Easy Homemade Greek Pita Bread: Soft, Fluffy Perfection! (Print Version)

Learn to make Easy Homemade Greek Pita Bread. My simple recipe brings fluffy, warm pita to your table, perfect for dips or gyros.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Greek
Dietary: Vegetarian

# Ingredients:

→ Pita Bread Base

01 - 2 ½ cups (300g) all-purpose flour, plus more for dusting
02 - 1 cup (240ml) warm water (105-115°F / 40-46°C)

→ Yeast & Sweetener

03 - 1 teaspoon active dry yeast
04 - 1 teaspoon granulated sugar

→ Flavor & Texture Enhancers

05 - 2 tablespoons olive oil, plus more for greasing
06 - 1 teaspoon salt

# Instructions:

01 - First things first, let's get that yeast bubbly! In a large bowl, combine your warm water, sugar, and yeast. Give it a gentle stir and then just walk away for 5-10 minutes. Go check your social media, water a plant, whatever! You're looking for a foamy, frothy top – that means your yeast is alive and ready to party. If it doesn't foam, your yeast is probably dead, or your water was too hot, and you'll need to start over. I've definitely had to do that more than once, oops!
02 - Now for the main event! Add the olive oil, salt, and half of the flour to your yeast mixture. Stir it with a wooden spoon until it starts to come together. Then, gradually add the remaining flour, a little at a time, until a shaggy dough forms. It'll be sticky at first, and you might think, "Casey, what have you gotten me into?!" But trust the process. You're building the foundation for your delicious pita bread!
03 - Turn that shaggy dough out onto a lightly floured surface. Now, knead, knead, knead! Aim for about 8-10 minutes. It should transform from sticky to smooth and elastic. This is where you build the gluten, which is crucial for those beautiful pockets. My arms always get a workout, but it's so worth it. Feel it change under your hands – it’s kinda meditative, honestly. Don't under-knead, or your pita bread won't be as fluffy!
04 - Lightly oil a clean bowl, place your dough in it, and turn it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Pop it in a warm, draft-free spot for about 1 to 1.5 hours, or until it's doubled in size. This is the patience part! I always peek every five minutes, but resist the urge. This rise is key for light, airy pita bread. It's like watching a baby grow, but faster!
05 - Once risen, gently punch down the dough to release the air. Divide it into 8 equal pieces. Roll each piece into a smooth ball, then flatten it into a disc about 6-7 inches in diameter and about 1/4 inch thick. Don't make them too thin, or they won't puff up well. I usually do this on a lightly floured surface, and sometimes my circles are more like... abstract art. But it's okay, they'll still taste amazing!
06 - Preheat your oven to 475°F (245°C) with a baking stone or an inverted baking sheet inside for at least 30 minutes. This is CRITICAL for the puff! Carefully place 1-2 pita discs on the hot surface (don't overcrowd!). Bake for 2-3 minutes per side, or until they puff up beautifully and have light brown spots. They’ll inflate like little balloons, and it’s the most satisfying thing ever. You'll smell that warm, yeasty aroma filling your kitchen – pure bliss. Stack them in a towel to keep them soft as they come out!

# Notes:

01 - Personal cooking tip I've learned through experience.
02 - Storage advice that actually works from my kitchen trials.
03 - Substitution I've tried that worked surprisingly well.
04 - Serving suggestion that makes this dish extra special.

# Equipment Needed:

01 - Large mixing bowl
02 - Wooden spoon
03 - Measuring cups and spoons
04 - Rolling pin
05 - Baking stone or inverted baking sheet
06 - Oven mitts
07 - Clean kitchen towels

# Nutrition (Per Serving):

Calories: 150
Total Fat: 3g
Total Carbohydrate: 28g
Protein: 5g

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