Soft, fluffy Greek Pita style flatbreads that are foldable, even when cold. Perfect for homemade Gyros or to serve with souvlaki kebabs.
Prep time: PT30M
Cook time: PT25M
Total time: PT115M
Rating
4.94 stars (43 reviews)
Keywords
bread, gyro, pita
Ingredients
7 g (2 tsp) instant dry yeast
480 ml (2 cups) warm water
4 tbsp olive oil (plus extra for brushing (approx 2-3 tbsp))
780 g (6 ½) cups strong bread flour (plus extra for rolling (approx 60g or 1/2 cup))
1 ½ tsp sugar
1 ½ tsp table salt
Categories
Appetizer
Bread
side dish
Cuisine
Greek
Steps
Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
Add the olive oil, flour, sugar, and salt to the yeast mixture.
Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.
Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.
Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.
Lightly flour the work surface.
Divide the dough into 12 equal pieces. If you want to take your time you can shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.
Take one of the dough balls, and roll it into a flatbread shape, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.
Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just 1/4 tsp or so) and place over a medium-high heat to heat up.
Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.
Cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute. Whilst that's cooking roll our the next flatbread.
Place on a plate, cover with a clean tea towel and then repeat, brushing the pan with oil after every 3 or 4 pitas.
Stack the flatbreads on the plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.
Nutitrion
Serving Size: 1 serving
Calories: 284 kcal
Carbohydrates: 49 g
Protein: 8 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 876 mg
Sugar: 2 g
Unsaturated Fat: 5 g
Reviews
Gabrielle Vacher on 2025-11-16 (5 stars): Hi Nicky, I absolutely love these flatbreads, I have made them dozens of times. I was wondering whether it’s possible to rise the dough until doubled in size, then place it in the fridge for a few hours to roll out and cook later? I figure I’ll have to bring it back to room temperature because rolling? Thank you so much!
Maja G on 2025-11-08 (5 stars): I have made it so many times and it NEVER fails.i have frozen it raw in balls and already dried off and it’s always perfect!
Karen on 2025-08-31 (5 stars): Thank you thank you. I’ve tried so many different ways to make flatbread/pitta and last night we enjoyed delicious and soft flatbread. It’s a keeper x
Jodi on 2025-08-19 (5 stars): I made this over the weekend, and the bread is glorious! My husband and son love it. . .to the point that this might be a weekend project going forward. (I may try to have the recipe and let my bread machine do more of the work for me.)
The one hiccup I ran into was with regard to measuring the flour. I dipped and swept, and that was too much flour, so my dough was too dry. Happily, I was able to wing it with regard to adding oil and water, but if I had not worked with bread dough before, I would have been in trouble.
Going forward, I think I will spoon-sift the flour into the measuring cup instead
Rebecca on 2025-07-05 (5 stars): Great recipe! So glad to have finally found one that works perfectly. Thankyou!
Maya on 2025-06-23 (3 stars): Not sure why but my dough was dry, like very dry. Not sticky at all. My flatbreads also turned out dense and bland :( I’m sure yall have had great results from this recipe but idk why I did wrong. I followed the recipe and used the exact measurements. Idk I just wanted to say that the dough was dry in case anyone else has the same issue.
Gina on 2025-05-07 (5 stars): Wow, I’ve been looking for a soft dairy free flatbread recipe for a while, this is the one! I will never use another flatbread recipe again!
I made 1/2 the recipe and used my breadmaker to knead and rise the dough
Maureen Clarke on 2025-04-05 (5 stars): These flatbreads are truly amazing, certainly the best I’ve made and so much nicer than many shop bought breads. Thank you so much for the recipe with the very clear detailed instructions. I’m hosting Easter and these will definitely be on the menu
Catarina on 2025-03-14 (5 stars): An amazing recipe. My first try turned out wonderfully. Now I do it once a week. I have a breakmaker so I put all the ingredients - after following your first step for yeast dissolving and foam to appear on top of the water - in the bread pan and turn on the pizza setting for 20 minutes for the machine to do all the kneading, then I have a nice dough out to work on. Thanks so much.
