How to make Greek pita (aka gyro bread) at home with just4 ingredients and a super simple process. This Greek flatbread recipe is perfectfor serving as a wrap, with gyro, and alongside appetizers – plus, it's dairy-freeand naturally vegan!
Mix lukewarm water (99-104ºF/37-40ºC) and yeast in a small container, then set it aside for several minutes to activate.
Step 2: Mix the dough
In a large bowl, combine the flour and salt. When the yeast is ready, add it to the bowl along with the oil and mix well with a spoon until it forms a rough dough.
Turn the dough out onto a clean kitchen counter and knead it lightly for a few minutes until you have a soft, elastic dough.
Step 3: Stretch and fold the dough
Place the dough back in the bowl and cover with a kitchen towel to rest for 15 minutes.
After 15 minutes, we need to stretch and fold the dough within the bowl. To do this, imagine that the dough is like a clock face. Pull up the dough at 12 o'clock and then fold it over onto the top of the dough. Repeat this at 3 o'clock, 6 o'clock, and 9 o'clock.
Allow it to rest again for 15 minutes, then repeat the stretch and fold technique, rest again, and repeat the stretch and fold two more times. You need to have stretched and folded the dough a total of 4 times with 15 min breaks in between. Then allow it to rest for one last 15 minutes.By doing this step, you're strengthening the dough. The stretch and fold motion helps develop the dough gluten network for stronger dough strength. By the end, the dough should have stiffened somewhat and will have risen during the resting time. If the dough is very sticky, dip your hands in water before stretching and folding.
Step 4: Shape the Greek pita
Weigh the prepared dough and divide it into four pieces. Mine were 90g each.You can also do this by-eye if you're not bothered about completely even Greek pita bread.
Transfer the dough to a floured surface and work on just one while the others rest under a clean kitchen towel.
Roll out the first dough section until it's around 7 inches (18cm) in a circular or oblong shape. Then prick the dough all over with a fork – this will stop it from puffing up and forming a pocket the same way Middle Eastern pita does.
Meanwhile, heat up a large pan with a bit of oil.
Step 5: Cook the Pita bread
Once the oiled pan is hot, transfer the first Greek pita bread to it and cook it for around 3 minutes per side, until it slightly bubbles up and starts to get brown spotting on the dough.If needed, adjust the heat and cooking time – just make sure to flip it when it starts to form bubbles on top and is beginning to brown underneath.
While one pita cooks, you can roll out and prick the next one with a fork until all four pieces are ready.
As soon as each pita bread is cooked, transfer it to a clean kitchen towel, wrapped well, to keep it warm and supple.
To make a Greek Gyro wrap (eggplant gyro)
First, spread some tzatziki in the center of the gyro bread, and then add your filling of choice. I used a slice of roasted eggplant with a few potato wedges, black olives, red onion, tomato, and a little feta and mint leaves.Then, fold it into a wrap and enjoy!
Notes
Thinner Greek Pita: Feel free to roll out the dough thinner for a slightly thinner pita which is even easier to wrap.
The flour amount: Similarly to lots of bread recipes, the flour amount isn't set in stone. The temperature, humidity, specific flour, etc., can all impact how much flour the dough needs.
To make ahead: I haven't done much experimenting with this recipe (yet). However, since I use the stretch and fold method, I'd be tempted to suggest placing the dough in the refrigerator before the first rest. You can then continue with the stretch and fold method the following day. Once again, I haven't yet tried this, so I can't guarantee results.
You can season the dough, though it's not necessary. I suggest adding a little Greek seasoning for extra flavor.
Using a hand mixer: You can do the first part of the recipe (mixing and kneading the dough) in a stand mixer. Use a dough hook and mix on low to begin until a rough dough has formed, increasing the speed to medium-low to mix and knead until smooth.
The yeast: you can use fresh, dry, or instant yeast (I used fresh). If you use active dry yeast, there’s no need to activate the yeast. Just make sure that if you’re using anything other than fresh yeast, to convert it to the correct amount.