Greek Pita Bread Recipe

I just made this Greek Pitas Recipe and I swear the rounds come out so soft and pillowy you won’t want store-bought ever again.

I’m obsessed with this Greek pita bread because it actually tastes fresh, not a plastic bag. I adore how fluffy it gets and how it folds perfectly for gyros.

Greek Pitas Recipe vibes hit me when I tear it open. Homemade Greek Food feels real when I pull one warm.

I can’t stand store pita after this. It’s simple, active dry yeast and extra virgin olive oil and patience.

But that’s all you need for pillowy rounds that soak up tzatziki and hold a steak or veggies without collapsing. I eat them plain.

And every week. I eat them stuffed.

Ingredients

• Basically: flour gives structure and chewiness, the base that holds everything together.
• Yeast: it’s the lightness maker, tiny bubbles that puff the pockets up.
• Sugar: feeds the yeast and adds subtle sweetness, nothing cloying or fake.
• Warm water: it’s comfy to the yeast and helps the dough come alive.
• Salt: brings balance and flavor depth, so the bread actually tastes like something.
• Olive oil: adds richness and a soft crumb, plus that gentle fruity note.
• More olive oil for brushing: keeps edges tender and gives a light sheen.
• Extra flour for dusting: prevents sticking and makes rolling out way less annoying.

Ingredient Quantities

• 3 cups all purpose flour
• 2 1/4 teaspoons active dry yeast (one packet)
• 1 tablespoon granulated sugar
• 1 1/4 cups warm water (not hot, just comfy)
• 1 teaspoon fine salt
• 2 tablespoons extra virgin olive oil plus more for brushing
• extra flour for dusting

How to Make this

1. In a large bowl stir together 3 cups all purpose flour, 2 1/4 teaspoons active dry yeast, 1 tablespoon granulated sugar, and 1 teaspoon fine salt so everything is evenly mixed.

2. Pour 1 1/4 cups warm water (not hot, just comfy) and 2 tablespoons extra virgin olive oil into the dry mix and stir until a shaggy dough forms; add a touch more water or flour if it seems too dry or too sticky.

3. Turn the dough out onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6 to 8 minutes; it should spring back when poked.

4. Lightly oil a clean bowl, place the dough inside, turn to coat, cover with a clean towel or plastic wrap and let rise in a warm spot until doubled, about 1 hour.

5. Punch the dough down, transfer to a floured board and divide into 8 equal pieces (for larger pitas do 6); shape each piece into a tight ball and let rest, covered, for 10 to 15 minutes so the gluten relaxes.

6. Preheat your oven to 475F and place a baking stone or heavy inverted baking sheet on the middle rack to get very hot; if you prefer stovetop, heat a heavy skillet over medium high heat.

7. On a lightly floured surface, roll each ball into a round about 1/8 inch thick, dusting with a little extra flour as needed; try to keep them even so they puff uniformly.

8. Bake on the hot stone or inverted sheet for 3 to 5 minutes until puffed and lightly golden, flipping once if needed; for skillet cook 1 to 2 minutes per side until puffed and spots form.

9. Remove baked pitas and brush lightly with extra virgin olive oil, stack them loosely under a clean towel to keep soft while you finish the rest, and use warm for stuffing or cooling for later.

10. Tips: don’t over flour while rolling, warmed oven and hot surface are key for puffing, and if a pita doesn’t puff it still tastes great — just use it like flatbread.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or sturdy silicone spatula
4. Stand mixer with dough hook or a clean counter for hand kneading
5. Bench scraper or dough scraper
6. Rolling pin
7. Baking stone or heavy inverted baking sheet (or a heavy skillet for stovetop)
8. Clean towel or plastic wrap for covering dough

FAQ

Greek Pita Bread Recipe Substitutions and Variations

• All purpose flour → Bread flour or whole wheat: use bread flour 1 to 1 for chewier, springier pitas. If using whole wheat start with half whole wheat half all purpose cause it can make them denser.
• Active dry yeast → Instant yeast or sourdough starter: swap instant yeast 1 to 1 but mix right into the flour, no proofing needed. If using active sourdough starter try about 1/2 cup active starter and reduce water a bit, longer rise time.
• Granulated sugar → Honey or maple syrup: use 3/4 to 1 tablespoon honey for the same little boost to the yeast and flavor, reduce warm water slightly if syrupy.
• Extra virgin olive oil → Melted butter or neutral oil: melted butter gives a richer flavor, use same amount. Can also use sunflower or canola oil if you want a neutral taste.

Pro Tips

1) Let the water be warm but not hot. If you put in water that feels too hot on your wrist you can kill the yeast. If the dough seems slow to rise, move it to a slightly warmer spot like an oven with the light on.

2) Don’t over flour when rolling. A little dusting is fine, but too much flour makes pita dry and prevents a good puff. If dough is sticky, wet your hands instead of adding heaps of flour.

3) Get your baking surface screaming hot. Preheat the stone or inverted sheet for at least 30 minutes so the bottom hits the dough fast and makes it puff. If one pita won’t puff, keep baking the others and use that one as a flatbread.

4) After baking, brush with olive oil and stack under a towel to keep them soft. This traps steam and keeps the inside tender. They’ll taste way better warmed again for a few seconds before serving.