Greek Pita Bread

Name: Greek Pita Bread
Prep time: 720 min
Cook time: 30 min
Total time: 750 min
Ingredients: 600 grams all-purpose flour (divided); 1 tbsp flaky sea salt; 3 tsp active dry yeast; 2 tbsp olive oil; 1 tbsp Greek yogurt; 1 tbsp honey; 300 ml warm water

Homemade Greek pita bread is softer, more flavorful, and infinitely better than anything you’ll find in a supermarket bag! With just a little planning ahead, you can enjoy warm, pillowy pitas that are perfect for scooping up dips or wrapping around your favorite fillings.

No More Store-Bought Pitas!

It can be easy to reach for packaged pita bread without a second thought, but once you discover how incredibly simple it is to make them from scratch, you’ll never looked back! Here’s why homemade pita bread wins every time:

Incredible flavor – the combination of Greek yogurt, honey, and olive oil adds a richness you just can’t get from store-bought versions
Perfect texture – soft and tender with just the right amount of chew
Versatile – make them thick for slicing open or thin for folding into wraps
No special equipment needed – while a stand mixer helps, you can absolutely knead by hand

Recipe Ingredients

This Greek pita bread recipe uses simple pantry staples to create something truly special. Be sure to check out the full details in the recipe card below for best results.

all-purpose flour – bread flour is another option like I used in my no-knead whole wheat flour bread
flaky sea salt – enhances and balances flavors
active dry yeast – mix directly into the rest of the ingredients
olive oil – for richness and that authentic Greek touch. Extra is used to cook the pitas in the heated skillet
Greek yogurt – for tenderness and a slight tang
honey – adds a lovely subtle sweetness
warm water – to activate the yeast and bring the dough together

How To Make Greek Pita Bread

1

Add half the flour with salt, yeast, oil, yogurt, honey, and warm water to a large mixing bowl.

2

Mix until smooth. Cover with plastic wrap and let it rise in the fridge for at least 12 hours.

3

Add the remaining 300 grams / 10.58 o.z. of flour to the bowl. Knead to form a smooth dough.

4

Divide the dough into 8 equal pieces and shape each into a smooth ball.

5

On a lightly floured work surface, roll each dough ball into a circle about ¼ inch (5 mm) thick.

6

Prick each pita several times with a fork, then cover for an extra 30 minutes.

7

Lightly coat a heated skillet with oil. Cook one pita at a time for about 2 minutes per side.

8

Repeat with the remaining dough, adding a little more oil to the pan between batches as needed.

1/8

COOKING TIP: If you prefer larger, thinner pitas that are easy to fold into wraps, gently press each dough ball flatter before rolling. For thicker pitas that are perfect for slicing open and stuffing, roll them to about ½ inch/ 12 mm thickness instead.

Delicious Ways to Serve Pita Bread

These Greek pitas are incredibly versatile. Here are some top ways to enjoy them:

With dips – they’re perfect for scooping up baba ganoush, hummus, tzatziki, or an eggplant dip
As wraps – fill them with gyro meat, fresh veggies, and a dollop of tzatziki for an authentic Greek street food experience
For sandwiches – thicker pitas can be sliced open and stuffed with your favorite fillings
Alongside meals – serve them with tomato soup, cucumber salad, or grilled meats
As mini pizzas – top with tomato sauce, cheese, and your favorite toppings, then bake until crispy

Storing Greek Pita Bread

These homemade pitas are best enjoyed fresh, but they store beautifully for later use.

At room temperature: Store in an airtight container or sealed bag for 1-2 days. They’ll stay soft, though they won’t be quite as pillowy as fresh.

In the refrigerator: Keep them in a sealed bag for up to 5 days. Reheat in a dry skillet or toaster before serving.

Can you freeze Greek pita bread?

Absolutely! Once completely cool, stack the pitas with parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag and freeze for up to 3 months. To serve, reheat directly from frozen in a dry skillet or the oven.

Reheating

For the best results, warm the pitas in a dry skillet over medium heat for 30-60 seconds per side, or wrap them in foil and heat at 350°F/180°C (conventional oven) for 5-8 minutes. You can also pop them in the toaster for a quick warm-up!

More Mediterranean-Inspired Recipes

If you enjoyed making these pitas, you might also love:

Why does the dough need to rest overnight?

The long, slow fermentation in the refrigerator develops deep flavor and improves the texture of the pitas. It’s the secret to that authentic, complex taste that you just can’t get from quick-rise breads!

Can I cook these on a grill instead of a skillet?

Yes! A grill or grill pan adds beautiful char marks and a slightly smoky flavor. Cook over medium heat for about 1–2 minutes per side.

What if my pitas don't puff up?

Don’t worry! Pitas may not puff if they’ve been over pricked with a fork (we prick to prevent over-puffing) or if they’ve been rolled too thin. They’ll still be delicious, just flatter. For maximum puff, stick to a few pricks and roll them to an even thickness.

Can I make this recipe vegan?

I haven’t tried this myself, but I don’t see why you couldn’t substitute the honey with maple syrup or agave nectar, and use a plant-based yogurt alternative. The results will be slightly different, but I’m sure still tasty!

Let me know if you try this and how it turns out.

Why do my pitas turn out tough or chewy?

Over-kneading or using too much flour can make pitas tough. Knead just until the dough is smooth, and use a light hand when adding extra flour. Also, make sure not to overcook them. 2 minutes per side is usually perfect.

Can I make these pitas without a stand mixer?

If you don’t have a stand mixer, turn the dough out onto a floured surface and knead by hand for about 8-10 minutes until smooth and elastic. Add a little extra flour if the dough feels too sticky.

Save Saved!
Print recipe

No votes yet

Homemade Greek pita bread is incredibly delicious and surprisingly easy to make. You can make the pitas as large or small, thick or thin, as you like.

Preparation12

Cooking30

Total12 30

Servings: pieces

Ingredients

US Customary | Metric

600 grams all-purpose flour divided
1 tbsp flaky sea salt
3 tsp active dry yeast
2 tbsp olive oil
1 tbsp Greek yogurt
1 tbsp honey
300 ml warm water

Instructions

In a large bowl, combine 300 grams/ 0.66 lb of the flour, the salt, yeast, olive oil, Greek yogurt, honey, and warm water. Mix until you have a smooth batter with no lumps remaining. Cover the bowl with plastic wrap and let it rise in the refrigerator for at least 12 hours. It’s easiest to prepare the dough the night before.
The next day, add the remaining 300 grams / 0.66 lb of flour and knead with a stand mixer for 2-3 minutes until a smooth dough forms. The dough should pull away from the sides of the bowl and feel slightly tacky, but it shouldn’t stick to your hands. Knead by hand for another minute, adding a little extra flour if needed.
Divide the dough into 8 equal pieces and shape each into a ball.
On a lightly floured work surface, roll each dough ball into a circle about ¼ inch (5 mm) thick. Prick each pita several times with a fork and cover loosely. Let them rise for another 30 minutes.
Heat a skillet over medium heat and lightly coat it with olive oil. I like to use a paper towel to spread a very thin layer of oil across the entire pan.
Cook one pita at a time for about 2 minutes per side, or until cooked through and lightly golden. Repeat with the remaining dough.
Serve the pita bread warm, or reheat it briefly in a skillet before serving.

Tips

As you can see, I made my pita breads in different sizes. The smaller pitas were cooked exactly as described above. They puffed up nicely and became fairly thick, making them perfect for slicing open and stuffing like pita pockets.
Before cooking some of the others, I gently flattened them a little more. They turned out larger and thinner, making them ideal for folding around fillings like gyros, souvlaki, or grilled chicken. The cooking time stays the same.

How to store

Once baked, the pita breads will keep for 2-3 days in an airtight container at room temperature.

Greek Pita Bread

No More Store-Bought Pitas!

Recipe Ingredients

How To Make Greek Pita Bread

Delicious Ways to Serve Pita Bread