You know when you get a whiff of freshly baked bread, and it instantly transports you to somewhere warm, cozy, and filled with love?
That’s how I feel every time I bake traditional Greek bread. The sights, sounds, and smells wrap me up like a big hug.
From crusty country loaves to fancy braided breads, Greeks have perfected the art of baking for centuries. With so many Greek bread types out there, you better believe each variety has a good story behind it! Take the New Year’s Vasilopita, for example. This light, sweet bread hides a lucky coin inside – whoever finds it gets good fortune for the whole year.
How fun is that?
Then there’s hearty olive bread loaded with salty Kalamatas that scream “opa!” with every bite. You really can’t go wrong diving into a loaf of Eliopsomo. And don’t even get me started on the spinach and feta pies, aka spanakopita. You’ll be hooked for life with one taste of that crispy, flaky triangle.
Even though I’m still learning, I love tinkering around to get the perfect rise on my bread.
Kneading the dough is so satisfying, and I always sneak a nibble or two! The best part is taking that first bite when it comes fresh from the oven.
From the subtly sweet Tsoureki Easter bread to the chewy, sesame-crusted pita, Greek breads capture the spirit of community, tradition, and darn good eats.
It’s high time to fire up the oven and get baking!
Move over, bagels – there’s a new bread in town! Let me introduce you to koulouria Thessalonikis, the sesame-crusted Greek treat that will become your new obsession.
These irresistible rings have got it all – a satisfying crunch from their toasted sesame seed coating, followed by a tender, chewy interior reminiscent of your favorite breakfast bagel. But the nutty sesame flavor takes them to the next level.
Whether you’re craving something savory, sweet, or in between, koulouria’s got you covered. Slice them open, add butter and jam for a perfect morning pick-me-up, or pile on feta and kalamata olives for a Mediterranean-inspired snack.
Not only are they crazy simple to make, but they also freeze like a dream. Just whip up a big batch and enjoy the freshly baked taste for up to a month. Feel free to get creative with different seed combinations, too – everything bagel seasoning, anyone?
Kids love getting their hands dirty helping me with these, making them the perfect family cooking project. Just be prepared to fight over the last one!
You’ll be transported straight to a sunny Thessaloniki cafe with one bite of koulouria.
Is there anything more comforting than fresh, warm Greek pita bread? I could eat this stuff with just about anything – dips, salads, or even a simple drizzle of olive oil. That aroma makes my mouth water when it comes straight out of the oven!
The texture is perfect – soft and tender inside but sturdy enough to hold all your favorite fillings. This humble bread is ancient, originally made with barley flour. I love picturing it puffing up on a hot skillet, keeping that signature moist texture. No wonder it’s a staple food around Greece!
The best part is making your pita as big or small as you want. And storing it? A piece of cake – toss it in a plastic bag in the fridge. When you get a pita craving (and trust me, you will!), reheat and enjoy again.
This versatile bread is so easy to make and crazy delicious. Whether for dips, gyros, or your next meal, Greek pita has got you covered. It’s the bread for all occasions!
It’s time you whip up a fresh batch and see for yourself.
One of my favorites is Horiatiko psomi, a hearty Greek peasant bread with a deliciously crispy crust.
This bread pairs well with so many foods. Dip it in some flavorful olive oil or a rich sauce…heaven! I love it alongside tangy feta, briny olives, and juicy tomatoes. Mmm, now I’m getting hungry!
This recipe has a touch of honey that adds the most pleasant sweetness. But no worries, you can leave it out if you prefer.
This bread is pretty simple to make, but you can also adapt it to your taste. Want a softer crust? No problem, That’s an easy fix!
I can’t wait for you to try Horiatiko psomi and get that same feeling of baking joy!
Spitiko Psomi is an easy, homemade Greek yeast bread that even novice bakers can master.
This bread requires no fancy tools or techniques – just your two hands, a mixer, and simple yet aromatic ingredients like yeast, flour, salt, olive oil, and sesame seeds if you want to get fancy.
Fresh out of the oven, Psomi Spitiko reveals a crispy, golden crust wrapped around a soft, pillowy interior.
Pure, unadulterated yumminess and subtle olive oil and salt notes perfectly complemented the dough’s natural flavor.
I first learned how to make Psomi Spitiko from a Greek Yiayia on a visit to a seaside village. The memories of her little kitchen filled with the inviting aroma of freshly baked bread still warm my heart.
This Greek loaf fits seamlessly into any meal – as an appetizer, side, or snack. The preparation is quick – it can be ready to bake in under an hour.
You can shape the dough into rounds, twists, or braids for a presentation your family will love.
Greek Easter isn’t complete without indulging in some tsoureki! This slightly sweet yeast bread is flavored with citrus and aniseed and melts in your mouth. But it’s not only tasty – it’s symbolic too.
The traditional three-strand braid represents the Holy Trinity, while the red eggs in the dough symbolize Christ’s blood. Making and eating tsoureki is a meaningful part of the Easter celebration.
Baking it fills your kitchen with a cozy aroma – like a warm hug right out of the oven. Generally, the eggs cooked into the tsoureki aren’t the best to eat since they get overdone. But you can swap them out for raw dyed eggs if you want an extra tasty addition.
You can also play around with the shape – while braiding it into a log is classic, a ring or circle bread looks mighty fine too! However you style it, tsoureki can easily become your go-to Easter bake. It’s a charming combo of flavor, tradition, and creativity.
For those looking for a unique holiday bread that’s quick and delicious, tsoureki is calling your name! It will satisfy your sweet cravings and get you in the Easter spirit.
I’m obsessed with Tiganopsomo – or, as some might call it, fried bread.
Some days, I like to get a little fancy with it. I’ll stuff it full of feta or graviera cheese for a warm, gooey center that melts in your mouth. The salty cheese plays so nicely off the crisp exterior. Absolute heaven!
Other times, I’m feeling something sweet. A drizzle of honey or a dusting of cinnamon sugar turns this treat into a dessert.
There’s also a version made with phyllo dough instead of regular yeast dough that I adore. It gives the bread a flakier texture that’s equally delicious.
Whether it’s a snack, a side, or a sweet finish, Tiganopsomo is my go-to. That irresistible crunch and the soft interior get me every time. It’s a simple pleasure that always satisfies me.
As soon as the new year peeks around the corner, I get all giddy thinking about making the famous Vasilopita – Greek New Year’s bread. This sweet, moist loaf gives me warm fuzzies.
I use fresh eggs and milk, which turns out super rich and fluffy. The orange zest gives it a nice bright pop of citrus, and I always sprinkle toasted sesame seeds on top for a little crunch.
Mmm, so good!
After two rises and kneading, it bakes into this beautiful deep chestnut-brown bread. One whiff, and I’m in heaven.
But this bread means more than just tasty bites. There’s a tradition of hiding a coin inside for good luck! Whoever finds it is supposedly blessed for the whole year.
How fun is that?
It makes me feel like a kid again.
I won’t lie, making vasilopita takes some time, and you’ll have a messy kitchen. But trust me. Making this special bread at least once a year is worth it.
Baking this with love and sharing it with family on New Year’s is the best.
Vasilopita isn’t just another recipe – it brings happiness, prosperity, and good times ahead. Every slice is like a family hug. Now I’m getting hungry!
In Greek, they say “Kali Oresi” before eating, which means “Enjoy your meal!”
This Greek olive bread is a total comfort food you got to experience. Loaded with salty Kalamata olives, it’s got a depth of flavor that’s just unreal.
It bakes up with a crispy outside and a soft, irresistible inside – your tastebuds will go wild for those earthy olives mingling with the rosemary and oregano.
And would you believe it’s super easy to make?
Just knead it up (no mixer needed!) and let it bake until golden brown. When it’s done, prepare for an aroma that’ll make your stomach growl!
I know some folks aren’t olive lovers, and my family worries about that too. But trust me, the satisfying crunch into the soft, olive-y center converts even the biggest skeptics. Give it a whirl and say “Kali Orexi” (that’s Greek for “enjoy your meal”!) as you dive into the joys of homemade Greek bread. You won’t regret it!
Lagana is a traditional Greek Lenten flatbread topped with nutty sesame seeds. This recipe is simple and foolproof, guaranteed to make you a master baker!
No need to stress over tough homemade loaves; this lagana always comes out airy and elastic. Your kitchen will fill with the most heavenly aroma as it bakes. Those toasted sesame seeds add the perfect crunch and nutty flavor too. Simply irresistible!
And get this – lagana isn’t just for Lent. Serve it as a side for Greek appetizers, or drizzle with olive oil for a simple snack.
The scent of Greek artos bread is so comforting it transports me right to a little Orthodox church where love and tradition come together in food form. This lightly sweet, aromatic bread is divine for breakfast with milk or tea or as an afternoon snack with coffee.
And for those with a sweet tooth, slather it with chocolate hazelnut spread – so dang good! Artos is special bread brought to church as an offering and shared among the community as a reminder of shared blessings and love.
It’s got traditional scoring across the top, which helps the bread rise perfectly smoothly. Tweaking the spices and ensuring the water isn’t too hot makes each loaf unique. And wrapping it in a ziplock after keeps that irresistible aroma locked in!
From breakfast lovers to coffee drinkers, artos offer everyone a little taste of the divine. The subtly sweet scent alone will have you hooked. Next time you’re at the Greek market, bring home a loaf.
Kristina (Greek delicious breadsticks) whisk me to a sunny bakery in Greece.
These are perfect alongside your morning coffee and cheese. Still, my family and I love dipping them into soups and salads!
Half the breadsticks are traditionally soft inside with a crisp exterior. In contrast, the smaller ones bake up fully crunchy – so you get a fun mix of textures. You can add sesame seeds or leave them out.
I’ve even experimented with “everything bagel seasoning” on my latest batch for extra flavor. Brushed with a sweet and zesty glaze of grape molasses, these breadsticks satisfy both salty and sweet cravings.
Kristina is quick to whip up, and they taste amazingly fresh. Whether you like them soft or crunchy, plain or seeded, these breadsticks make a tasty snack.
Prepare for a Mediterranean treat with Paximadia – crunchy Greek twice-baked cookies that are perfect for dunking! They have a delicious hint of olive oil that gives them a unique flavor. The fresh orange juice and zest add a nice citrusy kick, while a splash of ouzo brings subtle aniseed notes.
I like to top them with sesame seeds or swap in pistachios, pecans, or almonds to balance the sweetness with a nutty crunch.
These cookies strike the ideal balance of simple yet flexible. Feel free to toss in dried fruit, cinnamon, or even chocolate chips – make them your own! They store for up to two weeks. No need to freshly bake each time.
So grab your favorite mug and these amazing Greek cookies, and prepare to take your coffee break up a notch!
Christopsomo – a delicious Greek Christmas bread that captures the holiday spirit. It has a wonderfully soft and fluffy inside with a nice firm crust, so it’s good to sink your teeth into. The taste is unique with aromatic spices like mahleb (a cherry seed extract) and anise that add fantastic depth of flavor.
You’ll feel like the holidays are here!
Christopsomo, meaning “Christ’s Bread,” is decorated with a cross and revered in Greek homes. It’s traditionally on the Christmas table, hand-torn instead of cut, because no knife should be used, according to tradition.
Feel free to add raisins, cognac, or your favorite spices. Mixing the walnuts and anise into the dough adds texture and keeps them from sinking.
Topped off with honey and sesame seeds, this bread looks as good as it tastes! Christopsomo isn’t just any bread – it’s a meaningful symbol of the holiday season and the love shared with family and friends.
Get ready for a flavor explosion with daktyla – an aromatic Cypriot (Greece’s little sister) bread that packs a tasty punch. With its rustic, hearty texture, you can practically taste the Mediterranean! The dough comes together quickly and bakes up crisp on the outside from cornmeal and seeds, with a soft interior.
Every bite has the distinct flavors of sesame, nigella, and anise seeds rolled right in. Daktyla goes beyond just taste – the combo of textures and unique flair make it next level. I love toasting it and eating it with grilled halloumi cheese, cucumbers, olives, and tomatoes for a medley of flavors and textures.
A touch of honey and sugar adds subtle sweetness without going overboard.
Baking bread has been a lifelong passion of mine. Ever since I was a little girl, I loved the smell of fresh bread wafting through my yiayia’s (grandmother’s) kitchen. She’d let me help knead the dough, and the feeling of the soft, pillowy mixture under my small hands delighted me to no end.
Trying new recipes brings me joy. I first made this Riganopsomo (olive oil and oregano) loaf in my Dutch oven. The combo of extra virgin olive oil and a sprinkle of dried oregano gives it a full, robust taste.
The perfectly soft interior gives way to a thin, cracker-like crust. It’s wild how simple ingredients can come together to create such deliciousness.
The olive oil shines through beautifully when you cut into the fresh loaf. And get this – it tastes even better the next day!
Aside from being tasty, this bread is a cinch to make too. It’s an absolute treat with just a few common ingredients, some time, and an easy process. Dress it up for a gathering, or dip it in olive oil. Up to you.
Fresh, aromatic, and crazy tasty, this Greek bread is a true gem. Grab your apron and olive oil if I’ve tempted you successfully – it’s baking time.
Let me tell you about my latest obsession – Greek yogurt flatbread!
This recipe requires just two ingredients. Yes, you heard that right, only two!
The star ingredient is full-fat Greek yogurt which pumps up the protein and gives it richness. Mix it with some self-rising flour and see the magic happen.
The real winning combo here is simplicity. With just 10 minutes of prep, I can whip up four tasty flatbreads from this one-bowl wonder, perfect for any meal or snacking. And if I’m feeling it, I’ll make extra dough to freeze for later.
These flatbreads bake up thin and crispy in a hot cast-iron skillet, getting all puffy and charred in parts for extra flavor. I love rolling them up for wraps or just eating the bread plain.
Just thinking about this fantastic Greek feta bread makes my mouth water!
I make this all the time, but each loaf feels like a new treat. One bite of this soft, tender bread unleashes an explosion of feta flavor while the EVOO and oregano dance on your tongue – so delicious!
The recipe’s a total breeze – a simple “no knead” method that whips up sublime bread even for an amateur like me. It’s similar to focaccia, but the dough uses milk for that smooth, pourable consistency.
A close variation is topped just with Greek olives (Eliopsomo), and it’s equally tasty. But when feeling wild, I’ll fold feta and kalamatas into the dough – a crazy delicious combo! Pick your toppings, sprinkle on oregano and olive oil, and voila – heavenly bread in no time!
Nothing beats that first bite into the soft, flavorful loaf. Opa!
This bread is pronounced “la-THEE-nia,” and originates from this cute little island called Kimolos. Just one whiff of this fluffy flatbread will put a huge smile on your face.
I first discovered ladenia on a trip to Greece last summer. I was wandering the winding streets of Kimolos when the unique aroma lured me into this tiny bakery. The baker saw my curiosity and offered me a warm slice. After one bite, I was hooked!
Ladenia is like the daring, more adventurous cousin of focaccia. It’s got that classic Greek charm, though. The olive oil they use makes it so fruity and delicious. Then they top it with juicy heirloom tomatoes, crispy red onions, and aromatic oregano. The soft, airy dough is the perfect base for all those flavors.
Working with the dough is a total joy. It gets this fantastic rise and becomes so pillowy and irresistible. When I returned home, recreating Ladenia was at the top of my to-do list. Making it at home is easy – just two steps: make the dough and add the toppings.
It comes together so fast. You can get creative and customize it however you want to. I like to add roasted veggies, olives, and feta sometimes. Play around and make it your own!
There’s nothing better than a Greek flatbread covered in fresh, vibrant toppings that brings a little Mediterranean sunshine to your kitchen.
18 Traditional Greek Breads Recipes
- Koulouria Thessaloniki’s: Greek Bread Rings
- Greek Pita Bread
- Horiatiko Psomi Greek Village Bread
- Psomi Spitiko–Really Easy Greek Bread
- Tsoureki Greek Easter Bread
- Tiganopsomo Greek Filled Fried Bread
- Vasilopita Greek New Year’s Bread
- Eliopsomo Greek Olive Bread
- Lagana Pure Monday Greek Bread
- Greek Ceremonial Bread
- Kritsinia: Greek Breadsticks Recipe
- Greek Biscotti Paximadia
- Christopsomo Greek Christmas Bread with Walnuts
- Greek Yogurt Flatbread
- Tiropsomo – Greek Feta Cheese Bread
- Ladenia – a Greek flatbread
- Pick your favorite bread.
- Enjoy it with friends or family.
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.