Greek Pocketless Pita Bread
Servings: 8 pieces
Ingredients
- 450 g 00 flour/bread flour
- 250 ml water lukewarm
- 2 tbsp olive oil
- 1 tsp active dry yeast 4 g
- 3/4 tbsp sugar 12 g
- 3/4 tbsp salt 15 g
Instructions
- In a large bowl add the lukewarm water, sugar and yeast. Let the yeast activate for about 15 minutes until foamy.
- To the yeast add half of the flour and mix together. It should look like batter.
- Add the salt and olive oil to the mixture and combine.
- Start adding slowly the remaining flour until a dough is formed. Knead for about 10 minutes until you get a smooth dough.
- Place the dough in a well oiled bowl and cover with a damp towel. Let rise for 1 hour in a warm place in your kitchen. Until it doubles in size.
- Once the dough has risen, punch it down and divide the dough into 8 equal pieces.
- Form the divided dough into balls and place on a floured sheet pan, cover and let rest for another hour.
- Heat a cast iron, skillet or a non-stick pan and slightly drizzle some oil on the surface.
- Start flattening the dough balls one at a time, leaving the others covered so that they don't dry. The dough is soft so it can be opened by hand in a flat circle, however you can also open the dough on a floured surface with a rolling pin.
- Place the pita dough on the hot cast iron and cook for about 1 minute, turn and continue cook on the other side. This is a quick process so don't leave the stove while cooking the pita.
- Place the cooked pita on a towel covered plate and cover the pitas with another towel so that they keep warm and don't dry.
- Repeat the process until all the pitas are cooked.
Notes
Pita Bread can be stored in the fridge in a plastic bag or container for about 4 days, they can also freeze nicely for about 3 months. Once you want to eat them just heat them up slightly.