Easy Greek Pita Bread Recipe
This traditional Soft and Chewy Easy Greek Pita Bread Recipe is out of this world. You will never want to eat store bought pita bread again.
Easy Greek Pita Bread Recipe
What is in Greek Pita Bread?
Just a few simple ingredients
What you will love about This Easy Greek Pita Bread Recipe
What To Serve with Homemade Pita Bread
- Hummus
- Tzatziki Sauce
- Baba Ghanousch
- Greek Salad
- Falafel
- Labneh
- Cheese Balls
- Gyro Sandwich
- Warmed Cheesy Appetizers like this Vidalia Onion Dip or This Yummy White Queso Blanco Dip.
- Strawberry Jam and Peanut Butter
- Stuff Them With Any Favorite Sandwich Ingredients
There are many ways to use pita bread! I would love to know how you use yours. Be sure to tag me @sparklingcharm on instagram and use #sparklingcharmeverything
the Difference between Pita Bread & Traditional Greek Pita Bread
Sometimes referred to as “Mediterranean Pita Bread” or “Pocketless Pita,” traditional Greek pita bread is softer, chewier, a bit thicker, and is pocketless. Common pita bread has a pocket for stuffing. You can easily cut a pocket into traditional Greek pita bread and stuff away! Delicious!
More Tasty and Charming Greek Recipes
- HOW TO MAKE HOMEMADE GREEK TZATZIKI SAUCE
- EASY CHICKEN GYRO MEAT IN A LOAF PAN RECIPE
- SUPER MOIST GREEK ORANGE CAKE
- ZESTY LIMONCELLO SPRITZ
- GREEK GYRO PARTY BOARD
- SUPER MOIST ROASTED GRAPE AND OLIVE OIL CAKE
Easy Soft and Chewy Greek Pita Bread Recipe
Pita Ingredients
- 1 cup hot water (not boiling)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 1/2 – 3 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon olive oil
Greek Pita Instructions
The Dough
In the bowl of a stand mixer, add the hot water, yeast, and the sugar. Give it a stir and let it stand for 5 minutes or until the yeast is bubbly and dissolved. Add 2 1/2 cups of the flour (saving the rest for kneading), salt, and the olive oil. Using the dough hook, knead the dough on medium speed for 8 minutes.
While the greek pita dough is kneading, sprinkle a bit of the remaining flour on a kneading surface.
Turn the dough out onto the prepared surface and knead with your hands for 5 minutes or until the pita bread dough is smooth, elastic, and pillowy. Tuck the dough into a ball and place into the prepared mixing bowl. Cover with a cloth or plastic wrap. Let the dough rise in a warm place for 1 hour or until doubled in bulk.
Note: At this point you can refrigerate the pita bread dough until needed. It will last for one week. You can make a couple of pitas at a time and enjoy hot. 😉
Punch the risen pita dough and turn out onto a lightly floured surface. Cut into 8 equal pieces and roll into balls. Using a floured rolling pin, roll each piece into 3/4″ thick 8″ round discs. Place them on a baking sheet and let them rise again for 20 minutes.
Tip: Lift the dough frequently while rolling to avoid sticking. Add sprinkles of flour if sticking.
Cooking the Greek Pita Bread
Oven
Preheat oven to 500°F.
Place the pita dough discs onto a baking pan lined with parchment. Place in the oven for 5 minutes. If they have not puffed up at 5 minutes keep a close eye on them. They are done when they are golden and they puff up.
Stovetop
Drizzle a cast iron skillet or a griddle with olive oil and wipe out excess. Warm the cast iron skillet or griddle, over medium high heat. Lay a pita dough disc on the hot skillet for about 10 seconds until it bubbles. Flip it and cook for one minute. Immediately, flip it again and cook for another minute. Remove from the heat and place on a wire cooling rack.
Easy Greek Pita Bread Recipe Notes
- Store in an airtight container in the refrigerator for 7 days. Make sure they are completely cooled. Best heated before serving.
Easy Greek Pita Bread Recipe
Ingredients
- 1 cup hot water not boiling
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 1/2 cups all-purpose flour + 1/2 cup
- 2 teaspoons salt
- 1 tablespoon olive oil
Instructions
The Pita Dough
- In the bowl of a stand mixer, add the hot water, yeast, and the sugar. Give it a stir and let it stand for 5 minutes or until the yeast is bubbly and dissolved. Add 2 1/2 cups of the flour (saving the rest for kneading), salt, and the olive oil. Using the dough hook, knead the dough on medium speed for 8 minutes.
- While the greek pita dough is kneading, sprinkle a bit of the remaining flour on a kneading surface.
- Turn the dough out onto the prepared surface and knead with your hands for 5 minutes or until the pita bread dough is smooth, elastic, and pillowy. Tuck the dough into a ball and place into the prepared mixing bowl. Cover with a cloth or plastic wrap. Let the dough rise in a warm place for 1 hour or until doubled in bulk.
- Note: At this point you can refrigerate the pita bread dough until needed. It will last for one week. You can make a couple of pitas at a time and enjoy hot. 😉
- Punch the risen pita dough and turn out onto a lightly floured surface. Cut into 8 equal pieces and roll into balls. Using a floured rolling pin, roll each piece into 3/4″ thick 8″ round discs. Place them on a baking sheet and let them rise again for 20 minutes.
- Tip: Lift the dough frequently while rolling to avoid sticking. Add sprinkles of flour if sticking.
Cooking the Greek Pita Bread
Oven
- Preheat oven to 500°F.
- Place the pita dough discs onto a baking pan lined with parchment. Place in the oven for 5 minutes. If they have not puffed up at 5 minutes keep a close eye on them. They are done when they are golden and they puff up.
Stovetop
- Drizzle a cast iron skillet or a griddle with olive oil and wipe out excess. Warm the cast iron skillet or griddle, over medium high heat. Lay a pita dough disc on the hot skillet for about 10 seconds until it bubbles. Flip it and cook for one minute. Immediately, flip it again and cook for another minute. Remove from the heat and place on a wire cooling rack.
Notes
Nutrition
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