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Greek pita bread (flatbreads)

Course: Breads
Cuisine: Greek
Keyword: pita bread


  • Ingredients for 6 pita breads
  • 350 gr strong flour plus extra for dusting
  • 15 gr fast action yeast or double the amount fresh yeast
  • 1 tsp salt
  • 2 tspns sugar
  • 2 tspns olive oil
  • 150 ml milk
  • 100 ml water lukewarm


  • In a large mixing bowl, combine flour, yeast, salt and sugar.
  • Slowly start integrating the water, milk and olive oil. You should get a supple dough that comes away from the sides of the bowl.
  • Leave the dough in a warm place to rest and rise until it has doubled in size (30 min -2 hours)
    pita dough risen
  • Once the pita bread dough has risen, lightly dust a surface and cut in 6 pieces.
  • Using a rolling pin, roll out each dough ball in 20 cm rounds, approximately 5mm thick. Turn the dough clockwise to achieve the round shape. Then, lightly score with a knife or pinch each pita with a fork.
  • Heat up a skillet, brush with a bit of olive oil and cook the pita bread on medium heat for 3 minutes each side.
  • Use immediately for your souvlaki or dips. Alternatively you can store the pita in airtight bags to keep them moist.