Greek Pita Bread

About This Recipe

Greek pita is softer and slightly thicker than the pocketed Middle Eastern versions, designed for wrapping around souvlaki or scooping up tzatziki and hummus rather than stuffing. The dough is simple — flour, yeast, olive oil, and yogurt — but the technique of cooking it in a screaming hot dry pan is what gives it those characteristic charred bubbles. A short rise and a very hot pan are the two things that matter most here; over-proofed dough turns dense, and a pan that isn't hot enough won't puff the bread properly.

Ingredients

Serves 6

• 500 gall-purpose flour
• 7 ginstant yeast
• 1 tspsugar
• 1 tspfine sea salt
• 2 tbspolive oil
• 0.25 cupplain yogurt
• 300 mlwarm water

Instructions

1. 1

   Activate the yeast

   Mix yeast, sugar, and warm water in a bowl. Let sit 5-10 minutes until foamy.

2. 2

   Make the dough

   Combine flour and salt in a large bowl. Add the yeast mixture, olive oil, and yogurt, mixing until a shaggy dough forms.

3. 3

   Knead

   Knead on a floured surface for 8-10 minutes until smooth and elastic.

4. 4

   Let rise

   Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.

5. 5

   Shape and rest

   Divide into 6 balls, roll each into a 6mm-thick round, and let rest 10 minutes.

6. 6

   Cook on high heat

   Heat a dry, heavy skillet over high heat. Cook each pita 1-2 minutes per side until puffed and charred in spots.

   The pan must be very hot — a lukewarm pan produces flat, tough pita.

7. 7

   Keep warm and serve

   Wrap cooked pitas in a clean towel to keep them soft while you finish the rest.

Variations

• •

  Brush with melted butter and garlic right off the pan for garlic pita.

• •

  Add a tablespoon of dried oregano to the dough for a herbed version.

• •

  Make smaller, thicker rounds for a more bread-like texture, ideal for dipping.

Storage

Store at room temperature wrapped in a towel or bag for 2 days, or freeze for up to 2 months; reheat briefly in a dry skillet before serving.

Frequently Asked Questions