Making my own pita bread?

[dimi_pat]

Hey everyone! I'm trying to master making my own Greek-style pita bread at home — the kind that's soft, fluffy, and bendable, perfect for wrapping around a gyro or to make like a souvlaki sandwich. I’ve tried a few recipes online, but my pitas either puff up too much like pocket bread or turn out too dry and crack when folded.

I want that classic street food style pita you get at souvlaki shops in Greece, no pocket, just tender and warm, able to soak up tzatziki without falling apart.

Does anyone have a go-to recipe or technique for making these at home? Should I use yogurt in the dough? What flour works best? And how do you cook them, skillet, oven, or griddle? When I've made them, they've had the wrong texture - way too hard. Am I overworking the dough?

 

[k_tsoukalas]

I’ve been chasing that perfect souvlaki-style pita too — I totally get what you mean! The key for me was using a combination of all-purpose flour and a bit of bread flour for structure without making them tough. And yes — a little yogurt in the dough really helps keep them soft and pliable. I usually do a mix of warm water, a splash of olive oil, a teaspoon of sugar, and instant yeast to start, then add the flours, salt, and Greek yogurt.

Don’t over-knead, just mix until it comes together and is smooth. Overworking can definitely make them tough. Let the dough rest and rise properly, and then rest the individual balls again before rolling them out.

Cook on a hot skillet or griddle, not the oven, for that street-food texture. Flip once when bubbles appear. Cover them with a towel right after cooking to keep them soft and warm