Description
Fluffy Greek Pita is a soft, airy flatbread perfect for stuffing with your favorite fillings or serving alongside dips. This traditional recipe uses a simple yeast dough that rises beautifully for a light texture. Brushed with garlic butter and garnished with fresh parsley, these pitas offer an authentic homemade touch to any Mediterranean meal.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour (King Arthur recommended)
- 1 tbsp yeast
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 cup lukewarm milk (105°F to 115°F, for blooming yeast)
- 1/2 cup water
- 2 tbsp olive oil
Finishing Ingredients
- Olive oil (Bertolli extra virgin recommended for mild finish)
- Garlic butter (optional, for extra richness)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bloom the yeast: In a small bowl, combine the lukewarm milk, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture is frothy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt to evenly distribute the salt.
- Combine wet and dry ingredients: Add the bloomed yeast mixture, water, and olive oil to the flour mixture. Stir until a rough dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it’s smooth, elastic, and slightly tacky. Alternatively, use a stand mixer fitted with a dough hook for about 6-7 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 60-75 minutes or until it doubles in size.
- Divide and shape: Punch down the risen dough and divide it into 4 equal pieces. Shape each piece into a smooth ball and let them rest for 10 minutes covered.
- Roll out pitas: On a lightly floured surface, roll each ball into a 6-7 inch circle, about 1/4 inch thick, making sure the surface is even for proper puffing during cooking.
- Cook the pitas: Heat a dry skillet or heavy-bottomed pan over medium-high heat. Place one rolled-out dough circle into the hot pan. Cook for 1-2 minutes until bubbles form and the bottom is golden brown, then flip and cook another 1-2 minutes. The pita should puff up nicely. Repeat with remaining dough circles.
- Finish with oil and garnish: While warm, brush each pita with olive oil or optional garlic butter for extra flavor. Garnish with chopped fresh parsley if desired.
- Serve: Enjoy the pitas warm or at room temperature stuffed with your favorite fillings or alongside dips like hummus or tzatziki.
Notes
- Be sure the milk is lukewarm, not hot, to avoid killing the yeast.
- Resting the dough after shaping helps relax gluten for easier rolling.
- Cooking pitas in a very hot pan is key for them to puff up and create the pocket.
- Store leftovers wrapped in a clean towel inside a plastic bag; they remain soft for 2-3 days.
- For a dairy-free version, substitute the milk with water or a plant-based milk.
