Best Ever Greek Pita Recipe

Introduction

These Best Ever Greek Pitas are soft, fluffy, and perfect for stuffing with your favorite fillings. Made from simple ingredients and cooked quickly on the stove, they bring authentic Mediterranean flavors right to your kitchen.

Ingredients

• 1 ½ cups all purpose flour (plus more for surface)
• 1 tablespoon active dry yeast
• 1 teaspoon kosher salt
• ⅓ cup warm milk
• ⅓ cup warm water
• 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, then mix until 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: Lightly oil another bowl with olive oil. Rub the oil all over the inside using a brush or your fingers, then place the dough inside.
5. Step 5: Cover the bowl with plastic wrap and let the dough rest for 1 hour until it rises and doubles in size.
6. Step 6: Dust your work surface with flour and remove the dough from the bowl. Cut it into 8 equal-sized pieces.
7. Step 7: Using your hands, gently stretch each piece into a circle, then roll it out with a rolling pin to about ¼ inch thick.
8. Step 8: Continue stretching each piece by hand to about 7-8 inches wide.
9. Step 9: Heat a cast iron pan over high heat and add 1 teaspoon of olive oil. Cook one pita at a time, about 1 minute per side, adding a little oil on top before flipping.
10. Step 10: Once all pitas are cooked, optionally brush with melted garlic and herb butter for extra flavor.

Tips & Variations

• Use warm, not hot, milk and water to activate the yeast without killing it.
• For a softer pita, cover the cooked breads with a clean towel to keep them warm and moist.
• Add herbs like oregano or za’atar into the dough for a flavored twist.
• If you don’t have a cast iron pan, a heavy-bottomed nonstick skillet works well too.

Storage

Store cooked pitas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze pitas separated by parchment paper for up to 1 month. Reheat in a warm pan or oven wrapped in foil to keep them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours after the first rise. Let it come to room temperature before shaping and cooking.

Why didn’t my pitas puff up?

Pitas puff up when cooked at high heat and the dough is rolled to the right thickness. Make sure your pan is hot enough and the dough is evenly rolled to about ¼ inch thick. Also, avoid pressing down while cooking.

Best Ever Greek Pita Recipe

Print Recipe

★★★★★

4.9 from 102 reviews

This Best Ever Greek Pita recipe yields soft, fluffy, and perfectly puffed pitas made from scratch. Using simple ingredients like flour, yeast, warm milk, and olive oil, these pitas are cooked on a hot cast iron skillet for an authentic texture and flavor. Perfect for stuffing with your favorite fillings or serving alongside Mediterranean dishes.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 pita breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

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)

Instructions

1. Mix dry ingredients: In a large bowl, combine the all-purpose flour, active dry yeast, and kosher salt. Stir to mix evenly.
2. Add liquids: Pour the warm milk and warm water into the bowl and mix to combine with the dry ingredients.
3. Knead in oil and form dough: Add the olive oil and knead the dough in the bowl for several minutes until it comes together into a smooth ball.
4. Prepare bowl for rising: Brush olive oil all over another large bowl, then place the dough inside the oiled bowl.
5. Proof the dough: Cover the bowl tightly with plastic wrap and let the dough rest in a warm place for about 1 hour, or until it doubles in size.
6. Divide the dough: Lightly flour a clean surface and remove the dough from the bowl. Cut the dough into 8 equal-sized pieces.
7. Shape each pita: Using your hands, gently stretch each piece into a circle, then roll each using a rolling pin to about ¼ inch thickness and roughly 7-8 inches in diameter.
8. Heat pan and cook pitas: Heat a cast iron pan over high heat and add 1 teaspoon of olive oil. Place one pita into the pan and cook for about 1 minute until bubbles appear. Drizzle a little olive oil on top, flip, and cook for another 1 minute on the other side.
9. Repeat cooking: Continue the process with the remaining pitas, adding oil as needed to prevent sticking.
10. Optional finishing touch: Once cooked, brush the warm pitas with melted garlic and herb butter for extra flavor if desired.

Notes

• Ensure the milk and water are warm, not hot, to activate the yeast without killing it.
• Let the dough rest in a warm, draft-free area for optimal rising.
• You can store leftover pitas in an airtight container for up to 2 days or freeze for longer storage.
• Use a cast iron pan or heavy skillet for best heat retention and even cooking.
• Optional garlic and herb butter adds a delicious savory finish but can be omitted for a dairy-free version.

Keywords: Greek pita, homemade pita bread, easy pita recipe, soft pita bread, Mediterranean bread