slightly puffy pita bread

Pita bread

  • Author: Science Chef
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: enough for 3 people 1x
  • Category: Bread
  • Cuisine: Greek



  • 400g flour
  • 1/4 tsp salt (if you’re a salt lover, feel free to add more, I prefer little salt in bread)
  • 1 tsp dried instant yeast (initially I used 2 tsp, but I found this was quite a lot, if you know your yeast is less active, use 2 tsp)
  • 200ml water
  • 1,5tbsp olive oil
  • 2 tsp Greek yoghurt
  • 2 tsp honey


  1. Mix the dry ingredients (flour, salt, yeast) in a bowl.
  2. Add the wet ingredients and use a stand mixer to make a smooth dough. It should not be sticky, if it is, add 1 tbsp of flour at a time. Different flours give diferent results so feel free to adjust slightly.
  3. Leave in a bowl and cover with platic foil or a lid. Leave to rise for at least one hour, but I’ve left it for 4 hours and that still worked well (if you’re planning on a long rise, add a little more than 1 tbsp yeast).
  4. Knead the dough by hand to press out the air and create a soft ball. Split the dough in approx. 6 smaller balls.
  5. Cover the with a towel and leave on the side for another 15-30 minutes (while you’re making the rest of the meal).
  6. Heat a frying pan or flat tawa on a medium heat.
  7. Roll out the dough balls one at a time. You won’t be able to make these super thin, aim for about half a centimeter.
  8. Place in the pan and flip once the top starts swelling.
  9. Sprinkle with some oil and continu cooking, flipping one or two more times, until cooked.
  10. The pita will stay quite soft thanks to their thicker consistency and become super fluffy.