Best Greek Pita Bread Recipe
Greek pitas are delightful soft flatbreads, extremely versatile in the way they can be served and incredibly delicious!
Equipment
- Cast iron plate or a flat pan for cooking the bread
Ingredients
- 60 ml milk lukewarm
- 80 ml water lukewarm
- 1 teaspoon granulated sugar
- 2 teaspoons dry yeast
- 2 tablespoons olive oil
- 320 g strong bread flour
- 1 teaspoon sea salt
- 1 teaspoon oregano (optional)
- cooking oil spray
Instructions
- Combine the lukewarm milk and water with the sugar, yeast, and oil in a bowl and cover with plastic wrap. Set the bowl aside for 15 minutes for the yeast to get active.
- You can use a stand mixer or make the dough by hand, according to that, use a stand mixer bowl or a large mixing bowl. Place the flour and the salt in that bowl and whisk to combine them.
- Gradually add small quantities of the active yeast mixture to the flour and stir continuously with a bread whisk until you have used all the yeast mixture and have a soft dough formed.
- Transfer the dough on your working surface and knead for 4-5 minutes until the dough becomes smooth.
- Brush a large bowl inside with oil and place the dough inside. Cover with plastic wrap or a tea towel and let the dough rest for 40 minutes until it rises and doubles in size.
- Press on the dough to remove air and cut it into 8 even pieces. Roll each piece of dough into a ball.
- Place one ball of dough on a lightly oiled working surface and use a rolling pin to roll it to a round dough piece, roughly about 20 cm in diameter in size.
- You can cook the Greek pitas on the hob or on a live fire. Heat a cast-iron plate or a large heavy-based pan on moderate heat. If using a cast iron plate, brush it with oil, or pour one tablespoon of oil into the pan, and cook the pitas on each side for 1-2 minutes until the pitas puff up slightly.
- Cut the Greek pitas into small pieces and serve with a dip as a snack, or make wraps with the pita bread stuffed with grilled meat or falafels, garnished with salads and sauces..