Two words. Monumental Recipe.

Traditional Greek Pita Bread-1

Yeah, monumental.

It is just that good.

Like it is crazy, just insanely good. You could not get them better unless you flew to Greece.

Traditional Greek Pita Bread-2

I can promise you guys, that after you make this easy homemade traditional Greek pita bread you will never want to buy the store bought version again. Sure, you may have to for convenience and time purposes, but you will probably be wishing you were eating these.

Nah, not probably. You will. Guaranteed.

Traditional Greek Pita Bread-3

They’re so soft, so chewy and the flavor is just so good. There really are no words to describe just how good these are.

If you can make pizza dough, you can make these. And even if you have never made pizza dough, you can still make these. They are so simple and the dough is really easy to work with. These pitas are going to transform your lunches and even your dinners! Greek pizza? Yes!

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So, I made these pita’s with a purpose. A real good purpose. But you are going to have to wait till tomorrow for that.

Until then, make these pita’s. You’ll want to just eat them plain, but you really should wait and pair them with tomorrow’s post.

But trust me, make them now.

Traditional Greek Pita Bread-5

Traditional Greek Pita Bread.

Prep Time: 25 minutes

Cook Time: 2 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 pita rounds

Ingredients

1 cup hot water, but not boiling
2 teaspoons active dry or instant yeast
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil

Instructions

  1. Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
  2. Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.
  3. At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
  4. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get the hang of it you can be cooking one pita while rolling the next one out.)
  5. Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
  6. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
http://www.halfbakedharvest.com/traditional-greek-pita-bread/

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It is Sunday. The perfect day to make some fresh homemade Greek pitas!

 

Shared with: Inside BruCru LifeLil LunaChef In TrainingBuns In my OvenFoodie Friday FriendsTidy MomTaste and TellCheerios and LattesSomewhat SimpleMom on TimeoutI Heart Nap TimeFine Craft GuideThe Country CookWhipperberry, Chef In Training

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