{"id":245695,"date":"2025-05-18T15:08:17","date_gmt":"2025-05-18T15:08:17","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/greek-pita-bread-bake-from-scratch\/"},"modified":"2025-05-18T15:08:17","modified_gmt":"2025-05-18T15:08:17","slug":"greek-pita-bread-bake-from-scratch","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=245695","title":{"rendered":"Greek Pita Bread &#8211; Bake from Scratch"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-153652\">&#13;<br \/>\n        &#13;<br \/>\n&#13;<br \/>\n        &#13;<\/p>\n<div class=\"td-post-content tagdiv-type\">\n            <!-- image --><\/p>\n<div class=\"td-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"696\" height=\"522\" class=\"entry-thumb\" src=\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-696x522.jpg\" srcset=\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-696x522.jpg 696w, https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-300x225.jpg 300w, https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-768x576.jpg 768w, https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-560x420.jpg 560w, https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-80x60.jpg 80w, https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-265x198.jpg 265w, https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web-500x375.jpg 500w, https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/05\/bfsma23flat_1602Web.jpg 800w\" sizes=\"auto, (max-width: 696px) 100vw, 696px\" alt=\"Greek Pita Bread\" title=\"bfsma23flat_1602Web\"\/><\/div>\n<p>            <!-- content --><\/p>\n<p>Recipe by Bella Karragiannidis<\/p>\n<h4><b>ABOUT BELLA:<\/b><\/h4>\n<p><a name=\"replica-location\/\/page_72\/\/article65\/\/0.055162,0.123499,0.469690,0.299361\"\/>\u201cFirst and foremost, I am an artist. Everything I do and share through\u00a0<i>Ful-filled<\/i>\u00a0(<i><a href=\"http:\/\/full-filled.com\/\" target=\"_self\">full-filled.com<\/a><\/i>) comes from a deep passion for beauty and connection. Whether I am in the kitchen or the garden \u2026 whether I have a camera or a paintbrush in my hand \u2026 I feel that my purpose in life is to create and inspire through everything I do. While most people assume I am Greek, I was actually adopted into the Greek culture after marrying my husband. My first foray into Greek culture was via the kitchen. My in-laws started teaching me traditional Greek cooking, and slowly but surely, preparing Greek cuisine became a key part of my identity as a creative.\u201d<\/p>\n<h4><a name=\"replica-location\/\/page_72\/\/article65\/\/0.055162,0.322733,0.155586,0.332567\"\/><b>THE ORIGIN:<\/b><\/h4>\n<p><a name=\"replica-location\/\/page_72\/\/article65\/\/0.055162,0.339336,0.481420,0.415581\"\/>\u201cPita is the oldest bread in the world, and the word\u00a0<i>pita<\/i>\u00a0is actually from the Greek language. The word\u00a0<i>pita<\/i>\u00a0has two different meanings in the Greek language\u2014one of them being the word used specifically to describe this flatbread. Nothing quite compares to the fluffy-on-the-inside,\u00a0<a name=\"replica-location\/\/page_72\/\/article65\/\/0.508866,0.106897,0.929183,0.149936\"\/>golden-crisp-on-the-outside experience of eating Greek pita bread. I will never forget the first gyro I ate in Greece or scooping up my father-in-law\u2019s homemade tzatziki with a piece of his handmade pita.\u201d<\/p>\n<h4><a name=\"replica-location\/\/page_72\/\/article65\/\/0.508866,0.173308,0.636417,0.183142\"\/><b>HOW TO SERVE:<\/b><\/h4>\n<p><a name=\"replica-location\/\/page_72\/\/article65\/\/0.508866,0.189911,0.929828,0.249553\"\/>\u201cGreek pita bread is an everyday food. It is most recognizably served as the foundation for gyros, but pita bread is also amazing served as a soft and fluffy vehicle for scooping up dips and spreads.\u201d<\/p>\n<h4><a name=\"replica-location\/\/page_72\/\/article65\/\/0.508866,0.272925,0.698104,0.282759\"\/><b>ACROSS THE COUNTRY:<\/b><\/h4>\n<p><a name=\"replica-location\/\/page_72\/\/article65\/\/0.508866,0.289527,0.927571,0.415581\"\/>In Greece, the word\u00a0<i>pita<\/i>\u00a0can refer to both a savory pie such as spanakopita and the flatbread found here. Across Greece, pita bread is often accompanied by hummus, baba ganoush, tzatziki, or tabbouleh for dipping or used as a wrap for\u00a0<i>souvlaki<\/i>\u00a0and gyros. Contrary to popular belief, it\u2019s not always typical for pita to have a pocket. And though it\u2019s now a popular flatbread across the Mediterranean, its roots actually trace back to the ancient civilizations of the Middle East.<\/p>\n<div id=\"wprm-recipe-container-153653\" class=\"wprm-recipe-container\" data-recipe-id=\"153653\" data-servings=\"0\">\n<div class=\"wprm-recipe wprm-recipe-template-bfs-recipe-1\">\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Greek Pita Bread<\/h2>\n<div class=\"wprm-recipe-summary wprm-block-text-uppercase-faded\"><span style=\"display: block;\">Makes 8 pita breads<\/span><span style=\"display: block;\"><a href=\"https:\/\/bakefromscratch.com\/greek-pita-bread\/null\"\/>Recipe by Bella Karragiannidis<\/span><span style=\"display: block;\">Pita<em>\u00a0is a Greek word that is used in the Greek language to describe flatbread, pies, and cakes. Greek flatbread that is known as pita is unique for its dimples and lack of a hollow pocket, and requires just a handful of simple ingredients. With its golden, fluffy, and tender characteristics, it\u2019s best enjoyed with dips and spreads or filled with meat, vegetables, and tzatziki for a classic Greek gyro.<\/em><\/span><\/div>\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-153653-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"153653\" data-servings=\"0\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1\u2153<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">(320 grams) warm water<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">2\u00bc<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">(7 grams) active dry yeast<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">(4 grams) granulated sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span> <span class=\"wprm-recipe-ingredient-name\">(28 grams) olive oil, plus more for greasing<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1\u00bd<\/span> <span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span> <span class=\"wprm-recipe-ingredient-name\">(8 grams) fine sea salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span> <span class=\"wprm-recipe-ingredient-unit\">cups<\/span> <span class=\"wprm-recipe-ingredient-name\">plus 2 tablespoons plus 1 teaspoon (400 grams) bread flour<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span> <span class=\"wprm-recipe-ingredient-name\">(14 grams) neutral oil<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-153653-instructions-container wprm-block-text-normal\" data-recipe=\"153653\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-153653-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>In a large bowl, combine 1\u2153 cups (320 grams) warm water, yeast, and sugar. Let stand until slightly foamy, 10 to 15 minutes.<\/p>\n<\/li>\n<li id=\"wprm-recipe-153653-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Stir olive oil and salt into yeast mixture. Gradually add flour, mixing with your hand. Mix with your hand until dough starts to come together. Turn out onto a heavily floured surface. Knead until dough becomes smooth, 5 to 6 minutes, re-flouring work surface as needed.<\/p>\n<\/li>\n<li id=\"wprm-recipe-153653-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Oil a large bowl. Place dough in bowl, cover, and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, about 45 minutes.<\/p>\n<\/li>\n<li id=\"wprm-recipe-153653-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Punch down dough. Divide into 8 portions, and shape into rounds. Let stand for 15 minutes.<\/p>\n<\/li>\n<li id=\"wprm-recipe-153653-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Heavily flour each portion of dough, and roll or press rounds into 8-inch circles (about \u00bc inch thick). Press down firmly with your fingers to create dimples in dough.<\/p>\n<\/li>\n<li id=\"wprm-recipe-153653-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Heat a large skillet over medium heat. Add neutral oil to hot skillet. Add 1 dough round, and cook until it starts to puff up, 1 to 2 minutes. Turn, and cook until nicely golden, 1 to 2 minutes. Remove pita from skillet, and place in a clean cotton towel. Repeat with remaining dough. Serve warm, or let cool completely inside towel. Store in a resealable plastic bag for up to 4 days, or freeze in a resealable plastic freezer bag for up to 3 months.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<p>&#13;<br \/>\n&#13;<\/p>\n<footer>&#13;<br \/>\n            <!-- post pagination -->            <!-- review -->&#13;<br \/>\n            &#13;<br \/>\n&#13;<br \/>\n                        <!-- next prev --><\/p>\n<div class=\"td-block-row td-post-next-prev\">\n<div class=\"td-block-span6 td-post-prev-post\">\n<div class=\"td-post-next-prev-content\"><span>Previous article<\/span><a href=\"https:\/\/bakefromscratch.com\/9-layer-chinese-scallion-pancakes\/\">9-Layer Chinese Scallion Pancakes<\/a><\/div>\n<\/div>\n<div class=\"td-block-span6 td-post-next-post\">\n<div class=\"td-post-next-prev-content\"><span>Next article<\/span><a href=\"https:\/\/bakefromscratch.com\/around-the-world-in-11-breads\/\">Around the World in 11 Breads<\/a><\/div>\n<\/div>\n<\/div>\n<p>            <!-- author box -->            <!-- meta -->        <\/footer>\n<p>&#13;<br \/>\n&#13;\n    <\/p><\/div>\n<p><script  type=\"text\/javascript\">\n\t\t\t\t!function(f,b,e,v,n,t,s){if(f.fbq)return;n=f.fbq=function(){n.callMethod?\n\t\t\t\t\tn.callMethod.apply(n,arguments):n.queue.push(arguments)};if(!f._fbq)f._fbq=n;\n\t\t\t\t\tn.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0;\n\t\t\t\t\tt.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)}(window,\n\t\t\t\t\tdocument,'script','https:\/\/connect.facebook.net\/en_US\/fbevents.js');\n\t\t\t<\/script><br \/>\n<br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#13; &#13; &#13; &#13; Recipe by Bella Karragiannidis ABOUT BELLA: \u201cFirst and foremost, I am an artist. Everything I do and share through\u00a0Ful-filled\u00a0(full-filled.com) comes from a deep passion for beauty and connection. Whether I am in the kitchen or the garden \u2026 whether I have a camera or a paintbrush in my hand \u2026 I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":113846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[15886,14675,5782,42909,1660],"dealstore":[],"offerexpiration":[],"class_list":["post-245695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bake","tag-bread","tag-greek","tag-pita","tag-scratch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Greek Pita Bread - Bake from Scratch - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=245695\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Greek Pita Bread - Bake from Scratch - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"&#013; &#013; &#013; &#013; Recipe by Bella Karragiannidis ABOUT BELLA: \u201cFirst and foremost, I am an artist. 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&#13; &#13; &#13; Recipe by Bella Karragiannidis ABOUT BELLA: \u201cFirst and foremost, I am an artist. Everything I do and share through\u00a0Ful-filled\u00a0(full-filled.com) comes from a deep passion for beauty and connection. 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