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Greek Pita

The universally loved Greek flat bread, or pita. Fantastic to wrap your gyros in, or dip into tzatziki, or just enjoy on it's own. This recipe is perfect for anyone who enjoys a mouthful of authentic Greek bread.
Course Bread
Cuisine Greek
Keyword bread, dip, entree, gyros, pita, starter, γυρος
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 8 Pita


  • Mixing bowls
  • Wooden spoon
  • Baking sheet


  • 250 ml water blood temp
  • 40 ml honey
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 1 kg unbleached all-purpose flour
  • 50 ml olive oil
  • 125 ml milk


  • Dissolve honey in the warm water.
  • Add yeast and let it dissolve and start to foam.
  • In a large bowl, mix together salt and 3 1/2 cups of flour. Add the yeast mixture, oil, and milk.
  • Mix with a wooden spoon until the dough begins to come together. Then, turn the dough out onto the counter and knead until smooth, adding the remaining flour as needed to create a soft dough that doesn't stick to your hands.
  • Place the dough back in the bowl, and let set, covered, for 1 hour, until doubled in bulk.
  • When you are ready to cook the flatbread, preheat your oven to 190˚C/375˚F.
  • Knock back the dough and divide it into 8 equal pieces. Shape each piece into a ball.
  • Roll the pieces out into circles ¼” thick using short strokes of the rolling pin.
  • Place the rolled out flatbread on a greased baking sheet and let rest for 10 minutes.
  • Bake for 7-8 minutes, until cooked through and springy to the touch.
  • Remove the cooked flatbread from the baking pan and immediately place them in a paper bag to cool. (The steam from the cooling bread in the bag will keep the flatbread soft and pliable.)