Soft, fluffy Greek pita-style flatbreads (the pocketless kind).
I love loading these up to make homemade Gyros or to serve with souvlaki kebabs.
They stay soft and pliable, even when cold, so you can roll or fold them without the risk of them breaking.
Table of Contents
Yes these flatbreads need proving and kneading (use my yogurt flatbread recipe for super-quick flatbreads), but the extra time spent it so worth it. Why?
- You’ll get super fluffy, tender flatbreads with that perfect chewiness – thanks to the yeast and proving.
- They have bags of flavour – again the proving time helps the flavour to develop. The flavour is further enhanced because of the cooking method.
- They taste great hot OR cold.
- They don’t break when you fold them.
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Pin It🔪 How to make them
***Full recipe with detailed steps in the recipe card at the end of this post.***
- Similar to most yeasted bread recipes, we mix together yeast, water, bread flour, sugar and salt. We’re also adding some olive oil to the mixture for extra flavour and tenderness.
- Once they’re mixed, we knead the dough for about 10 minutes, then leave to prove until doubled in size.
- Then we split the dough into 12 pieces, roll each into a ball, and roll out in a flat disk.
- Each flatbread is cooked in a hot, lightly oiled frying pan, until fluffy and golden.
📺 Watch how to make them
👩🍳PRO TIP
These breads are cooked one at a time, but you can keep them warm by stacking them on warm plate under a clean tea towel, or placing on a tray (cover it with foil) and place on a very low oven.
🍽️ What to serve these Greek Pitas with:
Just look at how deliciously fluffy they are inside!
To make ahead, make the pitas, cool them and place on a plate. Cover with foil or clingfilm. They should keep at room temperature for 2 days, or in the fridge for 3-4 days.
Yes they taste great cooked over coals on the BBQ.
If freezing, place in a freezer bag with a piece of baking parchment between each pita (to stop them sticking together). Defrost at room temperate before serving.
Reheating:
The flatbreads can be served at room temperature, or if you want to warm them through, sprinkle with a little water and place in the oven at 180C (350F), on a baking tray (uncovered), in a single layer for 2-3 minutes.
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Homemade Flatbread Recipe
Ingredients
- 7 g (2 tsp) instant dry yeast
- 480 ml (2 cups) warm water
- 4 tbsp olive oil plus extra for brushing (approx 2-3 tbsp)
- 780 g (6 ½) cups strong bread flour plus extra for rolling (approx 60g or 1/2 cup)
- 1 ½ tsp sugar
- 1 ½ tsp table salt
Instructions
- Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.7 g (2 tsp) instant dry yeast, 480 ml (2 cups) warm water
- Add the olive oil, flour, sugar, and salt to the yeast mixture.4 tbsp olive oil, 780 g (6 ½) cups strong bread flour, 1 ½ tsp sugar, 1 ½ tsp table salt
- Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.
- Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.
- Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.
- Lightly flour the work surface.
- Divide the dough into 12 equal pieces. If you want to take your time you can shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.
- Take one of the dough balls, and roll it into a flatbread shape, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.
- Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.
- Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.
- Cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute. Whilst that's cooking roll our the next flatbread.
- Place on a plate, cover with a clean tea towel and then repeat, brushing the pan with oil after every 3 or 4 pitas.
- Stack the flatbreads on the plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.
Video
Notes
Make Ahead
To make ahead, make the pitas, cool them and place on a plate. Cover with foil or clingfilm. They should keep at room temperature for 2 days, or in the fridge for 3-4 days.Freezing
If freezing, place in a freezer bag with a piece of baking parchment between each pita (to stop them sticking together). Defrost at room temperate before serving.Reheating:
The flatbreads can be served at room temperature, or if you want to warm them through, sprinkle with a little water and place in the oven at 180C (350F), on a baking tray (uncovered), in a single layer for 2-3 minutes. Nutritional information is approximate and is per flatbread.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in July 2021 and has been updated with a video, FAQ’s and for housekeeping reasons in August 2024.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Best flatbread recipe i have ever used!
I have received a number of your recepies and it is so nice to be able to use them as they are so easy to follow living in france it is sometimes hard to find the the ingredients but we get by thank you for your beautiful menus they are so refreshing to receive and try
Make these!! Don’t look at any other recipe.
I added oregano and shredded garlic to mine. I cooked them in a cast iron pan as suggested. It took about 1/2 hr to make all 12. I froze them and reheated in my toaster oven and they were still good.
These would be good for little pizzas too.
This recipe is easy and so yummy. My kids are expecting that I do this everytime we have yiros now!😅
I’d never attempted to make pita until now. Surprisingly easy and so fun to make! Turned out great, SO much better than mass produced store bought pita! I don’t think my family will be able to go back to store bought, it’s so different. I used King Arthur bread flour, seems to be on the gluten low end for bread flour at 12.7%, but it worked beautifully! Did it all the kneading by hand., I halved the recipe though, decided 12 pitas was a bit much for a first time recipe.
Fantastic recipe. The best i have found. Works perfectly and very delicious. Thank you. 👌
I have made these several times and my family requests them often. Thanks for the tip with olive oil when kneading!
Just made your flatbread and they are really light and tasty , added some oregano and garlic as well
Is the nutrition info per flatbread or the whole batch?
hi, it’s per flatbread
Amazing texture and flavor and so easy -after trying a few recipes, this is now my go-to.