Greek Pita Bread
Soft, traditional Greek pita bread made without a pocket — perfect for wraps, souvlaki, and dipping.
Servings 6 pitas
Calories 348kcal
Ingredients
- 500 g bread flour (or plain flour if that’s all you have)
- 7 g instant yeast
- 1 teaspoon sugar to feed the yeast
- 1 ½ teaspoon salt
- 2 tablespoon olive oil
- 300 ml water warm - plus a splash more if dough feels dry
Instructions
- Make the dough: In a large bowl, combine flour, salt, sugar, and yeast. Add olive oil and warm water, then mix until a soft dough forms.500 g bread flour , 7 g instant yeast, 1 teaspoon sugar, 1 ½ teaspoon salt, 2 tablespoon olive oil, 300 ml water
- Knead and rest: Knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled in size (about 1–1.5 hours).
- Divide and shape: Turn the dough onto a floured surface and divide into 6 pieces. Roll each piece into a round about 18-20 cm (approx. 8inches) wide and 5–6 mm thick.
- Cook: Heat a pan or cast-iron skillet over medium-high heat and add a splash of oil. Cook each pita for 1–2 minutes per side until puffed and lightly golden.
- Keep warm: Stack cooked pitas and wrap in a clean towel to keep soft.
Video
Notes
- The dough should feel soft and slightly tacky — add a little extra water if needed
- A hot pan is key for puffing and those golden spots
- Don’t roll too thin — thicker dough keeps the pita soft and flexible
- Wrap in a towel straight after cooking to trap steam and maintain softness
- A light brush of olive oil after cooking adds extra flavour
Storage
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days (reheat before serving)
- Freeze with baking paper between each pita for up to 2 months
Nutrition
Serving: 1pita | Calories: 348kcal | Carbohydrates: 62g | Protein: 10g | Fat: 6g | Saturated Fat: 1g