Description
This Greek pita bread recipe yields incredibly soft, fluffy, and tender pitas—the perfect base for your favorite Mediterranean meals. Whether you’re making gyros, dipping into hummus, or using them as wraps, these homemade pitas are quick, easy, and taste far superior to store-bought varieties.
Ingredients
For the Dough
- 1 ½ cups all-purpose flour, plus more for surface
- 1 tablespoon active dry yeast
- 1 teaspoon kosher salt
For Mixing & Cooking
- ⅓ cup warm milk
- ⅓ cup warm water
- 2 tablespoons olive oil, plus more for the bowl and pan
Optional for Finishing
- Melted garlic and herb butter (optional, for brushing after cooking)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, active dry yeast, and kosher salt. Stir to evenly distribute the ingredients.
- Add Liquids and Form Dough: Pour the warm milk and water into the dry mixture. Stir until combined, then add the olive oil. Knead the mixture with your hands in the bowl for a few minutes until a cohesive dough forms.
- First Rise: Lightly oil a separate bowl using a brush or your fingers. Place the dough inside and coat the surface lightly with oil. Cover the bowl with plastic wrap and let it rest for about 1 hour, or until the dough doubles in size.
- Shape the Pitas: Dust your work surface with flour. Turn the risen dough onto the surface and divide into 8 equal pieces. Using your hands, shape each piece into a circle, then use a rolling pin to roll each into a ¼-inch thick round, about 7-8 inches wide.
- Cook the Pitas: Heat a cast iron pan over high heat. Add 1 teaspoon of olive oil. Place one pita in the pan and cook for about 1 minute, until bubbles form and the bottom is golden. Drizzle a little oil on top, flip, and cook for another minute until both sides are golden and the pita is cooked through. Repeat with remaining dough rounds.
- Optional Finishing Touch: If desired, brush the warm pitas with melted garlic and herb butter for extra flavor before serving.
Notes
- Ensure your water and milk are warm, not hot, to help activate the yeast and encourage a good rise.
- For even fluffier pitas, allow the dough to rest for the full hour or until doubled in size.
- Cover cooked pitas with a kitchen towel to keep them soft while you finish the batch.
- The pitas freeze well—store in an airtight bag for up to 2 months and reheat as needed.
- You can substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor and more fiber.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita bread
- Calories: 124
- Sugar: 1g
- Sodium: 296mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 1mg
