Easy Greek Pita Bread Recipe

5 from 2 votes

This Greek pita bread recipe is easy, versatile, and delicious! It can be cooked in a cast iron skillet or baked in the oven.

Prep Time20

Cook Time5

Resting Time45

Total Time1 10

Course: Appetizer, Breakfast, side

Cuisine: Greek

Diet: Vegetarian

Servings: Pitas

Calories: 299kcal

Pour warm water (103°F) into a mixing bowl and add yeast and sugar. Set aside for 10 minutes to allow the yeast to activate.
Add 1 tablespoon olive oil, yogurt, whole wheat flour, and one cup bread flour. Mix with a paddle attachment, then gradually add the remaining bread flour and salt until the dough becomes too stiff to mix.
Switch to a dough hook and mix in the remaining flour. If necessary, add more warm water, 1 tablespoon at a time, and continue to mix until you have a smooth, elastic dough, about 5 minutes.
Oil the sides of the mixing bowl with 1 teaspoon olive oil and roll the dough ball in the bowl to coat it with oil on all sides. Cover and place in a warm spot and allow to proof for at least 30 minutes (it should double in size).
Punch down the dough to deflate it and divide it into 6 equal portions. Roll each piece into a ball, then cover and rest for 15 minutes.
Flatten and stretch the dough with your hands and fingertips and use your palms to press and flatten the edges until you have an 8" disc. Oil a 10" cast-iron skillet, then heat over medium heat. Cook pita bread for 2-½ minutes per side. Cover cooked pitas with a clean dish towel and repeat until all 6 pitas are cooked.

If you prefer your pita bread to have a pocket, begin by preheating the oven to 500°F. Place a pizza stone or a tawa on the lowest rack.
Next, use a rolling pin to roll out the dough on a lightly floured surface, until approximately 9"-10." Transfer one at a time to a preheated oven and bake for 1-½ minutes per side for a total of 3 minutes.

My dough required two more tablespoons of water, but based on the humidity of your location, your dough may require more or less.
If you want to make your pita bread a little smaller, you can get away with making 8 pitas instead of 6.
Make sure your water is warm (about 100–110°F / 38–43°C). Too hot and you’ll kill the yeast; too cold and it won’t activate.
Knead until the dough is smooth and elastic — about 8–10 minutes by hand, or 5–6 in a stand mixer with the dough hook. This helps build gluten for that fluffy texture.
After dividing the dough into pieces, let them rest (covered) for 10–15 minutes before rolling. This relaxes the gluten and makes rolling easier.
Brush the bread with olive oil or butter after it's cooked if you want a richer taste.