Pocketless Pita Recipe

Pita is such an unassuming bread. Made with just a few simple ingredients, this Greek-style flatbread is the perfect canvas for all of your Mediterranean favorites. I mean, what would hummus or tzatziki be without pita? Would gyros even exist without pita bread? It’s kind of essential. So this Pocketless Pita Recipe is my go-to when those cravings hit.

What’s the difference between regular pita and pocketless pita?

The pita that has a pocket is widely known and can be stuffed with a variety of fillings. It’s usually drier and less pliable than pocketless pita. It’s the kind I remember my mom stuffing with tuna salad when she was “on a diet”.

Pocketless pita, also known as Greek pita, is fluffier and softer, perfect for wrapping around grilled meats or dragging through a Mediterranean-style dip.

But the fundamental difference between these two styles of pita is that pocket pita is baked in an oven, which gives it that stuffable pocket, while Greek pita is made in a cast iron pan on the stovetop.

What are the ingredients for Pocketless Pita?

A short list of wholesome ingredients is all you need to make this soft, Greek flatbread:

• all-purpose flour
• yeast
• milk
• salt
• honey
• extra virgin olive oil

The most important thing to remember when you’re working with yeast is that it will only activate at the right temperature. When you dissolve it in water, the water must be between 110-115F degrees. If you have a meat or candy thermometer, use it!

Getting that yeast bubbly and active is the key to a great pita dough.

How to make Greek pita

The process is simple but does take some time. Let me break it down for you:

• 10 minutes for the yeast to dissolve
• 5 minutes to mix the dough ingredients together
• 8 minutes of kneading
• 30 minutes of rising
• 5-10 minutes to form the dough balls
• Another 30 minutes of rising

The cooking process only takes 2-3 minutes per pita. So you’re looking at a total of two hours. Not horrible.

And while the dough is rising, you can be doing other things. Like dreaming about how good it’s going to taste when it’s done!

How to serve and enjoy Pocketless Pita

If you’re like me, you’ll be standing at the kitchen counter breaking off pieces of this soft, fluffy bread and devouring it. But if you’re more civilized, here are some of my favorite ways to enjoy homemade pita:

• Dip it in Mediterranean-style dips like hummus, tzatziki and tabouli
• Spread labneh onto pita and top with honey, fresh fruit or chopped olives
• Wrap it around grilled meats and vegetables for gyros and souvlaki
• Top it with your favorite pizza toppings

If you make this Pocketless Pita Recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!

For more bread recipes, try these:

• Buttery Parker House Rolls
• Homemade Challah Bread
• Naan (Indian Flatbread)

Pocketless Pita Recipe

Make this soft, chewy Greek-style flatbread at home – perfect for gyros and all of your favorite Mediterranean dips

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Prep Time 30 mins

Cook Time 30 mins

resting 1 hr

Total Time 2 hrs

Course Appetizer, Side Dish, Snack

Cuisine Greek

Servings 16 pitas

Ingredients

  

1x2x3x

• 4 cups all purpose flour
• 3/4 cups warm water 110-115 degrees F
• 1 packet active dry yeast
• 1 tsp. salt
• 2 tsp. honey
• 1 Tbsp. extra virgin olive oil
• 1/2 cup milk

Instructions

 

• In a large bowl, dissolve the yeast in the warm water. Let it stand about 10 minutes until bubbly. Stir in 3 cups of flour, salt, honey, olive oil and milk. Use the remaining cup of flour to dust a work space and work into the dough while kneading.
• Knead the dough, incorporating the remaining cup of flour, as needed for 6-8 minutes. You may not use all of the flour, and that’s ok. Place the dough into a well-oiled bowl and cover with a dish towel.
• Preheat the oven to 200 degrees. Once it reaches temperature, turn the oven off. Place covered bowl of dough into the oven for 30 minutes.
• Remove the dough from the oven, punch it down, and dump it back onto the work surface. Break off pieces of dough and form into 16-18 balls. Place onto a tray and cover with a dish towel. Allow to rise another 30 minutes.
• When ready to cook, heat a cast iron skillet on high heat. Roll out the dough, one piece at a time, leaving the others covered. Brush the dough with olive oil and place onto the skillet, oiled side down. Quickly brush the top side with oil. Wait until the bread puffs, then flip. Cook another 1-2 minutes and remove onto a separate plate. Repeat with remaining dough balls. Keep covered until ready to serve.

Keyword appetizers, bread, low fat

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