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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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  • 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.

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 OvenFoodie Friday FriendsTidy MomTaste and TellCheerios and LattesSomewhat SimpleMom on TimeoutI Heart Nap TimeFine Craft GuideThe Country CookWhipperberry, Chef In Training

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  1. Hey! When you take the Pita dough out of the fridge (If making it ahead of time) do you need to let the dough sit for any amount of time before cutting it and making it?
    Thanks in advance 🙂

    1. Hey Charly,
      Yes, you will want to allow the pita dough to come to room temp. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Thank you so much, I’m so glad you enjoyed this recipe! I haven’t tried it as pizza dough so I’m not too sure! Happy Monday 🙂 xTieghan

    1. Hey Farah,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

    1. Hey Caro,
      Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! xxTieghan

  2. 5 stars
    SO easy and SO delicious! They’re amazing and so worth the extra time to make them on your own. You’ll never want to buy pita from the store again!

    1. Hey Alexa,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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!

  10. 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.

  11. 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.

  12. 5 stars
    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.

  13. 5 stars
    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.

  14. 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.

    1. 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

    1. 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

    1. 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

  15. 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 🙂

  16. 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.

  17. 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!

    1. 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

  18. 4 stars
    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!

  19. 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?

    1. 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

  20. 5 stars
    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.

    1. 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

  21. 5 stars
    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?

    1. 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

  22. 4 stars
    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!

  23. 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.

    1. 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

    1. 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

  24. Thanks for the recipe. I’ve tried it, turned out just fine. Have photos but no way to send them. Thanks for the recipe ?

  25. This is the exact same recipe (word for word) posted on another website written a few years before your post. Shameful.

    1. 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

    1. 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

    1. 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

  26. 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!

    1. 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

  27. 5 stars
    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!

  28. 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! ?❤

    1. That is so amazing and also so glad you’re using this for your engagement party! YES! Thank you so much Kate! xTieghan

  29. Could I make these with Almond flour? And how much would I use since they are both different flours and have different baking/cooking outcomes.

    1. Hey Courtney, I do not recommend using almond flour as it will greatly effect the outcome of the pitas and honestly I do not think it would work very well. If trying to make gluten free, I’d recommend using a GF flour blend. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  30. 5 stars
    So I really hate to read reviews that say “it looks great, can’t wait to try it.” I want to know did you try it and how did it work out? To those who are wondering if this really works, I tried this recipe and it was amazing. I was so surprised that I could make these. They turned out just like the pictures.

  31. Thanks Tieghan. I think I need to make 5 batches for next Saturday night (eek!!!). I’m thinking I will make the dough Friday, then cook 40 pitas Saturday morning, and heat them up that night.
    Can I roll the pitas Friday and cook Saturday, or am I better to roll them just before cooking? Also, what’s the best way to reheat them? Wrap in foil and warm in the oven perhaps?

    1. Hey Megan! I would recommend rolling just before cooking for best results. I like to Wrap in foil and warm in the oven at 325 degrees! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  32. 5 stars
    Simple and perfect! Thanks for such an easy recipe that tastes so unbelievably good! My family agreed that they made our home made lamb souvlaki better than any store-bought ones.
    I had previously tried making tortillas, which were quite fiddly, and not as easy as I thought they’d be, so I was a little apprehensive about these, but every pita turned out perfectly (if a little “rustic”!)
    I’d love to make this for an upcoming family gathering (20+ people), so I think I’ll make them during the day and reheat that evening. My only concern is that we have 2 coeliacs in the family – has anyone had success making these with gluten free flour?
    thanks again! 🙂

    1. HI Meg! So glad you love this recipe! Unfortunately, I have not tested with GF flour blends so I can’t really say how it will turn out. So sorry, I wish I could help you more! Please let me know if you have any other questions. Thank you! xTieghan

  33. These were so yummy! They never puffed up but still tasted amazing. I made them to eat with curry, as I didn’t have all the ingredients for naan. So tasty! Thanks for a great recipe!

  34. 5 stars
    I have been making homemade Greek food for over 30 years, but I’ve always used store-bought pitas. I was making souvlaki tonight and got home and realized I forgot to buy pitas so thought I would find something on the internet and give it a shot. I chose this recipe because it had the shortest rising time of anything I saw. My family and I were thrilled. These were absolutely delicious and the perfect texture and really easy to make. I think that’s the last time I get store-bought. Thanks so much.

  35. 5 stars
    I am so happy I found you!!! It was through Pinterest. Now I own your cookbook ( Amazing!!) and follow you on Pinterest. This recipe was amazing and so simple. All of your recipes are a breath of fresh air. Keep up the amazing work!!!
    Yours truly

  36. 5 stars
    Made this today and it was a hit in our house! I had to use a stainless steel pan since I cannot use the cast iron on my stove. Thinking of putting a cast iron pan on the grill and trying it this way next time!

  37. I commend you for all the wonderful recipes you have introduces your followers to but I suggest you be more specific about the temperature of the water you might the yeast in. Hot but not boiling leaves too much to chance. Dry yeast typically needs temperatures of 105-115 to “wake” the yeast. Boiling is 212 degrees so that leaves quite a range to work with. Temperatures of 120, quite tolerable to human touch will begin to kill your yeast. 140 degree water temperatures, quite hot to the touch is what many hot water heaters are set at (and still far from boiling), will kill your yeast. Dead. No rise. Cooking can be a very forgiving endeavor, allowing free styling your measures and ingredient substituting and still achieving wonderful results. Baking however is at it’s core is science. There is much less room for error and improvisation, certainly at the level most of us are working at. Thanks again for your wonderful recipes and the I appreciate all the time you must certainly put into your work.

    1. Thank you! I will try to be more clear from now on. I am so glad you are enjoying my recipes though!

  38. 5 stars
    These were perfect! The dough was absolutely amazing to work with!ised exactly 2 1/2 cups of flour. Will be making these again.

    1. I can try to do so, yes! I will get to work on it. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  39. I have made these pitas so many times!! I have gotten so many compliments on them. Every time I make them I have to double or even triple the batch because everybody wants more! Thank you so much for the recipe!

  40. I would recommend using a pastry cloth when rolling dough out. Saves the trouble of dough sticking to the counter or cutting board. 😉 It’s especially a must-have when making pie crusts. 😉

  41. thank you very much for the recipe and i’ll definitely try this soon. this article is very useful to anyone who is interested about it. thank you for the article and keep up the good work.

  42. The flavor of these is Excellent.
    I found that if I rolled them out very thin, they will do the magic pocket puff, and if Irolled them a little thicker, they were perfect for souvlaki sandwich.
    Also, they were great brushed with olive oil and sprinkled with flake salt after they were done on the skillet.
    thanks for this simple recipe!

    1. Up to 3 months in the freezer. Let me know if you have other questions. Hope you love this recipe. Thank you! 🙂

  43. Just tried these today. Only one problem, I ate them with some tzaziki as fast as I made them….:) Delish. I was skeptical because I’ve never found pita as good as when I lived in Greece. These were them!! After cooking them, brush with a little olive oil and a sprinkle of seasoned salt, throw them on the grill to warm beside your pork and you’re eating the street food from Glyfada. Excellent. Thanks for the recipe.

    1. This is so awesome! I am so glad you love this recipe and that its as good as the bread you had in Greece… what a compliment!! Thank you + I hope you enjoy other recipes on my blog as well!

  44. Yesterday I decided to give this recipe a go: I’ve been making bread for years but for some reason never made pita type breads. biiiig mistake. Hubby and I are now hooked. I made a delish lamb shawarma filling to go with it. oh joy! oh bliss! even if I do say so myself. kudos on your blog, I’ll be coming back regularly.

  45. Hi I am so delighted I found your blog, I really
    found you by accident, while I was looking on Yahoo for something else, Regardless I
    am here now and would just like to say thank you for a incredible post
    and a all round entertaining blog (I also love the theme/design), I don’t have time to read it all at the minute but I have bookmarked it
    and also included your RSS feeds, so when I have time I
    will be back to read a great deal more, Please do keep up the superb b.

    1. I am so glad you found my blog too! I hope you love this recipe and others as well! Thank you!

  46. Right here is the perfect blog for anyone who really wants to find out about this topic.

    You realize so much its almost hard to argue with you (not that I really would want to?HaHa).

    You certainly put a brand new spin on a topic that has been written about for a long time.
    Excellent stuff, just great!

  47. I’ll never buy pita from the store again. Thank you! Still working to roll out the best thickness and figure out the best temp on my stove, but all were nonetheless tasty.

  48. These are awesome. The best recipe I’ve tried. They all puffed but the first one, which was operator error. Thank you so much for sharing

  49. I just made them: so simple and delicious. I ate them with roasted chickpeas, veggies and tzatziki, and it really made a difference. Thanks for sharing the recipe!

  50. Made these today and they turned out great! My boyfriend who is Arab and grew up with pita was stoked too 🙂 so that means a lot 😉

  51. Very excited to make them and very happy to come across your pita recipe.
    Just one question : Could I use a bread maker to make the dough?

  52. Just made these and omg they are soooo good!
    I will never buy them again so easy to make and so much better then store brought.
    Mine came out looking just like the picture.
    Thanks for this recipe it’s now my go to for fry bread and petas.

  53. How can I make these low carb? Can I use a different flour? A Greek here who can’t eat her pitas 🙁

    1. Hey Mary! I am sorry, but I have never tried these with another flour so I really do not have an answer for you. If you are comfortable giving this a try with a flour you use I say go for it! Let me know if you have other questions. Thanks!

    1. Hi Kelly, I am really sorry but I do not know those measurements. I believe you can calculate them online though. Let me know if I can help in any other way. Hope you love the bread. Thanks!

    1. HI Zia! it is hard to say without knowing how you made the recipe. Did you follow it exactly? Was your yeast possibly old?

  54. The texture was very good and I looooove a good pita.
    However the pita is really salty. I follow the recipe exactly, and the dought was shrinking a lot.
    What did I do wrong?
    Thank you.

    1. Hey Eleni! I am not sure why the dough was salty. Is it possible you added too much salt by mistake? If the dough kept shrinking on you, try rolling it back into a ball, covering it with a damp towel and letting the dough rest for 10 minutes. This should help with the shrinking. Let me know if you have any other questions. Thanks! ?

  55. My family loves these pitas! I have a question that I can’t seem to find an answer to in this feed. If you were to make them ahead of time either by 5 hours or overnight how would you do this? Would you make them completely and then reheat them somehow or would you make the dough and refrigerate the dough then make them fresh? Planning on having friends for dinner and want them to be the best but don’t want to be making the dough with them here. Thanks in advance!

    1. Hey Carrie! You can make the dough and keep it on the counter for a few hours (or in the fridge overnight, but remove it 2 hours before cooking) OR just reheat them. If I where you, I would just reheat them, since I think they are still delish this way. let me know if you have questions. Thanks!

  56. Kind of confused here. Your recipe says to bake but I don’t see any temperature for the oven. Or were you meaning that you should fry them?

  57. OMG I made these yesterday and my family devoured them. They are so tasty. I’m never buying pitas again. My family thinks I’m some crafty lady! I actually cut them smaller to make baby pitas, next timemI’m going to make them thinner. They were thicker than in your pictures but amazingly delish. Thank you for this recipe that will stay with me forever!

  58. I made these two nights in a row, first night I followed the recipe to a T, they came out really good. Second night I added a bit of sugar (didn’t measure but maybe 1-2 tsp), they came out fantastic! The sugar gave something for the yeast to eat so I got a better rise, texture, and flavor. Thanks for the recipe, I’ll be printing it off and using it whenever I need pita.

  59. I made these pita breads this afternoon for dinner tonight. Could not believe how easy they were! made some, left some to make fresh with Greek Grilled Chicken with a Green Goddess Dressing and greek salad – these SOOO fit the bill to mop up all those delectable juices! Next experiment will be with gluten free flour….
    Love your recipes!

  60. I made this tonight and both my husband and I loved it!! YUM! Thank you for all your wonderful recipes 🙂

  61. Making these tonight along with the chicken recipie and the tzazicki sauce! I don’t oen a cast iron skillet anymore I moved out of state and could only bring clothes with me. Starting over at 54! It’s actually easier than you think. Really liberating. Although I miss my old kitchen supplies. I’m gradually replacing am item at a time. It’s surprising what you can live without! I hope a regular skillet will work.

  62. my first attempt at the dough was a bust! It did not risE. My fault, didn’t realize I was using instant yeast and added hot water to it. (At least I think that’s the reason) 2nd try, added The instant yeast directly to the other ingredients and voila! It rose! They were perfect!!!

  63. I loved them! I had made pita bread before with a different recipe that was really fiddly, rolling and then folding the dough and alternating kneading and rising like a hundred times. This one was much easier, much more fun, and the bread tasted great!

    I served them with homemade falafel and greek yogurt sauce. Really delicious!

  64. Your recipe is great! I tried 2 different recipes tonight, 1 had milk. The one with milk is way too heavy.

    I wish I could post photos of how they turned out. I did 3oz dough pieces and rolled them out to 6ish inch rounds. I got 7 perfect pitas.

    My fiance and I have found this great local Greek restaurant that does a chicken souvlaki sandwich and I’m determined to learn and understand how to make it. (We both work in restaurant kitchens) Im really trying to learn foods from different cultures.
    So thank you for sharing this!

    All the way from Burke Virginia.

  65. I have been experimenting with Greek food lately, and your recipes have been the best. They taste like the Greek food I’ve come to love. Thank you.

  66. Just made these and they are DELICIOUS!!! Amazing soft chewy bread texture, and they even have pockets! I used a stand mixer but I’m always confused about what Low/Medium/High speed is since it’s numbered 1-10. I put mine at about a 3 and it worked perfectly! The dough came out so pillowy and beautiful. The pita even looks like your picture! I just found this blog and am in love; can’t wait to try another recipe!

  67. Thanks!! I’m using this for a school project and I needed a simple recipe so this made things a lot easier!! 🙂

  68. Just found your blog and I really want to try these. Just wanted to ask – Are you baking these is the oven? Some comments suggest stove top or electric skillet – have you tried these cooking methods or should I just stick with baking them?

    1. Hey Jiny!

      These actual are cooking on the stovetop preferably on a cast iron skillet. Does that make sense? THANKS!

  69. Hey Tieghan! We decided to do a greek nigh with chicken souvlaki and greek salad and figured it wouldn’t have been the same without a warm pita to dip in tzatziki. This is a great and super easy recipe. Thank you so much for sharing!

  70. In the recipe it says to bake them in a cast iron skillet but over medium to high heat leads me to believe they are cooked on the stove top. Which is it?

  71. I made these last night and they were fantastic! I love that they didn’t take 3+ hours to make and I still have half a chunk of dough in the fridge. I can’t wait for leftovers w/fresh pita tonight. Thanks for the great recipe!

  72. I made these last night. So incredibly easy, and super soft and tasty, with a tiny bit of chew. A perfect accompaniment to my tzatziki. Thank you

  73. Hi there!

    This pita looks delicious! I tried making it today, but after following the intruscrions, my dough has not doubled in size. Is there anything I can do to fix this?

    Thanks! 🙂

  74. Hey I’m in the middle of trying these and after an hour my dough most defintiely hasn’t doubled in size! i’ll plough on and see how it goes. Any thoughts? I love cooking but baking and bread have NEVER been my thing, too precise and scientific for me maybe, i’m more of a “use whatever you have and it’ll be grand” kind of a cook! 🙂 Loving your blog though! Nx

    1. I used fast-acting or instant yeast, maybe i didn’t need to “activate” it first in warm water? would this make a difference, and have you ever used fast acting yeast? Maybe I needed different quantities? I made the pittas anyway, they were not pitta and not fluffy and light like the ones in your pictures, but they were reasonably ok flat breads and everyone ate them! 🙂

    2. HI! Are you sure your yeast fresh? Did it foam in the beginning?

      Hope I can help and thank you so much for the kind words!! 🙂

        1. “Fresh” in the age sense, not as fresh versus dried yeast. If your yeast is old, it may take a larger quantity than the recipe calls for, or a significantly longer rise time.

    1. Oh SO COOL!! Thanks so much for letting me know and thank you for clicking over!! 🙂 Hope you love everything you see!

  75. I’ve never made anything using yeast before… so I’m really excited to try this today! I’m pretty nervous, and not sure if I really have the best kinds of work surfaces for this in my tiny apartment… but it’ll go great with the chicken I’m cooking in the crockpot!

  76. These pita are really tasty, and I’ve made them twice now, but mine are coming out a bit tough. I tried kneading less, and that helped a little, but still quite tough and chewy. Any advice?

      1. I’m using the 2 1/2 cups called for, and being cautious with how much I use when kneading. I’m mixing by hand as I don’t have a mixer, and the first time I kneaded the dough for about 5 – 7 minutes and it came out very tough. The second time I kneaded less, as I was worried I had over kneaded and it came out much better, but still quite tough. I’m a very experienced cook, but not much of a baker, so it’s possible I’m missing something very simple, but I’ve been trying to follow the recipe to the letter.

        1. Hey! I think it is probably because you are hand kneeding it. Just try working the dough a little less. Hope that helps!

  77. Just made these for the first time today, and I am just sorry I didn’t do it before!!! They are delicious, thank you!

    1. These pita are really tasty, and I’ve made them twice now, but mine are coming out a bit tough. I tried kneading less, and that helped a little, but still quite tough and chewy. Any advice?

  78. I just made these using your recipe. They are PHENOMENAL. I am munching on one right now. I plan to make the other half tomorrow and I will be making these year round for sure! These are much better than what I have found at the store!

    1. I don’t see why not. You’ll simply have a harder time maintaining consistent heat. Just like when you make pancakes, adding the batter changes the temperature. Cast iron is ideal because you won’t get so much temperature fluctuation, thereby getting more consistent results. It’s worth buying a cast iron pan for things like this. A small one will be inexpensive, and worth having around.

    1. No, sorry I have not. I am not familiar with einkorn so I really have no idea what that results would be. Sorry!

      1. Ok thanks! I’m trying to switch to ancient wheat to avoid the modern hybrids for possible health concerns. I will try your recipe with Einkorn and post back here with the results 🙂

  79. I was spoiled growing up in New England, fresh pita was already available. Now, living in the rural south I made do with stale grocery store pitas. I made this recipe and plan on always keeping a batch in the fridge! They are so good! and easy! Best recipe find in a long time!

  80. I don’t leave comments as a rule, but this recipe worked very nicely and I plan to use it frequently. I googled greek pita recipes and yours came up. It was amazingly easy, nice texture and works perfectly for my chicken souvlaki pitas. Thank you so much

  81. I’m going to make your pita bread tomorrow, and let it rise in the fridge overnight, baking them on Easter morning. I don’t like store-bought pitas, and I’m making gyros for lunch.

  82. I made a batch this afternoon — they were delicious. But: after the dough doubled, and maybe even a little more, I could see there was no way I could make 8 pieces 8″ in diameter 1/4″ thick. So I cut the dough into 6 pieces and tried one — no way. (We use the graduated rubber rings on our rolling pin to control thickness as we roll.) So I doubled up the six pieces, which ended up making three gigantic pitas. Next time I’ll try divvying the dough into five and see how that works. Good recipe, I’m just needing to adjust…

  83. I just made these for dinner tonight. I have some pork tenderloin and we are having “gyros” with a kalamata olive spread that I made this morning with lettuce and tomatoes. Let me tell you how good tthis bread is …..I have another batch of dough rising right this minute! Thanks for the recipe

  84. Thank you so much for a great recipe! I’ve made this three times and will continue using this recipe. Lately I tried to include some chia seeds in the dough and it turned at really great. I just added them in the yeast water mix before adding the dry ingredients and let it rest there for about 10 min for the seeds to expand. 🙂

  85. OHHHMYYYGAWWWD ..this recipe is flipping AWESOME and the pitas are OUTSTANDING! So soft, so chewy…perfection. My husband and daughter both asked where I got the recipe becuz they loved em! Perfect with beef souvlaki, FANTASTIC. I will never buy them again…EVER! My first visit to your page and hit a jackpot! 😀 Thanks again 🙂

  86. OMG! This is the best pita recipe. I ended up interlinking this recipe to my blog article on making a beef tagine. Your pita bread is the perfect companion to the stew. Thank you for sharing it.

  87. I have made pita on a recipe from another site a month back, tonight i made your pita bread. Your recipe was sensational. the two packets of yeast made it super light and adding the oil, as well. will be using your recipe from now on. pita bread is soooo much fun to make.

  88. AMAZING! I had a recipe for pita but they were too chewy. This is the ONE! Thank you so much. I made 3 batches over the past 2 days! 🙂

  89. I have made these a few times now and they are sooooo yummy (turned out perfect!) My kids love them too, as well as your chicken gyros recipe! Comment from my 5 y old on first taste: “bad news, Mom… Dad’s never gonna take you to a Greek restaurant again! Cuz these are too good!” I am making them today for a bigger family gathering. My question: can I just double the recipe or would I be better to make 2 batches?

    1. have never tried this so I cannot be sure. Let me know if you do and how it turns out!

      Sorry I was not of more help!

  90. How did I not find your blog sooner! I’m in love with it! You are such a talent! Your pita looks like perfection! I’ve pinned it to make some this weekend! Can’t wait! Looking forward to browsing and seeing what you’ve got ahead! 🙂

  91. I’ve done this a few times now. I love this recipe. I made it last night with whole wheat and they were still fantastic. I linked your recipe into my blog because I had to spread the word. Thank you so much!

  92. LOVE LOVE LOVE these pitas!!!!!!!! So easy & YUMMY!!!! Made my 1st batch last week & making my 2nd today!! Mmmmmmmmmmmmmmmmmmm!!!!

    I grilled them instead & they came out soooooooooooooooo good! 😉

    Anybody having them come out too crunchy / hard, you’re making them too thin. You have to make to roll out the height if dough specified (@ 1/4 in thick- NO thinner)- I learned this the 1st day. IF you roll them out right, they’re HEAVEN 😉

  93. Though pita bread is readily available in grocery stores where I live, often it is stale (or quickly becomes stale). This is a wonderful recipe. I have made pita bread in the past using the oven and a pizza stone. The results with this method were far superior (and simpler). Delicious texture… very easy to make (unclear what the fuss is from many respondents). Definitely a keeper.

  94. This recipe came out perfectly, amazingly, and I ate way more pita bread than I should have. I’ll definitely be making it lots in the future!

  95. I just made these and they are absolutely delicious! Except, mine didn’t puff up at all, they stayed flat. What happened?

    1. Did they have any little pockets? These are traditional greek pitas, which mean they will not get that big pocket in the center. They should however have little air pocket throughout.

      Still glad you like them though!

      1. Thank you for this delicious recipe. Oh, I can’t think of a time when we enjoyed something so simple so much! Awesome recipe and will use again and again!

  96. I made this twice, once using my mixer with the dough attachment and another without, and they came out too crispy – did not fluffed up at all. I retraced my steps and all seemed ok – yeast activated properly, the dough rise to double in size, etc….Not sure what I did wrong…I live in Louisiana, so it is fairly humid, do you think that is the culprit, or am I just really terrible at it? 🙁

    1. Hmmm… I honestly can not say. It sounds like you are doing everything right. I do live in a VERY dry climate, so maybe the humidity does have an effect. I guess I would try rolling the dough thicker. This will help them puff and hopefully keep them from getting crisp! Also, make sure you pan is not to hot. You want it hot, but not smoking. Hope that works and let me know!

  97. I don’t usually comment on a recipe, but I have to for this one. Great recipe! I have made flatbread and naan many times. This recipe wins hands down as written. I doubled the batch, refrigerated after the rise, and cooked on my griddle. Made 13, they looked just like the picture and tasted delicious!

  98. I tried making these. I rolled them out to 1/4″ thick and they puffed up fine but when I cut them open they were still partly raw. I think medium high heat may be a little too hot for cooking these, didn’t really like the smokey kitchen either. I will try again, but next time will cook on an electric griddle at a lower heat – like english muffins.

    1. Oh man, sorry to hear that they were not cooked! What a bummer. Mine cooked great at medium-high but maybe mine pan was not has hot as yours. Hope the next try works better!

  99. These look so yummy. I’ve been wanting to make my own pitas for a while and just haven’t gotten around to it. They also look super easy, and I love that I can leave the dough in the fridge and make them as needed. I’m always in need of easy lunch ideas, and what could be better than stuffing a nice warm pita with some sort of sandwichy goodness? Can’t wait to try them!

  100. I am so glad you pinned this! I love Pita Bread! I can’t wait to try it! I love your blog, I am super new to the blog world and would love for you to come check out cook and craft me crazy. thanks again, I can’t wait to taste this! xoxo Brook

  101. I saw your recipe for these pieces on Pinterest. I made them last night for me and my boyfriend, and can I say you are exactly right about how wonderful these are! I have always hated store-bought pita because they have a tendency to taste stale and tough, but these were so delicious! I didn’t even know that this is what pita bread was supposed to taste like. My boyfriend, whose father was Mediterranean, vouched for the authenticity of the taste of these. We will be having these on a regular basis, and I so appreciate you posting this recipe online. This is a life-changing recipe!

  102. Hi –

    I’ve made these twice now but both times the pita came out really dense instead of fluffy. I’m not sure if this was because the dough didn’t rise right? I used a KitchenAid mixer to mix the ingredients together for eight minutes, than left it to rise for several hours. It never doubled in size. Any thoughts as to what I’m doing wrong?


    1. The problem is definitely that your dough is not rising. Is your yeast fresh? Or did you let the yeast dissolve in warm water to proof? It should have foamed at the top? If it did not then your yeast is probably bad. Hope this helps, let me know if you have any other questions and do not give up. This recipe is worth it, promise!

  103. Mine came out good, but didn’t look a pillow soft as yours in the picture, I guess that comes with practice!

  104. These sound great! I’m going to thy them this weekend – but with Gluten Free flour.
    I found you today through the Pinterest Power Party. I’ve pinned this to my Pinterest Boards ( I’m #75 at Callies Crafts and I’d love for you to stop by my blog and leave a comment and/or pin, too!
    ~ Megin of VMG206

  105. I made these last night and they turned out amazing! I usually make lamb meatball gyros and buy my pitas at Trader Joe’s but you sold me on if you can bake bread you can make these. The pitas made the meal! There are only 2 of us and we at 6 of the 8 pitas the batch made. We took the additional 2 to work today. I do have one question……did your kitchen get smoky when cooking them? I was cooking the pitas in my cast iron skillets – I have 2 Le Creuset pans and I used both the 10 and the 12 inch about medium-heat. After the 2nd batch of pitas the extra oil in the pan made my kitchen get really smoky. I had to put a box fan in my window because my kitchen fan was not doing the job. It cleared out quickly but I wonder if you had the same problem? They still tasted great and looked just like yours but I was wondering if you had a smoky issue?

    Thanks for sharing your great recipe,

    1. Yup, my kitchen got smoky. I opened door. It is just whats happens when those caste iron pans get smoking hot, the smoke! Ha! So glad you liked them! I loved reading your comment!

  106. I tried these last week, and used them to make a chicken pita with spicy ranch dressing. It was amazing. This time I’m going to sprinkle with a little Greek seasoning and enjoy them with some fresh hummus! Thanks for sharing this recipe! They are delish! and super easy!

  107. WOW, I just made these and they were amazing!!! They look just like your photo.. Thanks for sharing. Next time I might add some feta cheese and Greek seasoning..

  108. Question…what do you mean by “press down with a clean towel” if they don’t puff? I am pretty experienced at bread making, but Pitas seem to have me stumped. Last time I tried only about half actually puffed using my cast iron skillet and the method that you described. I *need* it to work. I love pita bread and I hate it when something has me beat! 😉

    1. Pressing the surface of the pita gently with a clean towel may help air pockets form, but even if the pockets do not form the pita is still amazing. I actually prefer them without the large pocket. =Don’t get to caught up on the big pocket (none of mine had one large pocket). Traditional Greek pita bread does not have a large packet, they look like the ones in my pics. Trust you will no regret making these, pockets or no pockets! Good luck!

  109. Hi!- Well I finally found some time to make these…! However, since you said you can save it, that’s what I did. Question: I left it in the bowl after it rose with the wrap over it. Should I have tightly wrapped it or does it matter? I just pulled it out of the fridge- should I let it come to room temp before I start making/baking/cooking it? Also, I didn’t have a dough hook so I hand kneaded it. You’re right, it is easy to work with. I’m not quite sure if I kneaded it enough though because it didn’t seem to rise very much – is it better to under knead it or over? I followed your suggestion about the flour so I sorta kept to the same thinking… So, wish me luck! (No, I have never made my own pizza dough either!)…If these don’t come out as well as yours, I will try again…I have a lot of leftover flour from Christmas! (cookies and such that I never found time to make…)- thanks! Karen

    1. If the dough did not rise, you might have under kneaded it. However they may still turn out. I would allow the dough to come to room temp before trying to roll it out. Good luck!

  110. Oh wow. I’m drooling all over my keyboard. This is TOTALLY a recipe my husband and I would absolutely devour. Pinning now to make very soon. Thank you so much for sharing!

    ~Jen @ Yummy. Healthy. Easy.

  111. My husband went to Greece in December and LOVED the food. I’m going to have to make these for him so he can reminisce about his time there. Thanks for sharing.

    I’d be thrilled if you’d link up your recipe at this week’s Off the Hook!

  112. I’ve got to try this. The pita bread in the store never looks anything like the stuff they serve at Greek restaurants. The closest I’ve found is Naan bread they sell at Costco. Pinned these and the chicken gyros. Yum!

  113. These are the most perfect pitta breads I have ever seen! Pinning and hope mine turn out as beautiful as yours!

  114. These look soo good! I have seen pita recipes before but they never looked as good as this one! I am going to try and make some of these for sure!

  115. Your photography is so good…these pitas definitely look delcious. I love bread anyway, and it’s always nice to try something a little different. Thanks for sharing this.

  116. These look great! I have been wanting to try flatbread or pita bread. Gonna pin this and also send it to my sister. 🙂

  117. I LOVE your blog and all of your great recipes! But, this recipe for pita bread is one that inspires me to get up and make some right now!!