Greek Pita is one of my favorite flatbreads! It always reminds me of Greece and the great time me and my wife had there. Although you can find it in supermarkets all over the world, nothing comes close to eating fresh warm pita. I would prefer to eat it at a terrace on an island, but enjoying it at home is nice too!
Watch How To Make It:
What’s wonderful about this Greek pita bread is that it makes so many dishes better. Try Fava with fresh homemade pita and it will be so much smoother. Or any mezes – by which I mean Greek appetizers. Even Greek salad is better with warm pita bread! But the best way to enjoy Greek pita bread is with Souvlaki!
Here is the written recipe, with the ingredients and step by step instructions:
- Cutting board
- Sharp knife
- Rubber spatula
- 14 oz flour (400g)
- 2 tsp sugar
- 6 oz milk (180ml)
- 3 oz water (80ml)
- 2 tsp active dry east
- 1 tsp dry thyme
- olive oil
- In a large bowl we add the flour and the salt. Mix well and then set aside
- In another small bowl add the dry yeast and the sugar, then the milk and water. Make sure the milk and the water are at room temperature. Mix everything until the sugar dissolves
- Set aside for 4 minutes or until frothy on top
- Then pour the mixture over the flour, add 1 tablespoon of olive oil and the dried thyme. Mix everything together until well combined
- After that we put this dough on a well floured cutting board. Knead for 4-5 minutes
- Once the dough is smooth and comes back when you poke it, we add it back into the bowl. Sprinkle over some olive oil then cover the bowl with a towel and let the dough rest for 35-40 minutes or until it doubles in size
- After that, sprinkle olive oil on a clean cutting board and put the dough on it. Press on it to get the air out
- Shape the dough like a baguette then measure where to cut it in 6 equal pieces
- Cut the dough and shape it into balls, pushing the edges inside with your fingers. Think of the mozzarella ball shape
- Take one of the balls and flatten it with a rolling pin (or in my case an empty wine bottle). Make sure to cover the rolling pin with oil, so it won’t stick to your dough
- Then put the flatbread in a preheated pan, sprinkled with olive oil, at medium heat. We cook it for 2 minutes or until we see bobbles, then turn and cook for another 2 minutes. Set aside and add the next dough piece, until all of them are cooked
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