This Greek pita bread recipe is super delicious, easy, and fairly quick. It is like a flatbread, has no pocket, and is great for scooping sauces or dips and wrapping souvlaki.

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

If you love papoutsakia, you will also love this roasted giant beans in tomato sauce, Greek beef ragú pasta or feta cheese puff pastries with leeks and dill!

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

Why this recipe sings

Anything you make yourself at home is tastier and healthier. This Greek pita bread tastes delicious; it is fluffy, hearty, and perfect for wrapping chicken souvlaki, pork gyro, or just scooping up dips like tzatziki, fava, and whipped feta. We love them warm with a drop of honey on top for a sweet treat.

Cook the pita on a hot cast iron skillet or on the grill with a brush of extra virgin olive oil and bring it warm to the table next to salads, dips, and sauces.

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.

How to make Greek pita bread

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.

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.

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

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 to a circle about 7 -8 inches wide, just as you would for pizza dough.

Place a cast iron (or regular skillet) over high heat. Add 1 tsp olive oil.

When the oil is hot, add a pita and cook for 1 minute on each side until it puffs up a little and starts browning. Add a little olive oil to the pan every two pitas.

The pitas will develop some charred parts, which in my opinion, add great favor.

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

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.

Pair Greek pita bread with salads, cut them up, and add them to your grazing board, or enjoy wrapping a sandwich.

I love some warm cut-up pitas in a bowl with tomato wedges, olives, a bit of cheese, and a drizzle of olive oil all over.