Soft Pita Flat Bread

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!

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?

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?

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

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.

3. 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.
4. Pour the wet ingredients including the oil into the dry ingredients and knead for 10 minutes using the dough hook on a stand mixer.

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

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

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

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

13. And the little leopard spots appear.
14. Turn over and repeat

15. Cook all 8 pieces and serve warm. Cold is just fine too!

My Top Tips!

• 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.

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Other Recipes You Might Like!

• These are absolutely perfect with my Tzatziki Dip!
• ULTIMATE Grilled Cheese
• Smoked Salmon Quiche

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