Homemade Greek Pita Bread Recipe

I’m sharing a Homemade Pita Bread recipe that takes under 90 minutes using common pantry staples and yields perfectly puffed pockets for dips and wraps.

I still can’t get over how fast pantry staples turn into pillowy pockets that puff up like magic. This Greek Pita Bread is the kind of Pita Bread Recipe that makes you want to drop everything and bake right now.

You’ll be surprised how simple it feels, and how loud the crunch is when you toast them. I used basic all purpose flour and a splash of extra virgin olive oil, nothing fancy, and the result was better than takeout.

I promise there’s a trick in the timing that changes everything, you’ll want to try it tonight.

Ingredients

• All purpose flour: Main structure, mostly carbs, little protein, gives chewiness, not wholegrain.
• Instant dry yeast: ferments sugars, creates air pockets, makes dough rise fast.
• Sugar: feeds yeast, adds tiny sweetness, a few calories, barely noticeable.
• Salt: boosts flavor, controls yeast speed, adds minerals, but dont overdo it.
• Water: hydrates flour, activates gluten, affects dough softness and rise.
• Extra virgin olive oil: adds richness, tender crumb, healthy fats, I like the flavor.
• Sesame or nigella seeds: crunchy topping, nutty or oniony notes, tiny fiber and oils.
• Extra flour for dusting: prevents sticking while shaping, not much nutrition, just handy.

Ingredient Quantities

• 3 cups (360 g) all purpose flour plus extra for dusting
• 2 1/4 teaspoons (7 g) instant dry yeast about one packet
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• 1 cup (240 ml) water
• 2 tablespoons extra virgin olive oil
• Extra flour for dusting as needed
• Extra olive oil for brushing optional
• Sesame seeds or nigella seeds optional

How to Make this

1. Warm 1 cup (240 ml) water to about 105-110F, stir in 1 teaspoon granulated sugar and 2 1/4 teaspoons (7 g) instant yeast, let sit 1–2 minutes until a little foamy (instant yeast can go straight into the flour but I like proofing quick so I know it’s alive).

2. In a large bowl whisk 3 cups (360 g) all purpose flour with 1 teaspoon fine sea salt, make a well and add the yeast water and 2 tablespoons extra virgin olive oil.

3. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead about 8–10 minutes until smooth and slightly springy, add extra flour for dusting as needed so it doesn’t stick but dont add too much or pitas get heavy.

4. Lightly oil a clean bowl with a little olive oil, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes (if your kitchen is warm it can be closer to 30–40).

5. Punch the dough down, divide into 8–10 equal pieces (for 8 thicker pitas or 10 thinner ones), roll each into a tight ball, then cover and rest 10–15 minutes so the gluten relaxes and they roll easier.

6. Meanwhile preheat your oven to 475–500F and place a baking stone or an inverted heavy baking sheet on the middle rack for at least 20–30 minutes so it’s screaming hot; if you dont have a stone just use the hot sheet.

7. On a lightly floured surface roll each ball into a circle about 1/4 inch thick and 6–7 inches across, keep the others covered so they dont dry out; dust with extra flour only as needed.

8. Transfer a rolled pita to the hot stone or sheet (use a peel, parchment, or the back of a rimless baking sheet), bake 3–5 minutes until it puffs into a pocket and gets light brown spots, you can flip once halfway if your oven is uneven.

9. Remove pitas to a rack, brush with extra olive oil if you like and sprinkle sesame seeds or nigella seeds while still warm, let cool a few minutes (they will deflate but keep a pocket). Store in a sealed bag to stay soft, or reheat briefly before serving.

Equipment Needed

1. Digital kitchen scale, for weighing the 360 g flour accurately
2. Measuring cups and spoons, for the cup of water and teaspoons/tablespoons
3. Instant read thermometer, to warm water to about 105–110 F
4. Large mixing bowl, for whisking and first rise
5. Whisk and a wooden spoon or spatula, for mixing the dough till shaggy
6. Clean work surface and a bench scraper, for kneading and dividing the dough
7. Rolling pin, to roll each ball into a 1/4 inch circle
8. Baking stone or an inverted heavy baking sheet, preheated in the oven
9. Pizza peel or rimless baking sheet (or parchment) plus oven mitts and a cooling rack, for transferring, handling and cooling the pitas

FAQ

Homemade Greek Pita Bread Recipe Substitutions and Variations

• All purpose flour: swap for bread flour if you want chewier pitas, or use whole wheat flour for nuttier flavor but use about a 50 50 mix with AP so they still puff up, or a 1:1 gluten free flour blend with a bit of xanthan gum though texture will be different
• Instant dry yeast: replace with active dry yeast using the same amount but proof it in warm water first for 5 10 minutes, or use fresh (cake) yeast at roughly three times the weight of the instant yeast
• Granulated sugar: honey or maple syrup work fine at about 3 4 of the sugar amount and reduce the liquid a tad since they add moisture, or just skip the sugar if you prefer a less sweet dough
• Extra virgin olive oil: use melted butter or a neutral oil like sunflower or canola for similar richness, or try Greek yogurt for a slightly tangy softer crumb but cut back on water a little

Pro Tips

1. Proof the yeast even if the packet says instant, I usually do it quick so I know its alive, if it does not foam toss it and try new yeast or you’ll waste time.

2. Get your stone or sheet way hotter than you think, let it preheat long enough so the dough hits scorching metal, that blast of heat is what makes the pocket. If you dont have a stone use an inverted heavy baking sheet and heat it the same.

3. Use as little flour as possible when you roll, too much makes them heavy and they wont puff right. Let the rolled balls rest for a few minutes so the gluten relaxes before you try to stretch them, it makes rolling a lot easier.

4. Right after they come out brush with oil and press seeds on while they’re warm so they stick, then store in a sealed bag while still slightly warm to keep them soft. If one refuses to puff, finish it longer on the hot surface and it will still be tasty as a flatbread.