Fresh, homemade pita bread is easy to make and perfect served with creamy dips and savoury spreads!
This homemade Greek pita bread recipe is part of our Ancient Greek Mythology-inspired recipe series. Served with whipped feta and olives and briam, this meal is created in honour of the Greek goddess, Athena.
A feast inspired by Ancient Greek mythology wouldn’t be complete without soft, homemade pita bread. Fresh pita is the perfect vehicle for enjoying the many rich offerings made in honour of Athena and her sacred plant, the olive tree. Creamy whipped feta, olive oil soaked olives, and slow roasted vegetables drenched in olive oil are all begging to be scooped up by a warm piece of pita bread.
Making Greek pita bread yourself may seem daunting, but it is a fairly straightforward yeast dough that is made even easier if you have a stand mixer. One taste of these soft fresh pita’s and you won’t go back to the store-bought one again!
Ingredients
Flour: I use all-purpose flour in this recipe but you could substitute bread flour if desired.
Yeast: I use traditional active dry yeast in this recipe.
Olive oil: A splash of olive oil adds a tenderness and pliability to the dough.
How to make Homemade Pita Bread
Make the dough
Heat the water to between 105 and 115 deg F. Add the sugar and active dry yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe. If the yeast has not activated and isn’t bubbly, then the yeast is no longer alive and needs to be discarded.
I like to use a stand mixer fitted with a dough hook to make this dough, but you can certainly mix and knead this dough by hand if you prefer. Combine the flour and salt in the bowl of a stand mixer and stir together. Add the olive oil and the yeast mixture. Attach a dough hook.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon of flour.
Continue mixing with a dough hook for about 10 minutes until the dough is soft and stretchy. Take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more olive oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
Shape the dough
When the dough has doubled in size, after an hour, punch it down. Turn the dough onto the counter and knead it briefly to remove any air from the dough. Cut the dough into eight pieces. Shape each piece into a round ball. Leave the dough balls on the counter and cover with a towel. Let sit for 20 minutes.
To shape the pita, use a rolling pin to roll out each piece of dough. Roll out one piece about 4 inches in diameter. If the dough begins to spring back while rolling, let it rest a few minutes more. Repeat with the remaining dough balls so that they are all rolled out about 4 inches in diameter.
Return to the first piece and roll out into a circle about 7 inches in diameter. After resting the dough should be relaxed and easier to roll out. Repeat with the remaining pieces.
Cook the Homemade Pita Bread
Heat a large skillet over high heat until very hot then turn down the heat to medium. Place one pita in the skillet, dusting off any excess floor before adding to the skillet. Allow to cook on one side for 2 to 3 minutes. The dough should begin to puff and bubble. When there are a few brown spots on the bottom use a pair of tongs to flip the dough over.
Cook on the second side for another 2 minutes or until brown in a few spots. Transfer the cooked pita to a tea towel lined plate. Cover with the tea towel. This will allow the pita to steam and remain soft and pliable. Wipe the skillet out with paper towel if there is any burnt flour in the pan. Repeat with the remaining pita until they are all cooked. Enjoy!
More Greek Mythology Inspired Recipes
- Hestia: No Knead Bread with Garlic and Rosemary
- Aphrodite: Scallops with Saffron Vanilla Beurre Blanc
- Aphrodite: Sparkling Rhubarb Rose Cocktail
- Athena: Briam with Whipped Feta, Olives, and Pita
- Athena: Homemade Pita Bread
- Athena: Herb Marinated Olives
Homemade Pita Bread
Ingredients
- 1 cup water
- 1 tsp sugar
- 2 ¼ tsp active dry yeast
- 2 ½ cups flour plus extra
- 1 tsp kosher salt
- 2 Tbsp olive oil
Instructions
- Heat the water to between 105 and 115 deg F. Add the sugar and active dry yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
- Combine the flour and salt in the bowl of a stand mixer and stir together. Add the olive oil and the yeast mixture. Attach a dough hook. Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon of flour.
- Continue mixing with a dough hook for several minutes until the dough is soft and stretchy. Take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball. Transfer the dough to a greased bowl. Drizzle a little more olive oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.
- When the dough has doubled in size, after an hour, punch it down. Turn the dough onto the counter and knead it briefly to remove any air from the dough. Cut the dough into eight pieces. Shape each piece into a round ball. Leave the dough balls on the counter and cover with a towel. Let sit for 20 minutes.
- To shape the pita, use a rolling pin to roll out each piece of dough. Roll out one piece about 4 inches in diameter. If the dough begins to spring back while rolling, let it rest a few minutes more. Repeat with the remaining dough balls so that they are all rolled out about 4 inches in diameter.
- Return to the first piece and roll out into a circle about 7 inches in diameter. After resting the dough should be relaxed and easier to roll out. Repeat with the remaining pieces.
- Heat a large skillet over high heat until very hot then turn down the heat to medium. Place one pita in the skillet, dusting off any excess floor before adding to the skillet. Allow to cook on one side for 2 to 3 minutes. The dough should begin to puff and bubble. When there are a few brown spots on the bottom use a pair of tongs to flip the dough over.
- Cook on the second side for another 2 minutes or until brown in a few spots. Wrap the warm, cooked pita in a tea towel. This will allow the pita to steam and remain soft and pliable. Wipe the skillet out with paper towel if there is any burnt flour in the pan. Repeat with the remaining pita until they are all cooked. Enjoy!