Greek Pita Bread

"This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros' sandwiches, Found on a greek website. 2 hours includes rising time"
 
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photo by AnnieLynne photo by AnnieLynne
photo by AnnieLynne
photo by AnnieLynne photo by AnnieLynne
Ready In:
2hrs 30mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
  • Dissolve the salt in the remaining warm water.
  • Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
  • With your hands, blend it into a dough.
  • You may need a bit more or less water depending on your flour.
  • Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
  • Pour the oil over the dough and knead it again until the oil is absorbed.
  • Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
  • Preheat your oven to 350°F.
  • Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
  • Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
  • Pitas should be white and soft.
  • Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
  • When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
  • Use them immediately, because they get hard when they dry out.

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Reviews

  1. Nice recipe! BTW for those saying "it didn't puff": That's how you roll (pun intended). Greek Pita is often a flatbread, but you CAN create pita pockets with this recipe by making the "egg sized balls of dough" around your thumb, creating an air pocket. Pinch it closed, slap the dough ball flat with your hand, and then roll. It takes practice to make pockets.
     
  2. Thank you!! This was wonderful, have been trying to find a recipe to recreate the gyros you have in Greece and this pita is perfect as I wanted the tradtional soft Greek pitas without a pocket (once cooked and cooled I brushed with olive oil and a little black pepper both sides, cooked in a frying pan till golden both sides, filled with tzatziki, tomatoes, red onion and seasoned strips of chicken, the pita wrapped and tasted perfectly just how I remembered). I used my breadmaker to do the dough, then cut into 8 balls and covered for 15min before cooking. <br/>Really recommend your recipe, thank you again.
     
  3. Great recipe, I was happy with how fluffy they are. For those of you who don't know, traditional pita does not have pockets! Its a flat bread.
     
  4. This was great. I used it to put Beef Slouvaki on and my family loved it all. I found it very easy to make and would just be sure to have extra flour around because they are a little sticky to roll if you don't. Thanks so much.
     
  5. I found the dough a little dry and upped the water to 2 cups. I also tried a variation. added 1 Tbsp oregano and 1 tsp (crushed) Rosemary..
     
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Tweaks

  1. Yummy! I was so happy with how these turned out. I really never could get a pocket on them, but they were wonderful just the same! Part of the issue could have been that I substituted part of the white flour with wheat flour. It was my first time making pita, and I will definately try it again.
     
  2. Easy! Tasty! I added a little dried oregano as another user suggested and used walnut oil instead of olive oil. Smelled Great, very pliable. I experimented with thickness and was able to get some good pockets by making them slightly thicker. You will not be disappointed!
     

RECIPE SUBMITTED BY

I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
 
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