Greek Pita Bread Recipes

HOMEMADE PITA BREAD RECIPE

Steps:

• In a large mixing bowl add 1 cup lukewarm water and stir in yeast and sugar until dissolved. Add 1/2 cup flour and whisk together. Place the mixing bowl in a warm place, uncovered to form a lose sponge. Give it 15 minutes or so, the mixture should bubble.
• Now add salt, olive oil and almost all the remaining flour (keep about 1/2 cup of the flour for dusting later). Stir until mixture forms a shaggy mass (at this point, the dough has little to no gluten development and just looks like a sticky mess and you can easily pull bits off). Dust with a little flour, then knead the mixture inside the bowl for about a minute to incorporate any stray bits.
• Dust a clean working surface with just a little bit of flour. Knead lightly for a couple minutes or so until smooth. Cover and let the dough rest for 10 minutes, then knead again for a couple more minutes. The dough should be a little bit moist, you can help it with a little dusting of flour, but be careful not to add too much flour.
• Clean the mixing bowl and coat it lightly with extra virgin olive oil and put the dough back in the bowl. Turn the dough a couple times in the bowl to coat with the olive oil. Cover the mixing bowl tightly with plastic wrap then lay a kitchen towel over. Put the bowl in a warm place. Leave it alone for 1 hour or until the dough rises to double its size.
• Deflate the dough and place it on a clean work surface. Divide the dough into 7 to 8 equal pieces and shape them into balls. Cover with a towel and leave them for 10 minutes or so to rest.
• Using a floured rolling pin, roll one of the pieces into a circle that's 8-9 inches wide and about a quarter inch thick. It helps to lift and turn the dough frequently as you roll so that dough doesn't stick to your counter too much. (If dough starts to stick, sprinkle a tiny bit of flour). If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get going, you can be cooking one pita while rolling another, if you like). You have two options for baking the pita from here.
• Heat the oven to 475 degrees F and place a heavy-duty baking pan or large cast iron skillet on the middle rack to heat. Working in batches, place the rolled-out pitas directly on the hot baking baking sheet (I was only able to fit 2 at a time). Bake for 2 minutes on one side, and then, using a pair of tongs, carefully turn pita over to bake for 1 minute on the other side. The pita will puff nicely and should be ready. Remove from the oven and cover the baked pitas with a clean towel while you work on the rest of the pitas.
• To cook pita on stovetop: Heat a cast iron skillet over medium-high heat. (Test by adding a couple drops of water to the skillet, the skillet is ready when the beads of water sizzle immediately). Drizzle a tiny bit of extra virgin olive oil and wipe off any excess. Working with one pita at a time, lay a rolled-out pita on the skillet and bake for 30 seconds, until bubbles start to form. Using a spatula, flip the pita over and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita is ready when it puffs up forming a pocket (sometimes, with this method, the pita may not puff or may only form a small pocket. Try pressing the surface of the pita gently with a clean towel). Keep baked pita covered with a clean towel while you work on the rest.

THE EASIEST HOMEMADE PITA BREAD RECIPE!

Steps:

• To prepare this pitta bread recipe add in a mixer's bowl the yeast, sugar and water and blend to dissolve the yeast. Set aside for 5-10 minutes until yeast froths.
• Add the flour and salt and mix using the dough hook for 6-8 minutes. Alternatively you could mix the ingredients by hand.
• Depending on the flour used, the dough may need a little bit less or more flour than this pita bread recipe calls for. After mixing for a while the dough for your pita bread should become an elastic ball and a bit sticky.
• When ready, coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Let it sit in a warm place, for at least 20 minutes or until it doubles its size. This is an important step for this pita bread recipe. The first proof makes the pita bread fluffy and soft. If it is winter, turn the oven on for a minute or two, until it's a little warm, switch it off and then let the dough rise in it.
• Take the dough out of the bowl and gently deflate with your hands. Use just a tiny bit of flour to help you if it is too sticky. Split into 6 evenly sized balls around145g/ 5 oz. each.
• Let the pita bread balls rest for 15 minutes before shaping. This is the second proof and will allow your dough to relax and become easier to shape.
• To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 20cm in diameter. A rolling pin will make a crunchier pita, while hand stretching a softer, fluffier one. If the dough springs back, set it aside for a few minutes to rest and then continue rolling again.
• For a more traditional look on your pita bread, press the dough firmly with your fingertips forming dimples or use a fork to make some holes on top.
• , heat a non-sticking frying pan to medium heat and add just a little bit of olive oil and wipe off any excess. Bake each pita bread for about 3 minutes on each side, until slightly coloured and still soft. If your pan has a lid, place the lid on while baking them to keep the moisture in.
• use the steam method. Cut a piece of aluminium foil to the size of your pan. Generously sprinkle and spread some olive oil on it. Shape and place your pita on the foil. Pour a large glug of water in your plan over medium low heat - it should start steaming immediately! Place your pita immediately in it and cover with the lid. Let it steam for 12-15 minutes. Take it out, flip it over and cook for another 2-3 minutes on the foil.
• To give it more colour, when you flip your pita bread, push it lightly with a wooden spoon on the pan.

GREEK PITA BREAD RECIPE - EASY AND TASTY!

Steps:

• 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)
• 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 1/4 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.
• 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.

GREEK FLATBREAD-PITA

Steps:

• In a bowl combine the sugar, yeast, water and milk. Set aside for 5 minutes until mixture starts to froth.
• In a large bowl, combine the flour, salt and the thyme leaves. Mix well.
• Add the olive oil to the yeast mixture and stir well.
• Gradually add the yeast mixture to the flour mix. Mix well each time you add the yeast mixture.
• Transfer 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 about 40 minutes, until it rises and doubles in size.
• Cut dough into 6 equal sized pieces.
• With your hands, gently stretch each piece of dough to a circle about 7 -8 inch wide. You can also use a rolling pin.
• Place a cast iron pan over high heat. Add 1 tsp olive oil.
• Cook each pita bread for 1-2 minutes on each side in the pan, until it puffs up a little and starts browning. (Add a little olive oil to the pan after cooking 1-2 pitas).

TRADITIONAL PITA BREADS

Steps:

• Sprinkle yeast over warm water in a mixing bowl and allow to stand until the yeast forms a creamy foam, about 5 minutes. Mix in 2 cups of flour, salt, and shortening; beat for 2 minutes with a fork. Stir in as much of the remaining 1 1/2 cup flour as needed.
• Turn dough out onto a floured surface and knead until smooth and elastic, kneading in more flour if dough is sticky. Form into a ball, cover with a kitchen towel, and let rest in a warm area for 15 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Divide dough into 12 equal portions; flour your hands and roll each piece into a ball. Cover dough balls with a kitchen towel and let rest for 10 minutes. Flatten the balls into rounds on a floured surface, cover with kitchen towel, and let rest 10 more minutes. Gently roll each dough ball into a circle about 6 inches in diameter on a floured surface. Place pita breads in a single layer on ungreased baking sheets.
• Bake in preheated oven until the pita breads puff up, 3 to 4 minutes. Flip breads over with a spatula, return to oven, and bake 2 more minutes. Let cool on wire racks before cutting pita breads in half and gently separating tops and bottoms to form pockets for filling.

GREEK PITA BREAD

Steps:

• Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
• Dissolve the salt in the remaining warm water.
• Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
• With your hands, blend it into a dough.
• You may need a bit more or less water depending on your flour.
• Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
• Pour the oil over the dough and knead it again until the oil is absorbed.
• Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
• Preheat your oven to 350°F.
• Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
• Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
• Pitas should be white and soft.
• Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
• When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
• Use them immediately, because they get hard when they dry out.

INDIVIDUAL GREEK PITA PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix lemon juice, garlic powder, oregano, and basil in a bowl; whisk oil into lemon juice mixture until dressing is well blended. Brush about 1 tablespoon dressing over pita breads and arrange on baking sheet; reserve remaining dressing.
• Combine spinach, tomatoes, and olives in a large bowl. Pour remaining dressing over vegetables and toss to coat. Divide spinach mixture evenly over each pita; sprinkle with mozzarella cheese and feta cheese.
• Bake in the preheated oven until cheese is melted and pitas are lightly toasted, about 8 minutes.

GREEK PITA BREAD

Steps:

• Combine the yeast and sugar in a small bowl.
• Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment.
• Dissolve the salt in the remaining warm water.
• Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
• With your hands, blend it into a dough. You may need a bit more or less water depending on your flour.
• Knead the dough in the bowl with your fists for 10-15 minutes or until smooth.
• Pour the oil over the dough and knead it again until the oil is absorbed.
• Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
• Preheat oven to 350 degrees.
• Cut pieces of dough, egg-size or larger, depending on the size of the pita desired.
• Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4" thickness.
• Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side.
• Bake longer for pita pockets.
• Susie's note: Pitas should be white and soft. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.