A mild hint of lemon and the fragrant nuance of oregano make this Greek-inspired Lemon Oregano Pita Bread a complete standout.
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Making pita bread at home is very rewarding, not that difficult to make, and it stands far superior to anything you can buy in the market.
Stick with me and I'll show you how...
After a few months away, this is my first time back baking with the #TwelveLoaves baking group, and I couldn't be more excited!
This month's featured theme is "Crackers, Crisps, and Flatbreads," and as you can tell from my photos and post title I've chosen to share a flatbread recipe.
Making homemade pita bread is relatively easy, and I'm positive that the more you make them, the easier and better you'll become.
In all honesty, I don't feel as though my pita is as thin as it should be, and mine didn't puff in the middle as they should have...but as far as taste, I do know that these are exceptional!
The only thing that you'll need to plan for when making these Lemon Oregano Pita Bread is the amount of rising time you'll need to allow for (three and a half hours from start to finish).
But other than that the ingredient list is very basic, and the hands-on steps are very easy.
LEMON OREGANO PITA BREAD {PRINT THIS RECIPE}
Yield: 8 pita bread Prep Time: 3 hours (includes rise time) Cook Time: 20-30 minutes
1 package (2½ teaspoons) of active dry yeast
1 cup warm water (90 - 110 degrees)
1 teaspoon honey
1½ teaspoons dried oregano
1 teaspoon fresh lemon zest
2 ½ cups all-purpose flour, divided (more as needed)
1½ tablespoons olive oil
1½ teaspoons kosher salt
canola oil for frying
olive oil spray
plastic wrap
cast iron skillet
stand mixer
dough hook
baking sheets
parchment paper
-In the bowl of a stand mixer, dissolve the yeast and honey in the warm water. Whisk in the oregano, lemon zest, and 1 cup of flour. Set aside for 15 minutes for the mixture to rise and form a loose sponge.
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-Add the olive oil and salt to the yeast mixture. Place the bowl onto the stand mixer and add the remaining flour. Use the dough hook to knead the dough on low speed until the dough is soft and slightly sticky but will form a ball. *Note - more flour may be needed to accomplish this. If more flour is needed, add only a tablespoon or two at a time. Knead the dough on low with the dough hook for 5-6 minutes.
-Turn the dough out onto a lightly floured surface and form into a ball. Spray the empty bowl lightly with olive oil spray. Return the dough back into the bowl and spray the top of the dough lightly with olive oil spray. Cover the bowl with plastic wrap and allow the dough to rise until doubled in a warm, draft-free place for 1½ - 2 hours.
-Turn the dough out onto a lightly floured surface. Lightly pat the dough into a flat circle shape about 1" thick and divide the dough into eight equal portions.
-Form each dough segment into a ball by tucking the points under and by gently rolling them into balls. Place the dough balls on parchment-lined baking sheets (four per sheet) that have been sprayed lightly with olive oil. Continue the same process with the remaining dough segments.
-Press the dough balls lightly to form approximately ½" thick discs. Cover the dough discs lightly with plastic wrap and allow to rest for an additional 30 minutes.
-Heat a cast-iron skillet over medium/high heat. Press each disc to a thickness of ¼" keeping the circle shape intact. Brush the skillet with a little canola oil and gently lay one pita at a time in the skillet, cooking to blister and brown the surface (approximately 50-60 seconds). Carefully flip the pita and cook the second side for an additional 1-2 minutes. Flip for the third time and cook for an additional 20-30 seconds making sure the center is cooked.
-Remove the cooked pita to a baking sheet and repeat the same process with the reaming dough.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Nutmeg Nanny says
I seriously want to take this pita bread and use it sop up tzatziki sauce and LOTS of roast lamb. So much yum!
Tasha @thatssoyummy says
Adding lemon and oregano to that pita bread, I could just imagine the aroma that was wafting through your kitchen as they baked, Yummy!
Robin @ A Shaggy Dough Story says
Welcome back! And back with a bang, I might add. These are awesome! Love the addition of lemon–one of my favorite flavors. These are definitely going on my must-bake list. Thanks!
Karen Kerr says
Totally gorgeous Renee! The step-by-step photos are awesome!
Lauren says
I love homemade pita! Adding lemon and oregano is a wonderful idea.
The Food Hunter says
I love the flavor profile of these!
Camilla Mann says
I have never made my own pita, Renee! I'm inspired. I cannot wait to try these! Thanks for joining #TwelveLoaves this month for my crackers, crisps, and flatbreads event. I love the look of these pitas.
Julie says
Your pita bread is delicious! I agree that just about anything you make yourself beats what you can buy. Now I am craving a gyro. Time to make some pita bread!
Lana | Never Enough Thyme says
I really like your addition of lemon and oregano to the dough, Renee! It sounds wonderful!
Ashley @ Wishes and Dishes says
This looks way better than any store bought pita bread I've ever seen or tasted!
Paula Jones says
Ah pita bread. I could eat my weight in it. Love the addition of lemon and oregano.
Holly says
Your step by step photos really bring me into your kitchen and I think your pita is gorgeous!
Heather Schmitt-Gonzalez says
I'm so happy that you're back with twelve loaves this month, Renee! Pita is such a great bread, I just love the chewiness it has, and I can almost taste the nuances of lemon and oregano - delicious!
Renee Goerger says
Thank you, Heather. It's a pleasure being back. I missed baking bread!
Lora CakeDuchess says
All you Knead is Love!! Love that apron and love, love your pita bread! I'm imagining it right now with tzatziki and I have to make it today! I'm not sure if this mad craving will go away until I try one! Just lovely, Renee and welcome back xx
Renee Goerger says
Thank you, Lora. I'm so glad to be back! I used these pita last night with tzatziki and ground lamb. They were delicious!