Greek Pita Bread
Greek Pita bread is used as a wrap for souvlaki but also as an accompaniment to dips. A quick and easy recipe for soft and delicious pitta!
Ingredients
2 teaspoons active dry yeast
1 teaspoon sugar
150 ml milk, at room temperature
80 ml water, at room temperature
300g strong plain flour
1 teaspoon coarse salt
1 tablespoon olive oil + extra for brushing
Preparation
Greek Pita bread is used as a wrap for souvlaki but also as an accompaniment to dips. It is surprisingly easy to make and well worth baking your own and eating it fresh off the stove. This recipe is quick but also soft and delicious. Do not be afraid to make it, it is almost fail-safe, just ensure you do not overwork the dough once it has risen.
- Combine the sugar, yeast, water, and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth and then add the oil.
- In a separate bowl, combine the flour and the salt.
- Add the flour to the yeast mixture in small batches, ensuring each batch is fully incorporated before adding the next.
- Transfer mixture to a lightly floured working surface and knead for 4-5 minutes until the dough becomes smooth and elastic.
- Place the dough in a bowl that has been brushed with some oil, cover with a towel and let it rest for about 40 minutes until it rises and doubles in size.
- Place a pan over medium heat.
- Cut into 6 equal-sized pieces and place on a lightly oiled working surface. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.
- Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly.
- Transfer to a plate and serve.
