How to Make Greek Flat Bread (Pita)
Making your own Greek flatbread, or pita, is a great way to introduce yourself to bread baking. Pita is a relatively simple bread to make. Once the dough is mixed together and kneaded, you can let it rest in your refrigerator for up to three days and tear off pieces off dough as needed to make pita. Use your hands or a stand mixer to knead the dough. To get the right amount of puff when you bake the pitas, use a hot oven, and spray the dough with water. Does this Spark an idea?
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Things You'll Need
- 3 cups (15 oz) all-purpose flour
- 2 tsp. instant yeast
- 2 tsp. kosher salt
- 2 mixing bowls
- Wooden spoon
- Stand mixer
- 2 tbsp. olive or vegetable oil
- 1 1/4 cup warm, room temperature water
- Oil to coat bowl
- Plastic wrap
- Rolling pin
- Baking stone or cast iron griddle or skillet
- Spray bottle of water
Instructions
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1
Combine 3 cups of flour and 2 tsp. of yeast in a mixing bowl. Stir to mix the yeast into the flour, then add the salt. Stir to combine.
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2
Add the oil and water to the flour mixture. Stir until flour is moistened. If you're using a mixer, mix on low speed for about a minute until the water is completely incorporated into the flour.
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3
Sprinkle flour onto your counter or work surface and place the dough on the surface. Knead the dough for about 10 minutes, until it is soft, elastic and tacky but doesn't cling to your fingers. If you're using a mixer, knead the dough with the dough hook on medium-low speed for 10 minutes.
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4
Coat the sides and bottom of the second mixing bowl with a thin coat of oil.
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5
Transfer the pita dough to the second mixing bowl and cover with plastic wrap. Let the dough rise at room temperature, 70 degrees Fahrenheit, for an hour and a half. You can also place the bowl in the refrigerator and let it rise there overnight. Leave the dough in the refrigerator for up to three days.
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Turn the oven on to 500 degrees Fahrenheit. Slide a baking stone or a cast iron griddle or skillet onto the bottom rack. Let the oven preheat for about an hour.
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7
Divide the dough into 12 equally sized balls after it has risen. Press each ball into a 3-inch disc. Lay the discs on a countertop and cover with plastic wrap or a towel. Let the dough rest for about 20 minutes to let it come up to temperature and become easier to work with.
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8
Roll out the discs into 8-inch circles. Each circle should be less than 1/4 inch thick. Let the circles rest for about 10 minutes.
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9
Place as many pitas as will fit on the baking stone and spritz with water. Shut the oven door and bake for about three minutes. The pitas should puff up.
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10
Remove the baked pitas from the oven and let cool. Add more dough circles to the oven, spritz with water, and bake for three minutes. Continue placing pitas in the oven until the entire batch is baked.
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11
Store in a tightly sealed container once cooled. The pitas will keep for a few days.
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Tips & Warnings
Substitute up to 1/2 cup whole wheat flour for all-purpose if you want to add whole grains to the pita bread.
The moisture content of the pita determines whether they will puff or not. If your pitas aren't puffing, try spraying a bit more water on them.
If the pitas don't puff, remove them from the oven when they've turned golden-brown.
Cut stale pitas into wedges, brush with olive oil and bake in a 350 degree oven for 15 minutes to make pita crisps.
References
- Photo Credit NA/Photos.com/Getty Images
