Greek Pitas

Servings: Makes: 8

Nutritional Information:

Per serving (71g) Calories 272, Fat 5.8g, Saturates 0.9g, Sugars 1.3g, Salt 0.75g


500g (4 2/3 cups)
300ml (1 1/4 cup)
Tepid Water



To make the pitas, mix together the flour, yeast, sugar and salt in a large bowl. Using your hands, gradually add the oil and warm water, mixing as you go. Knead in the bowl for a couple of minutes until you have a rough ball of dough.


Turn the dough out onto an oiled worktop and knead for 6-8 minutes or until you have a soft, non-sticky dough. Coat with a little oil to prevent sticking and place back in the bowl. Cover and leave in a warm place to rise for around an hour, or until doubled in size.


When the dough has risen, remove onto a floured worktop and knock the air out. Divide the dough into 8 equal balls and roll each one out as thinly as possible. Leave to rest for a few minutes.


Heat a large frying pan over a high heat. Brush a pita with oil and add to the hot pan. It should sizzle on contact. Leave to cook until bubbles have formed and the bread has started to puff up. Brush the uncooked side with oil and flip when dark scorch marks have appeared on the underside. When brown on both sides, remove and wrap in a kitchen cloth to keep warm while you make the rest. Serve warm, with your favourite dips or stuffed with fresh salad.


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