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Warm, fresh pita is one of those simple joys—soft, a little chewy, and perfect for scooping up all the sauces. This is my cozy, dependable way to make Greek-style pitas at home.
We’ll use a straightforward dough, a hot pan, and a few easy cues so your pitas puff beautifully—no special gear required. Great for weeknights, meal prep, and any “let’s make gyros” cravings.
These are just that good.
Like it is crazy, just insanely good. You could not get them better unless you flew to Greece.
I can promise you guys, that after you make this easy homemade traditional Greek pita bread you will never want to buy the store-bought version again. Sure, you may have to for convenience and time purposes, but you will probably be wishing you were eating these.
Nah, not probably. You will. Guaranteed.
They’re so soft, so chewy and the flavor is just so good. There really are no words to describe just how good these are.
If you can make pizza dough, you can make these. And even if you have never made pizza dough, you can still make these. They are so simple and the dough is really easy to work with. These pitas are going to transform your lunches and even your dinners! Greek pizza? Yes!
Make-Ahead, Storage & Reheat
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Dough: After the first rise, refrigerate dough (lightly oiled, covered). Use within 1–2 days; let it warm up just until pliable before rolling.
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Cooked Pitas: Cool completely, then store airtight at room temp for a day or two; refrigerating can toughen—reheat with a quick steam or warm skillet.
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Freeze: Freeze stacked with parchment between pitas. Reheat straight from frozen in a hot skillet or wrapped in foil in a warm oven until soft and steamy.
FAQ:
Why didn’t my pitas puff?
Usually the pan wasn’t hot enough, the dough was rolled too thick, or the discs dried out. Heat the skillet well, roll evenly, and keep dough covered as you work.
Can I make these without a cast-iron skillet?
Yes—use any heavy-bottomed skillet or a griddle. Just preheat thoroughly; the right surface heat is more important than the pan material.
Can I prep the dough ahead?
Make the dough, let it rise, then refrigerate up to 1–2 days. Bring to a workable, slightly cool room temp so it rolls without springing back.
What’s the best way to reheat pita?
A hot, dry skillet or a quick foil wrap in a warm oven restores softness; a short steam also works. Avoid microwaving too long or they’ll toughen as they cool.
Traditional Greek Pita Bread.
Servings: 8 pita rounds
Calories Per Serving: 193 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup hot water but not boiling
- 2 teaspoons active dry or instant yeast
- 2 1/2 - 3 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon olive oil
Instructions
- Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
- Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.
- At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
- Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get the hang of it you can be cooking one pita while rolling the next one out.)
- Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
- These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
It is Sunday. The perfect day to make some fresh homemade Greek pitas!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training
This post was originally published on February 17, 2013
Oh wow. I’m drooling all over my keyboard. This is TOTALLY a recipe my husband and I would absolutely devour. Pinning now to make very soon. Thank you so much for sharing!
~Jen @ Yummy. Healthy. Easy.
Tieghan,
This is a great recipe. I love pita, but have never made it. This is so easy, I’m going to give it a try. I would love to have you share this with this weeks Wednesday’s Adorned From Above Blog Hop. The link is
http://www.adornedfromabove.com/2013/02/wednesdays-adorned-from-above-blog-hop_19.html
Have a great week.
Debi and Charly
My husband went to Greece in December and LOVED the food. I’m going to have to make these for him so he can reminisce about his time there. Thanks for sharing.
I’d be thrilled if you’d link up your recipe at this week’s Off the Hook!
I’ve got to try this. The pita bread in the store never looks anything like the stuff they serve at Greek restaurants. The closest I’ve found is Naan bread they sell at Costco. Pinned these and the chicken gyros. Yum!
I totally agree!! Thanks for pinning!
Wow, I am so going to try these. They look fabulous. I would love to have you link up to my link party this week.
http://www.bloominghomestead.com/2013/02/crafty-tuesday-link-party-21913.html
-Marie
These are the most perfect pitta breads I have ever seen! Pinning and hope mine turn out as beautiful as yours!
Thanks for pinning and I am sure they will be great!
OMG! does that look good, thanks for sharing cause i am making this!
http://thegoodsalad.blogspot.com/2013/02/tortellini-soup.html#.USMtYB3WhCc
These look soo good! I have seen pita recipes before but they never looked as good as this one! I am going to try and make some of these for sure!
Oh what a great idea! Thanks for sharing at Show Me Your Plaid Monday’s!
Your photography is so good…these pitas definitely look delcious. I love bread anyway, and it’s always nice to try something a little different. Thanks for sharing this.
These look great! I have been wanting to try flatbread or pita bread. Gonna pin this and also send it to my sister. 🙂
ahumblebumble.blogspot.com
Thanks for pinning I hope you guys like em!
I can’t wait to try these, they look awesome!
Can I use whole Wheat flour instead?
Yes, you can! But just a note that they will be a little more dense. Hope they turn out great for you!
I LOVE your blog and all of your great recipes! But, this recipe for pita bread is one that inspires me to get up and make some right now!!
Yummy! I love Greek pita!