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Quick Skillet Pita Bread

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Crispy on the outside, light and soft on the inside, this skillet pita bread is a quick and easy way to make a delicious bread to accompany any meal.

There’s nothing like a batch of warm bread! I must confess that when I go to one of my favorite restaurants with a glass kitchen, I peer behind the glass like a child and watch the bakers artfully create the bread. It’s a skill and I’m always mesmerized.

Inspired by the artisans, I created my version of a pita bread. Except instead of using the wood burning oven, I’m using a skillet to quick cook the bread in small round pieces.

The end result? Light, flaky and soft individual serving pita bread. It’s so good!

Here’s the recipe:

P.s. I created a video on how I make the pita bread. Just click on the video below.

Skillet Pita Bread 

  • 2.5 cups of flour
  • 1 TBSP salt
  • 1 TSP honey
  • 1 packet of yeast (2 tsp)
  • 1 cup hot water
  • 2 (heaping) TBSP thick yogurt (e.g. suzme or Greek yogurt)
  • 1 TBSP olive oil (plus 2-3 more for coating the bowl & cooking)
Preparation:
Combine the hot water, honey, olive oil and yeast in a bowl and stir.
Meanwhile, measure out the flour and salt.
Add the wet mixture to the dry mixture and spoon in the yogurt.
Stir with a wooden spoon to combine and then incorporate with your hand, gently kneading.
Coat the bowl with 1/2 to 1 TBSP of olive oil and place the dough in the bowl. Cover the bowl with plastic wrap or a damp kitchen towel and place in a warm place to rise for about 1 hour.
After 1 hour, put a skillet on the stove and drizzle on 1 TBSP of olive oil. Take golf ball size pieces of the dough, roll into a bowl and then flatten it with the palms of your hand. Shape the dough like a small pizza with your finger tips and place on the skillet. Cook for 2-3 minutes per side on medium low heat or until browned.
Serve with your favorite meze or just enjoy the bread alone. It’s just that good!
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Quick Skillet Pita Bread with Olives & Babaganoush

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