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Lemon Oregano Pita Bread

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A mild hint of lemon and the fragrant nuance of oregano make this Greek-inspired Lemon Oregano Pita Bread a complete standout.

Lemon Oregano Pita Bread

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…

Lemon Oregano Pita Bread

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 that I’ve chosen to share a flatbread recipe.

Lemon Oregano Pita Bread 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 they should be, and mine didn’t puff in the middle like 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 Recipe

Yield:  8 pita       Prep Time: 3 hours (includes rise time)   Cook Time:  20-30 minutes

1 package (2½ teaspoons) 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 the 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 of 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 a 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.

Lemon Oregano Pita Bread Recipe
Lemon Oregano Pita Bread Recipe

Thank you so much for visiting me here today in my Kudos Kitchen! 


Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Small custom signature from Kudos Kitchen by Renee

Chris Salman

Thursday 14th of February 2019

This looks way better than any store bought pita bread I've ever seen or tasted! I really like your addition of lemon and oregano to the dough. I would surely try to have my hands on this one because I have my own pita bread maker machine at home, due to which I can make them anytime.

Nutmeg Nanny

Friday 9th of October 2015

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

Thursday 8th of October 2015

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

Wednesday 7th of October 2015

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

Wednesday 7th of October 2015

Totally gorgeous Renee! The step-by-step photos are awesome!