The easiest homemade Pita Bread recipe!

Easiest homemade Greek Pita Bread recipe

My very best homemade pita bread recipe! If you like your pita bread soft, fluffy and authentic, then this super easy pita bread recipe is made for you!

And if you are 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 fresh homemade pita bread! So trust me, after you make this easy traditional Greek pitta bread recipe, you will never go for the store version again!

So go ahead, read on to discover my tips and tricks to make it to perfection, my video showing you how to make it and of course the recipe!

Easy homemade Pita Bread recipe

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?

How to prepare your pita bread dough

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 is really simple. All you really have to do is follow these four simple steps:

Prepare your yeast: Dissolve your yeast in a bowl with the water and sugar and wait for it to froth. There are two reasons for this. Firstly and most importantly, its a great test to make sure the yeast is fresh and active and will get your pitta bread all nice and fluffy. Secondly, its ready to go when its mixed with the flour!

Knead your pita bread dough: Pour in your yeast mixture, flour and salt in a bowl and use your hands or a stand mixer to knead it until its soft, elastic and a bit sticky. Don’t be afraid to add a little less or a little more flour to get the right consistency!

Let it rest in a warm place: Coat your dough with some oil to prevent it from drying out and then cover your bowl with a kitchen towel and some cling film and let it rest in a warm place. Your dough is ready when it has doubled in size. If your home is a bit on the cold side you can accelerate the proofing by putting your dough in your oven pre-heated to 40C/100F.  

Shape it! After your dough is done rising, gently deflate it, split into portions and shape them into some nicely tight balls. Using a rolling pin or your hands stretch the dough to form a round 20cm/8 inches wide pita! If the dough springs back, let it rest for a few minutes and try again – its gluten just needs some time to rest. To get a more traditional look poke some dimples with your fingers or with a fork.

Easy homemade Pita Bread preparation

How to cook your Greek pitta bread

The best way to cook your traditional Greek Pita bread is in a non stick, heavy pan that comes with a lid. You want the pan to keep its temperature while cooking and its lid to lock the steam in. To cook them to perfection you need to:

  1. Preheat your pan on medium heat: You don’t want your pitta to cook too quickly on the outside so make sure the pan is not too hot!
  2. Use a little bit of olive oil: Don’t overdo it. Just a splash is enough! Use a kitchen towel to wipe the pan down if you’ve added too much.
  3. Use your pan’s lid! Cover the pan to lock the steam in the pan. This will make the pita bread very soft and fluffy while also giving it a delicious caramelised crust!

Greek Pita Bread cooking in a skillet

How to store pitta bread 

If you have pita breads that you haven’t consumed right away, store them in an airtight bag the fridge. They will keep for a few days. When you like to use them just lightly brush with olive oil, sprinkle with a pinch of salt and dried oregano and heat them in the oven for a few minutes.

You can also freeze your pita bread to keep it fresh for longer. Cook the pita breads and let them cool down completely. Place them in ziplock bags squeezing the air out. To use them sprinkle with some olive oil, salt and dried oregano and heat them up in the oven for a few minutes straight from frozen. There is no need to thaw them! They will keep in the freezer for up to 2-3 months.

What to eat pita bread with?

Pita breads and souvlaki are a match made in heaven! So go ahead and indulge yourself with my favourite recipes below:

  1. Lamb souvlaki
  2. Pork souvlaki
  3. Chicken souvlaki
  4. Beef souvlaki
  5. Lamb kofta kebab
  6. Pork gyros
  7. Chicken gyros

Also I absolutely love to cut up my pitas in quarters and dip them in some delicious home made dips! These are my favourite dips for you to try!

  1. Spicy feta cheese dip (tirokafteri)
  2. Aubergine dip (Melitzanosalata)
  3. Tzatziki
  4. Hummus 

So go ahead give this homemade pita bread recipe a try! Enjoy!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Easiest homemade Pita Bread recipe

The easiest homemade Pita Bread recipe!

1 Star2 Stars3 Stars4 Stars5 Stars (853 votes, average: 4.68 out of 5)
  • Author: Eli K. Giannopoulos
  • Prep Time: 10min (plus rising time)
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 6 pita breads 1x
  • Category: Breads
  • Method: Fried
  • Cuisine: Greek
  • Diet: Vegan


The very best homemade Greek pita bread recipe! And the best part, made with only 4 ingredients. Find out how to bake them to perfection with this super easy recipe.


  • 500530g (17-18.5 oz.) flour (plus some extra for dusting )
  • 360g (12.7 oz.) lukewarm (40C/ 104F)
  • 8g (0.3 oz.) dry yeast
  • 1 tsp salt 
  • 1 tsp sugar 


  1. To prepare this pitta bread recipe add in a mixer’s bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
  2. Add the flour and salt and mix using the dough hook for 6-8 minutes.  Alternatively you could mix the ingredients by hand. 
  3. Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
  4. When done, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. (It could take up to two hours). 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.
  5. Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split in 6 evenly sized balls. (145g/ 5 oz.) each one). Repeat with the rest.
  6. To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
  7. For a more traditional look on your pita bread, press with your fingertips or use a fork to make some holes on top.
  8. Heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe of any excess. Fry each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while frying to keep the moisture in.
  9. To give more colour, push lightly the pita bread with a wooden spoon on the pan.


  • Serving Size: 1 pita
  • Calories: 308kcal
  • Sugar: 0.2g
  • Sodium: 4.7mg
  • Fat: 0.9g
  • Saturated Fat: 0.1g
  • Trans Fat: 0g
  • Carbohydrates: 64.1g
  • Fiber: 2.6g
  • Protein: 9.1g
  • Cholesterol: 0mg

Keywords: Pita Bread recipe, Easy Homemade Pitta Bread

Sign Up to Our Newsletter


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

    • Eli K. Giannopoulos

      Same recipe, will just need a bit more kneading by hand to get the gluten to develop 🙂

  2. 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 🙂

  3. richard

    can you freeze this bread

    • Technically, from a chemistry perspective, the bread is already a solid at room temperature so it is, at least by some measure, “frozen”. Melting or sublimating bread might be theoretically possible but not practical.

      To answer the question you are actually asking: Storing bread, including this pita bread, at temperatures below the freezing point of water (e.g. around -20°F) will inhibit microbial growth and extend shelf life.

      In a blind taste test, in most situations, bread that has been chilled below 32°F and then reheated will be difficult to differentiate from bread that has not been chilled.

      However, most people will say, in general, that fresh baked bread tastes better. “Taste” isn’t just the chemical reactions on taste-buds; The whole taste experience in it’s entirety is very subjective, so these people not “wrong” at all.

      Freeze for utility, but always serve fresh when looking to impress.

  4. Amanda Katsoulidou

    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 🙂

    • Eli K. Giannopoulos

      Next time try covering the pan with a lid. The steam will help it cook on the inside 🙂

  5. Stephanie

    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!

    • maxie9999

      You can not eliminate the salt completely. 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.

      • 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..

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

  7. 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.

    • maxie9999

      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.

  8. 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.

  9. 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

  10. Sarah Simpson

    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 ?

  11. stevewilliamson

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

  12. 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.

  13. 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.

  14. Meriam Thomas

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

  15. praline sloth

    these are marvelous – make frequently and store in freezer for when needed – thank you for a great recipe!!

  16. I love this recipe! There is a typo in the recipe that you may want to fix. it says oita instead of pita. keep on cooking and getting more fans!

  17. how big is the glass of water – the ones in my cupboard range from tasting glasses through pints to champagne flutes ? Please can you give a qty in ml?

  18. Hello, For the water, you have said “1 1/2 glass”. Do you mean 1 and ½ cups (US) of water at 40 C temperature (104 deg F)? Thank you.

  19. Can I use whole wheat flour? Does that change any measurements? I am making your chicken souvlaki and tzaziki tonight! I toured Greece in 2018 and the food was one of my highlights of my trip and of course the people, beaches and sights! Best trip ever!!!

    • Eli K. Giannopoulos

      Yeap you can use whole wheat flour. You may need a tiny bit more water as whole wheat soaks it up more. Check by feel so it’s not too sticky and add if needed!

  20. I forgot to ask, can I bake these instead of frying? Trying to eat healthy.

    • Eli K. Giannopoulos

      Hi Dawn, ideally you should try them but you don’t use much oil at all, just barely enough to glaze the pan so they are not unhealthy at all 🙂

  21. Great recipe and instructions 🙂 .. I’ve had fantastic results with it each time. I use standard white AP flour and found that it did warrant the full 530g of flour rather than just 500g…much less than 530 and the dough is really frustratingly sticky to handle, but it did still produce great result. Thanks for sharing x

  22. Kenneth Gordon

    I just made a dozen thinking that would be good for a few days but forgetting that I had a house full of gannets
    and my next door wants a dozen for tomorrow

  23. Hi these were a big hit. Reading the reviews after the fact I realized I forgot the salt. Did not seem to matter. Can I double the recipe? Thanks for this new family fave. I also loved your chicken souvlaki and saw this recipe suggested as well.

    • Eli K. Giannopoulos

      Hi Terry

      So glad it worked well for you! Salt would give it some extra flavour but can definitely be made without! Of course you can double the recipe – click on the 2x button next to the ingredients 🙂

  24. If using dry ingredient conversion to cups but sure to use enough flour. 1 dry cup is about 4.41 ounces – so you need almost twice the number of cups compared to wet ingredients cups which are 8 oz. I’m in the middle of preparing so hoping that adding more flour after dough rises, will be okay.

    • Eli K. Giannopoulos

      You need about 70% of the weight of the flour in water – the dough should be a bit sticky when handling. Its a higher hydration dough to keep it soft, so going 50-50 may make them a bit tough.

  25. Hi, I’m in the UK. Is it ok to use a bread maker to knead the dough?
    Do you use strong bread flour or plain flour?
    How thin to do roll the dough out?

    Sorry lots of questions. My first attempt looked ok but the pita wasn’t light and fluffy.
    We’ve just come back from Greece and I’m trying out some of your recipes.

    • Eli K. Giannopoulos

      Hi Nat, I use bread flour (strong flour) but plain can work as well (they will just be a bit softer). Roll the dough as shown in the pictures, about half a centimetre thick. I also use on occasion a bread maker to knead the dough when I don’t want to get the stand mixer out, it works like a treat 🙂

  26. I’ve made these at least 3 different times, and this last batch was earlier today using Jovial Einkhorn all purpose flour as it’s supposed to be doable for folks with gluten allergy. These turned out better than I had hoped, just as amazing texture as regular flour (I discounted the water by 10%), and the taste was phenomenally delicious! What a huge relief.

  27. Great recipe! I may have under kneaded a bit but they still turned out spectacular. I added the least amount of flour and it wasn’t quite enough so I threw in about 10g of vital wheat gluten and it came together really well!

    • Eli K. Giannopoulos

      Excellent! It doesnt need too much kneading but just enough for the dough to become elastic. The added gluten would have helped if the flour was a bit on the low side 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *