Greek Skillet Pita Bread Recipe
Greek pita is a soft, flexible flatbread that you can stuff with meat, vegetables, or simply dip in sauces. In Greece it’s an everyday side to street food, but at home it’s easy to make it in a regular frying pan. It tastes a bit like a cross between a thin bread roll and naan, only made with olive oil instead of butter.
This pita is made entirely in a frying pan, so you don’t need an oven, and the addition of yogurt and olive oil makes the bread exceptionally soft and flexible—perfect for wrapping fillings or tearing and dipping into sauces.
Chef's tips
Don’t rush the rising time—the better the dough rises, the lighter and puffier your pitas will be. Make sure the pan is well heated before you start, but adjust the heat if the bread browns too quickly. Stack the hot pitas and keep them covered; the steam helps keep them soft.
How to serve
Fill the pitas with grilled chicken, pork gyros, or falafel, plus crunchy salad and tzatziki. Cut into wedges and serve as a snack with hummus, baba ganoush, or other dips. They also make a great quick base for mini pizzas—top with tomato sauce and cheese, then briefly bake or grill.
Ingredients
- wheat flour type 450–550 - 350 g
- instant dry yeast one small sachet - 7 g
- water lukewarm, not hot - 200 ml
- olive oil plus a little for greasing the bowl and the pan - 2 tablespoons
- sugar - 1 teaspoon
- salt - 1 teaspoon
- plain yogurt thick, preferably Greek-style - 3 tablespoons
Preparation
- Put the flour, yeast, sugar, and salt into a bowl and mix with a spoon until combined.
- Add the yogurt, olive oil, and lukewarm water. Knead the dough in the bowl by hand for about 5 minutes, until it is smooth, soft, and slightly elastic. If it sticks a lot, sprinkle with a little flour, but try not to add too much.
- Lightly grease the bowl with olive oil, place the dough inside, cover with a kitchen towel, and set aside in a warm place for about 45–60 minutes, until doubled in size. If your kitchen is cool, you can place the bowl near, but not directly on, a radiator.
- Transfer the risen dough onto a lightly floured work surface, gently knead for 1 minute, and divide into 6 equal pieces.
- Shape each piece into a ball, then roll it out with a rolling pin into a disc about 0.5 cm thick and roughly 15 cm in diameter. Cover the discs with a towel so they don’t dry out.
- Heat a dry frying pan (preferably with a thick bottom) over medium heat for 2–3 minutes. Place one disc in the pan and cook for about 1.5–2 minutes, until air bubbles appear on the surface and the bottom has golden spots.
- Flip the pita to the other side and cook for another 1–2 minutes, until it is also browned and slightly puffed. If the pita darkens very quickly, reduce the heat.
- Stack the cooked pitas on top of each other and cover with a clean towel so they stay soft and flexible. Serve warm or at room temperature.
Storage
Upieczone pity przechowuj w szczelnym woreczku w lodówce do 3 dni lub zamroź na maksymalnie 2 miesiące. Przed podaniem podgrzej je na suchej patelni po 30–40 sekund z każdej strony lub w piekarniku pod przykryciem, żeby nie wyschły.
