Greek Pita (Pocketless)

Name: Greek Pita (Pocketless)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 cup warm water; 2 1/4 tsp active dry yeast; 1 tsp sugar; 1/2 cup plain yogurt; 3 cups all-purpose flour; 1 tsp salt; 2 tbsp olive oil

8 servings20 min prep15 min cookEasy

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The Story Behind It

The Tale of Greek Pita (Pocketless)

Story updated September 18, 2026

Greek pita differs from Middle Eastern pocket pita by being thicker and pocketless, traditionally cooked on a griddle. It's used as a wrap or scoop for dishes like gyros and souvlaki, reflecting regional variation within the broader Eastern Mediterranean flatbread tradition.

Ingredients

Scale:· 8 servings

1 cup warm water
2 1/4 tsp active dry yeast
1 tsp sugar
1/2 cup plain yogurt
3 cups all-purpose flour
1 tsp salt
2 tbsp olive oil

Instructions

1Stir yeast and sugar into warm water; let sit until foamy.
2Whisk in yogurt and olive oil.
3Stir in flour and salt to form a soft dough, then knead 6-8 minutes.
4Let rise 1 hour, until doubled.
5Divide into 8 balls, roll into thick ovals, and cook in a hot dry skillet 2 minutes per side, until browned and puffed (no pocket needed).

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