This Greek Pita recipe is pillowy soft, fluffy, and tender, making it the perfect base for virtually any Mediterranean meal. Nothing compares to handmade and freshly cooked pitas, especially when they’re so easy to throw together. Use them for gyros, dips, or even as a twist on your regular sandwich wrap.Jump to Recipe
Why you’ll love this recipe
- Healthy & wholesome: This Greek pita recipe is crafted with fresh, homemade ingredients so you know exactly what’s going into your meal.
- Perfect for sharing: Greek pitas are ideal for gatherings. Create a Mediterranean-style meze platter and let the feasting begin!
- Quick & easy: Despite the resting period, the actual hands-on time for making Greek pita bread is less than 20 minutes.
Authentic Greek pita
There’s nothing quite like Mediterranean food that gets me excited to be in the kitchen! From Mediterranean pizza to chopped Greek salads, this cuisine is filled with fresh, flavorful, and wholesome ingredients I can’t get enough of.
That’s where this authentic Greek pita recipe comes in! It ticks all the boxes to be the star of your next family dinner. It’s unbelievably soft, delicate in flavor, and has a slightly chewy texture. Once it comes off the pan, it has a perfect golden color and an aromatic smell that will fill your house.
You can use Greek pita as a versatile base for countless Mediterranean dishes. Fill it with grilled chicken, fresh veggies, and tzatziki for a hearty gyro. Tear and dip it into hummus or baba ganoush for a quick snack. Or, simply drizzle it with olive oil, sprinkle it with herbs, and enjoy it as a warm, flavorful side.
Ingredients & substitutions
- All-purpose flour: Provides the base and structure of the pita bread. For an even healthier twist, try whole wheat flour, but the liquid ratio will need to be adjusted slightly.
- Kosher salt: Enhances the flavors. Fine-grain sea salt can also be used.
- Active dry yeast: Helps the dough rise. This recipe calls for active dry yeast, but if you only have instant yeast, it can also be mixed directly into the dough.
- Milk & water: Activates the yeast and provides moisture to the dough. Both should be warm.
- Olive oil: Adds a rich flavor and creates a tender pita texture. Canola or vegetable oil can be used, but I recommend extra-virgin olive oil for the most authentic taste.
How to make Greek pita
- Mix the dough: Start by combining the flour, yeast, and salt in a bowl. Whisk to combine. Add in the warm water and milk, and mix to combine again. Lastly, add the olive oil to your dough and mix it well.
- Knead the dough: Using your hands, knead the dough ball for a few minutes in the bowl until it becomes smooth and elastic.
- Let it rest: Brush the same mixing bowl with a coat of olive oil, pop your dough back in, cover it with plastic wrap, and let it rest until it doubles in size in a warm place. (Tip: Turn on your oven light and put the dough to rise in the oven, the light helps to keep the oven at a consistent temperature).
- Shape and cook: Remove the dough to a lightly floured surface and divide it into 8 pieces. Shape each piece with your hands, then use a rolling pin to roll out the dough. Cook each pita on a hot cast-iron pan with a touch of olive oil until puffy and lightly browned.
How to serve Greek pita
You can dress your Greek pita up to create a delicious Mediterranean spread with fillings and sides like these:
- Dips: Think tzatziki, loaded hummus, whipped feta lemon dip, baba ganoush, or an olive tapenade.
- Mezze: Create a mezze platter with various dips, fresh and grilled veggies, cheese-stuffed olives, and fried halloumi.
- Gyros: Stuff your pita with grilled chicken, fresh veggies, and tzatziki.
- Wrap: Make a Greek pita with Mediterranean meatballs, keto chicken kofta with herb yogurt feta sauce, or Greek chicken kabobs with lemon garlic marinade.
Frequently asked questions
If your pita isn’t puffing up, it’s most likely due to the pan needing to be warmer. Make sure to let it fully preheat before adding the pitas in.
Definitely! To make your Greek pita bread gluten-free, just opt for a 1:1 gluten-free flour blend.
If your dough isn’t rising, your yeast might be expired or the liquid may have been too hot or cold. Always ensure the liquid is slightly warmed and you’re using new yeast for the best results.
Storage & reheating
Extra pitas are always a good thing! If you find yourself with leftovers, follow these simple instructions:
- Fridge: Once cooled, store leftover pitas in a sealed bag for up to 3-4 days.
- Freezer: You can freeze pitas for up to 2 months. Just make sure to separate each one with parchment paper and keep them in a freezer-safe bag or container.
- Reheating: Warm your Greek pita bread in an oven at 350F for a few minutes or on a pan over medium-low until heated through.
- Prep ahead: Feel free to prepare the dough a day in advance and store it in the fridge.
- Herbed: Incorporate dried or fresh herbs into the dough.
- Garlic: Add minced garlic to the olive oil for an extra layer of flavor.
- Seeded: Sprinkle sesame or poppy seeds on the dough before cooking.
- Spiced: Incorporate seasonings like oregano, mint, dill, basil, thyme, and fennel seeds.
- Spinach: Add finely chopped spinach to your dough.
- Sundried tomato: Incorporate finely chopped sundried tomatoes.
- Check the yeast: Always check that your yeast is fresh before mixing it into the dough. You can do this by testing a small amount in a bowl of warm water with a pinch of sugar.
- Mind the thickness: Don’t roll the pitas too thin. You want them to puff up.
- Let them rest: Don’t skip the resting step! It’s crucial for fluffy and tender pitas.
- Use quality olive oil: The olive oil enhances flavor, so don’t skimp on it. Opt for the best quality you can afford.
- Cook over high heat: Make sure your pan is very hot before cooking the pitas.
- Serve them warm: Pitas are best served warm for the optimal texture and flavor.
Looking for more Mediterranean recipes?
If you enjoyed this Greek Pita recipe, be sure to check out some more of my favorites like these:
If you try this Greek Pita recipe let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Ever Greek Pita
- In a large bowl, combine the flour, yeast, and salt, mix to combine.
- Add the warm milk and water and mix to combine.
- Lastly, add the olive oil and knead the dough in the bowl for a few minutes until the dough forms together into a ball.
- Add some olive oil to a bowl, using a brush or your fingers, rub the oil all over the bowl, then add the dough.
- Cover with a plastic wrap and let it rest for an hour until it rises and doubles in size.
- Dust your surface with some flour. Remove the dough from the bowl. Cut into 8 equal-sized pieces.
- Using your hands, gently stretch each piece of dough to a circle, and then using a rolling pin, roll it out to about a ¼ inch thick circle.
- Using your hands, gently stretch each piece of dough to a circle about 7-8 inches wide.
- Heat a cast iron pan over high heat. Add 1 teaspoon of olive oil. Add one stretched pita to the pan. Cook for about a minute. Drizzle a little oil on top and flip, cook on the other side for another minute.
- Once all pitas are cooked, you can add some melted garlic and herb butter on top, optional.