Prep Time: 90 minutes (30 minutes active)
Cook Time: 30 minutes
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?
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
- 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
- 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
How to serve and enjoy Pocketless 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
For more bread recipes, try these:
Pocketless Pita Recipe
- 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
- 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.
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