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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
I made a batch this afternoon — they were delicious. But: after the dough doubled, and maybe even a little more, I could see there was no way I could make 8 pieces 8″ in diameter 1/4″ thick. So I cut the dough into 6 pieces and tried one — no way. (We use the graduated rubber rings on our rolling pin to control thickness as we roll.) So I doubled up the six pieces, which ended up making three gigantic pitas. Next time I’ll try divvying the dough into five and see how that works. Good recipe, I’m just needing to adjust…
I keep my yeast in the freezer so it stays good longer. Good luck on getting yours to rise!
I just made these for dinner tonight. I have some pork tenderloin and we are having “gyros” with a kalamata olive spread that I made this morning with lettuce and tomatoes. Let me tell you how good tthis bread is …..I have another batch of dough rising right this minute! Thanks for the recipe
Thanks Stacy! I am thrilled you loved the this bread!
Thank you so much for a great recipe! I’ve made this three times and will continue using this recipe. Lately I tried to include some chia seeds in the dough and it turned at really great. I just added them in the yeast water mix before adding the dry ingredients and let it rest there for about 10 min for the seeds to expand. 🙂
Whoa! So cool! I will have to try that. I love chia seeds!
OHHHMYYYGAWWWD ..this recipe is flipping AWESOME and the pitas are OUTSTANDING! So soft, so chewy…perfection. My husband and daughter both asked where I got the recipe becuz they loved em! Perfect with beef souvlaki, FANTASTIC. I will never buy them again…EVER! My first visit to your page and hit a jackpot! 😀 Thanks again 🙂
YAY! So happy you loved this! Thanks!
OMG! This is the best pita recipe. I ended up interlinking this recipe to my blog article on making a beef tagine. Your pita bread is the perfect companion to the stew. Thank you for sharing it.
SO thrilled you love this! Thanks so much for making it and reporting back!
I have made pita on a recipe from another site a month back, tonight i made your pita bread. Your recipe was sensational. the two packets of yeast made it super light and adding the oil, as well. will be using your recipe from now on. pita bread is soooo much fun to make.
AMAZING! I had a recipe for pita but they were too chewy. This is the ONE! Thank you so much. I made 3 batches over the past 2 days! 🙂
I have made these a few times now and they are sooooo yummy (turned out perfect!) My kids love them too, as well as your chicken gyros recipe! Comment from my 5 y old on first taste: “bad news, Mom… Dad’s never gonna take you to a Greek restaurant again! Cuz these are too good!” I am making them today for a bigger family gathering. My question: can I just double the recipe or would I be better to make 2 batches?
Can I make the dough using my bread machine?
have never tried this so I cannot be sure. Let me know if you do and how it turns out!
Sorry I was not of more help!
How did I not find your blog sooner! I’m in love with it! You are such a talent! Your pita looks like perfection! I’ve pinned it to make some this weekend! Can’t wait! Looking forward to browsing and seeing what you’ve got ahead! 🙂
Awe, thank you so much!! I hope you love this pita! I make it ALL the time! It is a huge hit around here!
I’ve done this a few times now. I love this recipe. I made it last night with whole wheat and they were still fantastic. I linked your recipe into my blog because I had to spread the word. Thank you so much!
Awe, thank you so much!!! I am so happy you love this recipe! It is one of my favorites!
LOVE LOVE LOVE these pitas!!!!!!!! So easy & YUMMY!!!! Made my 1st batch last week & making my 2nd today!! Mmmmmmmmmmmmmmmmmmm!!!!
I grilled them instead & they came out soooooooooooooooo good! 😉
Anybody having them come out too crunchy / hard, you’re making them too thin. You have to make to roll out the height if dough specified (@ 1/4 in thick- NO thinner)- I learned this the 1st day. IF you roll them out right, they’re HEAVEN 😉
YES! I am thrilled you love these!! They are my favorite!
Though pita bread is readily available in grocery stores where I live, often it is stale (or quickly becomes stale). This is a wonderful recipe. I have made pita bread in the past using the oven and a pizza stone. The results with this method were far superior (and simpler). Delicious texture… very easy to make (unclear what the fuss is from many respondents). Definitely a keeper.
Thank you so much!! I am so glad you liked it!
This recipe came out perfectly, amazingly, and I ate way more pita bread than I should have. I’ll definitely be making it lots in the future!
Yes! I love hearing this. Thank you for making these and letting me know you loved them!