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Greek Pita Bread

a stack of freshly cooked pita bread

This recipe for Greek Pita Bread is incredibly simple and fast to prepare. I have provided instructions for both Thermomix and conventional methods, so there are no excuses for not trying this homemade Greek-style souvlaki bread. Follow my step-by-step guide and watch the accompanying video to become a Souvlaki superstar in your own kitchen.

Souvlaki vs Gyro:

So you find yourself at a Greek restaurant, looking at the menu and feeling a bit confused—souvlaki or gyro? But if you don’t know the difference, you’re not alone. Souvlaki is grilled on skewers, while a gyro is a rotating tower of meat that is grilled and then shaved off into your pita. Both are equally delicious, but they are as distinct as night and day. Or, in this scenario, as different as tzatziki and hummus!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

What is Greek Pita Bread made from?

  • Flour: Use bakers or strong flour for the gluten needed to make the pita stretch and have a chewy texture.
  • Milk (Full Cream): No shortcuts here, use full-fat milk for flavor. We’re adding water too, so using skim milk will dull the flavors. We don’t want that, do we?
  • Salt: As you may know, my preference is flaked salt. I particularly love pink Murray Valley salt.
  • Sugar: Use caster sugar here. The fine granules will melt while the yeast is activating and provide it with food.
  • Yeast: Active dry yeast is recommended. However, if you have sourdough, you can use my overnight method for this recipe. I’m confident you can figure it out. 😉 It’s too easy!
  • Oil: Add some olive oil to give your pita that extra soft texture. It’s like a sprinkle of Mediterranean love.
chicken kabobs with side salad and pita bread.

Greek Pita Bread

5 from 2 votes

5 stars tells us you love the recipe

Homemade Authentic Greek Pita, made in the Thermomix or by hand. You'll love the soft chewy texture. Perfect for Souvlaki
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Difficulty Medium
Course Bread, Lunch or dinner
Cuisine Greek
Servings 4 -8
Method Thermomix


  • 1 heavy-based non-stick frypan or BBQ plate (I used a cast iron pan in the video)
  • 1 Thermomix


  • 1 1/2 tsp (6g) dry yeast
  • 1 tsp (5g) caster sugar
  • 150 g Full fat milk
  • 100 g water
  • 320 g Bakers flour
  • 2 tsp (6g) flaked salt or 1 1/2 tsp fine salt
  • 30 g olive oil
  • Melted butter or Ghee for brushing brushing the pan


Making the Dough:

  • Prepare Yeast Mixture: Add the yeast, sugar, milk, and water to your Thermomix bowl. Set the machine to run for 5 minutes / 37°C / speed 1.
  • Add Dry Ingredients: Once the timer is up, add the flour, salt, and olive oil to the bowl. Give it a quick mix for 5 seconds/speed 5, then set your Thermomix to knead / for 3 minutes.
  • Let the Dough Rise: After the kneading cycle finishes, immediately take the dough out of the Thermomix bowl. Place it in a warm spot, covered, for an hour to rise. I usually use my Thermoserver®; it keeps the dough cosy and helps it rise beautifully.
  • Portion the Dough: Your dough should now be double its original size. Tip it onto a clean work surface and shape it into a log. Divide the log into 8 equal portions for side plate-sized servings.
  • Second Rest: Roll each portion into a ball, cover them, and let them rest for another 15 minutes.
  • Preheat Pan: Get a heavy-based pan (I used my cast Iron pan) or BBQ grill plate and set it to medium-high heat.
  • Roll Out the Dough: While your pan heats up, roll your dough balls into discs. You want them pretty thin; aim for about 1/4 cm thickness. Make sure your benchtop is lightly floured—but not too much- or your dough will slide around, and your pita bread will be dryer.
  • Cook the Pitas: Once your pan is hot, brush it lightly with some melted butter or ghee. Place a dough disc onto the pan. You'll notice bubbles forming—this is a good sign! When the underside gains a bit of colour, flip it to cook the other side.
  • Get into the Rhythm: While one pita is cooking, take the opportunity to roll out the next one. You'll find your groove, and in no time, you'll have a stack of fresh, homemade pita bread!


YouTube video


These pita breads are best eaten the same day you make them, however you can freeze them too. Wrap them in foil with baking paper between each layer before adding to the freezer.

What if you don’t have a Thermomix?

  • Step 1: The Flour In a trusty mixing bowl, combine your bakers flour and salt. Give it a good whisk—think of it as a mini-workout!
  • Step 2: The Yeast Test 🦠 Grab another clean bowl and pour in hot tap water, full-fat milk, caster sugar, and active dry yeast. Stir it like you mean it and let it sit for 5 minutes. You want to see some bubbles; that’s your yeast saying, “Hey, I’m ready!”
  • Step 3: Bring Everyone Together 🤝 Time to combine your yeasty mixture with the flour. Add 2 tablespoons of olive oil and mix until it forms a doughy goodness.
  • Step 4: Knead is the Word 🤲 On a clean countertop, bring on the kneading action. The dough might be a sticky mess at first, but stay the course! Around 10 minutes of kneading should have it smooth and elastic.
  • Step 5: Nap Time 😴 Place your smooth dough in a bowl greased with some olive oil. Cover it with a lid or plastic wrap and let it rest for about 1-2 hours. Check my video for for size.
  • Step 6: Shape Up! 📏 Gently remove the dough, shape it into a cylinder, and cut it into 8 even chunks. More or less, it is up to you.
  • Step 7: The Final Form 🌕 Ball these portions up and set them on the bench cover with a non stick mat or similar then cover with a small towel to keep them warm. Leave for 15 minutes before going on to rolling out and frying off in a hot frypan or griddle pan.
  • Step 8: Fry it baby 🍳 Once your pan is hot, brush it lightly with some melted butter or ghee. Place a dough disc onto the pan. You’ll notice bubbles forming—this is a good sign! When the underside gains a bit of colour, flip it to cook the other side.
  • Step 9: Get into the Rhythm: While one pita is cooking, take the opportunity to roll out the next one. You’ll find your groove, and in no time, you’ll have a stack of fresh, homemade pita bread!

Want to know more?

How about a receipe for Souvlaki which uses this delightful Greel Pita bread?


  1. 5 stars
    Love these Pita breads a lot! Easy to make, I added a bit of chopped parsley to them. we had them stuffed with hummus, tabbouleh and Morroccan Slow cooked lamb! The breads were stretchy, soft and moist and next time I will make a double batch! Thanks Bec!

  2. Hi Bec, can you freeze the pita breads? If yes after first rise, shaped and into freezer, or partially back and then freezer, cheers

    1. Hi Robyn, Yes, for sure, but I would cook them off completely. Wrap them in foil and freeze. You can warm them back up in the oven or microwave if you use one. They’ll be good for 2 – 3 months.

  3. Thank you Bec for this recipe, clear instructions & video. Will aim to make them this school holiday break. xx

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