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greek pita pocket

Greek Pita Pocket

Greek pita bread is a soft, pillowy flatbread that has been a staple of Mediterranean cuisine for centuries, loved for its versatility and comforting simplicity. Traditionally cooked on a hot stone or skillet, it puffs and blisters to create the perfect wrap for gyros, souvlaki, or roasted vegetables, while also serving as a canvas for dips like tzatziki and hummus. Made with just a few pantry ingredients — flour, water, yeast, olive oil, and salt — pita is quick to prepare and transforms into a warm, flexible bread that feels like the heartbeat of Greek street food. Whether folded around grilled meats or torn by hand and shared at the table, it captures the essence of Greek hospitality: simple, fresh, and meant to bring people together.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 cup 0% or 2% plain Greek yogurt
  • 2 cups 00 flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • Olive oil

Method
 

  1. In a large mixing bowl, combine the 00 flour, baking powder, and salt. Stir to blend evenly.
  2. Add Greek yogurt gradually, about ½ cup at a time, stirring until a dough begins to form. Shape into a ball.
  3. Dust a work surface with flour and knead the dough for 3–5 minutes, until smooth and elastic. If the dough feels sticky, add 2–4 tbsp more 00 flour while kneading. Let the dough rest 15–30 minutes at room temperature.
  4. Divide into 6 equal parts and roll each into a ball. Roll out into thin circles, 5–6 inches wide.
  5. Heat a cast iron or heavy skillet over medium heat. Once hot, cook each round for about 1 minute per side until golden patches form.
  6. Drizzle lightly with olive oil and continue flipping every 30 seconds for another 3–4 minutes, until puffed and golden brown.
  7. Repeat with the remaining dough.
  8. Serve warm — with oregano, tzatziki, or your favorite fillings.

Notes

Notes & Tips

  • 00 flour makes the pita softer and silkier, almost like naan, rather than rustic. If you want more chew, reduce resting time; if you want more tender, let it rest the full 30 minutes.
  • Yogurt hydration can vary. If dough feels dry, add 1–2 tsp of water; if sticky, dust with extra flour.
  • Cast iron gives the best char and puff. You can also bake them in a 475°F (245°C) oven for 4–5 minutes on a preheated baking stone or steel for more oven-spring.
  • Wrap cooked pitas in a clean towel to keep soft. They’ll keep 2–3 days at room temperature (sealed) or freeze well for up to 2 months. Reheat in a dry skillet or oven.
  • Serving ideas:
    • Fill as pita pockets with falafel, chicken, or veggies.
    • Use as a flatbread for dipping (hummus, tzatziki, baba ganoush).
    • Drizzle with olive oil + herbs for a quick snack.