Fluffy Greek Pita Bread Recipe

With my Fluffy Greek Pita Bread, you will never need to buy pita again! It’s so fluffy and so easy to make. The best part? Use this Greek Pita bread recipe to scoop, dip, or wrap – whatever you’re craving! I also have included in this blog post a variety of delicious variations to this pita recipe to give you a one-stop-shop of all things pita.

❤️ 🫓 Why You’ll Love This Fluffy Greek Pita Bread

• Fluffy: These pitas are so fluffy when made fresh – you will not want to have pita any other way
• Perfect Match: My Greek pitas are the perfect side to all of my favorite Greek dips
• Easy: All you need is seven ingredients – ones that you probably already have in your pantry

🍲 Ingredients

Olive Oil: When it comes to olive oil, you pour with your heart because it’s good for your heart. That’s right – olive oil is loaded with heart-healthy fats and antioxidants.

Whole Milk: Loaded with important vitamins and nutrients such as calcium and Vitamins A and D, whole milk is also packed with protein.

👩‍🍳 How to Make Fluffy Greek Pita Bread

1. To a medium bowl, add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
2. Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
3. Whisk in the olive oil and salt.
4. Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
5. Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
6. After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
7. Form the 6 pieces of dough into circles and place them on a parchment-lined baking sheet. Let rest covered with a tea towel for 1 more hour.
8. After the second rise, roll each dough circle into 5-inch wide circles.
9. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our best-ever tzatziki recipe!

🗒 Variations

There are so many different variations you can do with this Fluffy Greek Pita Bread. Here are some of my favs:

Cheese-Stuffed Fluffy Greek Pita Bread

• 2 cups shredded mozzarella cheese
• 2/3 cup crumbled feta cheese
• 2 tsp garlic powder

1. Mix together the shredded mozzarella cheese, crumbled feta cheese, and garlic powder. Use a fork to sort of mash it together. Set aside.
2. To make these pitas cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
3. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
4. After the second rise, roll each dough circle into 5-inch wide circles.
5. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our Tzatziki Recipe! Alternatively, enjoy our herb garlic butter recipe below.

Herb Garlic Butter

• 1/3 cup unsalted butter
• 2 garlic cloves, pressed
• 1/2 cup mixed chopped fresh herbs (parsley, chives & oregano)

1. Once the original fluffy pitas or cheese-stuffed pitas are cooked, make the herb butter. To a pan add the butter and melt over medium-low heat. Once melted add the garlic and fresh herbs. Cook for a few minutes to combine the flavors and then remove from the heat. Use the herb garlic butter to brush on the freshly cooked pitas and serve.

Apple Cinnamon Cream Cheese Stuffed Pita Bread

• 1 tbsp unsalted butter
• 1 cup grated Cosmic Crisp apples
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 cup softened cream cheese
• 2 tbsp butter
• 2 tbsp maple syrup

1. Drain any juice that’s released from the shredded apple. Heat 1 tbsp butter in a frying pan over medium heat. Once the butter is melted add the grated apple, brown sugar, cinnamon and salt. Stir and cook for 4-5 minutes until combined and the shredded apple has softened. Set aside in a bowl to cool.
2. Once the apple mixture is fully cooled, mix with the cream cheese. Use a fork to sort of mash it together. Set aside.
3. To make these pita’s apple cinnamon cream cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
4. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the apple cream cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the apple mixture inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
5. After the second rise, gently roll each dough circle into 5-inch wide circles.
6. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or top with our maple syrup butter (melt 2 tbsp butter and 2 tbsp maple syrup together until warmed through).

Spanakopita Stuffed Pita Bread

• 1 tbsp olive oil
• 1/2 medium white onion, finely chopped
• 3/4 cup finely chopped green onion
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 tbsp vegetable stock paste
• 450 g fresh spinach
• 1/3 cup crumbled feta cheese
• 1 1/2 cups shredded mozzarella cheese

1. While the pita dough is on its first rise, make the spanakopita filling. In a large pot, heat your olive oil on medium heat for around 30 seconds.
2. Add the onions and saute until softened about 4-5 minutes. Stir often to avoid burning.
3. Once the onions have softened, add the green onions, dill, parsley, mint, and vegetable stock paste. Cook for around 2 minutes or until wilted considerably.
4. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
5. Once the spinach is ready, stir in the feta, and remove from heat to cool in a bowl or container in the fridge. Once cooled REMOVE 1/3 CUP OF THE SPINACH MIXTURE (enjoy at another time!)Then, stir in the shredded mozzarella cheese into the spanakopita mixture and set aside.
6. To make these pita spanakopita-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
7. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spanakopita cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the spanakopita-cheese mixture inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
8. After the second rise, gently roll each dough circle into 5-inch wide circles.
9. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or with our Best Ever Tzatziki Recipe!

Spicy Greek Feta Dip (Tirokafteri) & Cheese-Stuffed Pita Bread

• 2 1/3 cups shredded mozzarella cheese
• 1/3 cup Spicy Greek Feta Dip (Tirokafteri) (use our spicy feta dip recipe)

1. Mix together the shredded mozzarella cheese and the spicy feta dip. Use a fork to sort of mash it together. Set aside.
2. To make these pita cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
3. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spicy Greek feta dip-cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
4. After the second rise, roll each dough circle into 5-inch wide circles.
5. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our Best Ever Tzatziki Recipe! Alternatively, enjoy our herb garlic butter recipe above

Buffalo Chicken Stuffed Pita Bread

• 1 2/3 cup shredded mozzarella cheese
• 2/3 cup shredded cheddar cheese
• 1/2 tsp dried oregano
• 3/4 tsp garlic powder
• 2/3 cup shredded cooked chicken
• 2 tbsp buffalo hot sauce
• 1 tbsp roasted red pepper hot sauce (if you don’t have this hot sauce just use one more tablespoon of buffalo hot sauce)
• ranch dip or dressing for serving (use our ranch dip recipe if desired)

1. Mix together the shredded cheeses, dried oregano, garlic powder, shredded cooked chicken, and hot sauces until combined. Set aside in the fridge.
2. To make these pita buffalo chicken stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
3. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the buffalo chicken-cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
4. After the second rise, roll each dough circle into 5-inch wide circles.
5. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy dipped into our ranch dip recipe or your favorite ranch dip.

Spinach Artichoke Pita Bread

• 1 tbsp olive oil
• 1/2 medium white onion, finely chopped
• 3/4 cup finely chopped green onion
• 3/4 cup chopped canned artichoke hearts (drain the can, then chop)
• 1 tbsp vegetable stock paste or bouillon cube
• 1 tsp onion powder
• 3 tsp garlic powder
• 1/4 tsp salt
• 450g fresh spinach
• 1/3 cup plain cream cheese
• 1 1/2 cups shredded mozzarella cheese

1. While the pita dough is on its first rise, make the spinach artichoke filling. In a large pot, heat your olive oil on medium heat for around 30 seconds.
2. Add the onions and saute until softened about 4-5 minutes. Stir often to avoid burning.
3. Once the onions have softened, add the green onions, chopped artichoke hearts, vegetable stock paste, onion powder, garlic powder and salt. Cook for around 2 minutes, stirring often.
4. Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.
5. Once the spinach artichoke mixture is ready, remove from heat to cool in a bowl in the fridge. Once cooled REMOVE 1/2 CUP OF THE SPINACH MIXTURE (enjoy at another time!) Then, stir in the plain cream cheese and shredded mozzarella cheese into the spinach artichoke mixture and set aside in the fridge until ready to use.
6. To make these pita spinach artichoke-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
7. Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spinach artichoke cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the spinach artichoke-cheese mixture inside the dough and form a ball. Place the dough balls on a parchment-lined baking sheet and let rest covered with a tea towel for 1 more hour.
8. After the second rise, gently roll each dough circle into 5-inch wide circles.
9. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is, with our Herb Garlic Butter (above) or with our Best Ever Tzatziki Recipe!

🗒 Best served with

• Easy Authentic Tzatziki Recipe
• Spicy Greek Feta Dip (Tirokafteri)
• Whipped Eggplant Dip (Melitzanosalata)
• Comforting Feta Dip (Autumn-Inspired)

👝 How to Store Leftovers

Store cooked and cooled pita bread in an airtight container for a few days on the counter. Or, store fully cooked and cooled pita in the freezer for up to 2 months.

🤔 Common Questions