The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question: Pourable Pita's picture

Question: Pourable Pita

Hi Everyone!

So i was recently in greece and saw this guy making fresh pita for his gyro store. 

The pita was made on a griddle and was poured on (he made a premade mix, just like how you would find one of pancakes made)


Any ideas of how to do this?  anyone have a recipe? instructions? videos?

i grill/rottiserie meat all the time... and the concept of being able to produce fresh pita (pourable) and still have it soft and chewy warms me up inside!!!


your help/assistance would be greatly appreciated!  thanks!!!

fancy4baking's picture

I live in an area where Pita is the dominent sort of bread that people eat here. But honestly this is the first time i hear about pourable pita!!

Pita dough is soft due to the use of little olive oil and relative high hydration, but not to the extent where you pour it.

As i'm writing these words it comes to my mind a sort of fillato parchment that is made of plain flour and water in very high hydration, baked on griddle over woodfire of gas fire whatever, and thus you get a very think transluscent sort of bread used to make some kind of Arabic sweets, filled with pistachios or other kinds of nuts.

Are you sure that the bread you saw in Greece is eaten as bread? And does the loaf comes out puffed into two layers or one thin parchment?

PastryPaul's picture

I think what he made was not so much pita as pita-esque. I assume he did not open the pita up, but rather folded/wrapped it around his gyro? If that is the case, try this:

my standard pita formula:


  • 560g AP
  • 9g Salt
  • 8g Yeast
  • 360g Warm Water
  • 23g Olive Oil

Now, bump up the water and olive oil keeping to the 16/1 ratio. So if you add 16g of water, add 1g olive oil. Keep going until you have a pourable consistency and give it a shot. I'd use a HOT griddle. The result will probably not be what I would call "pita," but you just might get something that you will like to wrap your grilled meats with.

In Cyrpus, I saw a pita-ish bread that was paper thin and about 2 feet in diameter. It actually looked like a huge piat that had been split, and maybe it was, but maybe it was made on a griddle. (You might just be solving a 15 year old mystery) Anyway, they used it to wrap grilled chickens. The bread would end up soaked with the bird's juices, and crusty/burnt around the edges, YUMMM!


jcking's picture

Is yeast necessary? Page 172, "The River Cottage Bread Handbook", Socca, is a batter bread that seems like it may be the answer.

7 Tbl chickpea flour

7 Tbl water

Pinch of salt

EVOO for frying

Whisk till smooth - fry 2-3 mins each side (no puffing)