Publised on 17/06/2024. Last Updated on 23/07/2024 by Richard
Light and fluffy vegan greek pita breads. Ideal for toasting, dipping and for making delicious vegan gyros.
Vegan Greek Pita Breads are a game-changer for anyone who loves a good, fluffy flatbread. Imagine a soft, warm, and slightly chewy bread that's perfect for scooping up hummus, wrapping around falafel, or just enjoying on its own. These Vegan Greek Pita Breads are so easy to make, you’ll wonder why you ever bought them from the store.
I’m genuinely excited to share this recipe with you because it’s not just about making bread; it’s about creating a versatile staple that can elevate any meal. Plus, there’s something incredibly satisfying about baking your own bread, don’t you think?
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What are Vegan Greek Pita Breads?
Pita Breads are a type of flatbread that’s traditionally served in Greek cuisine. These breads are typically made with simple ingredients like flour, yeast, water, and olive oil, which means that they're already vegan traditionally! Yey!
These are soft, pliable breads with just the right amount of chewiness. Perfect for dipping, stuffing, or even just munching on their own.
Ingredients You'll Need
Here’s what you’ll need to make these delicious Vegan Greek Pita Breads. As usual, the full recipe with quantities is listed at the bottom of the page in the recipe card. If you're in a hurry, feel free to scroll down!
- Instant yeast
- Warm water
- Plain white flour (all-purpose flour)
- Sugar
- Salt
- Extra virgin olive oil
Which Flour Is Best For Pita Breads?
When it comes to making Vegan Greek Pita Breads, the type of flour you use can make a big difference. Here are some options:
- Plain white flour: This is your best bet for a soft and fluffy pita. I recommend keeping it plain and simple. In the US, this is just all purpose flour!
- Whole wheat flour: Adds a bit more fibre and a nutty flavour, but can make the pitas slightly denser. I'd recommend still using at least half plain white flour and half whole wheat.
- Bread flour: I'd strongly recommend not using bread flour for pitas. It has much more protein than is necessary and will end up with a tough texture.
How to Make Vegan Greek Pita Breads
Making Vegan Greek Pita Breads is easier than you might think. The full recipe is at the bottom of the page, but here’s a simple breakdown of the steps involved.
Mix the ingredients: In a large bowl, combine the warm water and sugar. Sprinkle the instant yeast over the water and let it sit for about 5 minutes until it becomes frothy. Add the flour, salt, and olive oil to the yeast mixture. Mix using a spatula until a rough dough forms.
Proof the dough: Turn the dough out onto a surface and knead for about 8-10 minutes until smooth and elastic. If the dough sticks to your hands, rub them with a little olive oil. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Shape and second proof the dough balls: Punch down the dough to release any air bubbles. Divide the dough into 6 equal pieces. Roll each piece into a ball and place them on a floured baking tray. Cover with a damp cloth or plastic wrap and let them rise for another 45 minutes until roughly doubled in size.
Roll out the dough and cook: Preheat a skillet or frying pan over medium-high heat. Place one ball of dough on a floured surface and roll into a circle, roughly 20-25cm wide. Transfer to the hot skillet and cook for about 2-3 minutes on one side, until it starts to puff up and brown spots appear on the bottom. Flip and cook for another 1-2 minutes on the other side.
My Favourite Vegan Greek Pita Bread Toppings
Alright, now that you’ve got your freshly made Vegan Greek Pita Breads, it’s time to stuff them with some epic fillings. Here are my absolute favourites that never fail to hit the spot:
- Classic Falafel and Hummus: You can’t go wrong with this combo. Stuff your pita with crispy falafel, a generous dollop of hummus, and top it off with some crunchy lettuce, tomatoes, and cucumbers. A drizzle of tahini sauce and you’re in heaven.
- BBQ Jackfruit: This one’s for when you’re craving something hearty. Shred some jackfruit and simmer it in your favourite BBQ sauce. Load it into your pita with coleslaw and pickles. It’s messy, it’s delicious, and it’s totally worth it.
- Grilled Veggies: Toss some bell peppers, aubergines, courgettes, and onions in olive oil, salt, and pepper, then grill until they’re nicely charred. Add a bit of vegan feta, some fresh rocket, and serve with some delicious vegan tzatziki.
🤷♀️ Vegan Greek Pita Breads FAQs
A: Pita breads have origins in the Middle East and are widely used in Mediterranean cuisine. This particular style of pita breads are popular in Greece.
A: Wrap them in kitchen paper or a kitchen towel and place them in a ziplock bag. Store in the fridge for a few days or freeze for longer storage.
A: Yes, you can prepare the dough and let it rise in the fridge overnight for a slow rise.
So there you have it – a simple, delicious recipe for Vegan Greek Pita Breads that’s sure to become a favourite in your kitchen. They’re quick to make and versatile enough to pair with a variety of dishes. Don’t forget to take pictures of your creation and tag @schoolnightvegan on social media. I love seeing your versions of my recipes!
If you enjoyed this Vegan Greek Pita Breads recipe, you might also like my recipes for Vegan Tzatziki and Vegan Falafel. Check them out on the blog for more delicious vegan recipes!
Vegan Greek Pita Breads
Equipment
- Large bowl (for mixing and initial rising)
- Stand mixer with dough hook attachment (optional)
- Baking tray (for second rising)
- Rolling Pin (for shaping dough)
- Skillet or frying pan (for cooking pitas)
Ingredients
- 250 ml warm water
- 1 teaspoon sugar
- 2 teaspoon instant yeast
- 400 g plain white flour aka all-purpose flour
- 1 ½ teaspoon salt
- 1 tablespoon extra virgin olive oil
Instructions
- In a large bowl, combine the warm water and sugar. Sprinkle the instant yeast over the water and let it sit for about 5 minutes until it becomes frothy.250 ml warm water, 2 teaspoon instant yeast, 1 teaspoon sugar
- Add the flour, salt, and olive oil to the yeast mixture. Mix using a spatula until a rough dough forms. Turn the dough out onto a surface and knead for about 8-10 minutes until smooth and elastic. If the dough sticks to your hands, rub them with a little olive oil. Alternatively, use a stand mixer with a dough hook attachment on medium speed for about 5 minutes.400 g plain white flour, 1 ½ teaspoon salt, 1 tablespoon extra virgin olive oil
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Punch down the dough to release any air bubbles. Divide the dough into 6 equal pieces. Roll each piece into a ball (see section in blog post above about how to form dough balls).
- Place the balls of dough on a floured baking tray and cover with a damp cloth or plastic wrap. Let them rise for another 45 mins until roughly doubled in size.
- Preheat a skillet or frying pan over medium-high heat.
- Place one ball of dough on a floured surface and roll into a circle, roughly 20-25cm wide.
- Transfer to the hot skillet and cook for about 2-3 minutes on one side, until it starts to puff up and brown spots appear on the bottom. Flip and cook for another 1-2 minutes on the other side.
- Remove from the skillet and wrap the pitas in a clean kitchen towel to keep them soft and warm. Repeat with the remaining portions of dough.
- If not using immediately, wrap in kitchen paper or kitchen towel and place in a ziplock bag. Store in the fridge or freezer.
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