Updated: Aug 16, 2020
There are a lot of different variations of this Pita bread, but I am still loving this Greek-style pita bread. It doesn't have that fancy balloon puff that Pita is largely famous for. This pita bread is just a simple flatbread mainly served with some Chicken Souvlaki or Gyro.
Some recipes would call for whole wheat flour. I decided to keep my very simple with just unbleached all purpose flour; unbleached all purpose flour has higher protein content than regular bleached all purpose flour. Try to get your hands on that. This recipe doesn't require an oven, it only requires a cast iron skillet or pan. Please stay tuned. I will be using this Pita bread for my future sandwich recipes. In the meantime, let's get started with the recipe.
(Make 6 bread)
Active Instant Dry Yeast, 6g
Granulated Sugar, 4g
Whole Milk Room Temperature, 160ml
Unbleached All Purpose Flour, 320g
Sea Salt, 6g
Za'atar, 1 TSP
Greek Olive Oil, 14g + More For Greasing
Cast Iron Skillet / Pan
In a bowl, combine yeast, sugar, milk and water.
Stir to dissolve the yeast and sugar. Stir, stir, stir.
Set aside for 10 minutes or until becomes foamy.
In a large bowl, add flour, salt and za'atar.
Mix to combine well. Mix, mix, mix.
Add olive oil into the yeast mixture.
Stir to combine well.
Add the yeast mixture into the flour mixture.
Combine the mixture well until it becomes a dough. You can do this by hand or a spatula.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 8 to 10 minutes.
The dough should be soft, subtle and tacky, but not sticky. It should pass the "window-pane" test.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Form the dough into a ball.
Lightly grease the dough ball with olive oil.
Transfer back into the bowl.
Cover with cling film and set aside in a warm place for 1 hour or until the dough has doubled in size.
Lightly grease working surface with olive oil.
Transfer the dough onto a working surface.
Divide the dough into 6 equal pieces with a weight scale.
Form each piece into a dough ball.
Cover and set aside to rise for 15 mins.
While working with 1 dough ball, cover the rest of the dough ball with a damp lint-free kitchen towel.
Using a rolling pin, roll the dough out into a round disc with a diameter of 8 inches.
Heat a skillet over medium-high heat.
Place the shaped dough into the skillet.
Air pockets will start to form.
Once the bottom is lightly charred, flip and cook the other side until lightly charred.
Remove from heat and set aside until ready to use.
Repeat the steps for the remaining dough balls.
You can serve pita with gyros, souvlaki and even hummus. Or you can use them as a wrap or as a sandwich.
Here's the recipe video: