Lemon Oregano Pita Bread

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.

-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.