Homemade Greek Pita bread is a soft and delicious pocket-less flatbread perfect for serving your favorite Mediterranean dishes such as Lamb Shish Kebab, Musakhan - Sumac Chicken, or Haydari (Turkish Yoghurt Dip).
They are freezer friendly and the dough can be prepared ahead.
Scroll down for tips and step-by-step tutorials with baking and skillet instructions included!
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This simple Pita Bread recipe is the key to making your own delicious flatbreads with only a few ingredients you have in your kitchen.
Same as Homemade Wheat Tortilla Bread, Easy Rustic Sourdough Flatbread, and Taboon - Palestinian Flatbread, they are really soft and flexible, perfect for wrapping around grilled kebabs and dipping into Cacik (Turkish Yoghurt With Cucumbers).
If you enjoy making bread at home, you should also check out my Tawa Naan With Garlic, Manakish with Za'atar and Cheese, and Homemade Toast Bread.
Why This Recipe Works?
- It's a very easy recipe that you can make with only a few pantry ingredients.
- This recipe is dairy-free / vegan-friendly.
- Pita bread is so versatile, you can make wraps & sandwiches with them, dip them in soups or stews or use them as a pizza base.
- You can prepare the pita dough ahead and keep it refrigerated for up to 3 days.
- They are so delicious that you will never want to go back to store-bought ones.
Ingredients and Substitutes
- Plain flour - It is also known as white flour or all-purpose flour. It is perfect for cakes, biscuits, and pastries.
- Yeast - Use fast-action dried yeast or alternatively fresh yeast if you prefer. You need to double the amount if using fresh yeast.
- Sugar - I use caster sugar or granulated sugar. It feeds the yeast and helps the dough rise.
- Salt - It increases the strength of the dough as well as the flavor.
Cooking Instructions
You might find daunting the idea of making your own bread at home.
The good thing is that pita bread is straightforward to make when you follow a few simple steps:
Prepare the Dough
The right consistency for the dough should be soft and slightly sticky, with a silky texture.
The amount of flour in this recipe has to be taken as a guide.
Always add the flour gradually until you achieve the right texture.
There are other factors to affect the consistency such as the humidity of the room or the type of flour you are using.
To make the dough, add the water, sugar, and yeast to a large bowl, and stir.
Leave it for 10 minutes until it forms bubbles.
Add the salt and flour and mix until forming a soft and sticky dough.
Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
Turn the dough on a lightly floured surface and knead it until smooth but slightly sticking to your hands.
Add a little bit of extra flour if it's too sticky.
Cover the dough with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled its size.
Let the Dough Rise
Once you make the dough to desired consistency, cover it with a clean kitchen cloth and let it rise in a warm place.
It might take up to 2 hours in the winter. You can use your oven to reduce the rising time.
Preheat your oven to about 120° C (250° F) then turn it back off.
Place the dough in the oven and close the oven door.
Let it rise until it doubles the size
Shape the Dough
When the pita dough doubled its size, gently deflate it and place it on a lightly floured surface.
Divide the dough into 6-8 equal pieces and turn them into balls.
Place them a few centimeters apart from each other and lightly sprinkle them with flour.
Cover with a clean kitchen cloth and let them rest for 15 minutes.
Shape them into the desired size using a rolling pin, cover them with a kitchen cloth, and let them rest again for another 10 minutes before proceeding to cook.
Cook the Pitas
- If you want to cook pita bread in the oven, preheat it to 230°C. Place a baking tray or pizza stone in the oven and let it heat for 10 minutes. Place the dough on a baking sheet and transfer it to a heated baking tray or pizza stone. Cook for 2-3 minutes or until they are puffed up and formed pockets.
- If you want to cook pita bread on a skillet or pan, heat the skillet or pan until a few drops of water sizzle immediately on contact. Lay one pita dough in the pan and cook for 30 seconds or until it starts forming bubbles then flip it with a tong. Cook the other side for a few minutes until brown toasted spots appear on the underside. Flip it again and cook for a few more minutes until the other side is cooked.
Serving Suggestions
Pita Flatbread is versatile and can be served in many ways:
- You can make pita bread wraps or gyros with Turkish Chicken Shish Kebab or Joojeh Kabab (Persian Chicken Kebab), Greek Cucumber Salad, and Mediterranean Hummus Dip.
- You can serve them with delicious and healthy Mediterranean dips & mezes such as Ezme Salad (Acili Ezme), Saksuka (Turkish Vegetable Meze), and Tirokafteri (Spicy Whipped Feta Dip.
- You can make a delicious pizza with your leftover homemade pita bread for a quick lunch.
- You can turn them into pita chips to have with a bowl of Mercimek Corbasi (Turkish Lentil Soup), Autumn Squash Soup, Mediterranean Lentil Soup, or Roasted Cauliflower Soup With Celeriac!
Top Tip From the Chef
If you want to prepare pitta bread in advance, make the dough following the instructions in the recipe card, cover it, and let it rise somewhere warm.
When risen, keep it in the fridge until you need it, for up to three days.
Give the dough some extra time at room temperature when you want to cook the pita bread.
Recipe FAQs
My pita bread recipe is very simple and only contains flour, yeast, salt, and a bit of sugar to feed the yeast. The total calorie count of one pita bread is 225, which is similar to 2 slices of toast.
Pita bread is originally from the Middle East and has been a staple of the Mediterranean and Middle Eastern cuisines for about 4000 years.
This homemade pita bread recipe is vegan although there are some recipes/versions using dairy products or honey.
Although it is best to eat these lovely flatbreads freshly made, you can wrap them individually with a cling film and keep them in the freezer for up to 3 months. Simply reheat them in the hot oven without thawing.
Related Recipes
For more delicious bread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious pocket-less pita bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Greek Pita Bread
Equipment
Ingredients
- 250 ml water (lukewarm)
- ½ teaspoon sugar (3 grams)
- 3 g fast action dry yeast
- 1 teaspoon salt (6 grams)
- 370 g plain white flour / all purpose flour (plus extra for dusting)
Instructions
Making the Dough
- Add the water, sugar, and yeast to a large bowl. and stir. Leave it for 10 minutes until it forms bubbles then add the salt and flour. Mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
- Turn the dough on a lightly floured surface and knead it until smooth but slightly sticking to your hands. Add a little bit of extra flour if it's too sticky.
- Cover the dough with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled the size.
Cooking the Pita Bread on Stove Top
- Divide the dough into 6 equal pieces and leave them to rest for another 15 minutes on a lightly floured surface. Sprinkle some flour on top of the dough balls and cover with a clean kitchen cloth.
- Heat a large skillet or heavy-based pan on medium to high heat until a few drops of water sizzle immediately on contact.
- Take one dough ball on a lightly floured surface and roll it out into a 20-21 cm diameter round using a rolling pin. Add a little bit more flour if the dough sticks to the surface.
- When the pan is sizzling hot, place the dough carefully on the pan and cook for 30 seconds or until it begins to puff up. Flip the dough using a tong and cook for a few more minutes until brown toasted spots appear on the underside. Flip it again and cook for another few minutes until the other side is cooked. Set aside on a plate and lightly brush with soft butter for extra flavor and softness (optional).
- Repeat with the rest of the dough and cover them with a clean kitchen towel to keep warm.
Baking the Pita Bread in Oven
- Divide the dough into 6 equal pieces and leave them to rest for another 15 minutes on a lightly floured surface. Sprinkle some flour on top of the dough balls and cover with a clean kitchen cloth.
- Preheat the oven to 230° C and heat a baking tray or pizza stone.
- Take one dough ball on a lightly floured surface and roll it out into a 20-21 cm diameter round using a rolling pin. Add a little bit more flour if the dough sticks to the surface. Place the dough on a baking sheet and repeat the same for the rest of the dough balls. let them rest for 10-15 minutes.
- When the oven has preheated, place two or three pitas along with the baking sheet onto the hot baking tray. Bake for 2-3 minutes or until lightly golden.
- Remove the pitas and keep them covered in a bowl with a clean kitchen towel to keep warm. Repeat until you finish the remaining dough.
Notes
- You can prepare the dough up to three days in advance and keep it refrigerated until you need it. Give the dough some extra time at room temperature when you want to cook the pita bread.
- The instructions for both stovetop and oven-baked are included in the recipe card.
- The amount of flour in this recipe has to be taken as a guide. Always add the flour gradually until you achieve the right texture.
- The rising time for the dough depends on the temperature of the room.
- You can freeze the leftovers for up to three months.
- This pita bread recipe is dairy-free and also vegan friendly.
Nutrition
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Mehmet
I will definitely try
Ayla Clulee
Thank you Mehmet, let me know how it turns out for you 🙂
Best wishes
Ayla
Ayla
I made these for friends and it was such a hit!