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Greek Pocketless Pita Bread

Prep Time20 mins
Cook Time20 mins
Rest Time2 hrs
Total Time2 hrs 40 mins
Course: Appetizer, Side Dish
Cuisine: greek
Servings: 8 pieces


  • 450 g 00 flour/bread flour
  • 250 ml water lukewarm
  • 2 tbsp olive oil
  • 1 tsp active dry yeast 4 g
  • 3/4 tbsp sugar 12 g
  • 3/4 tbsp salt 15 g


  • In a large bowl add the lukewarm water, sugar and yeast. Let the yeast activate for about 15 minutes until foamy.
  • To the yeast add half of the flour and mix together. It should look like batter.
  • Add the salt and olive oil to the mixture and combine.
  • Start adding slowly the remaining flour until a dough is formed. Knead for about 10 minutes until you get a smooth dough.
  • Place the dough in a well oiled bowl and cover with a damp towel. Let rise for 1 hour in a warm place in your kitchen. Until it doubles in size.
  • Once the dough has risen, punch it down and divide the dough into 8 equal pieces.
  • Form the divided dough into balls and place on a floured sheet pan, cover and let rest for another hour.
  • Heat a cast iron, skillet or a non-stick pan and slightly drizzle some oil on the surface.
  • Start flattening the dough balls one at a time, leaving the others covered so that they don't dry. The dough is soft so it can be opened by hand in a flat circle, however you can also open the dough on a floured surface with a rolling pin.
  • Place the pita dough on the hot cast iron and cook for about 1 minute, turn and continue cook on the other side. This is a quick process so don't leave the stove while cooking the pita.
  • Place the cooked pita on a towel covered plate and cover the pitas with another towel so that they keep warm and don't dry.
  • Repeat the process until all the pitas are cooked.


Pita Bread can be stored in the fridge in a plastic bag or container for about 4 days, they can also freeze nicely for about 3 months. Once you want to eat them just heat them up slightly.