This homemade pita recipe is a game-changer! We’ve all had that dry pita bread from the grocery store. You know, the kind that crumbles when you try to open it to put the filling inside? This recipe is made with very basic ingredients and so easy to make. If you follow my recipe you will end up with the softest pita bread that you’ve ever had. Perfect for sandwiches, dipping in stews, party platters, or for slathering with butter and honey and enjoying with a cup of tea.
That’s it! Basically, if you’ve followed my blog for a little bit, these are common pantry staples that are featured in many of my recipes.
Whenever I’m working with a recipe that calls for yeast, I always proof it. Because there’s nothing worse than skipping this step just to find out that all of the ingredients went to waste because the yeast was old and inactive. Yeast is the magical ingredient that makes the dough soft and makes it rise.
Greek Pita Bread (gyro Bread)
So, place the yeast, lukewarm water, lukewarm milk, the sugar, and a little bit of flour in a mixing bowl along with the yeast. Give it a mix and set it aside for about 8 minutes or until you see a puffy cloud form on top of the mixture. Once you see that, the yeast is good and ready. You may proceed with the recipe.
Note: This recipe can be kneaded by hand in a large mixing bowl. However, if you own a stand mixer it makes life so much easier. This is the time to use it. The Kitchen Aid mixer that I own can be purchased right here.
Place the flour and salt in a bowl and whisk it together. Add the flour mixture to the yeast mixture along with the olive oil and knead it with the dough hook attachment for about 12 minutes. The dough will still be slightly sticky but more on the tacky side and it should be soft. Resist the urge to add too much flour.
Greek Pita Bread Recipe
Place the kneaded dough in a bowl that has been greased with olive oil. Toss to coat the dough and cover with plastic wrap or with a kitchen towel. Set aside in the warmest part of your home until it has doubled in volume. This takes about an hour.
Add flour to your work surface and separate the dough into 10 equal portions. Roll each portion into a ball using the palm of your hand. See the video for the demo.
Then, using a rolling pin, roll out each portion of dough into a 6-7 inch circle. Use plenty of flour to do this. If the dough sticks to the surface and is uneven, it will not form a pocket when it is cooked. The secret lies in rolling the dough out evenly and not too thin. Unlike with other bread recipes, in this case, flour is your friend.
Homemade Flatbread Recipe
Sprinkle some semolina flour onto baking trays or on the countertop. Place each pita circle on top of the semolina and cover them with a clean kitchen towel for 30 minutes until they puff up slightly. The semolina flour will keep them from sticking and will add some nice texture to your bread.
There are two ways to cook the pita: in the oven or on the stovetop. I prefer cooking them on a cast-iron skillet on the stovetop. They take 2-3 minutes each.
Heat a cast-iron skillet over medium heat and place a pita circle inside of it. Flip it after 20-30 seconds. Continue to flip it every 30 seconds. After the third flip, it should start to puff up. This is how the pocket forms!! A magical moment.
Easy Homemade Pita Bread Recipe
If the pita begins to puff up on one side and then stops midway, there is probably a hole on the other side. Find that hole and using a spatula, press it slightly to seal the hole. Then, you will see it puff up all the way. Don’t worry if a few of the pita breads do not puff up. They will get better with practice. Also, if it is taking too long for them to puff up, increase the heat slightly. Then, decrease the heat so that it is back to medium for the next pitas.
Bake the pitas until they puff up and create the pockets. This takes about 4 minutes. Keep in mind that they will not develop too much color and will stay pale.
Remove the trays from the oven and allow the pitas to cool. Serve immediately and store any leftovers in an airtight container in the refrigerator up to one week or in the freezer for up to 3 months.
Recipe For Pita Bread
To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky.
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Traditional Greek Pitta Bread. Make Your Own Flavorful, Chewy Greek Pitta Bread At Home!!!
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.This Greek pita bread is fluffy, soft, and delicious. After you will make these pitas, you will never want to buy store-bought pita bread.
If you like making homemade bread recipes, you should check out ourno knead focaccia bread, homemade pita bread, and our3 ingredient naan bread.
How To Make Pita Bread At Home Like A Pro
Yeast-we used instant yeast for this recipe. make sure that your yeast isn’t expired. Instant yeast doesn't require the activation step, you can mix it into the dough right away.
That's why we love using instant yeast. If you don't have instant yeast, simply replace it with the yeast that you do have and activate it if needed.
Salt– We used kosher salt for this recipe. we love using kosher salt in baking because it's super easy to measure, and we like that the grains of the salt are small in size.
Whole Wheat Pita Bread
In a bowl of a stand mixer, add the flour, dry yeast, and sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size.
Punch down the dough and transfer it to a clean floured surface. Roll the dough into a roll and divide it into 8 equal pieces (we suggest weighing the dough).
Greek Style Pita Bread Recipe
Roll each dough piece into a ball (see in the video) and place 8 dough balls onto a floured surface. Cover with a clean towel and let the dough rest for 30 minutes.
Using a rolling pin, roll each dough ball into a thin circle. Try to roll out the dough to the thinnest thickness without ripping it (if your dough sticks too much to the surface, simply sprinkle some flour).
Heat a cast iron pan (or a regular pan) over medium to high heat, you can drizzle some olive oil if you want, and carefully place the pita bread dough on the pan.
Pita Bread/ Flat Bread
Cook the pita bread for 1-2 minutes on each side, until bubbles start to form, checking constantly that the pita doesn't burn from the high heat.
Pita bread needs very high heat to form a pocket if that's what you are looking for. Greek pita bread doesn't have a pocket, so it's okay to reheat the oven to 250c (480f).
Place a pizza stone or an oven tray and reheat the oven to 250c (480f). Carefully transfer the pita dough onto the preheated tray and bake for 3-4 minutes. Keep an eye on the pita so it won't burn.
Homemade Pita Bread Recipe
Yes, simply preheat an oven to its highest temperature, and bake the pita for 3-5 minutes. Keep an eye on the pita to see that it doesn't burn.
Pita bread and Greek pitas are actually quite different. Greek pitas are similar to flatbread while pita bread is more fluffy and puffy and has a pocket inside of it.
Store the leftover pita bread at room temperature in an airtight container or an airtight ziplock bag for up to 3 days.
Easy Homemade Pita Bread Recipe (stovetop)
If you
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