Greek Pita Bread
This Greek pita bread recipe makes soft and fragrant flatbreads. They are famous for being the canvas for Greek Gyros. They are made with natural ingredients and no fillers. Hands-on time is only 25 minutes. Once you make these, it’s challenging to go back to store-bought. They’re that good.
There is satisfaction when you roll out pita bread, set them into a heavy skillet, and watch them puff up beautifully, especially when you have gyro meat and tzatziki sauce ready to stuff inside them!
Leftover Pita Bread Ideas
Pita bread can serve other purposes too! Cut them into triangles and bake them in the oven to make pita chips! I love these chips with roasted red pepper hummus. Yum!
This bread can also be the canvas for sandwiches filled with veggies and lettuce. You can use leftover pitas to make individual-sized pizzas! Your imagination is the limit with these beautiful flatbreads.
Greek Pita Bread
- 220 grams water lukewarm
- 6.2 grams instant yeast
- 2 grams diastatic malt
- 4.2 grams granulated sugar
- 5.7 grams salt kosher
- 120 grams whole milk lukewarm
- 426 grams bread flour
- 13 grams olive oil extra virgin
- Combine all of the ingredients except the olive oil in your stand mixer. Mix on low to incorporate the ingredients. Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 4 minutes.220 grams water, 6.2 grams instant yeast, 4.2 grams granulated sugar, 5.7 grams salt, 120 grams whole milk, 426 grams bread flour
- Add olive oil and mix for another minute or two. The dough should be smooth and elastic and pass the windowpane test.13 grams olive oil
- Turn out the dough and form it into a ball and transfer it to a container that has been greased with olive oil. Turn the dough over so both sides are in contact with the oil. Cover with plastic wrap and a towel. Place in a warm spot out of drafts until doubled in size, approximately 1 hour. Please see the recipe notes for additional options.
- Once risen, place the dough back onto a lightly floured surface. Using your kitchen scale and scraper, divide the dough into 8 pieces of equal weight.
- Roll the dough into a large circle about 7-8 inches in diameter and ⅛-inch thick.
- Preheat a heavy skillet to 300 °F. Cook the flatbread for 2-3 minutes until it begins to puff. Turn and cook until it is golden in color with darker spots where the air holes were - another 2- 3 minutes. Do not overcook, or they will become dry.
- Transfer to a clean towel and cover. Repeat until all the pita breads have been cooked..
- Serve immediately.
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