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Pocketless Pita

Makes 8 small pitas; an easy recipe for homemade pita/Greek flatbread that can be made in less than 2 hours
Course Bread
Cuisine Greek
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 8
Calories 66kcal
Author Marie


  • ¾ cup milk
  • ½ cup lukewarm water
  • 2 tablespoons butter , melted
  • 2 tablespoons honey
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 3.5 to 4 cups flour


  • Combine milk, water, butter, and honey in mixing bowl of a standing mixer with dough hook
  • Add yeast and mix for a few second to combine
  • Add salt followed by enough flour to form a soft dough
  • Knead dough for 3 to 4 minutes
  • Place dough in oiled bowl, cover and let rest for 1 hour
  • After 1 hour, form dough into 8 smaller balls and heat up a non-stick pancake griddle
  • On a floured flat surface, roll out each dough ball into a flat circle about 6 to 7 each in diameter sprinkling with more flour if needed to prevent sticking.
  • Grill each pita for a few minutes until they begin bubbling and are very lightly golden brown, then flip and cook the reverse side
  • Store in plastic bag and freeze unused pitas.
  • Makes 8 small pitas


Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 328mg | Potassium: 63mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg