Description
This Greek Pita Bread recipe yields soft, fluffy, and slightly tangy flatbreads made with simple ingredients like Greek yogurt, flour, and olive oil. Perfect for serving with traditional Greek dips such as Tzatziki or using as wraps for gyros and other Mediterranean dishes. These easy-to-make flatbreads cook quickly on the stovetop and bring authentic homemade flavor to your table.
Ingredients
Scale
Dry Ingredients
- 230 grams (2 cups + 1 tablespoon) all-purpose flour, plus extra for dusting
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ⅔ teaspoon salt
Wet Ingredients
- 300 grams (1 cup + 1 tablespoon) full-fat strained Greek yogurt
- 3 tablespoons olive oil
Instructions
- Combine wet ingredients: In a mixing bowl, whisk together the Greek yogurt, olive oil, salt, baking powder, and baking soda until well mixed.
- Add flour and form dough: Gradually add the flour to the wet mixture and stir with a wooden spoon, scraping the sides of the bowl, until a sticky dough forms.
- Prepare dough for shaping: Dust your hands and the dough lightly with flour. Transfer the dough onto a floured surface and shape it into a log.
- Divide and shape dough balls: Cut the dough log into six equal pieces. Shape each piece into a smooth ball, dusting with flour as needed to prevent sticking.
- Roll out flatbreads: On a floured surface, take one dough ball and flatten it with your hands into a round disk about 14-15 cm (5.5-6 inches) in diameter. Dust with flour as needed to prevent sticking.
- Preheat pan: Heat a non-stick frying pan with a lid over medium-high heat until it is almost smoking hot.
- Cook flatbreads first side: Place the rolled dough into the hot pan and immediately cover with the lid. Cook for 1 minute, allowing the bread to puff slightly.
- Cook flatbreads second side: Flip the flatbread, cover again, and cook for an additional 1 minute until golden spots appear and it’s cooked through.
- Cool the flatbreads: Transfer the cooked pita to a cooling rack to cool slightly while you cook the remaining pieces.
- Stack and store: Once all flatbreads are cooked, stack them on a plate, cover with plastic wrap, and store in the refrigerator for future use.
- Serve suggestions: Enjoy these pita breads with classic Greek dips like Tzatziki, Melitzanosalata, Tarama, or Htipiti, or use them as wraps for delicious Greek sandwiches and gyros.
Notes
- Dust your hands and work surface generously with flour to prevent the dough from sticking during shaping and rolling.
- The yogurt provides moisture and tanginess; Greek strained yogurt is essential for the right texture.
- Use a non-stick pan with a lid to ensure even cooking and proper puffing of the pita.
- The flatbreads are best enjoyed fresh but can be refrigerated covered for up to 3 days and gently reheated before serving.
- You can freeze cooked pita bread by separating them with parchment paper and freezing in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita bread (approx. 60 grams)
- Calories: 145
- Sugar: 2 grams
- Sodium: 280 mg
- Fat: 5.5 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1.2 grams
- Protein: 5 grams
- Cholesterol: 5 mg
Keywords: Greek Pita Bread, Flatbread, Greek flatbread recipe, homemade pita, easy Greek bread, yogurt pita bread, stovetop flatbread
