This Greek pita bread recipe is super delicious, easy and quick. Greek pita bread is different, it is is more like a flatbread, does not have a pocket and is great to scoop sauces or dips as well as rolling up a souvlaki. 🙂
I prefer making my own pita bread whenever we enjoy homemade souvlaki, the local store bought options do not satisfy my Greek palette 🙂 (unless I go to Astoria). This is my Greek pita recipe:
1. In a large cup or bowl combine the sugar, yeast, water and milk. Set aside for 5 minutes until mixture starts to froth. Add the olive oil to the yeast mixture and stir well. 2. In a large bowl, combine the flour, salt and the thyme leaves.
3. Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture. 4. Transfer dough mix to a lightly floured working surface.
5. Knead for 4-5 minutes until the dough becomes smooth. 6. Brush a bowl with some oil and add the dough. Cover with a damp warm towel and let dough rest for at least 40 min. I usually put my covered bowl in the microwave that is above my stove. The microwave light keeps the environment warm and it is ideal for resting dough.
7. Add a little flour on your working surface. Place your risen dough and cut into 6 equal sized pieces. 8. Turn them into balls and flatten then up.
9. 10. With your hands, gently stretch each piece of dough to a circle about 7 -8 inch wide. You can also use a rolling pin.
11. Place a cast iron over high heat. Add 1 tsp olive oil. 12. When the oil is hot add a pita and cook for 1-2 minutes on each side in the pan, until it puffs up a little and starts browning. (Add a little olive oil to the pan every two pitas).
These Greek pitas come out delicious every time and they truly are the real thing.
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Equipment
- Cast iron pan
- 2 medium-large bowls
Ingredients
- 2 ½ cups all purpose flour
- 1 tsp kosher salt
- 1 tsp fresh thyme leaves finely chopped
For the yeast mixture
- 2 tsp active dry yeast
- 1 tsp sugar
- ½ cup water at room temperature
- ¼ cup milk at room temperature
- 2 tbsp extra virgin olive oil
extras
- extra virgin olive oil for the bowl and for cooking
- all purpose flour for surface
Instructions
- In a bowl combine the sugar, yeast, water and milk. Set aside for 5 minutes until mixture starts to froth.
- In a large bowl, combine the flour, salt and the thyme leaves. Mix well.
- Add the olive oil to the yeast mixture and stir well.
- Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
- Transfer dough mix to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
- Brush a bowl with some oil and add the dough. Cover with a damp towel and let it rest for about 40 minutes, until it rises and doubles in size.
- Cut dough into 6 equal sized pieces.
- With your hands, gently stretch each piece of dough to a circle about 7 -8 inch wide. You can also use a rolling pin.
- Place a cast iron pan over high heat. Add 1 tsp olive oil.
- Cook each pita bread for 1-2 minutes on each side in the pan, until it puffs up a little and starts browning. (Add a little olive oil to the pan after cooking 1-2 pitas).
Notes
- If you don't have fresh thyme, use fresh oregano or sage. If none available use dry oregano, thyme, Italian seasoning or even herbs de Provence.
