Recipe by Pa. Hiker
If you've ever been in a Greek restaurant, this is both the bread used for Gyros (pronounced he-ros) and the dipping bread used for hummus or olive oil dipping sauce. The difference is in the size you roll it out to - 8" for Gyros, 10" for dipping. It calls for all-purpose flour, but bread flour is closer to what is typical in Greece.
- 3⁄4 cup warm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 3 cups all-purpose flour
- cornmeal (for dusting)
- olive oil (for cooking)
Directions See How It's Made
- In a large bowl, combine the water, yeast and sugar and let stand until you see that the yeast is active.
- Add olive oil and, salt.
- Using your hands, gradually add the flour into the wet and knead until the dough pulls away from the sides of the bowl.
- Cover and leave in a warm area to rise and rest for about 30 minutes.
- Divide into six pieces and roll into an 8 or 10 inch circle, about 1/4 inch thick.
- Dust both sides lightly with cornmeal.
- Place a heavy cast-iron skillet, non-stick pan, or griddle and heat to medium-high.
- Wet a paper towel with olive oil and grease your hot skillet.
- Place your pita dough in the skillet and and fry the bread for a couple of minutes until they start to puff and bubble up (kind of like pancakes).
- Flip and fry the other side.
- Place cooked pita bread on to a large cotton kitchen towel and cover.
- Re-oil the skillet and repeat for each pita.
- Serve warm or allow to cool inside the kitchen towel until cooled.
- Store in a sealed plastic bag for up to a week or freeze.