Fluffy Greek Pita Bread Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 3 hours 15 minutes

Ingredients

3 cups bread flour (or all purpose flour)

3/4 cup warm water

6 tbsp warm whole milk

1 1/2 tsp sugar

1 1/2 tsp active dry yeast

3 tbsp olive oil

1 1/2 tsp salt

2 cups shredded mozzarella cheese

2/3 cup crumbled feta cheese

2 tsp garlic powder

1/3 cup unsalted butter

2 garlic cloves, pressed

1/2 cup mixed chopped fresh herbs (parsley, chives & oregano)

1 tbsp unsalted butter

1 cup grated Cosmic Crisp apples

2 tbsp brown sugar

1 tsp cinnamon

1/4 tsp salt

1 cup softened cream cheese

2 tbsp butter

2 tbsp maple syrup

1 tbsp olive oil

1/2 medium white onion, finely chopped

3/4 cup finely chopped green onion

1/2 cup chopped fresh dill

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1 tbsp vegetable stock paste

450 g fresh spinach

1/3 cup crumbled feta cheese

1 1/2 cups shredded mozzarella cheese

2 1/3 cups shredded mozzarella cheese

1/3 cup Spicy Greek Feta Dip (Tirokafteri) (use our spicy feta dip recipe)

Directions

To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).

Whisk in the sugar first and then the yeast. Let sit for 5 minutes until it becomes frothy.

Whisk in the olive oil and salt.

Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.

Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.

After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

Form the 6 pieces of dough into circles and place on a parchment lined baking sheet. Let rest covered with a tea towel for 1 more hour.

After the second rise, roll each dough circle into 5 inch wide circles.

Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our best ever tzatziki recipe!

Variation: cheese-stuffed fluffy Greek pita bread

Mix together the shredded mozzarella cheese, crumbled feta cheese and garlic powder. Use a fork to sort of mash it together. Set aside.

To make these pita's cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment lined baking sheet and let rest covered with a tea towel for 1 more hour.

After the second rise, roll each dough circle into 5 inch wide circles.

Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our best ever tzatziki recipe! Alternatively, enjoy with our herb garlic butter recipe below.

Variation: herb garlic butter

Once the original fluffy pitas or cheese-stuffed pitas are cooked, make the herb butter. To a pan add the butter and melt over medium-low heat. Once melted add the garlic and fresh herbs. Cook for a few minutes to combine the flavours and then remove from the heat. Use the herb garlic butter to brush on the fresh cooked pitas and serve.

Variation: apple cinnamon cream cheese stuffed pita bread

Drain any juice that's released from the shredded apple. Heat 1 tbsp butter in a frying pan over medium heat. Once the butter is melted add the grated apple, brown sugar, cinnamon and salt. Stir and cook for 4-5 minutes until combined and the shredded apple has softened. Set aside in a bowl to cool.

Once the apple mixture is fully cooled, mix with the cream cheese. Use a fork to sort of mash it together. Set aside.

To make these pita's apple cinnmaon cream cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the apple cream cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the apple mixture inside the dough and form a ball. Place the dough balls on a parchment lined baking sheet and let rest covered with a tea towel for 1 more hour.

After the second rise, gently roll each dough circle into 5 inch wide circles.

Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or top with our maple-syrup butter (melt 2 tbsp butter and 2 tbsp maple syrup together until warmed through).

Variation: spanakopita stuffed pita bread

While the pita dough is on it's first rise, make the spanakopita filling. In a large pot, heat your olive oil on medium heat for around 30 seconds.

Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.

Once the onions have softened, add the green onions, dill, parsley, mint and vegetable stock paste. Cook for around 2 minutes or until wilted considerably.

Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left.

Once the spinach is ready, stir in the feta, and remove from heat to cool in a bowl or container in the fridge. Once cooled REMOVE 1/3 CUP OF THE SPINACH MIXTURE (enjoy at another time!) Then, stir in the shredded mozzarella cheese to the spanakopita mixture and set aside.

To make these pita spanakopita-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spanakopita cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the spanakopita-cheese mixture inside the dough and form a ball. Place the dough balls on a parchment lined baking sheet and let rest covered with a tea towel for 1 more hour.

After the second rise, gently roll each dough circle into 5 inch wide circles.

Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy as-is or with our best ever tzatziki recipe!

Variation: Spicy Greek Feta Dip (Tirokafteri) & cheese stuffed pita bread

Mix together the shredded mozzarella cheese and the spicy feta dip. Use a fork to sort of mash it together. Set aside.

To make these pita cheese-stuffed, follow the instructions up until after the first rise (step 6). After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.

Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the spicy Greek feta dip-cheese mixture between the 6 pieces of pita dough. Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment lined baking sheet and let rest covered with a tea towel for 1 more hour.

After the second rise, roll each dough circle into 5 inch wide circles.

Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place a rolled-out dough round in the pan. Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes. The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with fresh oregano and our best ever tzatziki recipe! Alternatively, enjoy with our herb garlic butter recipe below.

Nutrition

• Calories: 320 kcal
• Total Fat: 8.2 g
• Saturated Fat: 1.2 g
• Unsaturated Fat: 6.3 g
• Cholesterol: 0.3 mg
• Sodium: 590.9 mg
• Total Carbohydrate: 51.9 g
• Dietary Fiber: 1.9 g
• Total Sugars: 2 g
• Protein: 9.1 g