Olga Type Pita Bread
Experience the soft, pillowy perfection of homemade "Olga Type Pita Bread," a versatile flatbread inspired by the iconic flavors of Olga's Kitchen. This easy-to-follow recipe combines pantry staples like all-purpose flour, instant yeast, and warm milk with the rich tanginess of Greek yogurt to create a tender, slightly chewy bread perfect for sandwiches, wraps, or dipping into your favorite spreads. The dough comes together effortlessly with minimal kneading and rises to fluffy, golden-brown rounds on a hot skillet in just minutes. Ready in under two hours, this pita bread is a must-try for homemade bread enthusiasts and pairs beautifully with a variety of cuisines. Plus, it stores well for meal prepping or quick weeknight dinners. Perfect for those searching for "how to make soft pita bread" or "best homemade flatbread recipe," this Olga-inspired classic will elevate your bread game!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet Instant yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 cup Warm milk
- 0.25 cup Warm water
- 0.33 cup Plain Greek yogurt
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine 2 1/2 cups of flour, instant yeast, sugar, and salt.
In a separate bowl, whisk together the warm milk, warm water, Greek yogurt, and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or stand mixer fitted with a dough hook until a soft dough forms.
Add the remaining 1/2 cup of flour, a little at a time, until the dough is slightly sticky but manageable.
Knead the dough on a floured surface for about 8-10 minutes or until it becomes smooth and elastic. Alternatively, knead with a stand mixer for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm environment for 1 hour or until doubled in size.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, cover, and let rest for 10 minutes.
On a lightly floured surface, roll each ball into a 6-8 inch circle, about 1/4 inch thick.
Heat a large skillet or griddle over medium heat. Lightly grease it with cooking spray or a small amount of oil.
Cook each pita round for 2-3 minutes per side or until golden brown spots appear and the bread puffs up slightly.
Transfer the cooked pita to a clean towel and cover to keep warm. Repeat with the remaining dough.
Serve warm or store in an airtight container at room temperature for up to 2 days. Pita can also be frozen for longer storage.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
