Greek pita bread is more than just a food item; it’s a cultural symbol and a culinary delight that has been enjoyed for centuries. Known for its soft, fluffy texture and slightly chewy bite, Greek pita is a versatile bread that complements a variety of dishes.

Whether you’re a seasoned chef or a home cook, understanding and appreciating this bread can elevate your culinary experiences.

Pita bread has ancient origins, tracing back to the Middle East over 4,000 years ago.

The Greeks embraced this bread, making it a staple in their cuisine. Its simplicity in ingredients—flour, water, yeast, and salt—belies the complex flavors and textures that develop during the baking process.

Greek pita differs from other types of pita bread primarily in its thickness and texture.

While some pita breads are thin and pocketed, perfect for stuffing, Greek pita is often thicker and softer, making it ideal for wrapping around fillings without breaking.

This makes it perfect for souvlaki or gyros, where the pita serves as a robust vessel for grilled meats, fresh vegetables, and tangy sauces.

Buy the Ingredients

3 1/4 cups (400g) bread flour

1 cup (240ml) warm milk

2 1/4 tsp active dry yeast (1 packet)

1 tsp sugar

1 tsp salt

2 tbsp olive oil

Greek dry oregano, for serving

Directions

In a small bowl, combine the warm milk, sugar, and yeast.

Stir gently and let it sit for about 5-10 minutes until it becomes frothy.In a large mixing bowl, combine the flour and salt.

Make a well in the center and add the yeast mixture and olive oil.

Mix until the dough comes together. You can use a stand mixer with a dough hook attachment or mix by hand.

If using a stand mixer, knead the dough on medium speed for about 5-7 minutes until it is smooth and elastic.

If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Form the dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with oil.

Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Punch down the dough to release the air. Divide it into 8 equal pieces.

Roll each piece into a ball and then flatten it into a disc, about 1/4 inch (0.6 cm) thick.

Place the discs on a lightly floured surface and cover with a clean kitchen towel.

Let them rest for about 30 minutes.

Use your index finger to make indentations all over the dough. This gives the pita bread its characteristic appearance.

Preheat a skillet or griddle over medium-high heat. Do not add any oil.

Cook each pita for about 2-3 minutes on each side until they puff up and have golden brown spots.

Remove from the skillet and wrap in a clean kitchen towel to keep them soft.

Sprinkle with dry oregano before serving.