This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros' sandwiches, Found on a greek website. 2 hours includes rising time
- Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
- Dissolve the salt in the remaining warm water.
- Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
- With your hands, blend it into a dough.
- You may need a bit more or less water depending on your flour.
- Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
- Pour the oil over the dough and knead it again until the oil is absorbed.
- Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
- Preheat your oven to 350°F.
- Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
- Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
- Pitas should be white and soft.
- Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
- When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
- Use them immediately, because they get hard when they dry out.
Nice recipe! BTW for those saying "it didn't puff": That's how you roll (pun intended). Greek Pita is often a flatbread, but you CAN create pita pockets with this recipe by making the "egg sized balls of dough" around your thumb, creating an air pocket. Pinch it closed, slap the dough ball flat with your hand, and then roll. It takes practice to make pockets.
Thank you!! This was wonderful, have been trying to find a recipe to recreate the gyros you have in Greece and this pita is perfect as I wanted the tradtional soft Greek pitas without a pocket (once cooked and cooled I brushed with olive oil and a little black pepper both sides, cooked in a frying pan till golden both sides, filled with tzatziki, tomatoes, red onion and seasoned strips of chicken, the pita wrapped and tasted perfectly just how I remembered). I used my breadmaker to do the dough, then cut into 8 balls and covered for 15min before cooking.
Really recommend your recipe, thank you again.
Great recipe, I was happy with how fluffy they are. For those of you who don't know, traditional pita does not have pockets! Its a flat bread.