Greek Pita Recipe

Why You’ll Love This Recipe

This Greek Pita is a homemade version of the classic pita bread. The dough is simple to make, and with just a few ingredients, you can create a soft, pillowy pita with a lovely golden crust. Whether you want to dip it into hummus, fill it with fresh veggies, or use it for your favorite Greek wraps, this pita is a crowd-pleaser. Plus, it’s far superior to store-bought options in both flavor and texture.

this Recipe

Ingredients

• 3 cups all-purpose flour

• 1 teaspoon salt

• 2 teaspoons sugar

• 1 tablespoon active dry yeast

• 1 cup warm water (110°F/43°C)

• 2 tablespoons olive oil (plus extra for greasing)
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is foamy.

2. In a large bowl, mix together the flour and salt.

3. Add the yeast mixture and olive oil to the flour mixture. Stir until a dough forms.

4. Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.

5. Lightly grease a bowl with olive oil, place the dough inside, and cover with a damp towel. Let it rise in a warm place for about 1 hour, or until doubled in size.

6. Preheat a cast-iron skillet or griddle over medium-high heat.

7. Punch down the dough and divide it into 8 equal portions.

8. Roll each portion into a ball and then flatten it into a circle about 1/4 inch thick.

9. Place the dough circles in the skillet and cook for about 2 minutes on each side, until golden brown and puffed.

10. Remove from the skillet and cover with a clean towel to keep the pitas warm.

Servings and Timing

• Servings: 8 pitas

• Total Time: 1 hour 45 minutes (including rising time)

Variations

• Whole Wheat Pita: Substitute half or all of the all-purpose flour with whole wheat flour for a healthier version of Greek pita.

• Garlic Pita: Add minced garlic or garlic powder to the dough for an extra boost of flavor.

• Herb Pita: Incorporate dried herbs like oregano or thyme into the dough for a more aromatic bread.

• Flavored Pita: For a Mediterranean twist, add feta cheese or olives to the dough before cooking.

Storage/Reheating

• Storage: Store leftover pitas in an airtight container or zip-top bag at room temperature for up to 2-3 days. Alternatively, you can freeze them for up to 3 months.

• Reheating: To reheat, wrap the pita in a damp paper towel and microwave for 15-20 seconds, or heat it in a skillet over medium heat for about 30 seconds on each side.

FAQs

How can I make sure my pita puffs up?

For the best puff, ensure your skillet is preheated to the right temperature, and do not overcrowd the pan. Also, roll the dough evenly to a consistent thickness.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. There’s no need to proof instant yeast in water, so you can simply mix it directly with the flour.

Can I make this recipe vegan?

Yes, this recipe is already vegan. Just ensure the olive oil and other ingredients you use do not contain animal products.

Can I double or halve the recipe?

Yes, you can adjust the quantities to suit your needs. If you halve the recipe, the rising time may be slightly shorter.

Do I need to use a cast-iron skillet?

While a cast-iron skillet is ideal for achieving a crispy, golden crust, you can use any non-stick skillet or griddle.

Can I freeze the pitas?

Yes, after they cool, wrap them tightly in plastic wrap or foil and store them in a freezer bag for up to 3 months.

How thick should I roll the dough for pitas?

Roll the dough to about 1/4 inch thick for the best puff and texture. The dough should not be too thick or too thin.

What can I serve Greek Pita with?

Greek pita is great with hummus, tzatziki, grilled meats, or fresh vegetables. It also works well in wraps, like gyro or falafel.

Why did my pitas not puff up?

If your pitas didn’t puff up, it may be due to the dough being rolled too thin, the skillet not being hot enough, or the yeast not being activated properly.

Can I use bread flour instead of all-purpose flour?

Yes, you can use bread flour, but it will result in a slightly chewier texture. You may need to adjust the amount of water slightly.

Conclusion

Making your own Greek pita at home is not only easy, but it also results in a soft, fluffy bread that beats store-bought pita any day. With just a few simple ingredients and a little patience for the dough to rise, you’ll have freshly baked pitas ready to accompany your favorite Mediterranean dishes. Whether served warm with dips or as part of a delicious wrap, these homemade pitas are sure to become a staple in your kitchen.