Greek Pita Bread – Bread Easy Recipes You’ll Want to Make Every Week
Greek Pita Bread isn’t just flatbread. It’s soft, warm, and just chewy enough to scoop, wrap, or even stand on its own. I make this bread when store-bought feels too... well, store-bought. You’ll know what I mean after just one bite.
We’re talking flour, yeast, water, and a little patience. That’s it. I’ve kneaded dough in my pajamas, let it rise while running errands, and cooked the whole batch in a cast iron skillet that’s seen more drama than my high school diary. Somehow, it always turns out magical.
Whether you’re stuffing it with grilled chicken (like a nod to those chicken stirfry easy recipe nights) or swiping it through a creamy hummus swirl, this pita has your back. If you’re a fan of butter swim biscuits easy recipes or dreaming of air fryer cookies, Greek Pita will feel like coming home—but with a tan. Perfect for your dinner table, snack board, or just because. Try it once. Regret nothing.
Servings: 8 pitas
Ingredients
- 2 cups all-purpose flour (plus more for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
Instructions
- In a large bowl, whisk the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead it on a floured surface for about 8 minutes.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch it down and divide into 8 pieces. Roll each into a ball and then flatten into 1/4-inch thick rounds.
- Heat a skillet over medium-high. Cook each pita for about 1–2 minutes per side, until puffed and golden in spots.
- Stack the pitas in a clean towel to keep warm and soft. Serve immediately or let cool and store.