Fluffy Greek Pita Bread
Equipment
Ingredients
Dough
all-purpose flour (sifted)
500 g
instant yeast
7 g
granulated sugar
15 g
salt
10 g
olive oil
30 ml
warm water (warm)
300 ml
Instructions
Mix dry ingredients
In a large bowl, combine the flour, yeast, sugar, and salt.
Add wet ingredients and knead
Add the olive oil and warm water. Mix to form a dough, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
Divide and shape
Punch down the dough, divide into 8 equal pieces, and shape each into a ball. Cover and rest for 10 minutes.
Roll out the pitas
Roll each ball into a 6-7 inch circle, about 1/4 inch thick. Dust with flour if needed.
Cook the pitas
Heat a dry cast-iron skillet or heavy pan over medium-high heat. Cook each pita for 1-2 minutes per side until puffed and lightly browned.
Keep warm and serve
Wrap cooked pitas in a clean kitchen towel to keep them soft and warm. Serve immediately.
Original recipe
Storage
Store in an airtight container or zip-top bag. Reheat to restore softness.
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