Greek Pita Bread
Easy pita bread to serve with dips, to make gyros, and to pair with tzatziki.
Ingredients
- 3 ½ cups flour all-purpose (or bread flour)
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 1 tbsp sugar or honey
- 1 tsp salt
- 2 tbsp olive oil extra virgin
- ¼ cup Greek yogurt (optional, for extra softness)
Instructions
- In a small bowl, mix warm water, yeast, and sugar (or honey).
- Let sit for 5–10 minutes until foamy. This means the yeast is active.
- In a large bowl, combine flour and salt.
- Add the activated yeast mixture, olive oil, and Greek yogurt (if using).
- Mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 6–8 equal pieces.
- Roll each piece into a round disc (about ¼-inch thick and 6–7 inches wide).
- Heat a cast-iron skillet or non-stick pan over medium-high heat.
- Brush with a little olive oil and cook each pita for 1–2 minutes per side, flipping when bubbles appear.
- The pita should puff up and develop golden brown spots.
- Stack the cooked pitas in a clean kitchen towel to keep them warm and soft.
- Serve with tzatziki, hummus, olive oil, or use to wrap a gyro.
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