Best Ever Greek Pita Recipe
Introduction
Discover how to make the best ever Greek pita bread right at home. Soft, airy, and perfect for wraps or dipping, these pitas come together with simple ingredients and easy steps. Impress your family and friends with freshly cooked homemade bread.
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
- Step 1: In a large bowl, combine the flour, yeast, and salt, mixing well to combine.
- Step 2: Add the warm milk and water to the dry ingredients and mix until combined.
- Step 3: Add the olive oil and knead the dough in the bowl for a few minutes until it forms a smooth ball.
- Step 4: Lightly oil a clean bowl with olive oil, then place the dough inside and turn it to coat with oil.
- Step 5: Cover the bowl with plastic wrap and let the dough rest for about an hour, until it rises and doubles in size.
- Step 6: Dust your work surface with flour, then remove the dough from the bowl and cut it into 8 equal pieces.
- Step 7: Using your hands, gently stretch each piece into a small circle, then roll it out with a rolling pin to about ¼ inch thick and 7-8 inches wide.
- Step 8: Heat a cast iron pan over high heat and add 1 teaspoon of olive oil.
- Step 9: Place one pita in the pan and cook for about 1 minute. Drizzle a little olive oil on top, flip, and cook the other side for another minute.
- Step 10: Repeat with remaining pitas. Optionally, brush melted garlic and herb butter on top once cooked for extra flavor.
Tips & Variations
- Use warm but not hot milk and water to activate the yeast without killing it.
- For a fluffier pita, let the dough rise a second time after shaping the circles.
- Try adding a teaspoon of sugar or honey to the dough for a subtle sweetness.
- Brush with garlic butter and sprinkle with fresh herbs like parsley or oregano after cooking for a tasty twist.
Storage
Store leftover pitas in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze them with parchment between each pita to prevent sticking. Reheat pitas in a hot skillet or microwave wrapped in a damp paper towel until warm and soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of all purpose flour?
Yes, you can substitute whole wheat flour, but the pitas will be denser and less fluffy. Try using half whole wheat and half all purpose flour for a nice balance.
Why didn’t my pita puff up in the pan?
The dough needs to be warm, well rested, and rolled evenly. Also, make sure the pan is very hot before cooking. Proper heat causes steam inside the dough, helping the pita to puff up.
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Best Ever Greek Pita Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 pitas 1x
Description
This Best Ever Greek Pita recipe produces soft, fluffy, and perfectly puffed pita breads with a delightful golden crust. Made with simple ingredients like flour, yeast, and olive oil, these pitas are easy to prepare and cook quickly on a stovetop using a cast iron pan. Ideal for sandwiches, dipping, or serving alongside Mediterranean dishes, this homemade pita is a delicious and versatile addition to your bread repertoire.
Ingredients
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
- Mix Dry Ingredients: In a large bowl, combine the flour, active dry yeast, and kosher salt. Mix them together until evenly distributed.
- Add Wet Ingredients: Pour in the warm milk and warm water to the dry mixture. Stir to combine and start forming the dough.
- Knead Dough: Add the olive oil to the bowl and knead the dough in the bowl for several minutes until it comes together into a smooth ball.
- Oil and Proof Dough: Lightly oil another bowl using olive oil and a brush or fingers. Place the dough ball in the oiled bowl and turn it to coat with oil. Cover the bowl with plastic wrap and let it rest for about an hour in a warm place until the dough doubles in size.
- Divide Dough: Dust a clean surface with flour. Remove the risen dough and cut it into 8 equal pieces.
- Shape Dough Balls: Using your hands, gently stretch each dough piece into a small circle, then use a rolling pin to roll each piece out evenly to about ¼ inch thick and approximately 7-8 inches in diameter.
- Preheat Pan: Heat a cast iron pan over high heat until hot. Add 1 teaspoon of olive oil to the pan.
- Cook Pita: Place one rolled-out pita in the pan and cook for about one minute. Drizzle a little olive oil over the top, then flip and cook the other side for about one minute as well.
- Repeat Cooking: Repeat the cooking process for all the remaining pita dough pieces, adding olive oil as needed.
- Optional Serving: Once cooked, brush the pitas with melted garlic and herb butter if desired for extra flavor before serving.
Notes
- Ensure the milk and water are warm but not hot to activate the yeast properly without killing it.
- Kneading the dough can be done in the bowl or on a floured surface if preferred for easier handling.
- If you do not have a cast iron pan, a heavy-bottomed non-stick skillet can be used, but cast iron is preferred for even heat distribution and pita puffing.
- For fluffier pitas, allow the dough to rest and rise fully for the best result.
- Melted garlic and herb butter is optional but highly recommended for added richness and flavor.
- Pitas are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek pita, homemade pita bread, stovetop pita, Mediterranean bread, easy pita recipe
