Go Back

Greek Pita Bread

Fluffy homemade Greek pita bread recipe, worlds apart from the readymade pita you can buy. Delicious used to scoop up hummus, tzatziki and other dips.
Course Side Dish
Cuisine Greek
Prep Time 20 minutes
Cook Time 5 minutes
Rising Time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Author What Jessica Baked Next


  • 2 teaspoons dried yeast
  • 1 teaspoon sugar
  • 160 ml milk (or plant based alternative)
  • 80 ml water (lukewarm)
  • 320 g strong white bread flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil


  • In a small mixing bowl or jug, combine the yeast, sugar, milk and water. Stir well and then set aside for 5 minutes until the mixture starts to froth.
  • In a large mixing bowl, add the flour and salt and give a quick mix together. Add the yeast mixture to the dry ingredients along with the olive oil. Mix again until a dough has formed.
  • Knead the dough for 5-7 minutes until you are left with a smooth dough - it will be quite sticky. If the dough is difficult to handle add a little extra flour.
  • Add a drizzle of oil to another bowl and transfer the dough to this bowl, coating it well with the oil. Cover and leave the dough to rise at room temperature for 40-60 minutes or until it's doubled in size.
  • Place a frying pan on medium heat. Divide the dough up into 6 equally sized pieces (I weigh mine to be accurate). Dust a work surface with some flour and roll each piece of dough out into an oval shape about 20cm long and 10cm wide. They don't have to exact, so don't worry if not every pita looks the same that's the beauty in these being homemade.
  • Cook each pita 1-2 minutes on each side until they puff up and are lightly golden. Serve the pita warm or at room temperature. Once cooled, they will keep for up to 2 days. They can be frozen, just keep in a ziplock bag and freeze for up to 3 months. Defrost at room temperature and eat within a day.