The easiest homemade Pita Bread recipe!

Easy 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?

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!

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Easy homemade Pita Bread recipe

The easiest homemade Pita Bread recipe!

1 Star2 Stars3 Stars4 Stars5 Stars (677 votes, average: 4.91 out of 5)
  • Author: Eli K. Giannopoulos
  • Prep Time: 10
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 8 pita breads 1x
  • Category: Breads
  • Method: Fried
  • Cuisine: Greek


The very best homemade Greek pita bread recipe! And the best part, ready to bake in only 10 minutes. Find out how to bake them to perfection with this super easy recipe.



  • 500g all-purpose flour (17.5 ounces)
  • 4g dry yeast (approx. 1 tsp)
  • 1 tsp salt
  • 1 tsp sugar
  • 270 ml (1 and 1/10 of a cup) lukewarm water (40C/ 104F)


  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 7-8 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!


  • Serving Size: 1 pita
  • Calories: 231kcal
  • Sugar: 0.7g
  • Sodium: 292.2mg
  • Fat: 0.7g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.4g
  • Trans Fat: 0g
  • Carbohydrates: 48.4g
  • Fiber: 1.8g
  • Protein: 6.7g
  • Cholesterol: 0mg

Keywords: Pita Bread recipe, Easy Homemade Pitta Bread


Recipe image gallery:


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

  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 🙂

    • Hi Amanda I noticed that the recipe said to roll the bread to 1 cm thick. I ignored this part and just made the bread as thin as I could (after rolling, but before cooking, it was maybe about 2-3mm, not 1 cm) And the bread comes out perfect, it rose on the pan so ended up being about close to 1cm after rising! Considering how my bread turns out after rolling it as thin as I could possibly manage without it breaking, I’d imagine it would come out a bit undercooked if in the first place it’s 1 cm thick… and your result confirmed that!

  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!

    • 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.

      • 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.

      • “interracial”?!? You keep using that word. I do not think it means what you think it means.

        Just fyi, this pita bread CAN be successfully made WITHOUT salt.

        The salinity of the dough can effect the rate of yeast reproduction and fermentation by inhibiting the ability of the yeast cells to retain water.

        Interestingly, “[i]n response to high salinity (NaCl), yeast cells transiently inhibit the rate of protein synthesis but resume translation at normal levels following an adaptation period, the duration of which correlates with the severity of the saline stress (Uesono and Toh 2002).”(Melamed et al 2008) This isn’t applicable to this recipe since the amount of salt is so small it wouldn’t likely cause a “stress” reaction in the fungi, but what it means is that some yeast could actually even become *more* active after exposure to a high salinity.

        If you skip the salt in this recipe you’ll need a tiny tiny bit less water.

        Sodium is essential for life and since it cannot be created by humans it must be part of everyone’s diet. Because our bodies have evolved to seek salt, a very little bit of salt improves flavour (i.e. the “taste experience”) immensely, even if it doesn’t make the food taste at all “salty”.

        If you skip the salt in this recipe it won’t taste as good, but you can compensate by serving with especially flavorful accompaniments.

  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.

    • 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 ?

Leave a Comment

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