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Two words. Monumental Recipe…..Traditional Greek Pita Bread.

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.

Traditional Greek Pita Bread

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.

Traditional Greek Pita Bread

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!

Traditional Greek Pita Bread

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

Traditional Greek Pita Bread.

Prep Time 25 minutes
Cook Time 2 minutes
Total Time 1 hour 30 minutes
Servings: 8 pita rounds
Calories Per Serving: 167 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.
View Recipe Comments

Traditional Greek Pita Bread

It is Sunday. The perfect day to make some fresh homemade Greek pitas!

 

Shared with: Inside BruCru LifeLil LunaChef In TrainingBuns In my Oven, Foodie Friday Friends, Tidy MomTaste and TellCheerios and LattesSomewhat SimpleMom on TimeoutI Heart Nap TimeFine Craft GuideThe Country CookWhipperberry, Chef In Training

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Comments

  1. 5 stars
    So EASY! Will not buy store bought pitas again. Still perfecting the cooking temp regulation and getting them to puff all over but will be making this recipe again and again.

    1. Hey Kelly,
      Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan

  2. 5 stars
    Absolutely wonderful. We added 1 T local honey to the recipe. Enjoyed this with your Chicken Gyros.

    1. Hey Christine,
      Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan

      1. Hey there,
        Yes! That would be best. I hope you love this recipe, please let me know if you have any other questions! xTieghan

    1. Hey Stacey,
      Sure, a dutch oven should work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 4 stars
    These puffed out really well and was easy to make. Only thing is, I felt it was way too salty and I love salty food. Is it correct 2tsp? Can I reduce it by half? Thank you

    1. Hey Elle,
      Thanks for giving the recipe a try, yes all of the measurements are correct. Next time, just adjust the salt to your liking:) xTieghan

  4. 5 stars
    These were verY tasty and simple to make. Mine came out great,..but no pockets. We still loved them.

    1. Hey there,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  5. 5 stars
    So yummy and easy. I divided my dough into 8 pieces but was not able to roll out 8-9” abs 1/4” thickness? I was only able to do that when I combined 2 of the 8 pieces. Am I doing something wrong?

    1. Hey Emily,
      Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! I think I talked to you via IG, let me know if I can help in any other way! xTieghan

  6. If I chose to make the pita dough a day before, should I let it rise for an hour and then refrigerate overnight? And if so, when I take it out the next day, do I have to leave it out for a certain amount of time?

    1. Hey Olivia,
      Yes, you will want to let it rise, cover in the fridge, and then let it come to room temp the following day before using. I hope you love the recipe, let me know how it turns out! xTieghan

    1. Hey Muskan,
      I find that a cast iron works best, but any skillet should be just fine. I hope you love the recipe! xTieghan

  7. 4 stars
    Just made these! I feel like they’re more naan bread than pita but still delicious. It was really easy to get the hang of making them while one was cooking to keep the flow going. So fun to make these! Next time I will probably add more seasoning to the dough. Thanks!

  8. 5 stars
    Today I have got to see a post that is very beautiful, such a post is very rarely seen, only a person with a beautiful idea can write such a beautiful post, it is not possible for every person to write such a post.

  9. I just realised when i go to print I can choose amount and it changes the ingredient measurements. I must be a Luddite because it is the first time I have seen that. More reasons to love your website.