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Best Ever Greek Pita Recipe

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Soft, pillowy pitas perfect for scooping dips or stuffing with fillings, inspired by Mediterranean traditions.

Ingredients

Scale
  • 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

  1. Activate the yeast: In a small bowl, combine warm water, warm milk, and yeast. Let it sit for about 5–10 minutes until it’s foamy.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour and kosher salt.
  3. Combine: Pour your foamy yeast mixture into the well in your dry ingredients, along with the olive oil. Mix until it comes together into a shaggy dough.
  4. Knead the dough: Transfer your dough to a well-floured surface. Knead for about 5–7 minutes until the dough is smooth and elastic.
  5. First rise: Grease a clean bowl with olive oil, place your dough inside, and cover with a clean towel. Let it rise for about 1 hour or until it doubles in size.
  6. Shape the pitas: After the dough has risen, punch it down gently, divide it into about 6 equal pieces, and shape each into a ball. Let the dough rest for about 10 minutes.
  7. Roll them out: On a lightly floured surface, roll each ball into a circle about ¼ inch thick.
  8. Cook the pitas: Preheat a non-stick skillet or cast-iron pan over medium-high heat. Cook each dough circle for about 2-3 minutes on one side, then flip and cook for another minute or two.
  9. Serve and enjoy: Once done, serve your pitas warm with your favorite dips or fillings!

Notes

Be sure to roll the pitas evenly for the best results. Leftover pitas can be stored in an airtight container for up to a week.

Nutrition

Keywords: Greek pita, Mediterranean bread, homemade pita, baking, vegetarian recipe

Find it online: https://sweetladle.com/beginner-friendly-greek-pita-crispy-flatbread/