One day we were craving Greek food so we finally made our way over to the famous Nick the Greek chain since they opened another location close to us. Now the gyro was just fine, but the pita bread was the star. The pita’s soft, fluffy, and pliable texture just made our gyro that much better, but sadly it’s quite expensive for what it is. So of course we wondered, can we make this ourselves? And that’s what triggered our pita bread journey!
There are 2 kinds of pita breads, one with a pocket and one without. While stuffing a pocket is great and keeps things all together, we find that the chew and fluffiness of the pocketless pita is worth the mess. Strangely, it was quite difficult to find a pocketless pita recipe but the interwebs has an abundance of pocket pita recipes. Luckily we now have this pita bread recipe, which is great for any sandwich, as a side with olive oil, as a snack with greek yogurt and you can even add different seasoning and herbs to it to further flavor this pita bread!
Carlienne’s Fluffy Pita Bread
- Mixing Bowl
- Rolling Pin
- Plastic Scraper
- Spoon or Fork for initial mixing
- Cast Iron Skillet
- 160ml or 2/3C Room Temperature Milk
- 80ml or 1/3C Room Temperature Water
- 1 tsp granulated Sugar
- 2 tsp yeast (active dry)
- 2 Tblsp Olive Oil
- 1 tsp Salt
- 320g or 2.5C Bread Flour
- Combine milk, water, yeast, sugar, olive oil and give it a stir to activate the yeast and let sit for at least 5 minutes, or until the yeast blooms.
- In a large bowl, combine flour and salt. When yeast mixture is ready, add to flour mixture and mix with utensil until it comes together.
- On a lightly floured surface knead the dough for another 4-6 minutes or until it is smooth.
- In an oiled bowl (can use the same bowl) let dough rest for at least 40 minutes or until it has doubled in size.
- On a well oiled surface place the rested dough and flatten it to release some air and shape into what looks like a 2×4 piece of wood.
- With plastic scraper divide into at least 6 pieces then shape each piece into dough balls.
- To shape pita bread, flatten dough ball with fingers then roll out into a 4-6 inch round.
- Heat a cast iron to medium high heat, add a little olive oil and cook on both sides for 1-3 minutes.
- Pro Tip: the first side will create some bubbles and it will slightly puff. Look for a nicely browned side before flipping.
- Place on a plate and enjoy as a snack or accompanied with vegetables and meat!
Try it with:
Add fresh herbs to the flour mixture (before combining yeast) like thyme or rosemary. Try it with ground seasonings just before cooking for more flavor!
Tools Used To Make This Dish*
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Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
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