Looking for a fluffy, delicious, and easy-to-make pita to satisfy your deepest needs? This traditional greek pita bread recipe is absolutely it. It’s fluffy, tasty, and can eaten several different ways. Slice it down the center to stuff it, or use it to wrap all your favorites flavors in a gyro.

Greek Pita Bread Recipe

• Makes 8 medium pita rounds (serves 4-6)
• ~3 hour total time
• 2 1/2 hour wait time
• 2-5 minute cook time

Ingredients for Pita Bread

• 2 1/4 tsp of Dry Active Yeast (Or one small packet)
• 1 cup of Warm Water
• 2 3/4 Cup of All-Purpose Flour
• 2 Tbsp EVOO
• 1 3/4 tsp salt

Directions for Pita Bread

1. In a medium sized bowl combine 1 cup of warm water, 1 cup of flour, a 2 1/4 tsp of Active Dry Yeast Whisk until fully combined at let stand for 15-20 minutes. You can whisk by hand or with a mixer. Dough should appear spongy by the time it’s done resting.
2. Pour 1 1/2 Tbsp of EVOO, 1 3/4 tsp salt, and 1 3/4 cup flour into the dough. Either mix on a mixer using a Dough Hook, or knead with hands. (With this recipe, using your hands is totally achievable.) Mix until dough is soft and just a little bit sticky.
3. If dough is too sticky, add a small handful of flour. When dough is soft and springy, bring it to a flour work surface and roll into a ball. Once formed into a bowl, coat the inside of a clean bowl with a little bit of olive oil, coat dough ball with a bit too, and let it rest in the bowl covered for about 2 hours (or until it has doubled in size).
4. When dough has doubled in size, bring it back on a floured work surface and pat it until it is flat and about 1 inch thick. Then cut the dough into about 8 pieces. (However, if you would like large pieces, cut into 4-6 pieces).
5. Roll each piece into a round, smooth ball. Then lightly coat the balls in olive oil, wrap in plastic wrap, and let them rest for about 30 minutes.
6. Bring balls back to a floured work surface and pat each ball with your fingers until it is flat and about 1/4 inch thick. Let each flattened dough ball rest for at least minutes.
7. Turn a cast-iron skillet on to medium-high heat and brush with 1 tsp of olive oil. Once warm, add each dough round to the skillet for about 2-3 minutes until they begin to puff up and develop brown spots on the bottom. Flip, and cook for another minute. Once fully cooked and puffy, remove from heat and get ready to serve!

Materials Featured

Don’t have everything you need for this recipe? Look below for some of the items featured. Click the links or images to purchase the items.

Saf-Instant Yeast

Yeast is important for any bread that involves rising. Want to make more bread? Buying it by the pound is so much more helpful has you can have yeast for all your bread needs!

KitchenAid® Dough Hook Replacement

Have a kitchen aid mixer but no dough hook? Ummmm well a dough hook is super important for this recipe, especially if you have delicate hands or wrists! A dough hook is great for any dough or bread recipe as it helps develop the perfect consistency.

Lodge Double Handled Skillet

Although you can cook this bread on a standard pan, I’m a firm believer in a cast iron skillet. (You can even read why on my post “Why Use Cast Iron Skillets?”) They are durable, multi-function, can be use on a stove, in the oven, or even over a fire! They last forever making them much better for the environment and better for your wallet. I love this lodge brand cast iron skillet. It’s reasonably priced and lasts forever.