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Soft Pita Flat Bread

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These Soft Pita Flatbreads 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!

Soft Pita Bread 24 - main image

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!

  • Greek Gyros wraps
  • Tear them up and use them with dips like my tzatziki dip
  • Serve as side bread with a meal. They go great alongside some Juicy Grilled Chicken
  • Eat them plain – we do this when we feel like something plain but delicious for dinner!
  • Freeze them ahead of time and use them like fresh!

What does Soft Pita Flat 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 Flat 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.

How to make Soft Pita Flat Bread.

Making Soft Pita Flat Bread is so easy and it’s far better than anything store bought. It’s soft, chewy and fills your house with that irresistible aroma of freshly made bread!

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.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

Top down shot of Soft Greek Pita Bread Recipe 02

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Soft Pita Bread 24 - thumbnail image

How To Make Soft Pita Bread

These Soft Pita Breads are an all-round amazing flatbread. They’re soft, tasty and so easy to make.

Serves 4

4.4 from 8 votes
Print Recipe Pin Recipe
Prep: 15 minutes
Cook: 15 minutes
Total: 2 hours
Course: Bread
Cuisine: Greek
Calories: 174kcal

Ingredients

Pita Bread

  • 250 g warm water, see notes
  • 8 g active dry yeast, see notes
  • 8 g sugar
  • 320 g bread flour or all-purpose flour, see notes
  • 8 g tsp salt
  • 20 g olive oil + extra to drizzle

Learn How To Make it! [VIDEO]


Instructions

Pita Bread

  • Prepare yeast and water – 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.
  • Combine dry ingredients – To a large mixing bowl, add the bread flour and salt, mix to combine. This recipe can be made by hand, see notes.
  • Form dough – 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.
  • Rise – Cover with plastic wrap and allow to sit in a warm spot for 1 hour to rise. It will double in size.
  • Form flatbreads – 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.
  • Cook – 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 / 104F.
YeastActive dry yeast is a dry yeast that needs to be activated in a warm liquid. When left to rest it becomes frothy so that you know it’s active. Instant Dry Yeast doesn’t need to be activated before using and can be added straight to your dry ingredients. Both yeasts will work for this recipe.
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 – is an approximate and is based on per pita. This recipe makes 4 pitas.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!

Nutrition

Calories : 174kcal
Carbonhydrates: 30g
Protein: 5g
Fat: 3g
Saturated Fat: 0.5g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 2g
Sodium: 391mg
Potassium : 50mg
Fiber: 1g
Sugar : 1g
Vitamin A: 1IU
Vitamin C: 0.003mg
Calcium: 8mg
Iron: 0.4mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

4 comments

Jules Steffen December 2, 2021 - 11:26 am

5 stars
Made these tonight for Yiros! Absolutely perfect! So soft and flexible. Will be making these a regular in our house ♥️🇬🇷

Reply
Nick Makrides September 13, 2022 - 11:27 am

Thanks Jules! Hope you loved them! N x

Reply
Mel March 30, 2023 - 4:03 pm

4 stars
They were super delicious, especially with your chicken gyros!! I had some issues with the quantities though, I ended up with a super sticky glibbery mess and had to add more and more flour. 😀 Not sure whether it’s because I used all-purpose flour!? Still turned out yummy in the end. 🙂

Reply
Nick Makrides April 6, 2023 - 11:44 pm

Yeah, you know what, that happens to me sometimes. I think it has to do with the type of flour and the humidity in the room. Glad to hear you enjoyed the end result though! N x

Reply
4.38 from 8 votes (6 ratings without comment)

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