about this recipe:
Pita bread is a staple of countless Greek dishes. It’s a favourite to serve with dips and spreads, like Tzatziki and tyrokaufteri. Greek Pita bread is, of course, most commonly known from gyros or souvlakia, the most common Greek street food. You can buy them pre-made from the Mediterranean deli, but why buy it pre-made when you can easily make it at home with ingredients that everyone has in their pantry? This is a super simple recipe and yields 6 pita breads. If you want to make more, simply double the ingredients.
Make sure not to over kneed your dough, if you over kneed it – your pita bread won’t be nice and light. If you’re in a cooking mood, you can pre-make and roll out the dough and freeze them. Thaw out and cook when needed.
- 2 tsp active dry yeast
- 1 tsp sugar
- 160 ml milk, room temperature
- 80 ml water, room temperature
- 320 g strong flour
- 1 tsp coarse salt
- 1 tsp of chopped fresh thyme leaves, finely chopped
- 1 tbsp olive oil + extra for brushing
- In a large bowl, combine the sugar, yeast, water and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth.
- Then, add the oil to the yeast mixture and stir to combine. Start adding your dry ingredients into the wet ingredients and mix.
- Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
- Brush a bowl with some oil and add the dough. 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. Press on the dough to remove the air and cut into 6 equal sized pieces.
- Place pieces of dough 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 with Tzatziki or Tyrokafteri or Grilled meats.