Short and Sweet – Recipe: Pita Bread
I am going to make it short and sweet today. We are getting back into our school schedule, which means that we are tired,
missing Christmas vacation,
and counting down the days until spring break.
This homemade pita bread will change your life. You will never want to buy it at the store again once you experience how easy and amazingly delicious it is fresh out of the oven. Add the Greek Chicken and some Tzatziki Sauce, and you can build your very own, totally homemade gyro. And, trust me, you will be so glad that you did.
- 3 cups flour, plus 1/2-3/4 cup more as needed
- 1 ½ tsp. salt
- 1 tbsp. sugar
- 1 packet instant yeast
- 1 ¼ to 1 ½ cups water, roughly at room temperature
- 2 tbsp. olive oil
- Mix the yeast in with the flour, salt, and sugar.
- Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.
- Once all of the ingredients form a ball, mix it at low speed for 10 minutes.
- As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl. You want the dough to be soft but not sticky.
- Place it in a bowl that has been lightly coated with oil, rolling it around a bit to make sure that the dough is slightly covered in oil.
- Cover the bowl with a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.
- When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces.
- Roll each piece into a ball and place on a baking sheet.
- Cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.
- While the dough is resting, preheat the oven to 450°. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.
- After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there.
- Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.
- Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.
- Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes.
- Remove from the oven, add your toppings, and enjoy your fresh, hot, delicious gyro.
I shared this recipe at My Girlish Whims, Lil’ Luna, Ginger Snap, The King’s Court, and Lady Behind the Curtain.
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