Fluffy Greek Pita Bread
Equipment
Ingredients
Dough
all-purpose flour (sifted)
500 g
instant yeast
7 g
granulated sugar
10 g
salt
8 g
olive oil
30 ml
warm water (warm)
300 ml
Instructions
Mix dry ingredients
Combine flour, yeast, sugar and salt in a large mixing bowl.
Add wet ingredients
Pour in olive oil and warm water.
Knead the dough
Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.
First rise
Place the dough back in the bowl, cover and let rise in a warm spot until doubled, about 1 hour.
Divide and shape
Punch down the dough, divide into 8 equal pieces and roll each into a smooth ball.
Roll out pita
On a lightly floured surface, roll each ball into a 15 cm (6 inch) circle, about 5 mm thick.
Preheat pan
Heat a heavy skillet or cast-iron pan over medium-high heat until very hot.
Cook pita
Cook each pita for about 1 minute per side until bubbles form and the bottom is golden; flip and cook the second side.
Keep warm
Wrap cooked pitas in a clean kitchen towel to keep them soft and warm while the rest cook.
Original recipe
Storage
Store in an airtight bag; reheat briefly to refresh.
Notes
• For extra flavor, brush warm pitas with olive oil and sprinkle with za’atar or herbs.
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