This Greek pita bread recipe is super delicious, easy, and quick. It is like a flatbread, has no pocket, and is great for scooping sauces or dips and wrapping souvlaki.
extra virgin olive oilfor the bowl and for cooking
all purpose flourfor surface
Instructions
Combine the sugar, yeast, water, and milk in a bowl. Set aside for 5 minutes until the mixture starts to foam.
Combine the flour, salt, and thyme leaves in a large bowl.
Add the olive oil to the yeast mixture and stir well.Gradually add the yeast mixture to the flour mix.
Transfer the 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 40 minutes to an hour, until it rises and doubles in size.
Cut dough into 8 equal-sized pieces.
With your hands, gently stretch each piece of dough to a circle about 7-8 inches wide.
Place a cast iron pan over high heat. Add 1 tsp olive oil.
Cook each pita bread for 1 minute on each side in the pan, until it puffs up a little and starts browning. Add some olive oil to the pan after cooking 1-2 pitas.Enjoy!
Notes
If you don't have fresh thyme, use fresh oregano or sage. If none is available use dry oregano, thyme, Italian seasoning or even herbs de Provence.
Alternatively, you can cook Greek pita bread on the grill. Brush the pitas with a bit of olive oil and grill for a minute or so on each side.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.