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GreekAuthentic Cuisine

Pita me Susami

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pita me Susami

Pita me Susami finds its roots in the bustling bakeries scattered throughout Greece, where it's not uncommon to see locals popping in for a quick bite or bakers preparing batches for the afternoon rush. This homemade version reflects the casual, yet intentional approach of Greek family cooks—olive oil flows freely, salt is measured by instinct, and a squeeze of lemon is always on standby.

The resulting pita is a harmonious blend of a soft, chewy interior and a slightly crisp, sesame-studded crust. The olive oil lends a gentle fruitiness, while the sesame seeds add a nutty whisper. This bread stands alone in its simplicity, perfect as an accompaniment to a light meal or as a snack on its own.

Ingredients

  • 500 gflour
  • 280 mlwater
  • 1 tspyeast
  • 2 tbspolive oil
  • sesame seedsto top
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 500 g of flour, 1 tsp of yeast, and a pinch of fine sea salt. Gradually add 280 ml of water while stirring with a wooden spoon until the mixture forms a shaggy dough. Add 2 tbsp of olive oil and continue to mix until the dough comes together.
  2. Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes. Use the heel of your hand to push the dough away from you, then fold it back over itself. Repeat this motion until the dough is smooth and elastic. It should bounce back slightly when you press it with a finger.
  3. Place the kneaded dough in a clean, lightly oiled bowl, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until it doubles in size. This should take about 1-2 hours, depending on the room temperature.
  4. Once the dough has risen, gently punch it down to release the air. Divide the dough into equal portions, about the size of a small orange. Shape each portion into a ball, then flatten it gently with your hands into a disc about 1 cm thick.
  5. Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper. Place the shaped dough discs onto the prepared baking sheet, leaving space between each one. Brush the tops lightly with water and sprinkle generously with sesame seeds.
  6. Bake in the preheated oven for 10-15 minutes, or until the pitas are golden brown and have puffed up. They should sound hollow when tapped on the bottom. Remove them from the oven and transfer to a wire rack to cool slightly.
  7. Allow the pitas to cool on the rack for about 10 minutes to set the crumb. This will ensure they maintain their structure and are easy to slice open. Serve warm or at room temperature with olive oil, cheese, or olives as desired.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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