Greek Pita Bread

Soft, pocketless Greek pita bread cooked in a skillet. The homemade pita bread for souvlaki, gyros and scooping up dips.

Course bread

Cuisine Greek

Prep Time 10

Cook Time 8

Resting time 1

Total Time 1 18

Servings pita breads

Calories 182kcal

Combine the sugar, yeast, lukewarm water, and milk in a bowl. Set aside for 5 minutes, until foamy. Stir in the olive oil.
In a large bowl, combine the flour, salt and thyme.
Gradually add the yeast mixture to the flour, mixing after each addition, until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 4–5 minutes, until smooth.
Brush a bowl with olive oil, add the dough and turn to coat. Cover with a damp towel and let rise in a warm spot for 40 minutes to 1 hour, until doubled.
Cut the dough into 8 equal pieces and shape each into a ball. (new step)
Flatten each ball and gently stretch it with your hands into a 7–8 inch round.
Heat a cast-iron skillet over high heat and add 1 teaspoon olive oil.
Cook one pita at a time for about 1 minute per side, until it puffs slightly and browns in spots. Add a little oil after every 1–2 pitas. Stack the cooked pitas in a clean kitchen towel to keep them soft.

Herbs: no fresh thyme? Use fresh oregano or sage, or a pinch of dried oregano, thyme, Italian seasoning or herbes de Provence. (fixes "herbs de Provence")
Instant yeast: use 1½ teaspoons and add it straight to the flour; no proofing needed.
Whole wheat: swap up to 1 cup of the flour for whole wheat flour.
Vegan: use plant milk.
On the grill: brush the pitas with olive oil and grill for about a minute per side.
Storage: room temperature 2–3 days, freezer up to 3 months. Reheat in a dry skillet.