Go Back
Greek Pita

Greek Pita Bread

Authentic Greek pita bread is soft, pliable, and has that characteristic pocket perfect for stuffing with your favorite Mediterranean fillings. This homemade version transforms simple ingredients like flour, yeast, and water through proper kneading, rising, and baking techniques. The high heat baking creates steam pockets while keeping the exterior tender for versatile uses from gyros to dipping bread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 cups bread flour or all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 1/4 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Equipment

  • mixing bowl
  • baking sheet
  • Rolling Pin

Method
 

Instructions
  1. Combine flour, yeast, warm water, salt, and olive oil in a mixing bowl until a shaggy dough forms
  2. Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes
  3. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1-2 hours
  4. Divide dough into 8 equal portions and roll each into a 6-inch circle
  5. Let shaped pitas rest for 15-20 minutes while preheating oven to 475°F (245°C)
  6. Bake pitas on a preheated baking stone or baking sheet for 4-5 minutes until puffed and lightly golden

Notes

For perfect pocket formation, ensure dough circles are evenly rolled and oven is properly preheated. Store cooled pitas in airtight container for 2-3 days or freeze for longer storage.