Greek Homemade Pita Bread Recipe (Soft & Fluffy)

Greek Homemade Pita Bread is a soft, slightly puffed flatbread that’s perfect with dips like tzatziki, hummus, souvlaki wraps, grilled meats, or salads. This authentic Greek pita bread recipe uses simple pantry ingredients and produces tender, golden flatbreads every time.

What Is Greek Pita Bread?

Greek pita bread is a classic Mediterranean flatbread known for its soft texture and gentle puff when cooked. Unlike many breads, pita uses a simple dough with just a few ingredients — flour, water, yeast, salt — and turns into warm, fluffy rounds ideal for dipping, stuffing, or serving with grilled foods.

Unlike naan or other enriched breads, Greek pita is typically lean and light, relying on yeast activation and steam to create a slight air pocket inside.

Ingredients (Serves ~6)

• 3 cups all-purpose flour (or strong bread flour)
• 1 1/4 cups lukewarm water
• 2 tsp active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil (optional but adds softness)

Tip: For extra soft texture, use bread flour or mix with whole wheat flour.

How to Make Greek Homemade Pita Bread

Step 1: Activate the Yeast

In a mixing bowl, whisk together lukewarm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes frothy — a sign your yeast is active and ready.

Step 2: Make the Dough

Add the flour and salt to the yeast mixture. Mix using a spoon or your hands until a rough dough forms. For best results, knead the dough for about 8–10 minutes until it becomes soft, elastic, and slightly sticky.

Step 3: First Rise

Grease the dough lightly with olive oil, cover it with a cloth or plastic wrap, and let it rise in a warm place until doubled in size (usually 60 minutes).

Step 4: Divide and Shape

Once risen, gently deflate the dough and divide it into 6 equal pieces. Roll each piece into a smooth ball and let them rest for about 10–15 minutes.

Step 5: Roll Out

On a lightly floured surface, use a rolling pin to flatten each ball into a 6–7-inch circle. Try to make them even in thickness so they cook uniformly.

Step 6: Cook the Pita Bread

Heat a heavy bottom skillet or cast iron pan over medium-high heat. Place one dough disc on the hot surface. After about 1–2 minutes, bubbles will begin to form — flip and cook the other side until light golden.

Repeat with remaining rounds. If you want extra soft pockets, cover the pan with a lid to trap steam while cooking.

Why This Greek Pita Bread Recipe Works

✔ Simple ingredients — no complicated dough enhancers.
✔ Soft and fluffy texture — thanks to proper yeast activation and steam-trapping.
✔ Versatile recipe — perfect for sandwiches, dips, and mezze platters.
✔ Beginner-friendly method — ideal even if you’ve never made bread before.

Tips for Perfect Pita Every Time

• If dough is too sticky, let it rest for 10 minutes before kneading again — gluten will relax and make handling easier.
• Keep your pan medium hot — too hot and pita will brown before puffing
• For fluffier bread, cover the pan with a lid to trap steam while cooking.
• Use fresh yeast — expired yeast can result in flat, chewy pita.

Serving Suggestions

Greek pita bread is best served warm with:

• Creamy tzatziki sauce
• Classic hummus
• Grilled chicken souvlaki
• Fresh salads or curries
• Spreadable dips like baba ganoush or olive tapenade

How to Store Leftover Pita Bread

• Room Temp: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in ziplock bags for up to 5 days.
• Freezing: Freeze in layers with parchment paper — thaw and warm as needed.