Name: Greek Pitta Flatbread
Ingredients: 400 g self-raising flour (plus extra for dusting); 300 g Greek yoghurt; 2 tablespoons fresh thyme leaves (from 10–12 sprigs); 1 teaspoon salt; olive oil (for rolling)

Greek Pitta Flatbread

Soft, fluffy, and slightly chewy, these homemade Greek pittas are perfect for scooping up dips, wrapping around souvlakia, or serving alongside grilled meats and vegetables. Made with just a few simple ingredients, they come together quickly and cook beautifully in a hot pan.

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Servings: 8 pittas

Course: Breads

Cuisine: Greek

Ingredients Method

Ingredients

400 g self-raising flour plus extra for dusting
300 g Greek yoghurt
2 tablespoons fresh thyme leaves from 10–12 sprigs
1 teaspoon salt
olive oil for rolling

Method

In a large mixing bowl, combine the flour, yoghurt, thyme, and salt. Mix with a spoon until roughly combined, then use your hands to bring the dough together. Transfer to a lightly floured surface.
Knead gently for 1-2 minutes until the dough is smooth but still slightly sticky. If it feels too wet, add a little extra flour.
Shape the dough into a ball, place back in the bowl, and cover with a clean kitchen towel or plastic wrap. Rest for at least 30 minutes to allow the flour to absorb the liquid.
After resting, divide the dough into 8 equal portions (about 100 g each) and roll each into a ball.
Heat a non-stick pan over medium-high heat.
Using a rolling pin and a few drops of olive oil to prevent sticking, roll each dough ball into a circle about 24-25 cm in diameter.
Place a rolled pitta into the hot pan and cook for 1-2 minutes per side, until puffed and golden brown in spots.
Transfer cooked pittas to a clean tea towel and cover to keep warm and soft while you finish the batch.