Description
This Best Ever Greek Pita recipe yields soft, fluffy, and perfectly puffed homemade pitas. Made with simple ingredients including flour, yeast, olive oil, and warm milk and water, these pitas are ideal for sandwiches, dipping, or accompanying Mediterranean dishes. The easy-to-follow steps ensure even novice cooks can produce authentic Greek-style pita bread with a light texture and subtle flavor.
Ingredients
Scale
Dough Ingredients
- 1 ½ cups all purpose flour (plus more for surface)
- 1 tablespoon active dry yeast
- 1 teaspoon kosher salt
- ⅓ cup milk (warm)
- ⅓ cup water (warm)
- 2 tablespoons olive oil (plus more for the bowl and cooking)
Optional Topping
- Melted garlic and herb butter (for brushing on top)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, yeast, and kosher salt until evenly mixed.
- Add Liquids: Pour in the warm milk and warm water into the dry mix, stirring to begin forming the dough.
- Knead the Dough: Add in the olive oil and knead the mixture in the bowl for several minutes until a smooth dough ball forms.
- Prepare for Rising: Lightly oil a clean bowl with olive oil using a brush or fingers, then place the dough ball inside and turn it to coat with oil.
- First Rise: Cover the bowl with plastic wrap and let the dough rest at room temperature for about one hour, or until it doubles in size.
- Divide Dough: Dust a clean work surface with flour, remove the risen dough, and cut it into 8 equal pieces.
- Shape Pitas: Gently stretch each piece with your hands into a circular shape and roll out using a rolling pin until about ¼ inch thick, forming circles approximately 7-8 inches wide.
- Heat Pan: Heat a cast iron skillet over high heat and add 1 teaspoon olive oil, ensuring it coats the pan.
- Cook Pitas: Place one stretched pita in the hot pan and cook for about one minute until bubbles form and the bottom browns. Drizzle a little olive oil on top, then flip and cook the other side for another minute.
- Optional Finish: Once all pitas are cooked, brush with melted garlic and herb butter for added flavor.
Notes
- Ensure the milk and water are warm, not hot, to activate the yeast effectively without killing it.
- Use a cast iron pan or heavy skillet for best heat retention and even cooking.
- The pitas will puff up during cooking, creating a pocket perfect for stuffing.
- If you don’t have garlic and herb butter, you can simply brush the pitas with plain melted butter or olive oil.
- Store leftover pitas wrapped in a clean towel at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan cooking/Griddle
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 pita (approx. 60g)
- Calories: 150 kcal
- Sugar: 1.5 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: Greek pita, homemade pita bread, pita recipe, Mediterranean bread, easy bread recipe
