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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
Thank you for posting this article, it was really helpfull. Great Article.
Thank you so much Anaisha! xTieghan
Life is very beautiful and keeps on teaching something all the time.In the same way, you saw this post today and seeing that it was as if I had never imagined such a post that someone can make your beautiful post.
Aw thank you so much! I am really glad you like this post! xTieghan
Today, seeing your post, it seems that I have stepped into a very beautiful world, the content of your post has been written in a very beautiful way, you have put your thinking in your words.
Thank you so much! xTieghan
I tried this recipe toda, and for some reason it didn’t work too well for me. Everything looked great, the dough rose beautifully, however when I cooked them in a cast iron skillet on the stove top, only one of the eight puffed up, so I was a bit disappointed. I’d love to figure out what I was doing wrong.
Hi Angela,
So sorry you had issues with the pita. I would recommend using a super hot skillet and buttering the pita. This should help! xTieghan
Hello! Do you think this will work with a gluten free all purpose flour? Thank you!
Hi Rachel,
Yes, I would recommend Cup4Cup gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My dough didn’t rise, I followed the recipe to the t, but don’t know what I did wrong.
Hi Chris,
So sorry you had issues with the dough. I am wondering what kind of yeast you used and if you used active could your water have been too hot? If so, that will kill the yeast. I hope the pita came out okay! Please let me know if you have any other questions! xTieghan
An amazing recipe! I’ve made these three times and they’ve been perfect each time. I send them in my daughters lunch w hummus and all her friends ask for them 🙂
Aw that is amazing!! Thank you for trying this Rebecca! xTieghan
This recipe was super tasty! We ate them with chicken kabobs. Thank you
Yum!! I am so glad these turned out so well for you! xTieghan
The first one half-puffed up but the rest are just a stodgy pancake. I think you need to be more precise about the stove top cooking method. I give this zero stars.
Hi Mara! Is there anything you could have missed in the recipe? Please let me know! xTieghan
This was easy and delicious and I’m definitely gonna make it again !
Thank you so much Susan! xTieghan
Your cookie policy is not according to the GDPR; there is no option to REJECT cookis.
Can this recipe be double or tripled? I’m going to make tonight for dinner, but was thinking of making some for my neighbours as well!
HI! Yes, of course! That works great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
The pita bread wss delicious & easy to make
Thank you so much Sherry! xTieghan
Wow! I have made these twice in two days. So good. The only thing is that for me, using a non-stick pan worked better than the cast iron pan- I found it got too hot and I had to be constantly pulling it off. The non-stick worked perfectly and there was no smoke. Thanks!
Thank you so much Rebecca! I am so glad this turned out so well for you! xTieghan
Hi Tieghan! I have been making this recipe once a week for the past three years!! I have totally mastered it and whenever my friends come over its a big request! Recently, I had to cut gluten out of my diet. I have tried making it a few times with pre-made gluten-free bread mixes and have been very unsuccessful. It comes out the texture of play-dough. any suggestions?
Hi Casey, I have never made this with GF flour so I can’t really say how it will turn out. I recommend Cup4Cup flour, what brand are you using? Have you tried their blend? Please let me know if you have any other questions and how it turns out. I so glad you love this recipe! Thank you! xTieghan