“If you've ever been in a Greek restaurant, this is both the bread used for Gyros (pronounced he-ros) and the dipping bread used for hummus or olive oil dipping sauce. The difference is in the size you roll it out to - 8" for Gyros, 10" for dipping. It calls for all-purpose flour, but bread flour is closer to what is typical in Greece.”
READY IN:
1hr
SERVES:
6
YIELD:
6 pitas
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, combine the water, yeast and sugar and let stand until you see that the yeast is active.
  2. Add olive oil and, salt.
  3. Using your hands, gradually add the flour into the wet and knead until the dough pulls away from the sides of the bowl.
  4. Cover and leave in a warm area to rise and rest for about 30 minutes.
  5. Divide into six pieces and roll into an 8 or 10 inch circle, about 1/4 inch thick.
  6. Dust both sides lightly with cornmeal.
  7. Place a heavy cast-iron skillet, non-stick pan, or griddle and heat to medium-high.
  8. Wet a paper towel with olive oil and grease your hot skillet.
  9. Place your pita dough in the skillet and and fry the bread for a couple of minutes until they start to puff and bubble up (kind of like pancakes).
  10. Flip and fry the other side.
  11. Place cooked pita bread on to a large cotton kitchen towel and cover.
  12. Re-oil the skillet and repeat for each pita.
  13. Serve warm or allow to cool inside the kitchen towel until cooled.
  14. Store in a sealed plastic bag for up to a week or freeze.

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