Greek-Style Pita Bread Recipe

All cultures have their own style of bread, and Greece is no stranger to the rule. Wellness coach Miriam Hahn brings us this recipe for Greek-style pita bread, and says that "Most people assume all pita bread has a pocket, but in Greece, they go pocket-less with their pita bread, and it's also known for being soft and pliable." This type of bread is great to eat alongside a delicious spread like hummus, and we love dipping it into this simple spiced lentils recipe. "There's just something about pita bread made at home that's so much better than store-bought," Hahn shares. "I like to serve it right after making it when it's still warm — that's when it's the most delicious, and the family goes crazy over it." 

Homemade breads of all kinds do have several steps and some sitting-around "rest" time, but Hahn tells us that you can do half of the job the day before. After the dough has rested, and you have divided it into sections, you can wrap those individually in plastic wrap, and do the rolling and cooking right before serving. "I often do the labor-intensive part on the weekend, and then I can pull off delicious pita bread for a weeknight meal," Hahn remarks.

Gather the ingredients for Greek-style pita bread

For this recipe, you will need some warm water, sugar, active dry yeast, all-purpose flour, salt, and oil. Hahn says, "These are pretty basic ingredients, which makes it handy to whip up a batch on a whim. If you happen to only have bread flour in the house, you can swap that in, and any type of neutral oil like avocado or olive works well in this recipe."

Make the dough

First things first, mix the yeast with the warm water and sugar to activate it. Hahn says, "Just stir to combine, and make sure you don't have any yeast clumps. Then, leave it alone for about 10 minutes, and you will notice bubbles appear on the surface." At this point, whisk the flour and salt together in another bowl, then add the flour mixture into the yeast mixture, 1 cup at a time. When the dough has formed, place it onto a large board or work surface, and knead for 5 minutes until you have a smooth ball of dough. Coat the inside of a large bowl with 1 tablespoon of oil, place the dough in the bowl, cover it, and set it in a warm location for 1 hour.

Divide and roll out the dough

After resting, the dough should have doubled in size. Remove it from the bowl, and divide it into 8 equal parts. Then, roll each part into a 6-inch circle. Keep the dough portions covered under a damp dishtowel as you roll each one, so they don't dry out.

Cook and serve the Greek-style pita

Once you have the dough circles ready, add some of the remaining oil to a medium, non-stick frying pan over medium heat. Working one at a time, place each pita into the pan, and cook for 3 minutes on each side. You will notice they will have bumpy spots that brown up, and that is your cue to flip. Hahn says, "The first one that you do always takes longer, but once you get going they cook up pretty quickly. Keep the cooked pitas under a towel to keep them warm until serving. For leftovers, Hahn says to seal them up in a Ziploc or reusable silicone bag, and then warm up [the pitas] in the oven for a few minutes when ready to eat. You may never put packaged Greek pita bread in your cart again. 

Greek-Style Pita Bread Recipe
5 from 60 ratings
Store-bought pita bread will never be the same after trying this at-home, Greek-style pita bread recipe.
Prep Time
Cook Time
stacked pita bread
Total time: 2 hours, 5 minutes
  • 1 ½ cups warm water
  • 1 teaspoon sugar
  • 2 ¼ teaspoons of active dry yeast
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon oil, divided
  1. In a large bowl combine the warm water, sugar, and yeast. Stir, then set aside for 10 minutes, until it turns bubbly
  2. Combine the flour and the salt. Start adding the flour mixture to the yeast mixture, 1 cup at a time. Mix with a whisk or wooden spoon, and then turn it onto a board that has been dusted with flour, and knead for about 5 minutes.
  3. Put 1 tablespoon of the oil in a large bowl, and coat the sides. Place the dough in the bowl, cover, and set in a warm place for 1 hour. The dough should double in size.
  4. After the dough has rested, divide it into 8 equal sections. Roll each section into a circle 6 inches in diameter.
  5. Add some of the remaining oil to a medium frying pan, and heat to medium. Adding 1 dough circle at a time, cook for 3 minutes on each side, until lightly browned. As you are working, keep the dough covered under a damp dish towel. Repeat the process with the remaining dough.
Calories per Serving 236
Total Fat 4.1 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 42.7 g
Dietary Fiber 1.8 g
Total Sugars 0.7 g
Sodium 242.5 mg
Protein 6.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe