Fluffy Greek Pita Bread Recipe (2024)

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Fluffy Greek Pita Bread Recipe (1)

Prep

10 minutes

Cook

35 minutes

Yield

6 pitas

With my Greek Pita Bread Recipe, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving!

With my Greek Pita Bread Recipe, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving! I also have included in this blog post a variety of delicious variations to this pita recipe to give you a one-stop-shop of all things pita.

Fluffy Greek Pita Bread Recipe (2)

❤️ 🫓 Why You’ll Love Greek Pita Bread

  • Fluffy: These pitas are so fluffy when made fresh – you will not want to have pita any other way
  • Perfect Match: My Greek pitas are the perfect side to all of my favorite Greek dips
  • Easy: All you need is seven ingredients – ones that you probably already have in your pantry
Fluffy Greek Pita Bread Recipe (3)

🍲 Ingredients

Olive Oil: When it comes to olive oil, you pour with your heart because it’s good for your heart. That’s right – olive oil is loaded with heart-healthy fats and antioxidants.

Whole Milk: Loaded with important vitamins and nutrients such as calcium and Vitamins A and D, whole milk is also packed with protein.

Fluffy Greek Pita Bread Recipe (4)

👩‍🍳 How to Make Greek Pita

  1. To a medium bowl, add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
  2. Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
  3. Whisk in the olive oil and salt.
  4. Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
  5. Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  6. After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
  7. Form the 6 pieces of dough into circles and place them on a parchment-lined baking sheet. Let rest covered with a tea towel for 1 more hour.
  8. After the second rise, roll each dough circle into 5-inch wide circles.
  9. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and ourbest-ever tzatziki recipe!
Fluffy Greek Pita Bread Recipe (5)

🗒 Variations

There are so many different variations you can do with this Greek pita recipe. Here are some of my favs:

Fluffy Greek Pita Bread Recipe (6)

Cheese-Stuffed Fluffy Greek Pita Bread

  • 2cupsshredded mozzarella cheese
  • 2/3cupcrumbled feta cheese
  • 2tspgarlic powder
  1. Mix together the shredded mozzarella cheese, crumbled feta cheese, and garlic powder. Use a fork to sort of mash it together. Set aside.
  2. To make these pitas cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
  3. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
  4. After the second rise, roll each dough circle into 5-inch wide circles.
  5. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and ourTzatziki Recipe! Alternatively, enjoy our herb garlic butter recipe below.

Herb Garlic Butter

  • 1/3cupunsalted butter
  • 2garlic cloves, pressed
  • 1/2cupmixed chopped fresh herbs (parsley, chives & oregano)
  1. Once the original fluffy pitas or cheese-stuffed pitas are cooked, make the herb butter. To a pan add the butter and melt over medium-low heat. Once melted add the garlic and fresh herbs. Cook for a few minutes to combine the flavors and then remove from the heat. Use the herb garlic butter to brush on the freshly cooked pitas and serve.

Apple Cinnamon Cream Cheese Stuffed Pita Bread

  • 1tbspunsalted butter
  • 1cupgrated Cosmic Crisp apples
  • 2tbspbrown sugar
  • 1tspcinnamon
  • 1/4tspsalt
  • 1cupsoftened cream cheese
  • 2tbspbutter
  • 2tbspmaple syrup
  1. Drain any juice that’s released from the shredded apple. Heat 1 tbsp butter in a frying pan over medium heat. Once the butter is melted add the grated apple, brown sugar, cinnamon and salt. Stir and cook for 4-5 minutes until combined and the shredded apple has softened. Set aside in a bowl to cool.
  2. Once the apple mixture is fully cooled, mix with the cream cheese. Use a fork to sort of mash it together. Set aside.
  3. To make these pita’s apple cinnamon cream cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
  4. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the apple cream cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the apple mixture inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
  5. After the second rise, gently roll each dough circle into 5-inch wide circles.
  6. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or top with our maple syrup butter (melt 2 tbsp butter and 2 tbsp maple syrup together until warmed through).
Fluffy Greek Pita Bread Recipe (7)

Spanakopita Stuffed Pita Bread

  • 1tbspolive oil
  • 1/2medium white onion, finely chopped
  • 3/4cupfinely chopped green onion
  • 1/2cupchopped fresh dill
  • 1/2cupchopped fresh parsley
  • 1/4cupchopped fresh mint
  • 1tbspvegetable stock paste
  • 450gfresh spinach
  • 1/3cupcrumbled feta cheese
  • 1 1/2cupsshredded mozzarella cheese
  1. While the pita dough is on its first rise, make the spanakopita filling. In a large pot, heat your olive oil on medium heat for around 30 seconds.
  2. Add the onionsand saute until softened about 4-5 minutes. Stir often to avoid burning.
  3. Once the onions have softened, add the green onions, dill, parsley, mint, and vegetable stock paste. Cook for around 2 minutes or until wilted considerably.
  4. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
  5. Once the spinach is ready, stir in the feta, and remove from heat to cool in a bowl or container in the fridge.Once cooledREMOVE 1/3 CUP OF THE SPINACH MIXTURE (enjoy at another time!)Then, stir in the shredded mozzarella cheese into the spanakopita mixture and set aside.
  6. To make these pita spanakopita-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
  7. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spanakopita cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the spanakopita-cheese mixture inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
  8. After the second rise, gently roll each dough circle into 5-inch wide circles.
  9. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or with ourBest Ever Tzatziki Recipe!
Fluffy Greek Pita Bread Recipe (8)

Spicy Greek Feta Dip (Tirokafteri) & Cheese-Stuffed Pita Bread

  • 2 1/3cupsshredded mozzarella cheese
  • 1/3cupSpicy Greek Feta Dip (Tirokafteri)(use ourspicy feta dip recipe)
  1. Mix together the shredded mozzarella cheese and the spicy feta dip. Use a fork to sort of mash it together. Set aside.
  2. To make these pita cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
  3. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spicy Greek feta dip-cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
  4. After the second rise, roll each dough circle into 5-inch wide circles.
  5. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our Best Ever Tzatziki Recipe! Alternatively, enjoy our herb garlic butter recipe above
Fluffy Greek Pita Bread Recipe (9)

Buffalo Chicken Stuffed Pita Bread

  • 1 2/3cupshredded mozzarella cheese
  • 2/3cupshredded cheddar cheese
  • 1/2tspdried oregano
  • 3/4tspgarlic powder
  • 2/3cupshredded cooked chicken
  • 2tbspbuffalo hot sauce
  • 1tbsproasted red pepper hot sauce(if you don’t have this hot sauce just use one more tablespoon of buffalo hot sauce)
  • ranch dip or dressing for serving(useour ranch dip recipeif desired)
  1. Mix together the shredded cheeses, dried oregano, garlic powder, shredded cooked chicken, and hot sauces until combined. Set aside in the fridge.
  2. To make these pita buffalo chicken stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
  3. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the buffalo chicken-cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
  4. After the second rise, roll each dough circle into 5-inch wide circles.
  5. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy dipped into ourranch dip recipeor your favorite ranch dip.


🗒 Best served with

  • Easy Authentic Tzatziki Recipe
  • Spicy Greek Feta Dip (Tirokafteri)
  • Whipped Eggplant Dip (Melitzanosalata)
  • Comforting Feta Dip (Autumn-Inspired)

👝 How to Store Leftovers

Store cooked and cooled pita bread in an airtight container for a few days on the counter. Or, store fully cooked and cooled pita in the freezer for up to 2 months.

🤔 Common Questions

What is the difference between Greek pita and regular pita?

They’re similar but have their own personalities! Greek pita is thicker, and more versatile (as you can see from the variations above) and it’s most definitely fluffier.

What are Greek pitas called?

Sometimes you’ll find them referred to as Pide or Khubz.

Fluffy Greek Pita Bread Recipe (10)

Greek Pita Bread Recipe 🫓

5 from 43 votes

With my Greek Pita Bread Recipe, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Proofing time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 15 minutes mins

Course Bread

Cuisine Greek

Servings 6 pitas

Calories 320 kcal

Ingredients

Instructions

  • To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).

  • Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.

  • Whisk in the olive oil and salt.

  • Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.

  • Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.

  • After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

  • Form the 6 pieces of dough into circles and place on a parchment lined baking sheet. Let rest covered with a tea towel for 1 more hour.

  • After the second rise, roll each dough circle into 5 inch wide circles.

  • Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our best ever tzatziki recipe!

Video

Notes

  • Store cooked and cooled pita bread in an airtight container for a few days on the counter. Or, store fully cooked and cooled pita in the freezer for up to 2 months.
  • Enjoy this pita bread with our Greek Chicken Souvlaki or our viral Spicy Whipped Feta

Nutrition

Calories: 320kcal | Carbohydrates: 51.9g | Protein: 9.1g | Fat: 8.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.1g | Cholesterol: 0.3mg | Sodium: 590.9mg | Fiber: 1.9g | Sugar: 2g

Review This Recipe Let us know how it was!

Kayla

Posted at 7:02 am, February 25, 2024

Reply

Fluffy Greek Pita Bread Recipe (11)
Wow I made these yesterday for a Greek dinner I made for my friend and I made the ones with cheese in the middle and oh my goodness they were delicious!! So easy as well 10/10.

Maria Koutsogiannis

Posted at 7:04 am, February 25, 2024

Reply

Thank you so much for the love, Kayla!! Means a lot to me!

Rocher

Posted at 12:50 am, February 24, 2024

Reply

Fluffy Greek Pita Bread Recipe (12)
So good!!! And easy!

Maria Koutsogiannis

Posted at 7:56 am, February 24, 2024

Reply

TRULY!!!

Francesca Campo

Posted at 3:07 pm, February 23, 2024

Reply

Fluffy Greek Pita Bread Recipe (13)
Simple, delicious! Never going back to store bought naan or pita.

Maria Koutsogiannis

Posted at 3:32 pm, February 23, 2024

Reply

This makes me so happy, thank you!!!

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Fluffy Greek Pita Bread Recipe (2024)

FAQs

What makes pita bread puff up? ›

That's because the puff is steam-powered. For it to work, the dough must be neither too thick nor too thin, and be sufficiently hydrated so that the blast of heat from the oven quickly turns the moisture to steam that inflates the bread. One of the best ways to get this right is a kitchen scale.

What is the difference between pita and Greek style pita bread? ›

Greek pita bread is typically thicker than Middle Eastern pita and can be split easily to create a pocket for all sorts of fillings like gyro meat or falafels. It can be wrapped to make souvlaki wraps or cut into triangles and toasted for dipping.

Is souvlaki bread the same as pita? ›

Pita bread, also sometimes spelled as Pitta (πίτα in Greek) is a MUST for so many Greek dishes. You will most likely know it from souvlaki pita or gyros pita – pita bread filled with meat skewers or gyros, creamy tzatziki sauce, sliced tomatoes and onions.

Why doesn't my pita bread puff in the pan? ›

But let's just agree that even pitas that don't puff and end up more like a flatbread without a pocket are still delicious. That said, the main reason pita won't puff has to do with baking temperature--the oven or the skillet aren't hot enough.

What is gyro vs pita? ›

The pita is a soft and leavened flatbread, generally round or oval. It is often used in pockets because that helps hold the fillings and can also be cut and used as a tortilla. On the other hand, Gyros is the meat filling inside the pita.

What is the healthiest pita bread to eat? ›

Choose whole wheat varieties, which contain more fiber and nutrients. Choose lower sodium options, especially if you are watching your blood pressure. Select pita bread with higher fiber and/or protein content which will help keep you full.

Is pita healthier then bread? ›

Pita bread is a light, delicate bread that is less dense, low-calorie, and has fewer carbohydrates than many other types of bread. When made with whole-grain wheat flour, it also contains more fiber and antioxidants than regular bread (especially white bread).

What is the most popular bread in Greece? ›

The Koulouria is one of the most popular loaves of bread in the entirety of Greece, and it's not hard to see why! While it appears to be a simple ring of break, there are many different types, including Koulouri Thessalonikis - which you can find on our menu.

What do Greeks call pita bread? ›

In Greek, pita (πίτα) is understood by default to refer to the thicker, pocketless Greek pita, whereas the thinner khubz-style pita is referred to as aravikí pita (αραβική πίτα, lit. "Arabic pastry").

What does the word gyro mean in Greek? ›

Gyro Means “To Turn”

The literal meaning of the term Gyro is “to turn” or “revolution”, with origin in the Greek word “gheereezo”. It refers to how the meat is cooked.

Why is my pita bread dense? ›

If your pita bread is dense, it might be because you didn't roll the dough out thin enough. Make sure to roll it out as evenly as possible. If you're having issues with it puffing up, your oven may not be hot enough. A good oven thermometer can help you troubleshoot this.

Can you eat pita bread without toasting? ›

Each pitta has been carefully baked to create a scrumptiously soft texture, perfect for opening and filling the tasty centre. Delicious when served cold or toasted, the Soft Pittas can be enjoyed with a whole host of tasty flavour combinations.

Can you eat pita bread straight from the packet? ›

Straight from the packet, it's pretty miserable. It's chewy - not in a good way. It tastes of cardboard.

Why won't my flatbread puff up? ›

Common issues for pita that does not puff up in the oven is the result of dough that is improperly proofed, dough that is too dry, dough that was not rolled thin enough or baking at too low of a temperature.

Why didn't my bread puff up? ›

Dough that has expired yeast, too much salt, all-purpose or cake flour, or antifungal spices like cinnamon might have trouble rising.

What is unique about pita bread? ›

One of the unique features of pita bread is its ability to puff up when baked, thanks to the combination of the yeast, flour and the heat, which causes the rapid expansion of the dough. The result: a fluffy, chewy bread with a pocket in the middle that can be used to encase all types of delicious fillings.

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