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Pitas & Bread

Fancy Peasant Pita Bread

Folks, this Greek pita bread is one of the world's most ancient styles of bread for good reason: it is absolutely delectable. There is nothing, and I mean nothing, more comforting than the smell of freshly baked pita, and it is incredibly simple to make! In Greece, and in my home, this bread is a staple on the table, served with dips, greek salad, or filled with gyro and souvlaki. Once you go there - you can never go back!

(P.S. Pitas store well in the fridge for up to 4 days, freeze for up to 4 months).

Fancy Peasant Pita Bread


  • 2 ½ cups organic flour
  • 1 cup filtered lukewarm water
  • 1 tablespoon yeast
  • 2 teaspoons organic sugar
  • ½ teaspoon salt
  • 2 tablespoons Fancy Peasant GEVOO
  • ⅓ cup of oat milk (or any milk of your choice)


  1. Pour the lukewarm water into a bowl, then add and dissolve the yeast along with the sugar.
  2. Begin to add the flour slowly, stirring, then add salt, oat milk and GEVOO until mixture becomes dense enough.
  3. Knead the dough, adding more flour if necessary until it becomes smooth and elastic.
  4. Let rest in a warm place for an hour. Your dough will double in size.
  5. Divide the pita dough into 6 - 8 pieces
  6. Dust working surface with a bit of flour (enough so dough doesn’t stick to rolling pin) and flatten dough ball with your fingertips.
  7. Slowly roll out into a circle using a rolling pin (they don’t need to be perfect- this is suppose to look rustic so NO pressure people!)
  8. Heat up a cast iron skillet or pan to medium-high heat and add a dollop of GEVOO
  9. Cook pitas for about 2-3 minutes on both sides or until they turn golden brown.
  10. Pile the pitas on top of each other to maintain their moisture.
    Serve hot.