Greek pita bread is one of those things I love to eat but never tried to make myself. I don’t know why because I always have the ingredients on hand. When I finally made them, I was surprised at how easy they are to make! This is also the first part of my Greek recipe series so what could I do than to start the series with my Greek pita bread recipe.
There are two types of pita bread out there. One is hollow on the inside and, over here in the Netherlands, this is the type you’ll most likely get when you buy pita bread. The other type is the one I’m making. It is flat and you put the filling on top instead of inside the bread. Both are very easy to make and, once you tasted homemade Greek pita bread, you’ll never buy them again!
You can also use this recipe to make both kinds of pita bread. To make the one with an air pocked inside you just preheat your oven as hot as possible and bake the pita’s for a few minutes until they puff up on a baking tray. Stay with them though because they will puff up fast! I also like to add some dried herbs to the dough like rosemary or oregano. Especially when I eat them with a Greek dish like souvlaki or gyros.
How to make pita bread from scratch
Add the water, yeast, and sugar to a large bowl. Mix everything together and let it stand for a few minutes until it starts to foam.
Add the flour, salt and olive oil and stir this together with a spoon.
Turn it out onto your floured work surface and kneed it for about 5-10 minutes until you have a soft, slightly sticky but souple dough. Add a little more flour if your dough is too sticky.
Lightly oil a large bowl. Place the dough in the bowl, cover it with a clean towel and let it rise for about 60 minutes or until it has doubled in size.
After one hour, divide the dough into 6-8 pieces.
Turn each piece of dough into a little ball and let them rest for about 15-30 minutes.
Roll out the dough until they are about a cm (1/2 inch) thick. You can do this with your hands!
Bake them 2-3 min on each side over medium-high heat.
Other Greek recipes you will love!
You can. When making wholemeal pita bread I usually use 50% white and 50% wholemeal flour.
Yes! If you wrap them in plastic wrap they will keep for 3 months in the freezer.
Sadly I haven’t been to Greece (yet!). Have you ever been to Greece? What is your favorite Greek food?
- 350g ()2,5-3 cups)
- 250 ml (1 cup) luke warm water
- 7g (2 tsp) yeast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp sugar
- Add the water, yeast and sugar to a large bowl. Mix all the ingredients together and let the mixture stand for a few minutes unit it starts to foam.
- Add the flour, salt and olive oil and mix it together with a spoon.
- Turn the mixture out onto a floured work surface and kneed it for about 5-10 minutes until you have a soft, slightly sticky but souple dough. Add a little more flour if your dough is too sticky.
- Lightly oil a large bowl.
- Place the dough into the bowl, cover it with a clean towel and let it rise for 60 minutes or until it has doubled in size.
- After one hour, divide the dough into 6-8 pieces, turn each piece of dough into a little ball and let them rest for another 15-30 minutes.
- Roll out the dough until they are about 1 cm (1/2 inch) thick. You can do this with your hands!
- Bake them 2-3 minutes on each side over medium-high heat.
Replace 50% of the flour with whole wheat flour for wholemeal pita bread
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 48 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 783mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 0g
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