Greek Style Pita Bread

Soft, warm pita is the kind of bread that invites sharing — torn, dipped, and filled. In Canada, it arrived with Greek immigrants who opened restaurants and bakeries, especially in Toronto’s Greektown, where souvlaki, pita, and tzatziki became part of the city’s food identity. Over time, pita moved beyond Greek tables and into Canadian kitchens.

Prep Time: 20 minutes (plus rising time)

Total Time: 1 hour 45 minutes

Serves: 8

Ingredients

• 2 ½ cups (320 g) all-purpose flour (plus more for dusting)

• 2 tsp instant yeast

• 1 tsp sugar

• 1 tsp salt

• 1 cup (240 ml) warm water

• 2 tbsp olive oil

Method

• In a large bowl, combine flour, yeast, sugar, and salt.

• Stir in warm water and olive oil, mixing until a soft dough forms.

• Knead on a floured surface for 8–10 minutes until smooth and elastic.

• Place in a lightly oiled bowl, cover, and let rise for 1–1 ½ hours, until doubled in size.

• Preheat oven to 230°C (450°F). Place a baking stone or inverted baking tray inside to heat.

• Punch down dough and divide into 8 equal pieces. Roll each into a ball, then flatten into circles about 6 mm (¼ inch) thick.

• Place rounds on the hot tray or stone, bake for 3–4 minutes until puffed and lightly golden.

• Remove and wrap in a clean kitchen towel to keep warm and soft until serving.

Variations

• Halifax Donair Pita – serve stuffed with spiced beef or lamb, sweet donair sauce, tomato, and onion.

• Greek-Style Pita – pair with souvlaki, tzatziki, or spanakopita for a classic Greektown taste.

• Mediterranean Mezze – serve alongside hummus, baba ghanoush, or roasted vegetables for a sharing platter.