Try also… my Easy Yogurt Flatbreads and Greek Bread (Horiatiko Psomi)

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Greek pita bread is a soft, yeasted flatbread that commonly served with souvlaki, gyros, salad and dips.

It’s actually really tough to find authentic pita bread outside of Greece, believe me I have tried! Luckily it is very easy to make pita bread at home even if you are yeast phobic!

Pita bread, also sometimes spelled as Pitta (πίτα in Greek) is a MUST for so many Greek dishes. You will most likely know it from souvlaki pita or gyros pita – pita bread filled with meat skewers or gyros, creamy tzatziki sauce, sliced tomatoes and onions.

This soft and chewy flatbread is also fantastic grilled and served with salad, dips and even curry dishes.

How to Make Pita Bread

↓ For the full ingredients and detailed method, jump to the recipe card.

Put the flour, sugar, rapid rise yeast and salt in a bowl (your can also use a stand mixer fitted with a dough hook). Add the water, yogurt and olive oil.

Mix together with a dough whisk and once the dough comes together use your hands to knead the dough in the bowl until well combined. Mix on low speed for 5 minutes if using the stand mixer. Cover the bowl and leave the dough to rise for an hour or until nearly doubled.

Tip the pita dough onto a well-floured tabletop. Briefly knead and form into a log. Cut into six equal portions. Keep any dough you are not using covered with a damp cloth.

Roll each portion out to form a circle (approximately 8in/20cm), dusting with more flour if the dough is sticky. Keep the pitas separated by greaseproof paper and covered with a damp cloth once rolled out.

Heat a large non-stick frying pan and wipe with a little olive oil. Cook the pita over high heat, for a couple of minutes per side until nicely coloured. Keep warm or pan fry/grill to reheat before serving.

Serve with my Greek Salad (Horiatiki Salata) chicken gyro, pork souvlaki, lamb kofta, homemade doner or dips.

Storing and Freezing

My Greek pita bread recipe makes six flatbreads, but can easily be doubled. If you are preparing the pita bread in advance, store in the fridge and reheat in the oven or pan fry for a couple of minutes to reheat.

You can also freeze your pita bread, separated by greaseproof paper, for up to three months. Toast or reheat in the oven from frozen, no need to defrost first.

Serving Suggestions

This pita bread is perfect for wrapping around souvlaki or gyros, toasting and serving with dips or curry dishes. Brush with olive oil and sprinkle with paprika and oregano before serving!