Homemade Flatbread (Greek-Pocketless Pita)

Now you can follow my easy recipe to make soft and moist pita flatbread at home. The pitas are made with basic pantry staples and the recipe can be used to make pizza crust! Simple, moist, and delicious.

Watch the Video Tutorial Here:

Why should you make pita bread at home?

Homemade pitas are soft, aromatic, and far superior to the store-bought varieties. Pita could be sitting on the store shelf for days and by the time that it makes it home, it has dried up and is well, old.

Making pita at home is not only inexpensive but also super easy. Here’s the ingredient list:

• water
• yeast
• sugar
• milk
• yogurt
• olive oil
• all-purpose flour
• salt

That’s it! That’s all you need to make this recipe. A handful of basic staples that you probably already have on hand. Especially, if you cook Mediterranean recipes often.

Can the pita flatbread be made without a stand mixer?

Absolutely! This is a sticky dough and a stand mixer makes things so much easier but, my grandma never had one and she made this all the time. Haha! Use a large bowl, a wooden spatula, and your hands to make the dough and it will be just as good. Since the dough is sticky and hard to handle, drizzle some olive oil onto your hands to help you knead it easily.

If you’re looking for a good stand mixer such as the one that I have, you may purchase it from my Affiliate (Amazon) and support this blog without any additional cost to you. Thank you and here is the link:

Also, here is a link for the dough scraper that I used in the video:

What should Pitas be served with?

In Greece, these pitas are used to make sandwiches, served with cheese and dips, or for snacking. Here are my favorite ways to serve them:

• with Chicken Souvlaki
• with Gyros
• use them to make Pita Chips
• Serve the pitas alongside tzatziki, hummus, or feta dip
• use the pitas to make pizza
• Serve them with butter and jam for breakfast

Can Pita Flatbread be frozen?

Yes! Store the baked pita in a freezer-safe bag in the freezer for up to 3 months. Never, and I mean never, has it lasted more than a week or two in my freezer so, I can’t say for sure that at the 2 or 3-month point that they will still taste fresh and moist. I’d love to know if you have tried it, what were the pitas like? Post in the comments section 🙂

Thaw the pitas and warm them before serving.

I hope that you will give this recipe a try and if you do, please let me know what you think. Post your questions and comments down below and I will try my best to answer the questions as soon as I can. 

Make some pita, call some friends over and enjoy the food, and most importantly the company. Kali Orexi!

Print Recipe

Homemade Flatbread (Greek-Pocketless Pita)

(1 votes, average: 5.00 out of 5)

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bread – Greek, mediterranean

By Dimitra Khan – Serves: 8-10 pitas

Now you can follow my easy recipe to make soft and moist pita flatbread at home. The pitas are made with basic pantry staples and the recipe can be used to make pizza crust! Simple, moist, and delicious.

Ingredients

• 2 cups lukewarm water
• 2 and ¼ teaspoons active dry yeast
• 3 tablespoons granulated sugar
• ¼ cup lukewarm milk
• 2 tablespoons yogurt
• 2 tablespoons olive oil
• 5 cups (740 g) all-purpose flour
• 2 teaspoons salt

Instructions

1

Add the salt and flour to a large bowl. Do not whisk together yet.

2

Place the water, milk, yeast, and sugar in the bowl of a tabletop mixer. Add a half cup of flour and whisk together. Set aside for 10 minutes so that the yeast activates. It is active when a foamy cloud appears on top of the liquid.

3

4

Whisk together the flour and salt.

5

Once the yeast is activated add the yogurt, oil, and flour mixture. Knead together on low speed for 8 minutes then, increase the speed to medium and knead for 2 more minutes.

6

Transfer the dough (it will be very sticky) to a large bowl that has been greased with a few tablespoons of oil. Toss the dough in the bowl to coat with oil and cover with plastic wrap. Set the bowl aside for 45 minutes to one hour or until the dough has doubled in volume.

7

Preheat the oven to 525 °F, 275 °C.

8

Lightly flour your work surface and transfer the dough on top. Dust with some flour and roll it around so that it is easy to handle, and the top is no longer sticky. The inside will still be sticky. Take care not to add too much flour or the pitas will be dry.

9

Cut the dough into 8-10 equal pieces and roll them into rounds. Use as little flour as possible.

10

Clean the work surface and add rub some olive oil on it and on your hands. This will make the dough easy to handle.

11

Use a rolling pin or your hands to form each portion of dough into rounds.

12

Line 2-3 baking trays with parchment paper and transfer the pitas onto the trays.

13

Bake for about 6 minutes or until the top of the pitas develop some color or golden spots. For the final minute of baking, you may place the tray under the broiler element to develop more color. Keep a close eye on it so that the pitas do not burn or over bake.

14

Transfer the pitas to a plate/tray and serve warm.

Notes

The dough can also be made without a mixer by using a large bowl and a wooden spatula. Then, knead with your hands (slightly oiled). The cooked pitas can be stored in a freezer-safe bag in the freezer for up to 3 months. Thaw them and warm through before serving.