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You are here: Home / Recipes / GREEK PITA BREAD RECIPE – easy and tasty!

GREEK PITA BREAD RECIPE – easy and tasty!

12/06/2017 by Filippo Trapella 110 Comments

Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat. I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt! Whether it is breakfast, lunch or dinner, every time is Pita time!

GREEK PITA BREAD RECIPE - easy&tasty!

 


 

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  • 5.75 cups (800 g) bread flour
  • 2cups+2tbsp (500 ml) water
  • 4 tbsp extra-virgin olive oil
  • 0.25 oz (7 g) dry yeast
  • 1.5 tbsp sugar
  • 1.5 tbsp table salt

gyros-pita

PITA BREAD IN GREECE

Greek Pita bread is one of the most ancient known bread. The recipe derives from the middle eastern Pitas. Originally, Greek Pita was prepared with barley flour, and later with other cereals.

In Greece, like in many Mediterranean countries, Pita bread is an unique element on the table, served along with appetizers like Melitzanosalata, Greek Salad, and Tzatziki, or filled with Souvlaki and Gyros.

GREEK PITA BREAD RECIPE - easy and tasty!

GREEK PITA DOUGH

First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar. Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil. Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.

Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.

Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)

GREEK PITA BREAD RECIPE - easy and tasty!

COOKING PITA

A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil. After that, pour a little amount of flour on a board and shape the first dough ball into a circle 1/4 thick, letting the other balls covered.

Once flatten, you want to cook Pita as soon as possible.

Now, place the Pita on the hot skillet and cook about 1 minute per side. If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.

Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.

GREEK PITA BREAD RECIPE - easy and tasty!

STORING GREEK PITA

If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days. Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy πŸ™‚

GREEK PITA BREAD RECIPE - easy and tasty!

TAKE A LOOK AT THIS:

MELITZANOSALATA – traditional Greek eggplant salad recipe

MELITZANOSALATA - traditional Greek eggplant salad recipe

PRINTABLE RECIPE

Yield: 16

GREEK PITA BREAD RECIPE - easy and tasty!

GREEK PITA BREAD RECIPE - easy and tasty!

Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat.

I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt!

Whether it is breakfast, lunch or dinner, every time is Pita time!

Prep Time 3 hours
Cook Time 5 minutes
Total Time 3 hours 5 minutes

Ingredients

  • 5.75 cups (800 g) bread flour
  • 2cups+2tbsp (500 ml) water
  • 4 tbsp extra-virgin olive oil
  • 0.25 oz (7 g) dry yeast
  • 1.5 tbsp sugar
  • 1.5 tbsp table salt

Instructions

GREEK PITA DOUGH

  1. First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar.
  2. Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil.
  3. Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.
  4. Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
  5. Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)

COOKING PITA

  1. A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil.
  2. After that, pour a little amount of flour on a board and shape the first dough ball into a circle 1/4 thick, letting the other balls covered. Once flatten, you want to cook Pita as soon as possible.
  3. Now, place the Pita on the hot skillet and cook about 1 minute per side.
    If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.
  4. Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.

STORING GREEK PITA

  1. If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days.
  2. Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 198Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 655mgCarbohydrates 35gFiber 1gSugar 1gProtein 5g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

© Filippo Trapella - philosokitchen.com
Cuisine: Greek / Category: bread

 

GREEK PITA BREAD RECIPE - easy and tasty!

Filed Under: Appetizers, Recipes, Vegan, Vegetarian Tagged With: appetizer, bread, Greece, greek, Gyros, Mediterranean, Mediterranean recipes, melitzanosalata, Pita, traditional, Tzatziki

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Comments

  1. Elena Bianchelli says

    12/06/2017 at 6:43 pm

    I always wanted to know how to make pitas!

    Reply
    • Filippo Trapella says

      12/06/2017 at 7:05 pm

      Nice Elena! Let me know if you’ll like them

      Reply
  2. Jill Cameron says

    12/07/2017 at 8:53 am

    Excited to try these myself!

    Reply
    • Filippo Trapella says

      12/07/2017 at 9:55 am

      Cool! If this is your first time, just remember to use the first attempts to set the power related to your heat and skillet.

      Happy cooking!

      Reply
  3. Christin says

    01/25/2018 at 5:53 am

    This recipe was read very user friendly. I cannot wait to make this. Thank you for sharing.

    Reply
    • Filippo Trapella says

      01/25/2018 at 7:10 am

      Thank you Christin, write me, if you have any questions πŸ™‚

      Reply
  4. Carol Hagipantelis says

    05/14/2018 at 6:56 pm

    Thank you for your recipes. As a second generation Greek Cypriot, born in Australia it wasn’t easy to learn to make Breads and Deserts. At 76yrs old I am still learning thanks to sites like yours. God Bless

    Reply
    • Filippo Trapella says

      05/14/2018 at 8:17 pm

      Thanks for your words Carol! Let me know if you’ll like them πŸ™‚

      Reply
  5. W.A. says

    06/18/2018 at 11:19 pm

    This is so delicious!!! My kids love it!!! I didn’t have bread flour; so, I used unbleached wheat flour. It came out good. The recipe is very easy to follow! Thank you!

    Reply
    • Filippo Trapella says

      06/19/2018 at 7:41 am

      Thanks for your comment, I’m happy you loved it πŸ™‚

      Reply
  6. Patsy says

    09/25/2018 at 4:37 pm

    Love the simplicity of the recipe! Just finished making them to go with a Greek chicken dinner. Next time I will spray the parchment with pan spray so that the balls won’t stick to the parchment . Damp cloth over the dough to rise worked great!

    Reply
    • Filippo Trapella says

      09/25/2018 at 4:42 pm

      Thank you Patsy!

      Happy cooking πŸ™‚

      F.

      Reply
      • Patsy says

        09/26/2018 at 1:07 pm

        Best pita ever, was the comment from one of the people I made this for last night!

        Reply
        • Filippo Trapella says

          09/26/2018 at 3:48 pm

          Wow!
          thank your guest for me πŸ™‚

          Reply
  7. Andy says

    10/21/2018 at 5:26 am

    This recipe works really well and produces beautifully light and tasty Greek pita bread.

    Reply
    • Filippo Trapella says

      10/21/2018 at 8:26 am

      Thanks Andy!

      Happy cooking πŸ™‚

      F.

      Reply
    • Zule says

      12/05/2019 at 4:27 pm

      My very first attempt with pitta bread.
      They came out excellent.
      10/10 for the recipe (indeed very easy to follow).
      Thank you (:

      Reply
      • Filippo Trapella says

        12/05/2019 at 4:39 pm

        Thank you Zule!

        I’m very happy that you make them easyly and you liked my recipe,

        Happy cooking πŸ™‚
        F.

        Reply
  8. Jan says

    12/02/2018 at 1:24 pm

    Yum my favorite treat

    Reply
  9. Rita Dennis says

    01/10/2019 at 9:24 am

    Going to make these today with greek meatballs. Can’t wait to see how they turn out. Will let you know tomorrow how everyone likes. Taking to a cookout.

    Reply
    • Filippo Trapella says

      01/11/2019 at 6:23 am

      I hope you’ll like them!

      Happy cooking πŸ™‚
      F.

      Reply
  10. Marnie Devereux says

    01/13/2019 at 7:17 am

    Great recipe! Thanks. I will definitely make now..
    We tried these with oil, salt and oregano at a Greek restaurant yesterday… and the kids loved them.
    So I must try!

    Reply
    • Filippo Trapella says

      01/17/2019 at 2:00 pm

      Thank you Marnie πŸ™‚

      Happy cooking!

      F.

      Reply
  11. Laura says

    01/17/2019 at 1:55 pm

    what’s the optimal heat? medium or medium high? low? any advice would be appreciated

    Reply
    • Filippo Trapella says

      01/17/2019 at 2:04 pm

      Hi Laura,

      It’s hard to say, because the right temperature is depending on your stove and skillet. I suggest you to start with medium heat, then modify the intensity if necessary. If it is your first time, you want to prepare more dough for the first attempts.

      Happy cooking πŸ™‚
      F.

      Reply
  12. Charles says

    02/22/2019 at 11:40 pm

    Fantastic recipe. Like being in Greece! Thanks so much

    Reply
    • Filippo Trapella says

      02/23/2019 at 12:05 am

      Thanks Charles,
      I’m happy you’ve liked!

      Happy cooking πŸ™‚

      F.

      Reply
  13. Bravo says

    03/08/2019 at 7:22 am

    Thank you for this recipe! It makes amazingly delicious pita bread. The flour and water measurements are perfect; I didn’t have to make adjustments like I sometimes have to do with some bread recipes. I used organic unbleached all purpose flour since I don’t have bread flour. It was my first time making pita bread and it was so easy!

    Reply
  14. Alin says

    03/20/2019 at 5:44 pm

    Nice recepie

    Reply
    • Filippo Trapella says

      03/20/2019 at 7:03 pm

      Thanks Alin!

      Happy cooking πŸ™‚

      F.

      Reply
  15. Olivia says

    04/10/2019 at 7:28 pm

    Amazing recipe! Very easy to follow and detailed enough for someone who’s never made pita before to follow along without messing it up!

    Reply
    • Filippo Trapella says

      04/11/2019 at 10:10 am

      Thank you so much Olivia!

      Happy cooking πŸ™‚
      F.

      Reply
  16. Susan says

    04/30/2019 at 8:35 am

    Great recipe. The dough was silky and a bit sticky, which was perfect. The first two I rolled out were a bit thick. It helps to let the dough rest a few minutes and reshape. I rolled mine very thin, made 18 flatbreads and the size and thickness were perfect. Thank you!

    Reply
    • Filippo Trapella says

      04/30/2019 at 9:22 am

      Thanks for your comment Susan, I’m glad you liked them!

      Happy cooking πŸ™‚

      F.

      Reply
  17. Elisabeth Francis says

    05/21/2019 at 7:51 am

    Great breads, easy to make and very tasteful too.
    I’m thinking of making the next batch with a few chopped olives or semi-dries tomatoes. It may not be very greek, but I’m sure it will be good.
    I also tried sprinkling on a few nigella seeds on the breads when baking – probably not very greek either, but very aromatic.

    Reply
    • Filippo Trapella says

      05/21/2019 at 8:39 am

      Nice, Elizabeth!

      Your variations seem yummy!

      Happy cooking πŸ™‚

      F.

      Reply
  18. Helen Boland says

    07/14/2019 at 11:21 am

    going to try this and see if tastes the same as my Mother’s

    Reply
    • Filippo Trapella says

      07/15/2019 at 9:54 pm

      I hope You’ll enjoy, Hellen!

      Happy cooking πŸ™‚

      F.

      Reply
  19. Tamara Dunstan says

    08/04/2019 at 9:15 pm

    This is a amazing recipe. Loved it.

    Reply
    • Filippo Trapella says

      08/04/2019 at 9:43 pm

      Thank you Tamara!

      Happy cooking πŸ™‚

      F.

      Reply
  20. Michele Ebert says

    08/16/2019 at 4:26 pm

    look forward to making them

    Reply
    • Filippo Trapella says

      08/16/2019 at 7:10 pm

      Looking forward to knowing if you’ll like it Michele πŸ™‚

      Happy cooking!

      F.

      Reply
  21. Jay says

    08/18/2019 at 5:54 pm

    This was my first attempt at Pita bread, have only had store bought before. Wow I will not be going back to those. The texture was great. My hubby loved them. I added some garlic powder to the recipe and resulted in a tasty garlic flavour. They cooked easily. I am a seasoned baker but even a novice would have no problem. The only negative, I cannot stop eating them

    Reply
    • Filippo Trapella says

      08/18/2019 at 6:13 pm

      Thank you Jay, I really appreciate your words!

      Happy cooking πŸ™‚

      F.

      Reply
  22. Mirka says

    09/03/2019 at 11:45 am

    They turned out soooo good! Very tasty, soft, … highly recommend. I will do again in the near future. Thanks for the recipe!

    Reply
    • Filippo Trapella says

      09/03/2019 at 12:03 pm

      Thanks for your comment Mirka, I’m happy for you!

      Happy cooking πŸ™‚

      F.

      Reply
    • Lisa says

      02/05/2020 at 1:31 am

      Great recipe, will use again

      Reply
  23. Shawn Emerton says

    10/09/2019 at 10:23 pm

    My sister cannot process white flour because of a stomach surgery she had to get a few years ago, so I made the recipe with whole wheat flour and a gluten additive. Came out awesome! We ran out of pita before running out of the gyro meat because everyone kept snacking on the bread!

    Reply
    • Filippo Trapella says

      10/11/2019 at 2:19 pm

      Nice!

      I’m very happy you made my recipe with a flour type variation: your comment will be useful for people with the same needs of your sister. Thank you Shawn!

      Happy cooking πŸ™‚

      F.

      Reply
  24. Mandy says

    12/08/2019 at 4:16 pm

    O my god, I followed the recipe to the letter. AMAZING doesn’t come close. Even my daughter who barely stays from supermarket bread (only)! Ate two with grilled halloumi and tzatziki! Epic recipe time consuming but well worth it! Thankyou!!

    Reply
    • Filippo Trapella says

      12/08/2019 at 8:19 pm

      Nice!
      Thanks for your words Mandy, I’m happy your daughter liked my pitas πŸ™‚

      Happy cooking!

      F.

      Reply
  25. Joanne says

    01/04/2020 at 7:46 pm

    This looks and sounds yummy, I will be trying it!

    Reply
    • Filippo Trapella says

      01/04/2020 at 11:43 pm

      Thank you Joanne, let me know πŸ™‚
      Happy cooking!
      F.

      Reply
  26. sally maguire says

    02/28/2020 at 3:16 pm

    Do you need a mixer and rolling pin to make this recipe. It looks so good.

    Reply
    • Filippo Trapella says

      02/28/2020 at 3:39 pm

      Hi Sally,
      a rolling pin can help, but is not essential. Personally I flat and shape my pitas with the hands, like little pizzas!

      Happy cooking πŸ™‚
      F.

      Reply
  27. Rafi says

    03/03/2020 at 5:48 pm

    Hi Dear,
    Thank you for this amazing bread,, I did the recipe many times.
    But if I need to get a strong , thick and dense bread after half baking to keep it in fridge.
    I got a soft and little bit thin.
    Thanks

    Reply
    • Filippo Trapella says

      03/04/2020 at 2:29 pm

      You’re welcome Rafi!

      Happy cooking πŸ™‚
      F.

      Reply
  28. Charlotte says

    03/16/2020 at 6:48 pm

    What do I do if I don’t have a cast iron skillet

    Reply
    • Filippo Trapella says

      03/17/2020 at 7:33 am

      Hi Charlotte,

      I suppose that a no stick thick bottomed pan works decently: if you try, let my know πŸ™‚

      Happy cooking!
      F.

      Reply
  29. Julia says

    03/17/2020 at 7:52 pm

    Hi, I was wondering
    Could i use half bread flour and half whole wheat flour
    Thanks for the recipes I will make it tomorrow

    Reply
    • Filippo Trapella says

      03/18/2020 at 11:23 am

      Hi Julia,
      Yes, absolutely! Probably you want to adjust a bit the water amount: every kind of flour have a different reaction with water.

      Happy cooking πŸ™‚
      F.

      Reply
  30. MARYLIN says

    04/15/2020 at 9:49 pm

    Very easy to make and turn out delicious. I used a herb infused olive oil which turned out well.

    Reply
    • Filippo Trapella says

      04/16/2020 at 8:46 am

      Thank you Marylin!

      I’m very happy you enjoyed my recipe,

      Happy cooking πŸ™‚
      F.

      Reply
  31. Yifat Ben-Baruch says

    04/17/2020 at 5:48 am

    Great recipe. Easy explanation and very understandable.

    Reply
    • Filippo Trapella says

      04/17/2020 at 10:39 am

      Thank you Yifat!

      Happy cooking πŸ™‚
      F.

      Reply
  32. Lisa Witte says

    04/18/2020 at 1:24 pm

    I made these yesterday. The directions were clear and they turned out great. I am addicted!! Made some tzaziki and kofta to put inside, but they were outstanding on their own. Thank you for posting.

    Reply
    • Filippo Trapella says

      04/18/2020 at 3:45 pm

      Thanks for your words Lisa πŸ™‚

      Happy cooking!
      F.

      Reply
  33. April says

    04/22/2020 at 7:59 pm

    Stores out of Greek pita bread during pandemic. So glad to find this recipe.

    Reply
    • Filippo Trapella says

      04/23/2020 at 12:28 pm

      I’m happy to help πŸ™‚

      Happy cooking!
      F.

      Reply
  34. Maria says

    04/25/2020 at 7:41 am

    Best Pita recipe I have used. These pitas are amazing and a winner all round. ❀❀❀

    Reply
    • Filippo Trapella says

      04/25/2020 at 9:36 am

      Thank you Maria!

      Happy cooking πŸ™‚
      F.

      Reply
  35. Rachel says

    05/05/2020 at 5:43 am

    Amazing recipe!! Made to have with chicken gyros, but after I couldn’t stop eating them just with tzatziki!! I’ve always been interested in Greek cuisine ever since I went to Paphos, Cyprus on holiday and I will definitely be looking on your blog for more recipes!
    Thank you so much

    Reply
    • Filippo Trapella says

      05/05/2020 at 6:41 am

      Thank you for your words Rachel!

      I’m happy you like my recipes πŸ™‚

      Happy cooking!
      F.

      Reply
  36. Kevin Ward says

    05/12/2020 at 10:26 am

    Very nice recipe

    Reply
    • Filippo Trapella says

      05/12/2020 at 2:08 pm

      Thanks Kevin!
      Happy cooking πŸ™‚
      F.

      Reply
  37. Michelle says

    05/20/2020 at 1:09 pm

    Lovely

    Reply
    • Filippo Trapella says

      05/20/2020 at 1:22 pm

      thank you Michelle!

      Happy cooking πŸ™‚
      F.

      Reply
  38. Patty says

    06/06/2020 at 11:21 am

    Wow. I will never buy pita again. My first time, and it came out soft, flavorful, as good as I could imagine. Thank you! Excellent recipe.

    I’m just wondering for next time if I could refrigerate the dough at any time of I need to slow down the process?

    Reply
    • Filippo Trapella says

      06/06/2020 at 11:28 am

      thank you Patty!

      Personally, to speed up the process i prefer to freeze pitas immediatley after cooked. When I want a pita quickly, I just thaw it in the oven at 250Β°F for a few minutes.

      Happy cooking πŸ™‚
      F.

      Reply
      • Patty says

        07/19/2020 at 8:23 am

        Thank you. That works very well!

        Reply
        • Filippo Trapella says

          07/20/2020 at 8:41 am

          Thank you Patty!
          Happy cooking πŸ™‚
          F.

          Reply
  39. Susan Diaper says

    06/11/2020 at 1:14 pm

    Made gyros tonight and absolutely fabulous took me back to Mykonos x

    Reply
    • Filippo Trapella says

      06/11/2020 at 1:28 pm

      Thank you Susan, I’m glad you liked it!

      Happy cooking πŸ™‚
      F.

      Reply
  40. Ben Staveley says

    06/13/2020 at 9:00 am

    Filippo, my hungry sons asked me if I could try some Gyros (prk and halloumi) for them this lunchtime. I used your recipe for the pitas and got lots of praise – all down to you! Very impressed. Thank you. Ben

    Reply
    • Filippo Trapella says

      06/13/2020 at 9:16 am

      Oh, say thanks to your sons Ben πŸ™‚
      I’m glad they liked my recipe,
      Happy cooking!
      F.

      Reply
  41. Eoanna says

    06/20/2020 at 8:28 pm

    I have made these a 3 times over the past two months (COVID-baking) and they get better and better. With the flour shortages I could only find AP flour and they turned out great. Not sure if they would be better with bread flour – when I can get my hands on some I can experiment. However, I have also read that our AP flour in Canada has more protein so it is a bit closer to bread flour. Not sure it that is true but nevertheless they are yummy.

    I have not been able to yield 16-24 pitas. I have yielded 10-12 balls. We like them big for a souvlaki pita sandwich. 10 balls rolled out to about 8″ discs at 1/4″ thickness. I have also divided into 12 balls and rolled out to 8″ discs but thinner.
    Today I ended up rolling out all my balls after the 2nd rise. I covered each disc with plastic wrap so that I could focus on the cooking of the pitas – they turned out even more soft, fluffy and yummy. I do not have a cast iron skillet but used a heavy duty non-stick frypan that looks like cast iron – it worked well.

    So thanks so much for this recipe – will never go back to store bought pitas again!

    Reply
    • Filippo Trapella says

      06/20/2020 at 8:38 pm

      Wow Eoanna thank you so much for your words!

      I’m very happy that you liked my recipe, keep going with your experiments!

      Happy cooking πŸ™‚
      F.

      Reply
  42. KKLS2x2 says

    06/23/2020 at 6:30 pm

    5 Stars for Sure!! This was an immediate family favorite that is requested weekly!!!
    Tried it on a whim after sick of trying to find a comparable to Yanni’s in Columbia, OH!!!
    I sooo miss his food and warm, fresh pita bread!
    SOOOO EASY!!!!! Let a dough hook on the mixer do the work for you!!

    Reply
    • Filippo Trapella says

      06/23/2020 at 7:09 pm

      Thank you!
      I’m glad your family loves my recipe πŸ™‚
      Happy cooking!
      F.

      Reply
  43. Brittany says

    06/29/2020 at 12:00 am

    Tried this out for lunch today; I found that the easiest way of cooking was to oil up the kitchen table, roll the dough ball around in it, and then flatten it with extreme prejudice until very thin, and then fry it in the unoiled pan. Worked a treat! Was left with 16 largish pitas!! And 1 minute per side worked perfectly for me, over medium heat. I also accidentally misread the recipe and put 2.5 tablespoons of sugar in, instead of 1.5, and it still tastes perfectly fine πŸ™‚

    Also with regards to dividing up the original dough ball, I weighed mine, and found it was nearly 1.5 kg, so I divided it up into 16 balls, each weighing 93/94 grams.

    Reply
    • Filippo Trapella says

      06/29/2020 at 9:23 am

      Thanks for your comment Brittany!
      Happy cooking πŸ™‚
      F.

      Reply
  44. Jamie says

    06/30/2020 at 6:55 pm

    This recipe is amazing!! I have only tried making pita bread one other time and I was put off by the recipe and how they turned out. I tried this recipe and it was so simple and the bread came out so soft and tasty! Thank you so much for the recipe! My family and I are so happy

    Reply
    • Filippo Trapella says

      06/30/2020 at 7:10 pm

      Thank you Jamie, I’m happy your family enjoyed my recipe πŸ™‚

      Happy cooking πŸ™‚
      F.

      Reply
  45. Lily Cooke says

    07/30/2020 at 3:26 pm

    5 starsI am Greek, but I made them yesterday, For the first time,not perfect shape, but delicious, my husband loved them, made souvlaki with my homemade tzatziki, thank you very much , Lily

    Reply
    • Filippo Trapella says

      07/30/2020 at 7:37 pm

      Thank you so much Lily!
      Happy cooking πŸ™‚
      F.

      Reply
  46. ISKRA ARENAS says

    08/19/2020 at 8:02 pm

    Great recipe! Easy and delicious!

    Reply
    • Filippo Trapella says

      08/19/2020 at 8:24 pm

      thank so much Iskra!
      Happy cooking πŸ™‚
      F.

      Reply
  47. Natasha Jones says

    08/26/2020 at 7:14 pm

    These were easy and out of this world good. There goes my diet

    Reply
  48. Lisa says

    08/28/2020 at 1:18 am

    These were great! We all loved them. I made 24 and so I will be freezing some for a future dinner. I put a little flour on a sheet pan while the dough balls were resting. They still stuck a little but no big deal. Next time I will use the parchment. I made tzatziki, souvlaki, Greek potatoes and grilled veggies. The pita put the whole meal over the top. Thank you for the recipe. I will make it often.

    Reply
  49. Sandra says

    10/15/2020 at 10:02 pm

    This pita was easy and delicious! I planned to make gyros for dinner, and I typically get the pita from our local Greek market. But it has closed since I last made gyros! I’m generally intimidated by making bread from scratch, but this recipe was simple and my family and I loved it! I chose to divide the dough into 16, not 24, and still found them on the small side for gyros. But by rolling them out fairly thin, I was able to get a good result. I will definitely make these again!

    Reply
    • Filippo Trapella says

      10/18/2020 at 9:32 am

      Thank you Sandra, I’m glad you liked my pitas!
      Happy cooking πŸ™‚
      F.

      Reply
  50. Phoebe says

    10/30/2020 at 6:35 pm

    I love Greek pitas

    Reply
  51. Dennis says

    12/20/2020 at 7:05 am

    Very, very good indeed, thank you for sharing your recipe. I have been making pita with different recipes for years, trying to get the breads just right, and this one really hits the mark. Made this for my family the other day and everyone was gushing about how simple, yet amazing, these pita were. I doubled the recipe because a little extra pita never hurt anyone, thinking I’d have leftover pita for a couple of days. I couldn’t have been more wrong however, because it was all gone within two days.

    I’m seriously debating whether I should just make pita once a week with this recipe.

    Reply
    • Filippo Trapella says

      12/20/2020 at 7:31 am

      Wow, thanks so much Dennis!
      I’m so happy that you and your family liked my recipe,
      happy cooking πŸ™‚
      F.

      Reply
  52. L Phelps says

    01/09/2021 at 3:09 pm

    This is a delicious and rather easy recipe. I end up with 24 pitas that fit perfectly in my cast iron skillet. We have made them for both gyros and spiedies, and the grandkids love them. I have tried various pita recipes, but this one is the best.

    Reply
    • Filippo Trapella says

      01/09/2021 at 3:44 pm

      Thank you Lynne!
      I’m so glad that you and your family appreciated my recipe,
      Happy cooking πŸ™‚
      F.

      Reply
  53. AUGUSTO RIOS says

    01/20/2021 at 1:59 pm

    please will like to have this recipe

    Reply
    • Filippo Trapella says

      01/23/2021 at 6:48 pm

      Hi Augusto, the recipe is at the end of this post.

      Happy cooking πŸ™‚
      F.

      Reply
  54. CHRISTINE MISEO says

    01/23/2021 at 2:43 pm

    These were so easy and taste great! Thanks so much for your recipe.

    Reply
    • Filippo Trapella says

      01/23/2021 at 6:47 pm

      Thank you Christine!
      Happy cooking πŸ™‚
      F.

      Reply

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