Super Easy and Tasty Greek Pita Bread Recipe with Fillings
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- The Greeks sure know how to make an amazing wrap. Gyro is a wrap made with a Greek style pita bread filled with roasted meat, potatoes, fresh tomatoes, onions, and the super delicious sauce known as tzatziki.
What makes Greek pita unique is that it has no pocket, so the bread is wrapped around the fillings like a tortilla. But unlike tortilla Greek pita is thicker, softer, and fluffier.
There are different versions of it. Some are made with milk, some are made with water, and some are made with a mix of both. Some are made with fresh thyme leaves in the dough. Mine is made with water and the fresh thyme. If you want to use milk, then be aware that milk is only 90% water, so you must use more of it.
You can fill your flatbreads with whatever you like, but I have included the recipes for the fillings I used, and I strongly suggest you try them because they just work so well. The thickness of the pita will affect the final texture. A thin pita will not be as soft and become dry more quickly, but it can accommodate more fillings since it will be larger.
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"How's it going my bakers?" - I love that opening line, I feel like I'm part of the baker's club
You definitely are! Cheers for being here 😎
@@ChainBaker Thank you for the awesome content, I watch every episode! 😃
Hell yeah!
Same! 😎✌️
He’s using that hard R. 😂
Made a batch of these pitas for guests who canceled at the last minute. So I got as far as making the dough balls and left them in the fridge for a couple of days. Surprise! these pitas turned out even better than had I made them straight away. From now on pitas ferment in the fridge for a day or two. This bread is a family favorite.
You have knowledge and skills far beyond your age. I say again, I have learned so much from your videos. I made the the pita yesterday and they turned out great. I had no issues making it. I added herb de province to the dough for that extra flavor. I also used homemade hummus as part of the filling along with the chicken. As for the veggies, I sautéed them which made the end product much better. Only problem is I wish I had doubled the recipe. I have to say this is the best pita I’ve ever made.
Cheers!
I'll have to give this recipe a try! I love to do a more fusion style wrap with berbere spiced chicken and roasted vegetables. Tzatziki and mint are a must, too. Would you be willing to try a Turkish pide bread at some point? I'd love to see your take on it. Thanks!
Definitely! Pide is on my list :)
Man, I always feel like you have the most welcome "How are you going my Bakers" every time I watch one of your videos. I hope YOU are having a great day Mr Chain Baker! Your videos always aim to truly teach us something, not just entertain us. Thanks mate :)
Cheers, Aaron! 😎
This gives me an idea 💡😁 going make *pita pizza* 🍕 bread mmmmmmm....
Just tried this recipe today and it turned out excellent. Thanks so much for sharing this recipe. I've tried quite a couple of flatbreads recipes from Greece, Turkey and the Middle East in general, but I liked this one best! #musttry
Let’s try this on weekend for family meal. Thanks
I've been waiting to see a full meal recipe like this from you, and I'm excited that one has arrived! I look forward to making this.
Hmmmm yummy, did I say I need to stop watching your videos when I'm hungry haha. Another delicious mouth watering recipe, I absolutely Love it, I need to get organized and try these. Thank you so much for sharing you are definitely an asset to us Bakers & I also Love that we are a club. 🙋🌮👍🌮👍🌮👍☕💕 p.s I thought I'd mention I got myself a new spatula & scaper - Snap 😂 💞
Always nice to get new tools! :) I've been using mine since I started baking many years ago 😅
@@ChainBaker Thats good to know well worth the money then 👍 I followed your link to Amazon & got both items from there. I actually need new baking trays that are actually stainless steel if you have any recommendations as the trays I have are for the bin now due to rust, I hate when something is labelled stainless steel & you find out it's not probably just a thin coating. 🌯🌮😋
Man, seems just everything you make is fire . I have already bookmarked at least twenty of your recipes, just can't keep up with your productivity :) .
😎
Did someone say Greek? Hey Charlie, not bad :) You nailed the Tsadsiki :) The pita looks really nice. In Greece the pita is always soft when you eat a souvlaki which you have achieved. I hate pita that is dry and falls apart. :) The only thing I would add is lettuce :)
Bro we need to see the TH-cam Plaque and we need a High Hydration Planetary Mixing video :) Please!!!!! Last time I made 12 pizza balls and it was a killer on the forearms lol
Keep up the great work!!!
Yeah a dry pita would just crumble. I have rolled them too thin in the past and that is when it turns into a crumbly cracker ;D
I posted it in the community tab. I hoped it would be made out of metal so I could bake something on it 🤣
Just reverse my mixer -> hand conversion guide and you'll be there 😅 I might do some mixer videos in the future. At the moment it's just a pain to set it up for filming since I don't keep it in the kitchen because I never use it 😯
I have watched so many of your vids over and over again 😂, trying many of your recipes with much success!!! Because I’m not the best at math lol, how much milk would I need if I was to use it as a substitute for water. 10% more? Thank you for all of your hard work, you have really helped me gain confidence in my baking! As a stay at home mom who homeschools I often use these recipes alongside my daughter to help her gain confidence too! 🙏😊
5.61 oz?
10% more will do the job 😉
Thx so much!
Made this and it was fantastic! I’m thinking next time to sub the thyme with coriander and the chicken with skirt steak and have pita tacos with salsa and guacamole. Any thoughts?
Sounds good to me 😁
i haven't made it with dill before but have made it 1000000000000x other ways. Now i can't sleep without making it with dill....... also this yoghurt "dip" with tandoori......... dude how do you feel about a charcoal bread series?
Oh yeah dill is just the best 😁I'd love to if I had the equipment. Maybe someday 😎
How can I store these in the freezer? Thank you.
They would dry out. I would not suggest storing them at all.
Your videos are esthetically pleasing not only due to excellent and whimsical filming but also the impeccable organization, pace and concise instruction in a calm relaxing manner. 👏you make all recipes look easy but highlight potential hurdles. 🙏Much appreciated ❤️🥨
Don't forget the magical cleanup, love it every time as well as the time laps rise of the dough etc. Just the coolest!
Thank you 😍
Loved the video and your mellow, almost seductive narration. Of course the final product looks delicious and so easy, one is made to feel confident in trying it. One request would be that you make the recipe 'printable' on the site. Thank you for your dedication to helping others achieve bread success. 😊
Thank you Diane! :) I am working on the print option. Because I did not add it from the beginning it has turned into a huge job. The best I can suggest for now is to just copy the text and print it that way.
Well hello CHAINBAKER fans. I am your first comment for this video. I can only say, at this point... I will watch it and enjoy it, as usual. 😁
As a Greek, I like this video. As you did by adding thyme or oregano or a mix of the two in the dough is quite common in artisan pittas and it's a nice touch. I like the idea of the rolling pin, it gives you a bigger pitta, which overall is good! I have a better tzatziki recipe, totally awesome. Happy to share with you if you want 😁
Could you share your tzatziki recipe in the comments? I am always looking for great recipes and tzatziki is an all time favorite!!! Thank you!!!
Please, your recipe! 😉
Cheers Manos! I would love to get that recipe :)
Sure, no problem. Here goes:
For 450g yoghurt (the large FAGE which is easily available in UK supermarkets) I add
Half a grated cucumber with seeds removed
2 tablespoons or 4 grams of chopped parsley and dill (you can vary the mix to taste, I usually go half and half)
1 tablespoon of lemon juice (some people use vinegar but I don't go anywhere near it)
3-4 cloves of confit garlic, mashed
4 tablespoons of olive oil
Salt and pepper to taste
A small pinch of cayenne pepper
I find confit garlic very interesting in this recipe, it suits it very well.
Of course, this is a recipe that can be altered to taste, e.g. if you find it lacks acidity, add a bit more lemon juice. If you find that cayenne pepper makes it too hot, add more black pepper instead or if you can find some piment d'espelette it's also a good milder alternative to cayenne.
Sorry for the delay guys, I was at work until now.
The confit garlic got me intrigued. I will definitely try this. Cheers!
Have you ever tried to make Lebanese Bread or Lebanese mountain bread . Very similar in recipe to Pita or Pizza. Like Pita, don’t over work the dough. The technique uses flying sponge overnight cold fermentation.
I'll add it to my list of bakes! :)
One day could you do a recipe for lavash or saj bread? More so saj bread, but I think these are the ultimate breads for wraps. Theyre the giant wraps they used in doner kebab or shawarma shops.
I'm lucky to live in a city where I can buy these fresh, but I think a lot of people in smaller cities or towns probably don't have access to them at all.
I will add them to my list. It will be interesting to try and make huge flatbreads like that :)
Yo Charlie I learned a Greek trick for tzatziki- they put a piece of dry stale bread in the sauce when refrigerating to soak out the excess moisture. After an hour it leaves the sauce much thicker with less extra water content. Give it a try, it's way simple. I used plain Turkish yogurt (thick with high salt content) and it pulled all the extra moisture from the lemon juice. First time making and it was great. Still had the lemon juice kick. Really nice having lemony sauce to tone down the thyme of the chicken, which can be a bit much.
I started this recipe in the morning and made it for dinner - as always, the instructions were spot on. I am enjoying this for dinner right now and shared with my brother and his wife. Simple to make, wonderful blend of flavors - will make this again. Thank you for sharing this fantastic recipe. Photos have been posted in "Charlie's Baking Buddies".
I've made pocket pita before, many times, but never Greek style. I make them on my gas grill in the backyard on a baking stone. It's the easiest way to reach and sustain a high temperature on the stone to make them puff properly. I usually serve them with chicken shawarma - made with thighs, of course - tzatziki, and assorted veggies.
Nice recipe, i making pita bred with 1/2 milk 1/2 water and in final shaping using oil insted od flour (oiled surface an rolling pin) and bake in dry pan...
Imo pita is one of the hardest things to make XD I always buy pitas/ tortillas, but with reasonably "good" quality.
I have to admit that this is very close to the original! Very tasty and the thyme is a nice touch although I am an oregano guy. My only objection is that you did not use enough feeling. The proper Greek wrap is so full you can hardly wrap it😆
"Don't cook them till they are browned all over or you'll have a cracker" = new cracker recipe. 😆😆😆😆
lebanese flatbread is amazing. I have bin eating it a few times a month for a while now. no oil needed for that so less calories too. i use plain greek yoghurt as i dnt like dill. but i add thin strips of bell peppers, corn and raw red onions on the wrap and use garlic salt and pepper on the meat (minced beef , lamb or pork works fine). and i use a bit of lemon juice and that makes all the difference. i can eat it every day since i made that after just experimenting.
Sounds yummy, I'll have to get some chicken thighs.....
1:49.. what..??? take the seeds out..?? dude never..!! put the cucumber in a cheese cloth / a towel if you don't have, and squeeze the heck out of it....
Not worth the extra effort imo 😄
I have the same scale you are using, with the hello sign when turned on. It's cheap but really sensitive to water
Can use majoram instead of thyme too.
For sure! :)
Beautiful recipe. Beautiful photography.
In the north, dill is one of the few bumper crops i can get every year. It's so epic
Have just made this recipe including the Tzatziki. Absolutely spot-on, Charlie.
Thank you!
Looks great!
I wonder if you could incorporate some leftover sourdough starter in this...or use S.D. starter instead of yeast?
Happy New Year 2024 Charlie!
You can add leftover starter to pretty much anything. Try using 20% of the total flour to build a leaven if you want to convert the recipe.
Cheers! Happy New Year to you ;)
Made it for dinner this evening, Charlie. Outstanding. No deviations - made it as you wrote it and couldn't have been more pleased. Thanks, as usual, for the great content.
Easy to make and came out amazing!
About meat, IK it will be a relic of the past some day. Yet my son and me love it, so better do it as sustainable and flavorful as possible. Always go with pieces with bones in/on it. First advantage, it is cheaper :) second, way more important final result will have more flavor, third advantage, you're left with bones, that have been baking so have tons of flavor, make stock out of it (I do a few days of bone broth stock fasting, so that meat gives a lot of mileage, dinner 1 the meat cut from the bones, dinner 2 the scrapings of remaining meat, then 2 or 3 days of fasting without feeling hungry or deprived by sipping the broth.) And the cats will eat almost all bones, the bigger pieces that are left over and are too hard for the cats, i take a shovel, put it in de ground at the base of a calcium loving tree like fig, careful not to damage its roots, then push the last leftovers in the slit and press it close for slow mineral gifts to the tree.
Also when doing a marinade, next time only use the salt, spices and herbs, rub it all over, and put in fridge, no need for oil at that stage, just add the oil before cooking, salt alone will tenderize meat end open up the meat so the spices and herbs can penetrate deep. Dry marinade works way more effective is my experience.the salt will pull out some liquid so it will be moist anyways, keep the oil for baking and you use way less and waste less. (ok if you use the marinade fluid with oil for something then you wont waste but lots of folks dont do that. )
Some great tips there. Thanks, Wim! It's definitely a good idea to get the most out of everything :)
You eat like the Gods of the Olympus :P
Everytime I’ve had pita it had a pocket.
I've been hoping you'd post a recipe for Greek Pita! 🙌
Just made it. Dude. It tastes awesome 👏🏻
This looks really good, and very approachable, to the point where I want to make the entire recipe, just replacing chicken with tofu or something and hoping for the best (vegetarian, so chicken is out).
One question--how would this dough behave with whole wheat flour, or part whole wheat flour? Thank you!
Whole wheat flour would make it a bit tougher and less flexible. You would need more water. I would say start by replacing some of the flour and then work from there.
@@ChainBaker Alright! Maybe I'll try it at about half and half first, and be prepared to increase the water if necessary. Thank you!
Hey ChainBaker - 2 comments: I really like that you branched out to the chicken and other ingredients with this video. I think it will help make the baking effort more approachable for people who normally buy all of their bread if they see the bread making process alongside a whole recipe - it's just another step in the recipe, not unlike the marinade.
I also wanted to ask you to take a look at the Mythical Kitchen channel - they've been doing recipe 'Shorts' videos lately that I think could be a lucrative format for your channel too. The way you shoot your videos already could easily be edited down to a 'Shorts' format that blasts through the recipe(skipping technique) and pushes viewers to your site or to the long-form video (if they want to learn the technique).
Cheers, Clay! :)
I was thinking about shorts when that feature first came out. And I tried editing a couple of videos. But it's not for me. I much prefer a long video with all the details. And if it takes my channel longer to grow that way, then so be it :)
@@ChainBaker Right on, you do you! I'm sure you'll grow just fine in any case. Great content always wins the day :)
Definitely giving this a try.
Very good video, ty
You say to cook it for less than a minute when its thin, or else it will be a cracker, but what about when it's thicker? Yeah it depends on how much thicker as well as the heat, but generally do you have any quick advice to know when it's done in the middle? Or is it just something that takes time and practice
It's hard to tell. The only way to find out is by practicing. But even if it's twice as thick, it should not take more than a minute and a half I'd say!
@@ChainBaker Wow thank you for the response, I realize I must've been wayy over cooking my flatbreads! Your videos and dedication to baking has improved my baking 10 fold, and actually massively helped to pull me out of a deep depression. Thank you so much!!
I'm glad to hear that! Happy baking 🤩
Looks very yummy
There is no such a thing as Greek yoghurt my friend. Even the name "yoghurt" is Turkish.
Well, that could be said about most foods. It's not important. Just eat it and enjoy.
@@ChainBaker I agree, just letting people know
Recently loving flat breads, thanks to your recipe....
I was just thinking how I wanted to try make Tatsika the other day and now this recipe pops up...
Gotta try this one!
I always loved flat breads as either Gyros, Falafel, or just chopped chicken with peppers & onions. Every country has their own as I see, following Vloggers in the Middle East, and now I see even in Germany: German Gyros (or Döner Kebab). I make falafel at home and have made pita and my own Tzatziki sauce. I will try your recipe. Agree, I just wrap the pita around, no pocket. Not bad for an Italian American Foodi………..lol!
Nice. Since you like flatbread. Have you heard of "Aish baladi" from Egypt? It's a wholemeal flatbread that's delicious. It goes perfectly with an Egyptian breakfast: fool medames, white cheese, cucumber, tomatoes and olives.
Delicious.
The bread is made with a much finer ground wholemeal than the typically found in Western countries. I've recently discovered "atta flour" which is just that, used in the Indian subcontinent to make chapattis.
@@vaazig
Would the whole-wheat CAKE flour work - I have seen that one during holidays seasons that are already upon us 😉
@@ArtU4All no idea actually. I've never heard of that type of flour. 😅
@@vaazig
And the “atta flour” in the Indian stores in the West (the US)?
@@ArtU4All the atta flour is excellent. I use it for regular loafs at 20-25% and for tortillas. I'm yet to try making Aish baladi, but that's next.
What are the measurements of the ingredients?
Link below the video.
This looks amazing, except that I don't like much cucumber, but I am looking forward to making a cucumberless version of this!
Cucumbers are evil! And they scare cats... and you!
I agree on cucumber. I only like it when it turns into a pickle. 🥒
Please can you specify the mass of all ingredients (in the written recipe). For example not all cucumbers are made equal. Especially here in japan, cucumbers are tiny
Those are up to you. I only specify ingredients when it's important to the outcome of the recipe. How much cucumber you like to add is up to your taste.
@@ChainBaker thanks! But you know I believe your taste is the best!! Hahaha
@@ChainBaker Just made an ate it… what a great pita… and the chicken marinade and tzatziki were so good. Couldn’t find dill in Japan so mixed fresh chervil and shiso.
Also added some pickled jalapeños I had for a kick! And Avo! Wooo
Great meal. Wife very happy too.
I made double the dough and froze half before splitting up into balls. Hopefully it’ll work out! Have never frozen dough before
Thanks for all your work! I always recommend my friends
Awesome! :)))
YUMMY!!!
I'm a dill fan. In the U.S. here, I don't think we use enough dill. It brings such a great flavor to a LOT of dishes. I can't wait to try this one!
Yummy
I'm so making that. Greek pita is my favourite flat bread. Dill is quickly replacing rosemary as my favourite herb 👍
That’s weird. I just made this yesterday! 👍🏻🤣
Bread brothers 😁
I honestly can't believe you did that at 4:21 You are an absolute madman for keeping these videos visually engaging. Great work as always.
Next cheat day will be suvlakia with this dough! Thanks a lot for the recipe!!!
Nice video and recipe - I just happen to have two chicken thighs in the fridge and fresh thyme in the garden. I guess I know what I'll be making this week!! As always, thank you for sharing this recipe!!
This recipe is tops! Thanks. Have struggled to make Greek style pitas since travelling around Greece. These are the best yet.
Never tried or used tzatziki, but I love dill. I'll have to give this one a try.
I love dill too! I’m definitely gonna try this. Thanks you so much!
Now I know what I'm doing this weekend. Thanks, Charlie.
Please títulos español please
Eu não falo espanhol, então não posso fornecer legendas em espanhol. A melhor coisa que posso sugerir é que você copie a receita escrita para o 'google translate' e use-a dessa maneira.
Love flat beads and those looked wonderful. Thank you for some very important and interesting tips, cant wait to get the pan out!
And now I'm hungry! Great video!
Very good explanation of how to prepare these.
Made these today and they turned out really well. Easy, too!
I've read that you can add apple vinegar to a dough to keep it from drying for longer. What do you think about doing it for this recipe? I always have this problem that I either run out of bread too fast or make too much and it goes stale.
Easy fix… just make the perfect amount every time! 😂😉
Pretty sure Vinegar doesn't slow staling of the bread, but it does retard mold growth.
I'd be doing that but the "perfect" amount last less than a day ;)
Quite a few people have been telling me about vinegar. I have never used it, but I will definitely give it a try.
Interesting, three days ago I had a baking session, and while putting all the stuff into the mkxing bowl a bottle of apple cidre vinegar was in my way, when I picked it to put away, I thought, "why not" and splashed some in the bowl as well, no measuring. Can't taste it in the result, baked two breads and the second was not frozen yet still is nice and not stale at all (I also used some butter (2%) which I often do, but these seem to hold up better then without the ACV.
About amounts, you can always just bake a lot more the neded, pull it out of the oven a little too soon, then freeze it and when its time to eat, pull out of freezer evening before, morgning before breakfast, put in over (cold oven) turn on the oven, shut oven off after 10 minutes and your bread is as baked fresh 10 minutes after that.
Flatbreads looked really nice.
Looks delicious, can’t wait to make it! As for the second proofing, how would you handle proving in the fridge? Cheers!
The final proof can be done in the fridge. On the next day roll and cook them without warming up.
Hello sir !
That looks delicious 🤤
just flat out one of the absolute best bread channels out there. this is the first of the recipes/processes, ive tried from the channel. it was my first yeasted flatbread. while not as spot on as his, it turned out great.
thanks for all the great content.
Cheers! On to many more great breads 😎
Dinner tonight 😋😘❤️
2nd week now making your original tortilla and greek pita. Thank you sir.
🙏
Just what I needed!
I wanted to try to make tortillas for some time. But I will be trying this pita recipe tomorrow 😋
Thank you
I have tortillas for you too 😉
@@ChainBaker I see, you have lots of interesting recipes, subscribed (I think I was already, but YT unsubscribed me).
Unless I missed something you have wheet flower tortilla recipe. I was looking to try to make corn tortilla, but could not get proper ingredients for reasonable price where I live.
I hadn't watched TH-cam in ages, but look who I found! 😊 Awesome video, Charlie! The food looks fantastic, and those pitas are definitely something I would give go at making. Thank you, and I hope all is well.
Hey Kelly! It's been a while 😅 all is well with me. I hope you're doing great :)
@@ChainBaker, it's so great to see how your channel is evolving, and your viewer numbers are certainly growing too 👍Well done! It goes to show your hard work is paying off. Oh, and I'm doing alright, thanks 😊
Getting up there day by day :)
Btw I have created a Flickr group where people can share pictures of their bakes. It's a nice little community of people sharing recipes, ideas, and tasty pics 😊 Have a look if you're interested. It's linked below the video.
@@ChainBaker, thank you! And, again, you're doing a great job! 😄
I’m making this flatbread today and intend to eat it with gyro chicken as suggested except i make my own gyro spice mix for marinating. Can’t wait to eat this, Your recipes never fail me! 🫓🍞