Introduction
This easy, authentic Greek-style pita is soft, chewy, and perfect for wrapping around slow-roasted lamb, scooping up dips, or making stuffed flatbread sandwiches. No oven needed—just a hot pan!
Ingredients
(Makes 6 medium pitas)
- 3 cups (375 g) plain flour or bread flour
- 1 tsp salt
- 1 tsp sugar
- 2¼ tsp (1 packet / 7 g) active dry yeast
- ¾ cup (180 ml) warm water
- 3 tbsp (45 ml) olive oil
- Optional: 2 tbsp plain yogurt (for softness)
Summary of Recipe Steps
- Activate yeast in warm water and sugar.
- Mix with flour, salt, and olive oil.
- Knead until smooth; rise until doubled.
- Divide, shape, and roll into rounds.
- Cook on a hot skillet until golden.
Full Description of Steps
- Activate Yeast
In a bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until frothy. - Make the Dough
In a large mixing bowl, combine flour and salt. Add olive oil, yogurt (if using), and the yeast mixture. Mix until a shaggy dough forms. - Knead
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5 minutes.) - First Rise
Place in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise for 1 hour or until doubled in size. - Divide and Roll
Punch down the dough and divide into 6 equal balls. Roll each ball into a round about 6–7 inches (15–18 cm) wide. - Cook the Pittas
Heat a dry cast iron skillet or non-stick pan over medium-high heat. Cook each pita for 1–2 minutes per side until golden with brown spots. Stack and cover with a clean towel to keep warm and soft.
Handy Tips
- Keep your skillet very hot to get nice blistering.
- Cover cooked pitas with a towel to retain softness.
- Add yogurt for extra tenderness.
- Freeze extras with parchment between them.
Frequently Asked Questions
Q: Can I bake these instead of using a skillet?
A: Yes! Bake at 230°C (450°F) for 5–6 minutes on a hot tray. They may puff more like pocket pitas.
Cooking for one?
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Q: How long do they keep?
A: Best fresh, but they last 2–3 days in a sealed bag. Reheat in a pan or wrap in foil in the oven.
Q: Can I make the dough ahead?
A: Yes! Let the dough rise in the fridge overnight for deeper flavor. Bring to room temp before shaping and cooking.