Greek Pita

I could live on bread. It’s one of the most perfect foods as a supporting actor or the star of a meal. There are a lot of things I can’t even contemplate eating if bread doesn’t play a role.

Flat breads have a special place in my heart. They beg to be soaked in delicious ingredients such as olive oil and vinegar, curry sauces, or salsa. If there’s one thing that never fails to disappoint me, though, it’s a store-bought pita. Inevitably nasty and dry, I’d rather use those cardboardy discs to play frisbee with the dogs than serve them as a part of my meal.

I’ve been on the search for the perfect pita recipe for some time and finally, I think I have the one. Although you can cook these pitas on a hot pizza stone in the oven or in a frying pan on the stove, they really shine when cooked on a barbecue. 3-4 minutes at high heat on each side lets these babies puff up nicely, and imbues a flavour that will spoil you forever when it comes to supermarket pitas. Consider yourself warned… these are delicious, and once you’ve had them you’ll never go back.


Print Recipe
Greek Pitas
Course Bread
Cuisine Mediterranean
Course Bread
Cuisine Mediterranean
  1. In the bowl of a stand mixer place the flour, yeast and salt. Stir, then add the honey.
  2. Using the dough hook attachment on the mixer, start mixing the ingredients. Add the water 1/4 cup at a time, mix, then add more until the dough comes together and forms a ball. Depending on the flour you may not use all the water.
  3. Once the dough has come together, knead for 3-4 minutes using the mixer. Remove dough from the bowl and knead by hand on a floured countertop, adding more flour if necessary to remove the stickiness. Do not add too much flour, the dough must remain elastic.
  4. Return the dough to the bowl and cover with saran wrap and a towel. Place in a warm spot and allow to rise for at least 40 minutes.
  5. Remove the dough and divide into 6 equal pieces. Roll each piece on a floured surface until it's about 10 inches in diameter.
  6. If you're using the oven, place your pizza stone inside and preheat to 500°F. If you're using a skillet, heat it to medium high on a burner. If you're using a bbq, heat it to the highest setting.
  7. Working with one pita at a time, place the dough on the preheated cooking surface (the pizza stone, skillet or bbq grill) and cook for 3-4 minutes. If you're using the oven or bbq, be sure to work quickly, getting the dough on the cooking surface and then closing the door or lid to keep the heat in. After 3-4 minutes, flip the dough and cook for 3-4 minutes on the other side.
  8. Stack the cooked pitas on a plate as you work and cover with a clean tea towel to keep them warm and soft. When all the pitas are cooked, serve immediately.
Recipe Notes


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