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Greek Pita Bread

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Member since 2007

Serves | Prep Time | Cook Time


1 envelope dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups white all-purpose flour
1 1/2 cups water
1 tablespoon olive oil

Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.

Dissolve the salt in the remaining warm water.

Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.

With your hands, blend it into a dough.

You may need a bit more or less water depending on your flour.

Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.

Pour the oil over the dough and knead it again until the oil is absorbed.

Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.

Preheat your oven to 350°F.

Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.

Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.

Pitas should be white and soft.

Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.

When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.

Use them immediately, because they get hard when they dry out.

note* if u dont like to cook them in the oven just (frie) them in the pan with 1 table spoon oil for couple of min, 2 min each side.or until gets gold

Pairs Well With


This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros'.

Thank you for a simple and useful recipe for pita. lucas hess

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