Published: · Modified: by Nicky Corbishley
Go to Recipe Print Recipe
Soft, fluffy Greek pita-style flatbreads (the pocketless kind).
I love loading these up to make homemade Gyros or to serve with souvlaki kebabs.
They stay soft and pliable, even when cold, so you can roll or fold them without the risk of them breaking.
Jump to:
- 🔪 How to make them
- 🍽️ What to these Greek Pitas with
- 🍲 More fantastic Bread recipes
- Homemade Flatbread Recipe
- 💬 Reviews
Yes these flatbreads need proving and kneading (use my yogurt flatbread recipe for super-quick flatbreads), but the extra time spent it so worth it. Why?
- You'll get super fluffy, tender flatbreads with that perfect chewiness - thanks to the yeast and proving.
- They have bags of flavour - again the proving time helps the flavour to develop. The flavour is further enhanced because of the cooking method.
- They taste great hot OR cold.
- They don't break when you fold them.
🔪 How to make them
Full recipe with detailed steps in the recipe card at the end of this post.
- Similar to most yeasted bread recipes, we mix together yeast, water, bread flour, sugar and salt. We're also adding some olive oil to the mixture for extra flavour and tenderness.
- Once they're mixed, we knead the dough for about 10 minutes, then leave to prove until doubled in size.
- Then we split the dough into 12 pieces, roll each into a ball, and roll out in a flat disk.
- Each flatbread is cooked in a hot, lightly oiled frying pan, until fluffy and golden.
👩🍳PRO TIP These breads are cooked one at a time, but you can keep them warm by stacking them on warm plate under a clean tea towel, or placing on a tray (cover it with foil) and place on a very low oven.
🍽️ What to these Greek Pitas with
- Easy Chicken Gyros
- How to make Tzatziki
- Chicken Souvlaki with Homemade Tzatziki
- Chicken Shawarma
- Greek Lamb Souvlaki Kebabs
- Crispy Pork Gyros
Just look at how deliciously fluffy they are inside!
🍲 More fantastic Bread recipes
- Chapati Recipe
- Soft and Light Brioche Burger Buns
- Garlic Naan Bread Recipe
- Easy Homemade Garlic Bread Recipe
- Artisan Bread Recipe
- Dough Balls with Creamy Spinach and Bacon Dip
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Homemade Flatbread Recipe
By: Nicky Corbishley
Soft, fluffy Greek Pita style flatbreads that are foldable, even when cold. Perfect for homemade Gyros or to serve with souvlaki kebabs.
4.96 from 22 votes
Rate this Recipe Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Proving time 1 hour hr
Total Time 1 hour hr 55 minutes mins
Course Appetizer, Bread, side dish
Cuisine Greek
Servings 12 flatbreads
Calories 284 kcal
Ingredients
- 7 g (2 tsp) instant dry yeast
- 480 ml (2 cups) warm water
- 4 tbsp olive oil - plus extra for brushing (approx 2-3 tbsp)
- 780 g (6 ½) cups strong bread flour - plus extra for rolling (approx 60g or ½ cup)
- 1 ½ tsp sugar
- 1 ½ tsp table salt
INSTRUCTIONS
Place the yeast in the bowl of a stand mixer (or a large bowl) and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
7 g (2 tsp) instant dry yeast, 480 ml (2 cups) warm water
Add the olive oil, flour, sugar, and salt to the yeast mixture.
4 tbsp olive oil, 780 g (6 ½) cups strong bread flour, 1 ½ tsp sugar, 1 ½ tsp table salt
Mix the dough together using either using a stand mixer with a dough hook (recommended) or your hands, until combined.
Once combined, knead the dough for 10 minutes using the stand mixer with a dough hook or by hand. The mixture will be quite sticky, so if you’re kneading by hand, it’s a good idea to coat your hands and work surface in a little olive oil to stop it sticking.
Place the dough in an oiled bowl, cover with a damp cloth or clingfilm and allow to prove for 60-90 minutes, until doubled in size.
Divide the dough into 12 pieces. Shape into balls and place on a tray or board with a damp cloth over the top to rest for a few minutes, while you prepare to start cooking them.
Lightly flour the work surface.
Brush or spray a medium-sized frying pan (cast iron gives you the best results) with a little oil (just ¼ tsp or so) and place over a medium-high heat to heat up.
Take one of the dough balls, and roll it into a circle, about 19cm (7.5 inches) in diameter and ½ cm (just under ¼ inch) thick.
Toss the pita back and forth a couple of times in your hands to remove excess flour, then place the pita in the pan.
Brush the top of the pita in the pan lightly with oil and cook for about 60-90 seconds, until bubbles start to appear. Then turn over a cook for a further minute.
Place on a plate and repeat, brushing the pan with oil after every 3 or 4 pitas.
Stack the pitas up on a plate (stacking them helps to keep them soft), laying a tea towel over them to keep warm until you’re ready to serve.
✎ Notes
Make Ahead
To make ahead, make the pitas, cool them and place on a plate. Cover with foil or clingfilm. They should keep at room temperature for 2 days, or in the fridge for 3-4 days.
Freezing
If freezing, place in a freezer bag with a piece of baking parchment between each pita (to stop them sticking together). Defrost at room temperate before serving.
Reheating:
The flatbreads can be served at room temperature, or if you want to warm them through, sprinkle with a little water and place in the oven at 180C (350F), on a baking tray (uncovered), in a single layer for 2-3 minutes.
Nutritional information is approximate and is per flatbread.
Nutrition
Calories: 284kcalCarbohydrates: 49gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 876mgPotassium: 71mgFiber: 2gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keywords bread, gyro, pita
Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our
Hi I’m Nicky
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
Read More
More Breads
- The Ultimate Fluffy Cinnamon Rolls
- How To Turn Regular Croissants Into Almond Croissants
- Homemade Peshwari Naan Recipe
Other Recipes You Might Like:
Reader Interactions
Comments
Marnie says
This was PERFECT! Thank you so much for sharing.Reply
Flynf says
I followed the instructions exactly, but noticed the dough wasn't sticky like the description mentioned. I couldn't shape it into a ball to rise because it wouldn't stick together. I made another batch with 6 cups flour and 2 1/4 cups water instead and it was much better, yet still not really sticky. That modified batch turned out perfectly. I still cooked up the original batch and it was much more dense, harder to eork with, and barely bubbled up. Both turned out enough in the end, but the original had too much flour. That's probably the problem converting something from weight. Some people pack flour in, others spoon or sift it in and it affects the conversion....Reply
Elizabeth Hungerford-Morgan says
Deliciously simple, just perfect. Thank you xReply
Lily says
This is the recipe I have been looking for! These are soft, chewy, and delicious!
I made only two tweaks - upped the salt to 2 tsp, and added 1 tablespoon of vital wheat gluten. The dough was so velvety and lovely! I portioned the dough into 100g balls, and they rolled out to be the perfect size for my 12” cast iron.
The breads also didn’t dry out! We finished them three days after making. They soften beautifully with 10 seconds in the microwave. I will be keeping this recipe forever!Reply
Byron M. says
This was great! So FYI when you're 99% sure you have bread flour in the pantry but you're 100% wrong, this recipe works with AP flour too! I can't say how much better it would be if I did it right but it was good. All of the gluten, and I'd imagine more with the higher protein flour. I didn't roll it out, just grabbed a chunk and stretched it until it was flat-ish and threw it in the cast iron skillet with olive oil. This was my first attempt at a fried bread and it's crazy simple and forgiving. Will totally make this many more times, thanks!Reply
Megan says
I made these tonight! They are amazing! I would 10/10 make these and recommend this recipe to anyone!!! Quick and easy and delicious!Reply
Angie says
For the first time ever I made these and they worked! So happy, soft and doughy. Delicious, the dough multiplied in size and produced squidgy lively flat breads, thankyou for this recipe. AmazingReply
Gooeycrunch says
Perfect flatbreads. First time I’ve ever made them. Followed the instructions and they came out perfectly. Thank you.Reply
Sarah says
These are awesome.I am making these for a party and was wondering if anyone knew If I could make them, roll them out and then freeze them. And then thaw the day before the party and cook them?
Thank you!
Reply
Clo says
Incredibly easy recipe and does not disappoint, will 100% be making these again soon!Reply
MaryChar says
Light,fluffy and delicious! Sprinkled za’atar over olive oil before cooking and was AMAAAAZING! Thanks for sharing this recipe!!! Most definitely on top of list!!Reply
Lauren says
Bravo! Thanks for the recipe. They were really simple and absolutely delicious.Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments
