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Best Ever Greek Pita Recipe

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4.1 from 4 reviews

This recipe for Best Ever Greek Pita delivers soft, fluffy, and slightly chewy pitas with a perfect golden crust. Made with simple pantry staples and cooked on a hot cast iron pan, these pitas are ideal for filling with your favorite Mediterranean-inspired ingredients or enjoying as a side to dips and salads. The dough is easy to make, with a resting period that allows it to rise beautifully, resulting in pitas that puff up slightly when cooked, creating a perfect pocket.

  • Total Time: 1 hour 18 minutes
  • Yield: 8 servings

Ingredients

Dough Ingredients

  • 1 ½ cups all-purpose flour (plus more for surface)
  • 1 tablespoon active dry yeast
  • 1 teaspoon kosher salt
  • ⅓ cup warm milk
  • ⅓ cup warm water
  • 2 tablespoons olive oil (plus more for the bowl and cooking)

Optional Topping

  • Melted garlic and herb butter

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, active dry yeast, and kosher salt. Stir to evenly distribute the yeast and salt within the flour.
  2. Add Liquids: Pour in the warm milk and warm water into the dry ingredients, and mix until the dough starts to come together.
  3. Knead Dough: Add the olive oil and knead the dough directly in the bowl for several minutes until it forms a cohesive ball that is smooth and elastic.
  4. Oil the Bowl: Lightly brush or rub olive oil all over the inside of a clean bowl. Place the kneaded dough inside the oiled bowl to prevent sticking and drying.
  5. Let Dough Rise: Cover the bowl with plastic wrap and let the dough rest in a warm place for about 1 hour, or until it doubles in size.
  6. Divide Dough: Dust your work surface with flour. Turn out the risen dough and cut it into 8 equal-sized pieces for individual pitas.
  7. Shape Dough Pieces: Gently stretch each piece into a circle by hand, approximately 7-8 inches wide. Then, use a rolling pin to roll each circle to about ¼ inch thickness.
  8. Heat Cooking Pan: Preheat a cast iron pan over high heat. Add 1 teaspoon of olive oil and swirl to coat the surface.
  9. Cook Each Pita: Place one rolled-out pita dough onto the hot pan. Cook for about 1 minute until bubbles begin to form. Drizzle a little olive oil on top, then flip the pita and cook the other side for an additional minute until golden and puffed.
  10. Optional Finish: After all pitas are cooked, brush them with melted garlic and herb butter if desired for extra flavor and richness.

Notes

  • Warm liquids help activate the yeast properly, so ensure the milk and water are warm but not hot to the touch.
  • If you don’t have a cast iron pan, a heavy non-stick skillet can work, but avoid using a pan that heats unevenly.
  • Pitas are best served warm but can be stored in an airtight container for up to 2 days and reheated gently in a skillet or oven.
  • For a dairy-free version, substitute milk with warm water or a plant-based milk alternative.
  • Letting the dough rest long enough is key to getting soft, airy pitas that puff up during cooking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes per pita (approximately 24 minutes total)
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Greek

Find it online: https://dishiary.com/best-ever-greek-pita-recipe/