Looking for a fluffy pita bread for your sandwiches? I promise you’ll never want to buy bread again after this recipe. Greek pita bread yields a fluffy, flavorful, thin, and soft bread that goes with any deli meat or cheese. This is probably one of the easiest recipes I’ve tried. It takes the same amount of time to make this recipe that it does to go out and buy a stack of pita disks–and trust me, these are 100x better.
Tips for a Perfect Bread
Proper flour: Use bread flour for a chewier texture or a mix of bread and all-purpose flour for softness.
Knead well: Knead the dough for at least 10 minutes until smooth and elastic.
This helps develop the gluten for a better texture.
Resting time: Let the dough rise in a warm place until it doubles in size, about 1-2 hours.
Roll evenly: Roll the dough into evenly thick rounds, about 1/4 inch thick, to ensure uniform cooking.
Cook quickly: Cook each pita for about 2-3 minutes on each side until they puff up and have golden spots.
Cover after cooking: Immediately place cooked pitas in a clean kitchen towel to keep them soft and pliable.
Serve warm: Pita bread is best served warm, fresh from the skillet or oven. If needed, reheat briefly before serving.
The Best, Easiest Greek Pita Bread
Ingredients
- 3 and 2/3 cups all purpose flour
- 1/3 cup semolina fine powder
- 2 tsp yeast
- 2 tbsp honey
- 1 tsp salt
- 1 and 1/4 cup lukewarm water
- Authentic Olive Oil
Instructions
- In a bowl, combine all your ingredients. Knead with your hands until elastic to fully develop gluten. This should take 7-10 minutes, and the dough should bounce back to your touch.
- Let the dough rise for 30 minutes to an hour in a warm space.
- Cut the dough into 8 even pieces and flatten out into disks that are approximately 1/4 of an inch thick. Use your fingers to make indents in the disks.
- Heat a nonstick skillet with authentic olive oil. I recommend getting dipping, tasting oil from Spain or Italy or Palestine. Cook on each side for two minutes or until the pita is gold and bubbly.
- Serve and enjoy warm and as you please.
