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Soft Pita Flat Bread Recipe

by Nick Makrides
Top down shot of Soft Greek Pita Bread

These Soft Pita Bread are an all-around amazing flat bread. Use them for wraps like Greek Souvlakia, use them with delicious dips like my tzatziki recipe, use them in any way! They’re soft, tasty and so easy to make. Best of all, the dough freezes so well which makes them a great make-ahead recipe that pretty much goes with any meal you make!

Dough for Soft Greek Pita Bread Recipe

Nick’s favorite thing…

Let me tell you! When I say these are the absolute best pita breads ever I mean it. Soft, delicious and so easy to make! I make these are least once a week. Here’s how I use them!

  • Souvlakia wraps
  • Tear them up and use them with dips like my tzatziki dip
  • Serve as side bread with a meal
  • Eat them plain
  • Freeze them ahead of time and use them like fresh!

What does Soft Pita Bread taste like?

Close up of layers of Soft Greek Pita Bread Recipe

These pites are tasty. The sugar in them is used to activate and help the yeast but it’s also there for flavor. The salt in them is perfectly balanced. But I love how fluffy and chewy these are at the same time. And depending on how much you cook them you could get lovely little crispy bits of pita too. I like semi-burning mine or letting the leopard spot get really dark if I’m not using them for wraps.

What are the ingredients I need for Soft Pita Bread?

Ingredients image for Soft Greek Pita Bread Recipe

Instant dry yeast – The yeast I used was instant dry yeast. This is what will work for this recipe. Rapid dry yeast will also work.

Sugar – I used caster sugar but granulated sugar will also work.

Warm water – In order to make sure the dry yeast is activated; you want the temperature to be 40C / 104C.

Bread flour – Bread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity. You can use all-purpose flour in its place.

Salt – I used fine salt

Olive oil – use good quality olive oil.

Let’s go through each step.

Greek Pita

Instructional image for Soft Greek Pita Bread Recipe 01

  1. Begin by adding the water to a bowl or jug along with the sugar and yeast. Whisk together to combine. Cover and allow to sit in a warm spot for 5 minutes.
  2. The mixture will froth on the top. If it doesn’t froth the yeast is not usable and the pita will not be fluffy.

Instructional image for Soft Greek Pita Bread Recipe 02

  1. To a large mixing bowl, add the bread flour and salt, mix to combine. This recipe can be made by hand, see my tips and tricks section below.
  2. Pour the wet ingredients including the oil into the dry ingredients and knead for 10 minutes using the dough hook on a stand mixer.

Instructional image for Soft Greek Pita Bread Recipe 03

  1. The dough will be smooth. Cover with plastic wrap and allow to sit in a warm spot for 1 hour to rise.
  2. It will double in size.

Instructional image for Soft Greek Pita Bread Recipe 04

  1. Once risen, punch the air out of the dough.
  2. Dust your workbench with flour and knead your dough for a minute or two until smooth.

Instructional image for Soft Greek Pita Bread Recipe 05

  1. Divide into 8 pieces.
  2. Knead into little balls. You could weigh the dough before divide it to get even sized pieces but it’s very un-Greek.

Instructional image for Soft Greek Pita Bread Recipe 06

  1. Use a rolling pin to roll out to 8-inch sized round pieces.
  2. Place a large skillet on high heat. Once hot, drizzle with a little olive oil and place the pita on top. Once bubbles form

Instructional image for Soft Greek Pita Bread Recipe 07

  1. And the little leopard spots appear.
  2. Turn over and repeat

Instructional image for Soft Greek Pita Bread Recipe 0815. Cook all 8 pieces and serve warm. Cold is just fine too!

My Top Tips!

Hand spreading out stack of Soft Greek Pita Bread Recipe

  • Storage – Pita can be stored in an airtight container for up to three days.
  • To Reheat – To reheat the pita simply add to a skillet on medium heat with a little drizzle of oil and reheat for 2 minutes on each side.
  • To freeze – You can freeze the dough after it’s been risen and re-kneaded. Simply knead into little individual balls, place them on a baking tray and freeze them for an hour. Then place in an airtight container or zip lock container. Defrost 2 hours before you’re ready to roll out and use.
  • Water Temperature – In order to make sure the dry yeast is activated; you want the temperature to be 40C / 104C.
  • Bread flour – Bread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity. You can use all-purpose flour in its place.
  • To create a warm spot – If it’s a cold day where you are and you’re struggling to find a warm spot in the house to let the yeast rise and the bread dough rise, boil the kettle, and pour into a large pot. Place the pot in your oven 5 minutes before using. It creates a warm steamy environment which is perfect for the yeast and dough to rise.
  • Making it by hand – this recipe can certainly be made by hand. Knead until the dough is smooth on top. If it’s too stick as you knead add a little flour until it’s not too sticky.

Other Recipes You Might Like!

Top down shot of Soft Greek Pita Bread Recipe 02

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I hope you guys enjoyed this simple but delicious Soft Pita Bread recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Top down shot of Soft Greek Pita Bread Recipe 02

Best Ever Greek Pita Bread Recipe

Serves 8

5 from 1 vote
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 2 hrs
Course: Bread
Cuisine: Greek

Ingredients

Greek Pita

  • 1 tsp instant dry yeast (see notes)
  • 1 tsp granulated sugar
  • 2/3 cup warm water (see notes)
  • 2 cups bread flour (see notes)
  • 3/4 tsp salt
  • 1 1/2 tsp olive oil + extra to drizzle


Instructions

Greek Pita

  • Begin by adding the water to a bowl or jug along with the sugar and yeast. Whisk together to combine. Cover and allow to sit in a warm spot for 5 minutes. The mixture will froth on the top. If it doesn’t froth the yeast is not usable and the pita will not be fluffy.
  • To a large mixing bowl, add the bread flour and salt, mix to combine. This recipe can be made by hand, see notes.
  • Pour the wet ingredients including the oil into the dry ingredients and knead for 10 minutes using the dough hook on a stand mixer.The dough will be smooth. Cover with plastic wrap and allow to sit in a warm spot for 1 hour to rise. It will double in size.
  • Once risen, punch the air out of the dough. Dust your workbench with flour and knead your dough for a minute or two until smooth. Divide into 8 pieces and knead into little balls. You could weigh the dough before divide it to get even sized pieces but it’s very un-Greek.
  • Use a rolling pin to roll out to 8-inch sized round pieces.
  • Place a large skillet on high heat. Once hot, drizzle with a little olive oil and place the pita on top. Once bubbles form and the little leopard spots appear, turn over and repeat. Cook all 8 pieces and serve warm. Cold is just fine too!

Notes

Storage
Pita can be stored in an airtight container for up to three days.
To Reheat
To reheat the pita simply add to a skillet on medium heat with a little drizzle of oil and reheat for 2 minutes on each side.
To freeze
You can freeze the dough after it’s been risen and re-kneaded. Simply knead into little individual balls, place them on a baking tray and freeze them for an hour. Then place in an airtight container or zip lock container. Defrost 2 hours before you’re ready to roll out and use.
Water Temperature
In order to make sure the dry yeast is activated; you want the temperature to be 40C / 104C.
Dry Yeast
The yeast I used was instant dry yeast. This is what will work for this recipe. Rapid dry yeast will also work.
Bread flour
Bread flour is a higher gluten flour that results in a nice chewy bread dough with more elasticity. You can use all-purpose flour in its place.
To Create A Warm Spot
If it’s a cold day where you are and you’re struggling to find a warm spot in the house to let the yeast rise and the bread dough rise, boil the kettle, and pour into a large pot. Place the pot in your oven 5 minutes before using. It creates a warm steamy environment which is perfect for the yeast and dough to rise.
Making it by hand
This recipe can certainly be made by hand. Knead until the dough is smooth on top. If it’s too stick as you knead add a little flour until it’s not too sticky.

Nutrition

Calories : 126kcal
Carbonhydrates: 24g
Protein: 4g
Fat: 1g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Sodium: 219mg
Potassium : 46mg
Fiber: 1g
Sugar : 1g
Vitamin A: 1IU
Vitamin C: 1mg
Calcium: 5mg
Iron: 1mg
Nutrition Disclosure

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