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Homemade Greek Pita Breads

 
We make a lot of homemade bread. Sweet breads. Savory breads. You name it, I've probably tried it. Sourdough boules are always made in pairs and often cooling on my countertop. On the savory side of the bread world, we have made naan, bolillos, hamburger buns, and more. But, until this weekend, I have never made pita pockets.

Since our local Greek fest was canceled, again this year, due to COVID concerns, we decided to have our own festival. And R came home early from his day trip to Santa Cruz to help me make pita and kourabiedes for the dinner.

I read and researched before deciding on this process. Also, I cooked the pita on a hot skillet on the stovetop, but many recipes suggested baking on a hot stone in the oven. I will have to try that another time. But it was so rewarding to see these puff up on the skillet in front of my eyes! I doubled this recipe, but still made them in separate bowls

Ingredients makes 8 pita

  • 1 cup warm water
  • 1 Tablespoon active dry yeast
  • 1 teaspoon organic granulated sugar
  • 1-1/2 teaspoons salt
  • 2 Tablespoons olive oil
  • 2-3/4 cup flour plus more for rolling and dusting
  • Also needed: kitchen scale, optional; rolling pin; heavy skillet


Procedure

In a large mixing bowl, combine warm water, sugar, and yeast. Let bloom for fifteen minutes, until the mixture is puffy and foamy. Stir in the salt and olive oil. Then fold in the flour until completely moistened. Turn the dough out onto a lightly floured surface and knead for five minutes.

Place the dough back in an oiled bowl. Cover with a kitchen towel and let stand for at least 90 minutes or until doubled in size.


Once the dough is risen, divide the ball into 8 pieces. I weighed mine and they were 80 grams each. Roll the pieces into balls and cover them with damp kitchen towel. Let rest for 10 to 15 minutes.


On a well-floured surface, flatten each ball lightly with your fingertips. Then use a rolling pin to press the balls into a disk approximately 6 to 7 inches in diameter. Keep the breads separated until ready for cooking.


Preheat skillet over medium high heat and brush lightly with olive oil. Place pita on the skillet for 30 to 45 seconds. Once you bubbles form, flip the pita and cook for another 30 to 45 seconds.


While the pita cooks, it will puff up to form the pocket. It will delate when it cools.


You can open up the pitas for stuffing or use it as a flatbread.

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