The bread that wraps
souvlaki and gyros.
Greek pita is a round, soft flatbread with no pocket. You warm it, then fold or roll it around the filling. We've been making it in Patras since 1981, and we still stretch every one by hand.
What is Greek pita?
Greek pita is a round flatbread, soft and easy to fold, baked without a pocket. In Greece it's the bread of the souvlaki shop: warmed on the grill, then wrapped around gyros or souvlaki with tomato, onion and sauce. It's also cut into wedges and served beside the plate.
Is Greek pita the same as pita bread?
They're two different breads. The pita most of the world knows is the thin Arabic or Lebanese kind, which puffs in the oven and opens into a pocket you fill. Greek pita is thicker and softer, and it has no pocket. You wrap the filling in it.
| Bread | How it's used | |
|---|---|---|
| Greek pita | No | Warmed and wrapped around souvlaki or gyros, or cut into wedges |
| Arabic or Lebanese pita | Yes | Split open and filled |
| Naan | No | Torn and eaten with curries and grills |
| Flour tortilla | No | Unleavened and thin, rolled around a filling |
What bread is used for gyros and souvlaki?
Greek pita. For a wrapped gyros or souvlaki, the size of the pita sets the portion. We bake ours in these formats, from the mini to the sandwich pita.
| Format | Size and weight |
|---|---|
| Traditional pita | 16 / 17 cm · 80–95 g |
| Premium pita | 18 cm · 100 g |
| Corn / Wholewheat / Zea | 18 cm · 90 g |
| Volcano pita | 18 cm · 90 g |
| Mini pitaki · Traditional / Corn / Wholewheat | 10 cm · 50 g |
| XL pita | 21 cm · 120 g |
| Sandwich pita | 25 cm · 160 g |
These are our frozen export formats. Cartons and packing are in the export range.
How is Greek pita made?
Ours starts at 04:00. The dough is mixed, left to rise for up to 35 minutes, divided and proofed. Then every pita is stretched by hand before it bakes for 80 seconds at 450°C in a 12 metre tunnel oven.
Every stage, from the mixer to the carton
How do you serve Greek pita?
Warm. Warming brings forward its bread aroma and soft texture. Taste it plain first, then build the wrap: the bread is where the recipe begins.
Who we are
Achaiki Pita began as a family bakery in Patras in 1981. We are the only Greek pita factory in the Peloponnese. Our bakery can make up to 100,000 pitas a day and ships frozen to 10 countries, for foodservice, distributors and retail.