How long does it take to make Greek Pita Bread?

About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.

How many servings does this Greek Pita Bread recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Greek Pita Bread recipe come from?

It was shared by Claudia Damen on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Greek Pita Bread – 35-Minute Recipe

Name: Greek Pita Bread – 35-Minute Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 7 g dry yeast; 240 g lukewarm water; 350 g all-purpose flour; 15 g olive oil; 7 g salt

Homemade Greek pita breads that are soft, airy, and slightly crisp on the outside. Perfect for stuffing with tzatziki, grilled meats, or Mediterranean vegetables.

Recipe by Claudia Damen· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 6 servings.

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Dinner Greek Bread

Ingredients

1/4 oz dry yeast
8 1/2 oz lukewarm water
12 oz all-purpose flour
0.53 oz olive oil
1/4 oz salt

Instructions

1
In a large mixing bowl, combine the lukewarm water (about 104°F) with the dry yeast and stir until the yeast dissolves.
2
Add the all‑purpose flour, olive oil, and salt to the bowl; mix briefly to bring the dough together.
3
Knead the dough either by hand or in a stand mixer on speed 4 for 5–8 minutes, until it becomes smooth and elastic.
4
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place (around 70°F) for about 1 hour, or until it has doubled in size.
5
Turn the risen dough onto a lightly floured surface and divide it into six equal portions.
6
Shape each portion into a tight ball by folding the edges inward, creating a smooth surface similar to a mozzarella ball.
7
Place the balls seam‑side down, then gently roll each ball with a rolling pin or your hands into a flat disc roughly 20 cm in diameter.
8
Heat a small amount of olive oil (about 1 tsp) in a non‑stick skillet over medium‑low heat until shimmering.
9
Place one pita disc in the skillet; cook for 2–3 minutes until the bottom is golden brown and bubbles form on the surface.
10
Flip the pita and cook the other side for another 2–3 minutes, adjusting the heat if the skillet becomes too hot to avoid burning.
11
Remove the cooked pita and keep it warm under a clean towel while you repeat the process with the remaining discs.
12
Once all pitas are cooked, lightly brush them with a touch more olive oil, then sprinkle dried oregano and a pinch of extra salt over the warm breads.
13
Serve the pitas immediately, or store in an airtight container for up to 2 days.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Activate yeast in water

Stir the dry yeast into the lukewarm water until dissolved before adding flour.

Let dough rise covered

Cover the bowl and let the dough double in size for about 1 hour in a warm place.

Keep cooked pitas warm

Place each finished pita under a clean towel while you cook the remaining discs.

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