Greek Yoghurt Pita Bread
Greek yoghurt has a quiet way of transforming bread. When added to pita dough, it brings softness, moisture, and a gentle tang that makes every bite feel balanced and satisfying. It enriches the dough without weighing it down, creating pita that’s tender yet structured, golden on the outside and beautifully soft within.
These are the kind of pitas you tear open while still warm. The kind you stack high, fill generously, and pass around the table. Simple. Generous. Meant to be shared.
The Perfect Pocket
There’s something deeply satisfying about slicing into a warm pita and watching it open into a perfect pocket.
That hollow centre isn’t accidental, it’s the result of well-developed dough, proper resting time, and high heat. When the pitas hit the oven, the moisture in the dough turns to steam, causing them to puff and separate inside. That’s your pocket forming.
Rolling the dough evenly (about 1cm thick) is key. Too thin, and they’ll crisp. Too thick, and they may not puff properly. Give them space on the tray, rotate halfway through baking, and resist opening the oven too often, the heat needs to stay consistent.
When they come out puffed and lightly golden, immediately transfer them to a bowl and cover with a towel. This traps steam and keeps them soft and flexible, making them easier to open without tearing.
The result? Tender, golden pitas with a beautiful hollow centre, ready to be filled generously, whether with grilled meats, salads, dips, or simply good olive oil.
Because the perfect pita isn’t just about flavour. It’s about structure. It’s about softness.
And it’s about that moment when it opens exactly the way it should.
Storage
If you somehow have leftovers, pita stores beautifully.
Once completely cooled, wrap them well in cling wrap and place them in the freezer. They freeze exceptionally well and maintain their softness.
To reheat, warm them gently in the microwave for a few seconds until soft, or in a low oven until heated through. Avoid high heat when reheating, you want to warm them, not dry them out.
Having homemade pita tucked away in the freezer means you’re always just minutes away from something delicious.
GREEK YOGHURT PITA BREAD
Mary PolitisIngredients
- ¾ cup warm water
- 1 packet 7g dry yeast
- 1 tbsp honey
- 550 g plain flour plus extra for dusting
- 1 tsp salt
- 3 tbsp extra virgin olive oil
- 100 g about ¾ cup Greek yoghurt
Instructions
- In a small bowl, combine the warm water, yeast, and honey. Stir gently and set aside for 5–10 minutes, until frothy.
- In a large bowl, combine the flour and salt.
- Once the yeast mixture is frothy, add the Greek yoghurt and olive oil. Mix well, then pour this mixture into the flour. Stir until a dough forms.
- Turn the dough onto a lightly floured surface and knead for 7–10 minutes, until smooth and elastic. Keep adding a little flour if it's too sticky.
- Place the dough into a lightly oiled bowl, cover, and leave to rise for about 2 hours, or until doubled in size.
- Turn the dough out onto a floured surface and divide into 8 equal balls (approximately 100g each). Cover and let rest for 20 minutes.
- Roll each ball out to approximately 1cm thick.
- Place the pitas onto a lined or lightly floured tray.
- Bake for approximately 8 minutes, rotating halfway through, until puffed and lightly golden.
- Place the cooked pitas into a large bowl while still hot and cover with a towel while the remaining pitas cook. This keeps them soft and warm.