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Prep
10 minutes
Cook
35 minutes
Yield
6 pitas
With my Greek Pita Bread Recipe, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving!
With my Greek Pita Bread Recipe, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving! I also have included in this blog post a variety of delicious variations to this pita recipe to give you a one-stop-shop of all things pita.
❤️ 🫓 Why You’ll Love Greek Pita Bread
- Fluffy: These pitas are so fluffy when made fresh – you will not want to have pita any other way
- Perfect Match: My Greek pitas are the perfect side to all of my favorite Greek dips
- Easy: All you need is seven ingredients – ones that you probably already have in your pantry
🍲 Ingredients
Olive Oil: When it comes to olive oil, you pour with your heart because it’s good for your heart. That’s right – olive oil is loaded with heart-healthy fats and antioxidants.
Whole Milk: Loaded with important vitamins and nutrients such as calcium and Vitamins A and D, whole milk is also packed with protein.
👩🍳 How to Make Greek Pita
- To a medium bowl, add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
- Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
- Whisk in the olive oil and salt.
- Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
- Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Form the 6 pieces of dough into circles and place them on a parchment-lined baking sheet. Let rest covered with a tea towel for 1 more hour.
- After the second rise, roll each dough circle into 5-inch wide circles.
- Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and ourbest-ever tzatziki recipe!
🗒 Variations
There are so many different variations you can do with this Greek pita recipe. Here are some of my favs:
Cheese-Stuffed Fluffy Greek Pita Bread
- 2cupsshredded mozzarella cheese
- 2/3cupcrumbled feta cheese
- 2tspgarlic powder
- Mix together the shredded mozzarella cheese, crumbled feta cheese, and garlic powder. Use a fork to sort of mash it together. Set aside.
- To make these pitas cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
- After the second rise, roll each dough circle into 5-inch wide circles.
- Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and ourTzatziki Recipe! Alternatively, enjoy our herb garlic butter recipe below.
Herb Garlic Butter
- 1/3cupunsalted butter
- 2garlic cloves, pressed
- 1/2cupmixed chopped fresh herbs (parsley, chives & oregano)
- Once the original fluffy pitas or cheese-stuffed pitas are cooked, make the herb butter. To a pan add the butter and melt over medium-low heat. Once melted add the garlic and fresh herbs. Cook for a few minutes to combine the flavors and then remove from the heat. Use the herb garlic butter to brush on the freshly cooked pitas and serve.
Apple Cinnamon Cream Cheese Stuffed Pita Bread
- 1tbspunsalted butter
- 1cupgrated Cosmic Crisp apples
- 2tbspbrown sugar
- 1tspcinnamon
- 1/4tspsalt
- 1cupsoftened cream cheese
- 2tbspbutter
- 2tbspmaple syrup
- Drain any juice that’s released from the shredded apple. Heat 1 tbsp butter in a frying pan over medium heat. Once the butter is melted add the grated apple, brown sugar, cinnamon and salt. Stir and cook for 4-5 minutes until combined and the shredded apple has softened. Set aside in a bowl to cool.
- Once the apple mixture is fully cooled, mix with the cream cheese. Use a fork to sort of mash it together. Set aside.
- To make these pita’s apple cinnamon cream cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the apple cream cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the apple mixture inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
- After the second rise, gently roll each dough circle into 5-inch wide circles.
- Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or top with our maple syrup butter (melt 2 tbsp butter and 2 tbsp maple syrup together until warmed through).
Spanakopita Stuffed Pita Bread
- 1tbspolive oil
- 1/2medium white onion, finely chopped
- 3/4cupfinely chopped green onion
- 1/2cupchopped fresh dill
- 1/2cupchopped fresh parsley
- 1/4cupchopped fresh mint
- 1tbspvegetable stock paste
- 450gfresh spinach
- 1/3cupcrumbled feta cheese
- 1 1/2cupsshredded mozzarella cheese
- While the pita dough is on its first rise, make the spanakopita filling. In a large pot, heat your olive oil on medium heat for around 30 seconds.
- Add the onionsand saute until softened about 4-5 minutes. Stir often to avoid burning.
- Once the onions have softened, add the green onions, dill, parsley, mint, and vegetable stock paste. Cook for around 2 minutes or until wilted considerably.
- Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
- Once the spinach is ready, stir in the feta, and remove from heat to cool in a bowl or container in the fridge.Once cooledREMOVE 1/3 CUP OF THE SPINACH MIXTURE (enjoy at another time!)Then, stir in the shredded mozzarella cheese into the spanakopita mixture and set aside.
- To make these pita spanakopita-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spanakopita cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the spanakopita-cheese mixture inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
- After the second rise, gently roll each dough circle into 5-inch wide circles.
- Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or with ourBest Ever Tzatziki Recipe!
Spicy Greek Feta Dip (Tirokafteri) & Cheese-Stuffed Pita Bread
- 2 1/3cupsshredded mozzarella cheese
- 1/3cupSpicy Greek Feta Dip (Tirokafteri)(use ourspicy feta dip recipe)
- Mix together the shredded mozzarella cheese and the spicy feta dip. Use a fork to sort of mash it together. Set aside.
- To make these pita cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spicy Greek feta dip-cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
- After the second rise, roll each dough circle into 5-inch wide circles.
- Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our Best Ever Tzatziki Recipe! Alternatively, enjoy our herb garlic butter recipe above
Buffalo Chicken Stuffed Pita Bread
- 1 2/3cupshredded mozzarella cheese
- 2/3cupshredded cheddar cheese
- 1/2tspdried oregano
- 3/4tspgarlic powder
- 2/3cupshredded cooked chicken
- 2tbspbuffalo hot sauce
- 1tbsproasted red pepper hot sauce(if you don’t have this hot sauce just use one more tablespoon of buffalo hot sauce)
- ranch dip or dressing for serving(useour ranch dip recipeif desired)
- Mix together the shredded cheeses, dried oregano, garlic powder, shredded cooked chicken, and hot sauces until combined. Set aside in the fridge.
- To make these pita buffalo chicken stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the buffalo chicken-cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
- After the second rise, roll each dough circle into 5-inch wide circles.
- Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy dipped into ourranch dip recipeor your favorite ranch dip.
🗒 Best served with
- Easy Authentic Tzatziki Recipe
- Spicy Greek Feta Dip (Tirokafteri)
- Whipped Eggplant Dip (Melitzanosalata)
- Comforting Feta Dip (Autumn-Inspired)
👝 How to Store Leftovers
Store cooked and cooled pita bread in an airtight container for a few days on the counter. Or, store fully cooked and cooled pita in the freezer for up to 2 months.
🤔 Common Questions
What is the difference between Greek pita and regular pita?
They’re similar but have their own personalities! Greek pita is thicker, and more versatile (as you can see from the variations above) and it’s most definitely fluffier.
What are Greek pitas called?
Sometimes you’ll find them referred to as Pide or Khubz.
Greek Pita Bread Recipe 🫓
5 from 61 votes
With my Greek Pita Bread Recipe, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving!
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Proofing time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs 15 minutes mins
Course Bread
Cuisine Greek
Servings 6 pitas
Calories 320 kcal
Ingredients
- 3 cups bread flour (or all purpose flour)
- 3/4 cup warm water
- 6 tbsp warm whole milk
- 1 1/2 tsp sugar
- 1 1/2 tsp active dry yeast
- 3 tbsp olive oil
- 1 1/2 tsp salt
Instructions
To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
Whisk in the olive oil and salt.
Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
Form the 6 pieces of dough into circles and place on a parchment lined baking sheet. Let rest covered with a tea towel for 1 more hour.
After the second rise, roll each dough circle into 5 inch wide circles.
Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our best ever tzatziki recipe!
Video
Notes
- Store cooked and cooled pita bread in an airtight container for a few days on the counter. Or, store fully cooked and cooled pita in the freezer for up to 2 months.
- Enjoy this pita bread with our Greek Chicken Souvlaki or our viral Spicy Whipped Feta
Nutrition
Calories: 320kcal | Carbohydrates: 51.9g | Protein: 9.1g | Fat: 8.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.1g | Cholesterol: 0.3mg | Sodium: 590.9mg | Fiber: 1.9g | Sugar: 2g
Review This Recipe Let us know how it was!
thiya
Posted at 7:08 am, March 23, 2024
Reply
Hi,
lovely recipe, i was looking for a stuffed pita recipe!
Was just wondering if i could replace the whole milk with soya milk? Haven’t got any dairy milk in the house at the moment..
Thank you!
Maria Koutsogiannis
Posted at 9:06 am, March 23, 2024
Reply
I haven’t tried it like that hun. What I know for sure is that the milk should be high fat to make sure everything binds and rises properly.
Elizabeth Healy
Posted at 10:09 am, March 20, 2024
Reply
Can’t get over the fluff of these… best recipe ever!
Xx
Maria Koutsogiannis
Posted at 11:24 am, March 20, 2024
Reply
Thank you so much Elizabeth!
Dara Gellman
Posted at 8:50 pm, March 18, 2024
Reply
This makes the absolute most delicious and perfectly textured pita – at this point if I don’t make a double batch every time my family wants to riot! While we usually gobble up the pita fresh, sometimes I freeze it and it’s always a joy to pop one in the toaster or oven and have warm fresh pita on demand. I also once ran out of time making the pita for dinner, and so wrapped up the balled dough and refrigerated it overnight, cooked it the following evening and it was still perfect! A classic recipe that is in regular rotation in my kitchen for now and always.
Maria Koutsogiannis
Posted at 5:55 am, March 19, 2024
Reply
Thank you so much for the love, Dara!!!!
shou
Posted at 6:34 am, March 17, 2024
Reply
Omg i think its the first time i succeed a recipe the first time i try it, i’m 16 years old btw and it was so easy, i’m not used to try recipes or just cook but this recipe just gave me so much motivation! When i reposted the real on Instagram and identified Maria she answered me and shes so nice! I’m fasting and its a good recipe for breaking fast or for Suhoor! I loved it you should def try it <3
Maria Koutsogiannis
Posted at 7:19 am, March 17, 2024
Reply
Thank you so much for the love hun! Happy fasting!!!
Kale Hamm Martin
Posted at 5:59 pm, March 13, 2024
Reply
Maria is a goddess!
This pita recipe changed my life. The buffalo chicken version is my favorite Buffalo chicken recipe of all time now! Cannot wait to make all the others. Her directions were easy to follow. Highly recommend
Maria Koutsogiannis
Posted at 11:15 am, March 15, 2024
Reply
Thank you so much hunnie!
Vita Kulakevich
Posted at 9:04 pm, March 11, 2024
Reply
SO GOOD! I have 5 kids between the ages of 3 and 11. They gobbled these up so fast. So quick and easy to make I made a second batch the same day!
Maria Koutsogiannis
Posted at 6:39 am, March 12, 2024
Reply
YES!!! This is amazing!! Thank you so much for the love and review hun!
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