These are traditional Greek Pita breads, perfectly suited for Souvlaki. I made mine to wrap around lamb meatballs, grilled aubergine, Tzatziki, Humus and Greek Salad. I am a bit of an impatient cook and like this recipe as you don’t have to wait hours for the dough to rise! Once you have made your own pita breads, you really wont want to buy the supermarket version.
500g white flour
4g dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 cup of lukewarm water
- Sieve the flour into your mixing bowl.
- Add the yeast, sugar and salt and blend with a spoon.
- Add a little bit of the water and start mixing, using either using a mixer (use the dough hook), or mix by hand using the edge of the spoon.
- Continue to pour in the water a little bit at a time. When it gets absorbed, add some more.
- After mixing for a while, the dough for your pita bread should become an elastic ball. *(If not and it is too crumbly - add more water. If too sticky - add more flour, about 1Tbs, and continue mixing.) *
- Once your dough is mixed, knead it into one large ball and cover the bowl containing it with a clean tea towel.
- Let it sit in a warm place, for 30 minutes, until it doubles its size.
- Take the dough out of the bowl and knead a little bit with your hands. Split it into 5-6 evenly sized portions.
- Flour your worksurface and a rolling pin and roll each ball out to form a pita bread, about 1 cm thick.
- Heat a non-sticking frying pan and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft.
- Eat warm with dips, salad, falafel or meat.
Makes around 5 pitas