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Greek Pita Bread

Greek pita bread is a flat bread which is soft, slightly thicker than other Mediterranean pita and it has no pocket. It is often used with appetizers, cut into triangles and topped with a variety of spreads. This pita is especially delicious wrapped around a gyro or souvlaki!
Ingredients
  • 5.75 cups (800g) bread flour
  • 2 cups + 2 Tbsp. (500ml) water
  • 4 Tbsp. olive oil
  • .25 oz. (7g) dry yeas1.5 Tbsp. sugar
  • 1.5 Tbsp. sugar
  • 1.5 Tbsp. salt
Directions
  • Heat water to 110˚F and pour into a bowl.
  • Add and dissolve the dry yeast along with the sugar.
  • Add half the amount of flour into the bowl, stirring, then ass the salt and olive oil.
  • Continue to add flour stirring until the mixture becomes dense enough to be worked on a surface.
  • Knead the dough adding more flour if necessary, at least 10 minutes more until the pita is smooth and elastic.
  • Let rest on the flat surface, covered with a dampened towel for a few hours until doubled in size.
  • Divide the dough into 16 to 24 portions, depending on the size pita you desire.
  • Shape them into balls, cover and lest rest until they double in size, another hour.
  • Heat a skillet over medium heat and grease the bottom of the pan with a thin layer of olive oil.
  • Sprinkle a little amount of flour on the flat surface and shape the first dough ball into a circle ¼” thick.
  • Once flattened, place the pita in the hot oil and cook about 1 minute on each side. Repeat until all the pita balls are cooked.
  • Stack on top of one another to help maintain their moistness.
  • Store for 3 days in the refrigerator or freezes for up to 3 months.

Categories

BreadGreekAppetizerVegetarianPastry