Pita Bread
OK, so… one more recipe from my Greek Week adventures. I’m not a fan of the dry, expensive cardboard that many groceries claim is pita bread. So, I decided to make my own. This of course goes perfectly with the gyros and the tzatziki to make a delicious gyro. I think I was a little harsh on my initial review of the gyro meat. It really did turn out to be pretty tasty.
Pita Bread
INGREDIENTS
- 3 cups flour
- 1 1/2 teaspoons salt
- 1 Tablespoon sugar or honey
- 1 packet yeast (or, if from bulk, 2 teaspoons yeast)
- 1 to 1 1/4 cups water, roughly 110° (warm, but not hot)
- 2 tablespoons olive oil, vegetable oil, butter, or shortening
METHOD
1. Mix the yeast (after activating, if using active-dry yeast) in with the flour, salt, and sugar. Add the olive oil and 1 cup water and stir together with a wooden spoon. I used active-dry yeast, so that 1 cup of water was added with the yeast. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water (no more than an extra 1/4 cup).
2. Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired). If you are using an electric mixer, mix it at low speed for 10 minutes. Cover the bowl and store in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.
3. Flour a work surface and knead the bread again to release any air pockets formed while rising. Separate the dough into 8 pieces and roll each into a ball. Cover with a moist towel and allow it to rest for about 20-30 min.
4. While the dough is resting, heat your oven to 450°, and place a baking stone or cookie sheet inside to warm as well. Some cooks recommend a 500° oven. Regardless of whether you choose 400° or 500°, do not place the pitas in when the oven beeps saying it is preheated. Wait another 15 minutes or so to ensure it is fully heated throughout. With a well floured surface, roll out the dough balls until they are only about 1/8 to 1/4 inch thick. Allow the dough to set for another 10 to 15 minutes.
5. Depending on the size of your baking stone/cookie sheet, you may only be able to bake the pitas two at a time, but that should not be a problem, because the cooking time is only about 3 minutes. You can play with leaving them in longer if you like your pitas a little more toasted.
Adapted from this recipe.
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