Greek Pita Bread

Recipe by Pa. Hiker
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
YIELD: 6 pitas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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