This is a fun recipe and very versatile, too! This pita bread is so tasty and although I didn’t get mine to form the classic pita “pocket”, we ate these like the pitas in restaurant that just wrap around your fillings.
We had gyros when I made these and it was such a great meal. The authenticity of the homemade pita bread is essential when you are making Greek food.
My favorite part of the gyro/pita bread making process is putting the dough on the griddle and watching it puff up. Mine had lots of little puffy spots vs. one big one (to form a pocket) but I didn’t mind one bit. I think next time I just need to get the griddle a little more sizzling hot.
We had lamb pitas and I will share the recipe for the lamb later this week. I also whipped up some hummus to make it a true Greek feast.
Source: The Kitchn
- 1 cup warm water (105 to 115 degrees)
- 2 teaspoons active dry or instant yeast
- 2½ – 3 cups all-purpose flour
- 2 teaspoons salt
- 1-2 teaspoons olive oil (optional)
- In a small bowl mix the water and the yeast and let sit for about five minutes until the yeast is dissolved. Add 2½ cups of the flour, salt and olive oil. Stir until dough is formed.
- To knead the dough, sprinkle a little of the extra flour onto a clean work surface and turn out the dough onto your work surface. (I do mine right on my countertop.) Knead the dough for 5-7 minutes until the dough is nice and smooth and elastic. You can use the additional ½ cup of flour to keep the dough from sticking to your hands or counter. You may not use it all and it is better to use less flour if possible.
- Let the dough rise in a clean bowl by covering with a little bit of olive oil and turning until it is coated. Cover with a tea towel or plastic wrap and let it rise until doubled – about 1-2 hours.
- You can now refrigerate the dough until you are going to use it (up to 1 week.)
- When you are ready to make the pitas deflate the dough and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces and flatten each piece into a disk. Sprinkle the pieces with some additional flour and then cover with plastic wrap or a tea towel until you are ready to bake them.
- To shape the pitas use a floured rolling pin and roll them into a circle about 8-9 inches wide and about ¼ inch thick. Turn the dough frequently to make sure it isn’t sticking to the countertop. Sprinkle with flour if it does start to stick. If the dough seems like it isn’t elastic enough, let it sit for a few minutes and then roll again. Repeat with the rest of the dough.
- If you are baking in the oven, preheat to 450 degrees and place your pan in the middle of the oven to heat. Place the pitas on the pan and bake for about 3 minutes. Pitas will puff up in the oven.
- To bake the pitas on the stovetop warm a griddle or cast iron skillet over medium-high heat until a bead of water sizzles upon contact. Drizzle a little oil in the pan and wipe off the extra oil.
- Place a pita on the skillet and bake for about 30 seconds. You will see bubbles starting to form. Flip the pitas and cook for another 1-2 minutes. Flip another time and cook for 1-2 minutes more. The pita will start to puff up.
- While you are cooking the remaining pitas, keep the cooked pitas covered with a tea towel.