Greek Pita Bread

Soft, fluffy, and wonderfully versatile, Greek Pita Bread is a staple that deserves a spot in every kitchen. Whether you’re serving it with grilled meat, dipping it in hummus, or using it as a wrap for your favorite fillings, this homemade flatbread is incredibly satisfying and easy to make. With just a few pantry ingredients and a little kneading, you can create warm, golden pitas that beat anything store-bought.

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Why You’ll Love This Recipe
No Special Tools Needed – All you need is a bowl, a rolling pin, and a skillet.
Better Than Store-Bought – Fresh, warm pita with no preservatives or additives.
Soft and Flexible – Perfect for wraps, dipping, or just eating on its own.
Freezer-Friendly – Make a big batch and freeze for easy future meals.
Tried-and-True Authentic Flavor – Inspired by traditional Greek methods for a truly authentic experience.

Ingredients You’ll Need

For the Dough:

• 3½ cups all-purpose flour (plus extra for dusting)
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp sugar
• 1 cup warm water (about 110°F)
• ¼ cup plain Greek yogurt (adds softness and tang)
• 2 tbsp olive oil
• 1 tsp salt

Optional Toppings (before serving):

• 1 tbsp olive oil (for brushing)
• Pinch of sea salt
• Dried oregano or thyme

Tools You’ll Need

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or silicone spatula
• Rolling pin
• Cast iron or non-stick skillet
• Clean kitchen towel
• Baking sheet (if warming later)

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm water, sugar, and yeast.
2. Stir gently and let it sit for 5-10 minutes until the surface becomes frothy.
3. This step ensures your yeast is active and ready to make the dough rise.

Step 2: Mix the Dough
4. In a large mixing bowl, add the flour and salt.
5. Make a well in the center and pour in the yeast mixture, Greek yogurt, and olive oil.
6. Stir with a wooden spoon or spatula until a shaggy dough forms.

Step 3: Knead the Dough
7. Turn the dough out onto a lightly floured surface.
8. Knead for about 8-10 minutes until the dough is smooth and elastic.
9. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Step 4: Let It Rise
10. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.
11. Let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.

Step 5: Divide and Shape
12. Once risen, punch down the dough and transfer it to a floured surface.
13. Divide it into 8 equal pieces and roll each into a ball.
14. Let the balls rest for 10 minutes – this relaxes the gluten and makes rolling easier.
15. Roll each ball into a circle about 6-7 inches wide and ¼ inch thick.

Step 6: Cook the Pitas
16. Heat a dry cast iron or non-stick skillet over medium-high heat.
17. Place one pita in the hot skillet and cook for 1-2 minutes until bubbles form.
18. Flip and cook the other side for 1-2 more minutes until golden spots appear.
19. Remove from skillet and wrap in a clean kitchen towel to keep warm and soft.
20. Repeat with remaining dough circles.

Step 7: Optional Finishing Touches
21. Brush warm pitas lightly with olive oil and sprinkle with sea salt or dried herbs like oregano or thyme for extra flavor.

Tips for Perfect Greek Pita Bread
Use Warm Water – It should feel like warm bath water (not hot), which helps activate the yeast.
Don’t Skip the Yogurt – It makes the pitas soft and adds a slight tangy flavor.
Don’t Over-Roll – Too thin and they may not puff or stay soft.
Keep Covered – Always keep the cooked pitas wrapped in a towel to trap steam and maintain softness.
Cook on High Heat – A hot skillet ensures nice puff and brown spots without drying out the bread.

Serving Suggestions
Chicken Gyros – Fill with grilled chicken, fresh veggies, and tzatziki.
Dips Galore – Hummus, baba ganoush, or whipped feta are all fantastic with warm pita.
Mediterranean Mezze – Serve alongside olives, cheeses, roasted peppers, and falafel.
Pita Pizzas – Top with sauce, cheese, and your favorite toppings, then bake.
Sweet Treat – Drizzle with honey and cinnamon for a dessert twist.

How to Store & Reheat

Storing:

• At Room Temperature: Keep in an airtight bag for up to 3 days.
• In the Freezer: Stack with parchment paper between each pita and freeze in a zip-top bag for up to 2 months.

Reheating:

• Skillet: Reheat in a dry pan over medium heat for 30 seconds per side.
• Oven: Wrap in foil and warm at 350°F for 5-8 minutes.
• Microwave: Wrap in a damp paper towel and heat for 10-15 seconds for a soft finish.

Frequently Asked Questions

1. Why didn’t my pita puff up?
   Sometimes they don’t puff, but they’re still delicious! Make sure your skillet is hot enough and your dough isn’t rolled too thin.
2. Can I make these gluten-free?
   Yes, use a gluten-free all-purpose flour blend and add 1 tsp xanthan gum if it’s not included.
3. Can I use whole wheat flour?
   Absolutely! Substitute up to 50% of the flour with whole wheat for a heartier texture and flavor.
4. Do I need a stand mixer?
   Nope! This dough is easy to knead by hand. A stand mixer works too, but it’s totally optional.
5. Can I bake the pita bread instead of pan-cooking?
   Yes. Bake at 475°F on a hot baking stone or tray for 3-5 minutes until puffed and slightly browned.

Final Thoughts
Homemade Greek Pita Bread is a game changer—soft, flavorful, and endlessly versatile. It’s the kind of recipe that once you try, you’ll wonder why you ever bought store-bought. Whether you’re making wraps, serving up dips, or just enjoying them warm from the skillet, these pitas are sure to become a household favorite.

Give it a try and tell me how it goes! Don’t forget to rate the recipe and tag your pita creations on social media—I’d love to see how they turn out.

Preparation Time: 15 minutes
Rising Time: 1 hour
Cooking Time: 20 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 200 | Protein: 5g | Carbohydrates: 35g | Fat: 4g | Fiber: 1g | Sodium: 290mg

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