Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat. I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt! Whether it is breakfast, lunch or dinner, every time is Pita time!
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- 5.75 cups (800 g) bread flour
- 2cups+2tbsp (500 ml) water
- 4 tbsp extra-virgin olive oil
- 0.25 oz (7 g) dry yeast
- 1.5 tbsp sugar
- 1.5 tbsp table salt
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PITA BREAD IN GREECE
Greek Pita bread is one of the most ancient known bread. The recipe derives from the middle eastern Pitas. Originally, Greek Pita was prepared with barley flour, and later with other cereals.
In Greece, like in many Mediterranean countries, Pita bread is an unique element on the table, served along with appetizers like Melitzanosalata, Greek Salad, and Tzatziki, or filled with Souvlaki and Gyros.
GREEK PITA DOUGH
First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar. Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil. Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.
Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
Now, divide the Pita dough into 16 to 24 portions,depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)
COOKING PITA
A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil. After that, pour a little amount of flour on a board and shape the first dough ball into a circle ¼ thick, letting the other balls covered.
Once flatten, you want to cook Pita as soon as possible.
Now, place the Pita on the hot skillet and cook about 1 minute per side. If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing.
Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.
STORING GREEK PITA
If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days. Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.
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TAKE A LOOK AT THIS:
MELITZANOSALATA - traditional Greek eggplant salad recipe
PRINTABLE RECIPE
Yield: 16
GREEK PITA BREAD RECIPE - easy and tasty!
Greek Pita bread is an ingredient always present in my fridge or my freezer. This recipe is very simple to prepare and easy to store and reheat.
I love to pair Pita with my preferred appetizers and salads, or filling it with roasted meats, or simply seasoning with olive oil, oregano and sea salt!
Whether it is breakfast, lunch or dinner, every time is Pita time!
Prep Time3 hours
Cook Time5 minutes
Total Time3 hours 5 minutes
Ingredients
- 5.75 cups (800 g) bread flour
- 2cups+2tbsp (500 ml) water
- 4 tbsp extra-virgin olive oil
- 0.25 oz (7 g) dry yeast
- 1.5 tbsp sugar
- 1.5 tbsp table salt
Instructions
VISIT MY NEW YOUTUBE CHANNEL!
My new youtube channel is finally online: take a look to my video recipes clicking here and give me your opinion, thanks!
GREEK PITA DOUGH
- First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar.
- Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil.
- Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.
- Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
- Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)
COOKING PITA
- A cast iron skillet is the best choice to cook Greek Pita. Place the skillet over medium heat and grease the bottom with a thin layer of extra-virgin olive oil.
- After that, pour a little amount of flour on a board and shape the first dough ball into a circle ¼ thick, letting the other balls covered. Once flatten, you want to cook Pita as soon as possible.
- Now, place the Pita on the hot skillet and cook about 1 minute per side.
If this is the first time you prepare Pita, probably you need a couple of Pitas before guessing the right heat intensity and cook timing. - Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.
STORING GREEK PITA
- If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days.
- Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.
Nutrition Information
Yield
16Serving Size
1
Amount Per ServingCalories 198Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 655mgCarbohydrates 35gFiber 1gSugar 1gProtein 5g
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