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    You are in: Home / Low-cholesterol / Greek Pita Bread Recipe
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    Greek Pita Bread

    Greek Pita Bread. Photo by kstrating

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 4 mins

    2 hrs

    4 mins

    bayousong's Note:

    This is the real Greek pita. I found this on a Greek web site. I think it was Susie's Place. This can be used for souvlaki and gyros sndwiches. If you bake this longer, you have pita pockets. The time to make includes rising.

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    Units: US | Metric


    1. 1
      Combine the yeast and sugar in a small bowl.
    2. 2
      Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment.
    3. 3
      Dissolve the salt in the remaining warm water.
    4. 4
      Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
    5. 5
      With your hands, blend it into a dough. You may need a bit more or less water depending on your flour.
    6. 6
      Knead the dough in the bowl with your fists for 10-15 minutes or until smooth.
    7. 7
      Pour the oil over the dough and knead it again until the oil is absorbed.
    8. 8
      Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
    9. 9
      Preheat oven to 350 degrees.
    10. 10
      Cut pieces of dough, egg-size or larger, depending on the size of the pita desired.
    11. 11
      Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4" thickness.
    12. 12
      Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side.
    13. 13
      Bake longer for pita pockets.
    14. 14
      Susie's note: Pitas should be white and soft. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.

    Ratings & Reviews:

    • on September 08, 2010


      Oh, my. If you haven't made this recipe before, please double it - if you don't, you'll wish you had! I made the dough in my mixer using the dough hook and let it run for 10 minutes. I did use the full 2 hours of rising time. I rolled out all my pitas and stacked them, then baked them 2 at a time in a 350 oven. We didn't want pocket pita, so baked just 3 minutes per side for soft, foldable pitas. I do think 1/4 inch is a little too thick - I think mine were about half that, but I might go 1/4 inch if I was going to make the pocket pita. Easy and tasty - beats the heck out of store bought. These would be great to make ahead of time and freeze - which is what I plan on doing this weekend. Thanks for a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2013

      This makes fantastic pita bread. I made gyros tonight and the bread was perfect. I made the whole thing even though there's just the 2 of us. After reading the reviews, I figured I could eat it with dip or make pizzas later with the remaining bread. Yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2012


      We really enjoyed these with Pork Souvlaki though I would recommend rolling them out thinner, about 1/8th inch, for this. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)


    Nutritional Facts for Greek Pita Bread

    Serving Size: 1 (900 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2004.3
    Calories from Fat 169
    Total Fat 18.7 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 4674.5 mg
    Total Carbohydrate 396.2 g
    Dietary Fiber 14.8 g
    Sugars 13.9 g
    Protein 53.6 g

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