| Cuisine: Greek | Type: Bread | Serves: 8 pitas |
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Source:
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bakefromscratch.com |
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Attributes:
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Book |
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Comments:
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Store-bought pita bread is usually pretty good, especially once warmed up. But, there is nothing as satisfying as warm, homemade pita bread. We use a tortilla press to form the pitas. |
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Serving Suggestions:
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Use these pita breads with the Greek American Gyro recipe. |
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Ingredients:
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1-1/3 cups warm water (320 gm) 2-1/4 tsp. active dry yeast 1 tsp. granulated sugar 2 tbs. olive oil, plus more for greasing the bowl 1-1/2 tsp. fine sea salt 3 cups plus 2 tbs. plus 1 tsp. (400 gm) bread flour 1 tbs. neutral oil |
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Instructions:
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1. In a large bowl, combine 1-1/3 cups of warm water, yeast, and sugar. Let stand until slightly foamy, 10 to 15 minutes. 2. Stir olive oil and salt into the yeast mixture. Gradually add flour, mixing with your hand. Mix with your hand until the dough starts to come together. Turn out onto a heavily floured surface. Knead until the dough becomes smooth, 5 to 6 minutes, re-flouring the work surface as needed. 3. Oil a large bowl. Place the dough in the bowl, cover, and let rise in a warm, draft-free place until doubled in size, about 45 minutes. 4. Punch down the dough. Divide into 8 portions, and shape into rounds. Let them stand for 15 minutes. 5. Heavily flour each portion of dough, and roll or press rounds into 8-inch circles, about 1/4 inch thick. Press down firmly with your fingers to create dimples in the dough. 6. Heat a large skillet over medium heat. Add neutral oil to the hot skillet. Add 1 dough round and cook until it starts to puff up, 1 to 2 minutes. Turn, and cook until nicely golden, 1 to 2 minutes more. Remove the pita from the skillet and place it in a clean cotton towel. Repeat with the remaining dough balls. Serve warm, or let cool completely inside the towel. Store in a resealable plastic bag for up to 4 days, or freeze in a freezer bag for up to 3 months. |
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Related recipes:
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None |
2025-11-21