Greek Pita Bread
Homemade Greek Pita bread is a soft and delicious pocket-less flatbread perfect for serving your favorite Mediterranean dishes such as Lamb Shish Kebab or Haydari (Turkish Yoghurt Dip).
Servings: 6 pita bread
Calories: 229kcal
Equipment
- 1 kitchen scale
- 1 Rolling Pin
- 1 measuring spoons
- 1 Dough cutter
Ingredients
- 1 cup water (250 ml)
- ½ teaspoon sugar (3 grams)
- 1 teaspoon fast action dry yeast
- 1 teaspoon salt (6 grams)
- 3 cups plain white flour / all purpose flour (370 grams)
Instructions
Making the Dough
- Add the water, sugar, and yeast to a large bowl. and stir. Leave it for 10 minutes until it forms bubbles then add the salt and flour. Mix until forming a soft and sticky dough. Depending on the type of flour or the humidity of the room, you might need less flour than the recipe calls for.
- Turn the dough on a lightly floured surface and knead it until smooth but slightly sticking to your hands. Add a little bit of extra flour if it's too sticky.
- Cover the dough with a clean kitchen cloth and let it rise in a warm place for about 1 hour or until it has doubled the size.
Cooking the Pita Bread on Stove Top
- Divide the dough into 6 equal pieces and leave them to rest for another 15 minutes on a lightly floured surface. Sprinkle some flour on top of the dough balls and cover with a clean kitchen cloth.
- Heat a large skillet or heavy-based pan on medium to high heat until a few drops of water sizzle immediately on contact.
- Take one dough ball on a lightly floured surface and roll it out into a 20-21 cm diameter round using a rolling pin. Add a little bit more flour if the dough sticks to the surface.
- When the pan is sizzling hot, place the dough carefully on the pan and cook for 30 seconds or until it begins to puff up. Flip the dough using a tong and cook for a few more minutes until brown toasted spots appear on the underside. Flip it again and cook for another few minutes until the other side is cooked. Set aside on a plate and lightly brush with soft butter for extra flavor and softness (optional).
- Repeat with the rest of the dough and cover them with a clean kitchen towel to keep warm.
Baking the Pita Bread in Oven
- Divide the dough into 6 equal pieces and leave them to rest for another 15 minutes on a lightly floured surface. Sprinkle some flour on top of the dough balls and cover with a clean kitchen cloth.
- Preheat the oven to 446℉ (230°C ) and heat a baking tray or pizza stone.
- Take one dough ball on a lightly floured surface and roll it out into a 20-21 cm diameter round using a rolling pin. Add a little bit more flour if the dough sticks to the surface. Place the dough on a baking sheet and repeat the same for the rest of the dough balls. let them rest for 10-15 minutes.
- When the oven has preheated, place two or three pitas along with the baking sheet onto the hot baking tray. Bake for 2-3 minutes or until lightly golden.
- Remove the pitas and keep them covered in a bowl with a clean kitchen towel to keep warm. Repeat until you finish the remaining dough.
Notes
- You can prepare the dough up to three days in advance and keep it refrigerated until you need it. Give the dough some extra time at room temperature when you want to cook the pita bread.
- The instructions for both stovetop and oven-baked are included in the recipe card.
- The amount of flour in this recipe has to be taken as a guide. Always add the flour gradually until you achieve the right texture.
- The rising time for the dough depends on the temperature of the room.
- You can freeze the leftovers for up to three months.
- This pita bread recipe is dairy-free and also vegan friendly.
Nutrition
Calories: 229kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 391mg | Potassium: 68mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg