Fluffy Greek Pita Bread Recipe

• 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!

Variation: cheese-stuffed fluffy Greek pita bread

• Mix together the shredded mozzarella cheese, crumbled feta cheese and garlic powder. Use a fork to sort of mash it together. Set aside.
• To make these pita's 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.
• 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.
• 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! Alternatively, enjoy with our herb garlic butter recipe below.

Variation: herb garlic butter

• 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 flavours and then remove from the heat. Use the herb garlic butter to brush on the fresh cooked pitas and serve.

Variation: apple cinnamon cream cheese stuffed pita bread

• 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.
• Once the apple mixture is fully cooled, mix with the cream cheese. Use a fork to sort of mash it together. Set aside.
• To make these pita's apple cinnmaon 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.
• 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.
• After the second rise, gently 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. 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).