Best Ever Greek Pita Recipe

Introduction

This Best Ever Greek Pita recipe delivers soft, pillowy flatbreads perfect for sandwiches, dips, or alongside your favorite Mediterranean dishes. Made with simple ingredients and cooked on the stovetop, these pitas come together quickly and taste irresistibly fresh.

Ingredients

• 1 ½ cups all purpose flour (plus more for surface)
• 1 tablespoon active dry yeast
• 1 teaspoon kosher salt
• ⅓ cup milk (warm)
• ⅓ cup water (warm)
• 2 tablespoons olive oil (plus more for the bowl and cooking)

Instructions

1. Step 1: In a large bowl, combine the flour, yeast, and salt, mixing to combine evenly.
2. Step 2: Add the warm milk and water, stirring until well incorporated.
3. Step 3: Add the olive oil and knead the dough in the bowl for a few minutes until it forms a smooth ball.
4. Step 4: Brush or rub olive oil all over a clean bowl, place the dough inside, and cover with plastic wrap.
5. Step 5: Let the dough rest in a warm spot for about an hour, or until it doubles in size.
6. Step 6: Lightly dust your work surface with flour. Remove the dough from the bowl and cut it into 8 equal pieces.
7. Step 7: Gently stretch each piece into a circle with your hands, then roll each out with a rolling pin to about ¼ inch thickness.
8. Step 8: Using your hands, further stretch each piece to 7-8 inches wide, maintaining a round shape.
9. Step 9: Heat a cast iron pan over high heat and add 1 teaspoon olive oil. Cook one pita at a time for about a minute, drizzle a little oil on top, then flip and cook for another minute.
10. Step 10: Optionally, brush with melted garlic and herb butter after cooking for extra flavor.

Tips & Variations

• For softer pitas, cover cooked breads with a clean towel as they cool to retain moisture.
• Use whole wheat flour instead of all-purpose for a nuttier flavor and added fiber.
• Try stuffing pitas with grilled meats, fresh veggies, or your favorite dips like hummus or tzatziki.
• If you don’t have a cast iron pan, a heavy non-stick skillet will also work well.

Storage

Store cooled pitas in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. To reheat, warm pitas briefly in a skillet or oven until soft and pliable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of milk in this recipe?

Yes, you can replace the milk with warm water to keep the recipe dairy-free, although the pitas might be slightly less tender.

Why is my pita not puffing up when cooking?

Make sure your dough is properly rested and rolled evenly to about ¼ inch thickness. The pan should be hot before adding the pita, and avoid pressing down while cooking to allow steam to form pockets for puffing.

Best Ever Greek Pita Recipe

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★★★★★

4.7 from 133 reviews

This Best Ever Greek Pita recipe produces soft, fluffy, and delicious pita bread that is perfect for sandwiches, dips, or serving alongside your favorite Mediterranean dishes. Made with simple ingredients like flour, yeast, and olive oil, these pitas are cooked in a hot cast iron pan, giving them a wonderful texture and slight char.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 pitas 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ½ cups all purpose flour (plus more for surface)
• 1 tablespoon active dry yeast
• 1 teaspoon kosher salt
• ⅓ cup milk (warm)
• ⅓ cup water (warm)
• 2 tablespoons olive oil (plus more for the bowl and cooking)

Optional Topping

• Melted garlic and herb butter

Instructions

1. Mix the dry ingredients: In a large bowl, combine the all purpose flour, active dry yeast, and kosher salt. Stir them together until evenly mixed.
2. Add liquids and combine: Pour in the warm milk and warm water to the dry mix. Stir together until the mixture begins to come together.
3. Knead the dough with olive oil: Add the olive oil and knead the dough inside the bowl for several minutes until it forms a smooth, cohesive ball.
4. Prepare the bowl for rising: Brush olive oil all over the inside of a clean bowl, then place the dough inside to prevent sticking.
5. Let the dough rise: Cover the bowl tightly with plastic wrap and allow the dough to rest in a warm place for about 1 hour, or until it doubles in size.
6. Divide the dough: Generously dust your work surface with flour. Remove the risen dough and divide it into 8 equal-sized pieces.
7. Shape the dough rounds: Using your hands, gently stretch each piece into a small circle, then roll each one out with a rolling pin to about ¼ inch thickness, roughly 7 to 8 inches in diameter.
8. Heat the pan and cook: Preheat a cast iron pan over high heat. Add 1 teaspoon of olive oil to the pan. Place one pita in the pan and cook for about 1 minute, drizzle a little olive oil on top, then flip and cook for another minute until puffed and lightly charred.
9. Cook remaining pitas: Repeat the cooking process with the remaining dough pieces, adding a little olive oil to the pan as needed.
10. Optional finishing touch: Once all pitas are cooked, brush them with melted garlic and herb butter if desired, for extra flavor and moisture.

Notes

• Ensure the milk and water are warm (not hot) to activate the yeast properly.
• Do not over-flour the surface to keep pitas soft.
• Cooking on high heat in a cast iron pan helps create the characteristic puffed pockets in the pita.
• Use a heavy pan such as cast iron for best results to maintain high heat.
• Store leftover pitas wrapped in foil or an airtight container to keep them soft.
• Garlic and herb butter topping is optional but adds a delicious savory flavor.

Keywords: Greek pita bread, homemade pita, flatbread, Mediterranean bread, cast iron pita, soft pita bread