Guide To Serve Pita Bread Recipe Greek Quick

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Pita bread, that light and airy flatbread staple of Greek cuisine, is more than just a delivery system for hummus and falafel. Its pillowy texture and subtle flavor make it a versatile addition to any meal. Whether you’re using it to scoop up delicious dips, wrap savory fillings, or soak up the juices of a hearty stew, mastering the art of pita bread baking unlocks a world of culinary possibilities.

This recipe takes you on a step-by-step journey to creating authentic Greek pita bread in your own kitchen. From the simple ingredients to the traditional cooking method, you’ll be well on your way to becoming a pita pro in no time.

How to make Greek pita bread
How to make Greek pita bread


(Makes about 6 pitas)

3 cups all-purpose flour (plus extra for dusting)

  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 cups warm water (105°F to 115°F)
  • 2 tablespoons olive oil

  • Directions:

    1. Activate the Yeast: In a large bowl, combine the flour, yeast, sugar, and salt. Whisk together to evenly distribute the dry ingredients.

    2. Create a Well: Make a well in the center of the dry ingredients using your fingers.

    3. Introduce the Wet Ingredients: Pour the warm water and olive oil into the well.

    4. Mix and Knead: Using a spoon or your dough whisk, gently start incorporating the dry ingredients into the wet ingredients from the sides of the well. Once a shaggy dough forms, turn it out onto a lightly floured surface.

    5. Kneading Magic: Knead the dough for 8-10 minutes, adding a little extra flour as needed to prevent sticking. The dough should become smooth and elastic.

    6. First Rise: Form the dough into a ball. Lightly coat the ball with olive oil and place it in a clean, oiled bowl. Cover the bowl with plastic wrap and set it aside in a warm place for 1-2 hours, or until doubled in size.

    7. Portioning the Dough: Once the dough has risen, punch it down gently to release the air. Divide the dough into 6 equal pieces. Roll each piece into a ball. Cover the balls loosely with plastic wrap to prevent them from drying out while you preheat your oven.

    8. Preheating for Perfection: Preheat your oven to 480°F (249°C). If you have a baking stone, preheat it in the oven as well. This helps create a crispy exterior on the pita bread.

    9. Shaping the Pitas: On a lightly floured surface, use a rolling pin to roll each dough ball into a thin circle, about 1/8-inch thick. Aim for a uniform thickness for even cooking.

    10. Baking Time: Carefully transfer the rolled-out pita bread to a baking sheet dusted with cornmeal (optional, but helps prevent sticking). If using a baking stone, carefully transfer the pita directly onto the preheated stone.

    11. The Puff Factor: Bake the pita bread for 4-5 minutes per side, or until golden brown and puffed up. You might see the pita inflate like a balloon during baking – that’s a good sign!

    12. Cooling Down: Once golden brown, remove the pita bread from the oven and transfer them to a wire rack to cool slightly. Wrap the cooled pita bread in a clean kitchen towel to trap steam and keep them soft and pliable.

    Nutrition Facts (per pita bread):

    Calories: 160

  • Fat: 3.5g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Sugar: 1g
  • Protein: 5g
  • Sodium: 280mg

  • Please note: These are approximate values and can vary depending on the specific ingredients used.


    There you have it! With this recipe, you can create delicious and authentic Greek pita bread in your own kitchen. Enjoy it warm with a drizzle of olive oil and a sprinkle of sea salt, or get creative and use it for your favorite wraps, sandwiches, or dipping adventures.

    Now that you’ve mastered the art of pita bread baking, let’s answer some common questions you might have:


    1. Can I use instant yeast instead of active dry yeast?