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Homemade Greek Pita Bread Recipe

Homemade Greek Pita Bread Recipe
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★★★★★

5.2 from 12 reviews

Homemade Greek Pita Bread is a simple and rewarding flatbread recipe that can be prepared in under 90 minutes using pantry staples. This soft and fluffy pita bread is perfect for wraps, dipping, and pairing with Mediterranean dishes like gyros, souvlaki, and a variety of dips including hummus and tzatziki.

Ingredients

Scale

Dough Ingredients

  • 1 cup Warm water (240 grams)
  • 2 ¼ teaspoons Instant yeast (one packet / 7 grams)
  • 1 teaspoon Sugar (4 grams)
  • 2 tablespoons Olive oil (30 ml)
  • 2 ¾ cups All purpose flour (380 grams)
  • 1 teaspoon Kosher salt (5 grams)

Instructions

  1. Mix the dough: In a large bowl, combine the warm water, instant yeast, sugar, and olive oil. Whisk gently to dissolve the yeast. Then add the all-purpose flour and kosher salt. Mix thoroughly until a shaggy dough forms.
  2. Knead the dough: Transfer the dough onto a clean work surface and knead until it becomes smooth, supple, and soft, about 8-10 minutes. Avoid adding extra flour. Shape into a ball and place in an oiled bowl. Cover with a towel.
  3. First Rise: Let the dough rise in a warm place for about 1 hour, or until it doubles in size.
  4. Divide and shape: Punch down the dough and divide it into 8 equal portions (use a scale for accuracy). Shape each portion into a tight ball and let them rest for 5 minutes.
  5. Roll out: On a lightly floured surface, use a rolling pin to flatten each dough ball into a 5-6 inch diameter disc, approximately ¼ inch thick.
  6. Second Rise: Place the rolled dough discs on a flowered towel, cover with another towel, and let them rise for 15 minutes to develop the pocket.
  7. Cook: Heat a cast iron skillet or heavy pan over medium-high heat. Place one pita disc on the hot pan; bubbles should start to appear within 20-30 seconds. Flip and cook the other side for another 20-30 seconds. The pita may puff up to form a pocket. Adjust heat as needed to avoid burning. Both sides should be golden brown.
  8. Serve and store: Place cooked pitas in a bowl lined with a towel and cover lightly to keep them soft and warm. They can be stored in a bag at room temperature for a couple of days or frozen for longer storage.

Notes

  • This recipe uses all-purpose flour; you may substitute bread flour or part whole wheat flour to taste.
  • Instant yeast is preferred for quick rises, but active dry yeast can be used if pre-activated in warm water.
  • Use olive oil for authentic flavor; extra virgin or regular olive oil works well.
  • For a pocket to form, do not skip the second rise after rolling out the dough.
  • Cooking in a cast iron pan is traditional, but you can bake pitas in a 475°F (240°C) oven on a baking stone or sheet.
  • For overnight rise, halve the yeast and refrigerate the dough covered overnight for enhanced flavor.
  • Store pitas at room temperature for up to 2 days or freeze for longer freshness.

Nutrition

Keywords: Greek pita bread, homemade pita recipe, easy flatbread, Mediterranean bread, soft pita, bread for wraps, traditional Greek bread, flatbread recipe

Find it online: https://foodbylina.com/homemade-greek-pita-bread-recipe/