Greek Pita Bread Recipe

Jenny Skrapaliori-Graves | Last Updated: July 9, 2025

A stack of Greek pita bead wrapped in a cloth napkin with some herbs.

This easy Greek pita bread recipe makes soft, fluffy flatbreads —perfect for souvlaki wraps, dipping into tzatziki yogurt sauce, or serving with your favorite Greek meze. Made with simple ingredients, it’s a must-have for any Mediterranean kitchen.

This recipe has been updated with a new copy, images, and clarification on some of the ingredients and cooking method.

If you love our Greek pita bread recipe, you will also love our chicken souvlaki with pita, pork skewers, tzatziki chicken bowls, and homemade chicken gyros!

A stack of greek pita bread in a cloth napkin with fresh basil. Behind them tomatoes and a bottle of olive oil.

Overview

What cooks say:

“OMG, this pita was sooooo yummy. I made it with my 10-year-old daughter this afternoon, and it was so easy, and the whole family absolutely loved it. Thank you!!”

Julie

Why you will love Greek pita bread

FLAVOR – This Greek pita bread tastes delicious; it is fluffy, hearty, and perfect for wrapping chicken souvlaki, pork gyro, or just scooping up dips like this spicy whipped feta.
EASE – This recipe is easy, quick, and you can have fresh pita bread every weeknight if you’d like. And anything you make yourself at home is tastier and healthier.
IT’S A FUN RECIPE – Invite your kids to help you make the pitas. They will love helping out and learn something new!

Here is what you need

All the ingredients you need to make greek pita bread.

All-purpose flour.
Sea salt.
Fresh thyme leaves. Substitute with dried thyme or oregano.
Active dry yeast.
Sugar. I have used both white sugar and brown with the same results.
Milk. I prefer whole milk. You can use skim milk if that is your preference. Plant milk also will work just fine to make vegan pita bread.
Extra virgin olive oil.

Step by step

Water with yeast poured in a bowl of flour.

In a large cup or bowl, combine the sugar, yeast, water, and milk.
Set aside for 5 minutes until the mixture starts to froth. Add the olive oil to the yeast mixture and stir well.
Combine the flour, salt, and thyme leaves in a large bowl.

Dough in a white bowl brushed with olive oil, a cloth napkin partly over the bowl.

Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
Transfer the dough mix to a lightly floured working surface.
Knead for 4-5 minutes until the dough becomes smooth.

Brush a bowl with some olive oil and add the dough. Cover with a damp, warm towel and let the dough rest for 40 min to an hour.

Add a little flour to your working surface.
Cut the pita dough into eight equal-sized pieces.

Turn them into balls and flatten them up.

With your hands, gently stretch each piece of dough into a circle about 7 to 8 inches wide, just as you would for pizza dough.

Place a cast-iron skillet (or a regular frying pan) over high heat. Add one teaspoon of olive oil. When the oil is hot, add a pita and cook for 1 minute on each side, until it puffs up slightly and starts to brown. Add a little olive oil to the pan every two pitas. The pitas will develop some charred parts, which, in my opinion, add great flavor.

TIP: Alternatively, you can cook Greek pita bread on the grill. Brush the pitas with a bit of olive oil and grill for a minute or so on each side.

A stack of greek pita bread in a cloth napkin with fresh basil. Behind them two tomatoes.

How to eat Greek pita bread

Use warm Greek pita to wrap around chicken skewers or pork gyro with tzatziki, tomato, and onion for a classic Greek street food experience.
Cut pita into wedges and use it to scoop up classic Greek dips like tzatziki – garlic yogurt cucumber dip, tirokafteri – spicy whipped feta, or a melitzanosalata-smoky eggplant dip.
Cut some warm pitas, add tomato wedges, olives, a bit of cheese, and a drizzle of olive oil like in our chicken gyro bowl and this grilled chicken bowl with tzatziki.
Brush pita with olive oil, sprinkle with oregano and sea salt, and lightly grill or pan-fry until crisp. Serve as a simple snack or side to a Greek tomato horiatiki salad.

Storage and reheating

Store at room temperature. Wrap tightly in foil, plastic wrap, or place in a zip-top bag. Store at room temperature for up to 2-3 days.
Keep away from moisture and heat to prevent molding.
Store in the Refrigerator. Refrigeration might dry out pita, but if needed, wrap tightly in plastic or place in an airtight container and use within 5–6 days. Warm it t before serving to bring back softness and flavor.
Freeze it. This is best for long-term storage. Stack the pitas with parchment paper between each to prevent sticking. Wrap them in plastic wrap or foil, then place in a freezer-safe bag and store for up to 3 months.
Reheat. My preference is heating on a dry skillet for 30–60 seconds per side. You may also use the oven, wrap in foil first and heat at 175°C / 350°F for 5–7 minutes.

More Greek breads

Greek Peasant Bread-Horiatiko Psomi

Greek Bread With Oregano and Olive Oil

Tsoureki Bread-The Greek Brioche

Bread Dipping Oil

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