66. Mediterranean inspired easy Greek pita bread
This recipe for a Greek style pita is very simple and just delicious. The pita is cooked on the stovetop and just a treat from the regular store bought version. There is some time required to allow for the dough to rise so, factor that into any meal prep where you are planning to serve the pita. This recipe is a detailed step by step and written for those who don’t have a stand mixer - if you have a stand mixer then feel free to use it! I have included both imperial and metric measurements in this updated post.
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Ingredients
1 cup (250 ml or 8 oz) hot water from the tap - not boiling
2 1/4 tsp (25 grams) of instant yeast - equivalent to one pkg
2 tsp (22 grams) sugar
2 3/4 cups (plus or minus another 1/4 cup) all-purpose flour - (330 grams plus 30 grams extra)
2 tsp (22 grams) salt
1 Tbsp (15 grams) of plain Greek yogurt (optional but delicious)
2 Tbsp (30 grams) extra virgin olive oil - more for cooking
garlic butter for brushing the finished pita after cooking (optional)
dried oregano or dill for dusting the cooked pitas
Method
In a mixing bowl, add the hot water and sugar and stir until the sugar is dissolved. Add the yeast and gently stir until the yeast has also dissolved. Wait 15 minutes and the yeast should look foamy and activated - in some cases the mixture will have almost doubled. No foam = the yeast is old and you need to start again with new yeast!
Add the olive oil to the water and yeast mixture and stir. Add the yogurt and combine well. I like to use a fork to combine ingredients making breads by hand.
Add the salt and the flour in 3 parts (approx.) mixing well with a fork to until the flour is completely incorporated.
Once mixing the dough becomes too difficult with the fork, flour the counter and start kneading the dough. You will likely need to add flour (a few tablespoons at a time) so that the dough doesn’t stick to the counter top. Continue kneading and adding small additions of flour until the dough is no longer sticky. The dough should feel very soft and pliable.
Once the dough is elastic and smooth from kneading after at least a good 10 minutes! Place the dough back into the mixing bowl - I recommend a light coating of olive oil to the bottom of the bowl before placing the dough in the bowl.
Cover the bowl with a kitchen towel until the dough ball has doubled in size. Let the dough sit. Usually about one hour.
Once the dough is ready, remove the dough from the bowl and give it a good couple kneads. Then form the individual pita loaves. I use a tennis ball size dough ball and I flatten it to a round or oblong shape - feel free to use a rolling pin if you prefer. The size of the pita is up to you!
Cook the loaves on the stove top in a preheated non stick pan (med-high temp). Add a drizzle of olive oil to the pan prior to cooking the pitas. Use a spatula to flip the dough back and forth until the dough ball is cooked - roughly 5 minutes per pita.
I like to use butter or garlic butter to brush the pitas after they are cooked. I only brush one side. Sometimes I will then sprinkle the buttered pitas with dried oregano or dill. This is a nice way to flavour your pitas.
Serve and enjoy!
Great recipe! I am adding this one to my lineup.
Sheryl, please come over and make these! You make it sound so easy but I’m really having a Monday over here 😝