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pita bread
The Staple Kitchen

Cypriot Pita Bread Recipe

Cypriot pita bread is a traditional oval flatbread with a soft texture and balanced, slightly rich flavor. This homemade version is easy to prepare, uses pantry staples, and fits perfectly into everyday meals or weekly meal prep.
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Prep Time 15 minutes
Cook Time 8 minutes
Resting Time 1 hour
Total Time 1 hour 23 minutes
Servings: 4
Course: Side Dish
Cuisine: Cypriot, Mediterranean, Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 375 g bread flour
  • 7 g instant yeast
  • 250 g lukewarm water
  • 4 g salt ¾ tsp
  • 12 g sugar 1 tbsp
  • 30 g olive oil 2 tbsp
  • 5 g olive oil 1 tsp, for coating dough

Method
 

  1. In a medium bowl, mix 7 g of instant yeast, 12 g of sugar (1 tbsp), and 30 g of the 375 g flour. Add a little of the 250 g lukewarm water to form a thick batter. Let it sit for 5–10 minutes until bubbly.
    mixing dough in a metal bowl for cypriot pita bread
  2. Add the remaining 345 g flour, 4 g salt (¾ tsp), and 30 g olive oil (2 tbsp) to the yeast mixture. Gradually add the rest of the lukewarm water while mixing and kneading. Knead the dough for 8–10 minutes until smooth, soft, and no longer sticky.
    pita bread dough
  3. Lightly coat the dough with 5 g olive oil (1 tsp), cover with cling film and a clean kitchen towel, and let it rise for 45–60 minutes until doubled in size.
    dough rising
  4. Punch down the dough and knead briefly. Divide the dough into 8 equal pieces of about 80–85 g each and shape each into a ball.
    Dough ball of flour on a cutting board / Wooden board with flour and dough / Ingredients for baking
  5. Lightly flour your work surface. Roll each dough ball into an oval or round shape about ½ cm thick.
    cypriot pita bread, raw
  6. Preheat your oven to 200°C. Place the rolled pitas on a parchment-lined baking tray and bake for 6–8 minutes until the bottoms are lightly golden.
  7. Transfer the baked pitas to a wire rack for 5 minutes. Wrap them in a clean kitchen towel to keep them soft and pliable.
    pita bread

Notes

I love making Cypriot pita bread ahead because the flavors and texture really improve with time. If you refrigerate the dough overnight, the yeast slowly develops a richer taste and the pitas bake up softer and more elastic. This makes it perfect for meal prep or planning for busy days.
Store leftover baked pitas in an airtight container at room temperature for 1–2 days. For longer storage, freeze them for up to 2 months. To refresh frozen pitas, simply warm them in a preheated oven or on a dry skillet for a few minutes—they’ll regain their soft, pillowy texture.
You can also prep the dough in advance and shape the pitas when ready to bake. This allows you to enjoy fresh bread even with tight schedules. Wrapping baked pitas in a clean kitchen towel keeps them soft for serving.
Serving suggestions: Cypriot pita bread is a wonderful part of a mezze spread. Serve it with hummus, tzatziki, baba ganoush, or grilled halloumi. It pairs beautifully with roasted vegetables, falafel, or marinated olives. You can also use it as a wrap for kebabs, grilled meats, or fresh salads.
Variations and flavor twists: Try adding a teaspoon of za’atar or sumac to the dough for an herby, aromatic twist. You can also brush the baked pitas with garlic butter or olive oil for extra flavor. For a whole-grain version, substitute half the flour with whole wheat flour—it adds a nutty taste and hearty texture.
Cypriot pita bread is versatile enough to serve as a main part of a mezze platter, a side for grilled dishes, or even for quick sandwiches. With its soft, chewy texture and subtle olive oil flavor, it’s sure to become a kitchen staple.
Hope you enjoy it as much as I do :)