Pites for souvlakia

This recipe is adopted from the first Greek Master Chef, Akis Petretzikis.

servings6 servings preparation time2 hcooking time4 min.difficultyaveragepricevery cheap


  • 160 ml milk at room temperature
  • 80 ml water at room temperature
  • 1 teaspoon sugar
  • 1 teaspoon dry yeast
  • 320 g flour
  • 1 teaspoon thyme
  • 1 tablespoon olive oil
  • salt
  • pepper


  • 1 bowl
  • 1 pan
  • 1 rolling pin



Put the milk, water, sugar and yeast in a bowl and mix.


Add the flour, salt and thyme to the bowl.


Knead until the mixture comes out of our hands (we may need to help you by adding more flour in our hands).


Put the dough in a large bowl of olive oil and cover it with a cloth. Let it go up until it doubles in size. It can take from 30 minutes to 1h30 depending on the temperature of our house.


As soon as our dough doubles, cut into 6 equal pieces.


Roll on a floured surface with the rolling pin (diameter 20 cm).


Place a saucepan over medium-low heat and pour in the olive oil.


Bake each pie for 1 to 2 minutes per side until it turns golden.


Cut our pies at 4 and serve them with thyme and olive oil. Salt with pepper as needed.

You can accompany the pitas with olive oil, tzatziki, taramosalata, yogurt dip or to make a homemade souvlaki! Otherwise, you can use them at your aperitifs.

Pites pour souvlakia avec kalamakia et frites
Grilled meat skewers with pita on a wooden background

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