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The easiest homemade Pita Bread recipe!

The easiest homemade Pita Bread recipe!


Our very best homemade pita bread recipe! If you like your pita bread soft, fluffy and light, then this super easy pita bread recipe is made for you! And for the ones wondering if it is worth making pita bread at home, the answer for me is very simple. Nothing compares to the smell of some fragrant, warm, golden freshly baked homemade pita bread! So trust me on this, after you make this easy traditional Greek pita bread recipe, you will never go for the store version again!

Homemade Pita bread recipe- A traditional Greek delight

Pita bread (from Greek: πίτα) is a staple of countless Greek dishes. A favorite to serve with dips and spreads, like melitzanosalata, fava, feta cheese dip and many others. Greek Pita bread is of course most commonly known from souvlaki, a very popular Greek street food, which is actually a pita bread sandwich, filled with lots of spicy pork or chicken, creamy tzatziki sauce, fresh juicy tomatoes and crunchy slices of onion. Who can really resist?

Homemade Pork Gyros

Homemade Pork Gyros

This is a very simple step-by-step Greek pita bread recipe for you to recreate this delicious traditional delight from scratch. This pita bread recipe is made with only 4 ingredients and the whole process lasts only 30 minutes. All you really have to do is mix up a simple dough and experience the true taste of homemade pita bread from your own hands in your own kitchen!

So go ahead give this homemade pita bread recipe a try and enjoy while still hot, with your favorite dip aside!

Ingredients

  • 500g all-purpose flour (17.5 ounces)
  • 4g dry yeast (approx. 1 tsp)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 glass of lukewarm water (40C)

Instructions

  1. To prepare this pitta bread recipe start by sieving the flour into your mixer’s bowl. Add the yeast, sugar and salt and blend with a spoon.
  2. Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.
  3. Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.
  4. When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.
  5. Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.
  6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your oita bread, use a fork to make some holes on top.
  7. Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.
  8. If not consumed right away, wrap the pita bread with an elastic wrap, in order to remain soft. Enjoy!

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26 Comments

  1. Pingback: 3 Easy, Delicious Homemade Hummus Recipes - My Greek Dish

  2. Hi there. How would you adapt the recipe if you didn’t have a mixer and you were making the dough by hand?

  3. Lindy you have answered your own question …. you would use your hands like I do even thouogh I do have a stand mixer, much more fun using your hands 🙂

  4. Pingback: Greek Pork Chops Recipe with Roast Potatoes (Brizola sto Fourno) - My Greek Dish

  5. richard says:

    can you freeze this bread

  6. Amanda Katsoulidou says:

    Just tried making these with 14g of fresh yeast, as it’s what I had at home, and with 10 minutes of kneeding by hand. They tasted lovely, but were a bit undercooked on the inside, despite looking perfect on the outside. Might have to play around with the cooking temperature a bit, but I will definitely make them again! Thanks for the recipe 🙂

  7. Stephanie says:

    I would love to try these and wonder how reducing the salt would change the bread … I am on a really low sodium diet and try to reduce it wherever I can!

    • You can not eliminate the salt is an interracial part of the recipe. The salt stops the yeast from growing (rising) to much. Yeast is a living entity it lives in the warm water, (Which should be around 100-110 F or 40 Celsius/Centigrade) and feeds off the sugar. If the water is too hot it will kill the yeast and your bread will not rise. You could easily reduce the salt to 1/2 teaspoon or 2.5ml (milliliters). I think that the full teaspoon is for taste more than anything else.

      • Stephanie says:

        Thank you so much! Reducing the salt in anyway I can is always helpful and I appreciate your thoughtful answer and advice.

      • Spot on, the salt will slow down the yeast and make it more “bread-y” instead of more fluffy, like a cake. You could reduce the salt a bit and use a tiny bit less yeast and that should be fine..

      • Sorry after checking with most of my different bread making recipes the say the temp should be under 100 F or between 80 and 100 F (26 to 37 C). Even though Canada uses the metric system for a lot of things baking and cooking isn’t one of them. But, a lot of my older recipes from my parents and grandparents time (pre WWII) are in imperial. While close to the US measures the liquids are not the same. Your pint has 16 ozs the imperial has 20 ozs.

  8. Tried this recipe after returning from Greece on holiday. It was simple to make and they were delicious. thanks.

  9. Just tried these – didn’t rise as much as I thought they should although I left them to rise in a ‘proof’ setting oven for 3 hrs. … tasted OK though. Not the same consistency and taste as store bought pita. A bit heavier.

    • I think you may have used the wrong type of yeast. My guess is the one used here in this recipe sounds like ‘Quick Rising Yeast’ which is a stronger yeast you can add to the recipe with out proofing. Then you proof the bread for a short period of time and cook. If you have used ‘Dry Active’ yeast the process will be much longer with more steps and the proofing of the yeast and the bread.

  10. These are delicious! I’m sure you could freeze them, no problem. Be sure you roll them out thin enough; they’ll puff up just enough as they cook. They’re not pita-pocket style bread, but flatbreads you can make into a wrap/sandwich, or eat in their own. I subbed about 4 oz of whole wheat flour for white, for a heartier and healthier bread.

  11. Pingback: 4KW Kind Kangaroos » Blog Archive » Greek dish homework.

  12. These were bl00dy delicious. I made them to go with the chicken souvlaki. My scales acted up, and I ended up using 7g of yeast, but it wasn’t a problem. Such a quick, simple flatbread. Definitely one I’ll use again and again

  13. Sarah Simpson says:

    I ❤️ this site! I’m new to Greek cooking but I’m loving it. I made the pita bread for the first time this week to go with the Chicken Souvlaki recipe. They were quick and easy to make but did come out a bit doughy. I’m sure with a bit of practice, I will get better results in the future. A new family favourite 😄

  14. stevewilliamson says:

    this is my first time how do I go about making great pita bread at home thanks

  15. I don’t have a kitchen scale or metric measuring cups. Is it possible to convert measurement to cups? A liquid cup is 8 oz. I don’t know what a cup of a dry ingredient like flour weighs.

  16. I’ve made quite a few times the pitta breads and the recipe works every time. I’ve used just plain flour and omitting the salt does not change anything. I’ve made a massive batch on Xmas day for friends and family and they all disappeared in a matter of minutes! An absolutely “must” to be used for dips or mopping up stews or currys. As for a comment comparing the “shop” pitta breads and these ones, to say that nothing can be compared with any food made at home. Finally, spelling errors? Give me a break! Some people have a serious sad life. Thank you Eli for one of the most reliable and tasteful recipes around.

  17. Meriam Thomas says:

    How much water would I need to proof active dry yeast?

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