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Overhead view of a stack of cooked pitta breads on a wooden board

Greek Pita Bread Recipe: Authentic Pitta, Soft and Puffy

Ben Goshawk
Authentic Greek pita bread (pitta) with a crisp outside, a soft, pillowy centre and a proper pocket. Make the dough in a stand mixer or by hand, then cook the pitas in a dry frying pan, about two minutes on each side. Perfect with souvlaki, gyros or a big scoop of dip.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine Greek
Servings 4 Pitas
Calories 155 kcal

Equipment

  • Stand mixer
  • Mixing bowl / Bowl
  • Knife (general)
  • Digital scales
  • Measuring jug
  • Measuring spoons
  • Thermometer / Probe
  • Frying pan
  • Lid
  • Dough scraper / Bench scraper
  • Rolling Pin
  • Whisk
  • Wooden / Stirring spoon

Ingredients
  

  • 100 ml milk at room temperature
  • 60 ml water at room temperature
  • 1/2 teaspoon of sugar 2g
  • 1.5 teaspoons dried instant yeast 3g
  • 230 g bread flour
  • 3/4 teaspoon fine salt
  • Pinch of thyme leaves
  • 2 tablespoons of extra virgin olive oil
  • More olive oil & flour for kneading and rolling

Instructions
 

  • In a stand mixer bowl, combine 100ml of room temperature milk, 60ml of room temperature water, 1.5 tsp of dried yeast, 1/2 tsp of sugar, 3/4 tsp of fine salt, 230g of bread flour and 2 tbsp of extra virgin olive oil.
  • Mix on a low speed for 1-2 minutes until all ingredients are incorporated.
  • Turn the mixer to a high speed (5-6) and mix for another 3-4 minutes.
  • Check the dough by performing the tug test which is when you grab a piece of dough and pull it to see if it tears. If it does, mix on high speed for a little longer.
  • Shape the dough ball by rotating it 90 degrees a few times and tucking the edges underneath.
  • Cover the dough with a tight-fitting lid or a damp cloth and let it rest for 40 minutes or until doubled in size.
  • Heat a dry, heavy-based frying pan or griddle over medium heat (about 5 out of 10) for a few minutes until evenly hot.
  • Once the dough has doubled in size, divide it into 4 equal portions and roll out each portion into a circle about 5mm thick.
  • Place the rolled-out dough in the hot dry pan and cook for about 2 minutes per side, until puffed and lightly charred in spots.
  • Serve warm and enjoy with your favourite Mediterranean toppings.
  • If you don't have a stand mixer, you can still make this recipe by hand.
  • In a mixing bowl, combine 100ml of room temperature milk, 60ml of room temperature water, 1.5 tsp of dried yeast, 1/2 tsp of sugar, 3/4 tsp of fine salt, 230g of bread flour and 2 tbsp of extra virgin olive oil.
  • Mix ingredients together and knead the dough on a floured surface for 3-4 minutes or until it is no longer super sticky.
  • Shape the dough into a ball and cover it with a tight-fitting lid or a damp cloth and let it rest for 40 minutes or until doubled in size.
  • Heat a dry, heavy-based frying pan or griddle over medium heat (about 5 out of 10) for a few minutes until evenly hot.
  • Once the dough has doubled in size, divide it into 4 equal portions and roll out each portion into a circle about 5mm thick.
  • Place the rolled-out dough in the hot dry pan and cook for about 2 minutes per side, until puffed and lightly charred in spots.
  • Serve warm and enjoy with your favourite Mediterranean toppings.

Video

Nutrition

Serving: 1pitaCalories: 155kcalCarbohydrates: 21.9gProtein: 4gFat: 5.6gSaturated Fat: 1gCholesterol: 1.3mgSodium: 224mgPotassium: 50mgFiber: 0.8gSugar: 1g
Keyword greek pita bread, greek pitta bread recipe, homemade pita bread, pita bread recipe
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