Greek Pita Bread recipe

Greek

Fluffy Greek Pita Bread Recipe

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Greek Pita

Prep

10 minutes

Cook

35 minutes

Yield

6 pitas

With my Greek Pita Bread Recipe, 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!

With my Greek Pita Bread Recipe, 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.

Hands holding a fluffy pita bread

❤️ 🫓 Why You’ll Love 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
A white plate with fluffy pita bread on top

🍲 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.

I’m Your Mommy Now

Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃

Using a rolling pin to roll out pita dough

👩‍🍳 How to Make Greek Pita

  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!
Hand stretching out pita dough

🗒 Variations

There are so many different variations you can do with this Greek pita recipe. Here are some of my favs:

Hand tearing a part a fluffy pita bread

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).
Hand pulling a part a fluffy pita with spinach in it

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!
Hands pulling a part a pita bread with spicy feta filling

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
Hands pulling a part a gooey fluffy pita bread

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.
Hand pulling apart a pita bread with spinach in the middle

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

👝 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

What is the difference between Greek pita and regular pita?

They’re similar but have their own personalities! Greek pita is thicker, and more versatile (as you can see from the variations above) and it’s most definitely fluffier.

What are Greek pitas called?

Sometimes you’ll find them referred to as Pide or Khubz.

Greek Pita

Greek Pita Bread Recipe 🫓

5 from 76 votes
With my Greek Pita Bread Recipe, 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!
Prep Time 10 minutes
Cook Time 35 minutes
Proofing time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Course Bread
Cuisine Greek
Servings 6 pitas
Calories 320 kcal

Ingredients
  

Instructions
 

  • 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).
  • Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.
  • Whisk in the olive oil and salt.
  • 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.
  • 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.
  • 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.
  • Form the 6 pieces of dough into circles and place on a parchment lined baking sheet. Let rest covered with a tea towel for 1 more hour.
  • After the second rise, roll each dough circle into 5 inch wide circles.
  • 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!

Video

Notes

  • 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.
  • Enjoy this pita bread with our Greek Chicken Souvlaki or our viral Spicy Whipped Feta

Nutrition

Calories: 320kcal | Carbohydrates: 51.9g | Protein: 9.1g | Fat: 8.2g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.1g | Cholesterol: 0.3mg | Sodium: 590.9mg | Fiber: 1.9g | Sugar: 2g
Review This Recipe Let us know how it was!
Kayla Newton

The best pitas I’ve ever had or made! They always turn out incredible and are such an easy addition to any meal. We love the stuffed ones for lunches or a picky dinner. Toddler loves them too so that’s a massive win!

Maria Koutsogiannis

Thank you so much, Kayla!!!!

Anne H.

5 stars
These were seriously the BEST pitas I’ve ever made! I made these (the spanakopita version) for our guest who loves Greek food and he couldn’t stop eating them! These are so soft and fluffy, and also feeeze well! Thanks for an awesome recipe; I will definitely be making these again!

Maria Koutsogiannis

This makes me so happy, thank you so much, Anne!!!!

Nicole D

5 stars
So delicious!! I’ve made these twice with whipped feta and they get better each time. 10/10 would recommend

Maria Koutsogiannis

YES QUEEN!! Thank you so much!

Courtney

5 stars
These are the best pitas ever! so easy to make and the perfect chewy, soft texture. mine stuck to the baking paper on the second rise a bit so next time I’ll do the second rise on a floured surface 😊

Maria Koutsogiannis

Thank you so much, Courtney!

Gabriele G

5 stars
I made the spanakopita version last weekend and it was easy and so delicious!!! Both my 3 year old and 2 year old boys ate some (might be the only way to get them to love spinach?!) and my husband devoured 2 before dinner even started! Will definitely make again.

Maria Koutsogiannis

YES!! THIS MAKES ME SO DAMN HAPPY!! THANK YOU!

Alba

5 stars
This was such a fun make! It makes so many and they are easy to freeze. Love that they travel well for work lunch as well. Yummy flavor!

Maria Koutsogiannis

Thank you so much, hunnie! This makes me so happy!

Emily Downs

I made these pitas to accompany a shrimp/tomato/feta dish and they were phenomenal! My whole family devoured them, and I felt like a rockstar making them from scratch. I cut each proofing time by about 15 minutes but I live in a warm climate and I don’t believe it made a difference. Definitely adding these to my recipe box!

Maria Koutsogiannis

YAY!!! This makes me soooo happy, thank you Emily!

Kyleigh Dinnien

5 stars
I was so impressed with myself after making this recipe! I couldn’t believe how easy it ended up being, and more importantly how delicious!! The instructions were simple and easy to follow and I can’t wait to make this again for friends.

Maria Koutsogiannis

Please let me know what your friends think ok!!!!! I love this for you so much!

Mariza Mouskas

5 stars
They were absolutely fantastic! I used fresh spinach from my garden and Greek fetta and they were *chef’s kiss*

Maria Koutsogiannis

Thank you so much, Mariza! You are the best!

Eleni Moukazis

5 stars
This recipe was absolutely delicious ! And super easy and fun to make, the kids loved them as well!

Maria Koutsogiannis

Thank you so much, sweetie!

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