Best Ever Greek Pita Recipe
Introduction
These Best Ever Greek Pitas are soft, pillowy, and perfect for stuffing with your favorite fillings. Made with simple ingredients and cooked quickly on the stove, they bring a taste of Greece right to your kitchen.
Ingredients
- 1 ½ cups all purpose flour, plus more for surface
- 1 tablespoon active dry yeast
- 1 teaspoon kosher salt
- ⅓ cup warm milk
- ⅓ cup warm water
- 2 tablespoons olive oil, plus more for the bowl and cooking
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and salt. Mix well to evenly distribute.
- Step 2: Add the warm milk and water to the dry ingredients and stir until combined.
- Step 3: Add the olive oil and knead the dough inside the bowl for a few minutes until it forms a smooth ball.
- Step 4: Lightly oil a clean bowl with olive oil. Place the dough inside and rub oil over the surface to prevent sticking. Cover with plastic wrap and let it rest for 1 hour, or until doubled in size.
- Step 5: Dust a clean surface with flour. Remove the dough from the bowl and cut it into 8 equal pieces.
- Step 6: Using your hands, gently stretch each piece into a circle about 7-8 inches wide. You can use a rolling pin to roll it to about ¼ inch thickness if needed.
- Step 7: Heat a cast iron pan over high heat and add 1 teaspoon of olive oil. Place one pita in the pan and cook for about 1 minute. Drizzle a little oil on top, then flip and cook the other side for another minute.
- Step 8: Repeat with the remaining pitas. Optionally, brush warm pitas with melted garlic and herb butter before serving.
Tips & Variations
- Make sure the milk and water are warm but not hot to properly activate the yeast.
- Use a cast iron or heavy skillet for best heat retention and even cooking.
- For a softer pita, cover cooked pitas with a clean kitchen towel to keep them warm and moist.
- Try adding herbs like oregano or za’atar into the dough for extra flavor.
Storage
Store cooled pitas in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them with parchment paper between each pita for up to 1 month. Reheat by warming in a skillet or wrapping in foil and heating in the oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of all purpose?
Yes, you can substitute whole wheat flour, but the pitas may be denser and less soft. Consider mixing whole wheat with all purpose flour for a lighter texture.
Why didn’t my pita puff up while cooking?
If your pita doesn’t puff, it may be because the dough was too thick or the pan wasn’t hot enough. Make sure your dough is rolled evenly to about ¼ inch and cook on a very hot pan for the best puff.
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Best Ever Greek Pita Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 pita breads 1x
Description
This Best Ever Greek Pita recipe yields soft, fluffy, and perfectly round pita breads with a classic Mediterranean flavor. Made from simple ingredients like flour, yeast, and olive oil, these pitas are easy to prepare and cook on a hot cast iron pan. Perfect for stuffing with your favorite fillings or enjoying with dips, this traditional Greek bread recipe is a delicious addition to any meal.
Ingredients
Dough
- 1 ½ cups all purpose flour, plus more for surface
- 1 tablespoon active dry yeast
- 1 teaspoon kosher salt
- ⅓ cup milk, warm
- ⅓ cup water, warm
- 2 tablespoons olive oil, plus more for the bowl and cooking
Topping (Optional)
- Melted garlic and herb butter (optional, for brushing on cooked pitas)
Instructions
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, active dry yeast, and kosher salt until well combined to form the base of your dough.
- Add Liquids: Pour in the warm milk and water, stirring to bring the dough together gradually and ensure the yeast activates properly.
- Knead the Dough: Add the olive oil and knead the dough in the bowl by hand for several minutes until it comes together into a smooth, cohesive ball.
- Oil and Rest the Dough: Lightly brush a clean bowl with olive oil. Place the dough ball in the bowl and roll it around to coat it lightly with oil. Cover the bowl with plastic wrap and let the dough rest and rise at room temperature for about one hour, or until it doubles in size.
- Prepare Dough Portions: Dust your work surface with flour. Remove the risen dough from the bowl and cut it into 8 equal-sized pieces for uniform pitas.
- Shape the Pita Circles: Using your hands, gently stretch each dough piece into a small circle, then use a rolling pin to roll each piece to about ¼ inch thickness, roughly 7-8 inches in diameter.
- Cook on Cast Iron: Preheat a cast iron pan over high heat. Add 1 teaspoon olive oil to the pan. Place one pita circle in the pan and cook for about one minute until bubbles start forming. Drizzle a little olive oil on top, flip the pita, and cook for another minute on the opposite side.
- Repeat Cooking: Continue cooking the remaining pitas individually in the same manner, adding olive oil as needed to prevent sticking.
- Add Optional Topping: Once all pitas are cooked, optionally brush them with melted garlic and herb butter for enhanced flavor. Serve warm.
Notes
- Use warm milk and water to properly activate the yeast for a good rise.
- If you don’t have a cast iron pan, a heavy nonstick or stainless steel skillet will also work.
- Be careful not to roll the dough too thin; about ¼ inch ensures a soft, fluffy pita.
- Letting the dough rise sufficiently will result in pitas that puff up nicely while cooking.
- The melted garlic and herb butter is optional but adds a wonderful aromatic flavor to the finished pitas.
- These pitas are best enjoyed fresh but can be reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Frying
- Cuisine: Greek
Keywords: Greek pita, homemade pita bread, quick pita recipe, Mediterranean bread, cast iron pita
