
Actually I did this recipe many times it’s very soft and delicious, but I would like to get a thick, Dense, moist and half baked dough so I can keep it at fridge to use it later with meat, oregano,cheese … In the domestic oven.
Kindly could you advise me how can I get this result.
Thanks
Rafi
HI! I am sorry, I am not sure how to advise you on this as I am not sure what type of bread you’d like to bake. It sounds like trying out a different recipe might be ideal. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Cant wait to make these for my Greek party!!! If I was to make this for 20 ppl (so about 30 pitas), and make them a day or 2 before, what’s the best way to heat/reheat them to get the fresh taste?
HI! I would simply warm in the oven wrapped in foil at 325. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this! I was hoping for a chewies, moister pita, and this recipe is that. I am having trouble with the dough being too wet. I think I lost half in trying to get it out of the bowl. Ha! Had to use a lot of flour on the board, it I should note, that I am not a baker at all! I cook, but rarely bake, and never make dough. So I feel that something is my fault. The flavor is great on these and overall they are easy, which is why I even attempted it!
That is so amazing Corrie! I am so glad you loved this recipe! xTieghan
My husband and I made these to go with our fish gyros and Tzatziki sauce. We enjoyed them. Thank you!
Thank you so much Ashley! xTieghan
Thanks so much! Family n friends enjoy this pita whenever i make it!
I do sub 1/2 cup whole wheat flour and they are still light n chewy.
Amazing! Thank you for trying these! xTieghan
Hi, I am so excited to try these pitas. They look delicious. I am wondering if they freeze well? Thank you again.
Hi Cory! Yes, the baked pitas freeze so well in a freezer safe container. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What t
D
Temp for baking?
Hi Patricia, this bread is not baked in the oven. It is cooked on a hot skillet, see directions for info. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Thanks for the recipe. I’ve tried it, turned out just fine. Have photos but no way to send them. Thanks for the recipe ?
Thank you Natasha! So glad you liked this! xTieghan
Where can I buy this pita if I do not have time to bake it?
This is the exact same recipe (word for word) posted on another website written a few years before your post. Shameful.
Hi David. Could you please email me with the information? I would love to know what recipe you are referring to. I hope you do know, that I would never copy another blogger or chefs work, especially without crediting them. It is so difficult to come up with original recipes and I would never rip someone off. My email is listed below. Thanks! xTieghan
contact@halfbakedharvest.com
how would i go about making more of these at one time?
Hi Sonia, you can try baking the pitas at 450 degrees on a baking sheet in the middle of the oven for 10-15 minutes, until they puff and are baked. I am not postive of these results as I have not tested the recipe this way. This is just a guess that I think may work. Hope this helps you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I use self rising flour?
Hi Grace, I am sure that will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am wanting to make a batch of these to give to my mom who loves pita bread so she can have some on hand. Would it make more sense to cook and freeze, or make the dough, freeze, and cook as needed? Thank you!
Hi there! I would recommend cooking and freezing the pita. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Thank you for the wonderful recipes, beautiful presentation! I used several of your recipes for a friend’s patio party, we made a whole lotta Greek food! The recipe I want to rave about is the pita bread, so easy and so good! I have never made pita bread. For our party I quadrupled the recipe, which made over 60 smaller 6in. pitas. I used kitchen scissors to chunk off the dough and kept a brush in olive oil to coat the cast iron between pitas. I think because mine were smaller I also rolled them thinner. These are so good you will wish you had made more!
So glad this turned out perfectly for you, Jessica! Thank you! xTieghan
Such a great recipe! My half greek, half aussie partner loves these so its definitely a winner! I am now using your recipe to make 60 of these for our engagement party to go on the side of our slow cooked lamb on the spit! I am sure everyone will love them! ?❤
That is so amazing and also so glad you’re using this for your engagement party! YES! Thank you so much Kate! xTieghan