Homemade Thick & Soft Greek Pita Bread with no pockets or rolling pin needed. Serve on the side, or use for Gyros, Souvlaki and even Greek Pitzas. These are finger pressed, creating dimples in the dough and cooked in a skillet or in the oven and brushed with Butter or Olive Oil.
Servings: 10 Pitas
Equipment
- 1 Mixing Bowl
- 1 Digital Scale
- 1 Baking Sheet
- 1 Skillet
- 1 Small Bowl & Brush
Ingredients
- 4 C Flour - plus more as needed
- 2 C Water
- 3 Tbl Sugar
- 1 Tbl Yeast
- 1/2 C Poly Flour
- 1 Tbl Sea Salt
- As Needed Extra Virgin Olive Oil - or Melted Butter for brushing
Instructions
- In a mixing bowl, combine Water, Sugar & Yeast with 2 cups of Flour. Whisk well and let proof for 30 minutes.
- Add in the remaining Flour, Poly Flour & Salt and mix again to create the Dough. Add more flour if needed to create a tacky dough. Cover and let proof until doubled in size, about 1 hour.
- Portion the dough out into 115 g dough balls and place on a baking sheet. Cover the baking sheet with plastic and let proof another 30 minutes.
- Heat a skillet up over medium heat for about 5 minutes.Meanwhile, on a well floured surface, flatten out each dough ball with the palm of your hand and transfer back to the baking sheet. Then take each dough and finger press out, transferring back to the baking sheet.
- When ready to cook, press out with your fingertips each dough to about 6 inches or a tad bigger. Shake off any excess flour and place into the skillet to cook until it starts to bubble. Flip and cook for about 1 minute or until browned, flip back over to finish browning the first side and cook through. Transfer to a plate and brush with Olive Oil or Butter and repeat for each dough ball. You may have to cook a bit longer or use a lid to trap heat in to ensure they're cooked through. You can tell by looking closely and seeing spots where the dough may not be cooked through yet.For even softer Pitas, stack them and keep covered with Tin Foil.
Notes
After doing a few of them, the pan will get increasingly hotter. Lower the heat just a bit to control the cook and browning of the Pita breads.
For a stronger Pita bread, cut the flour with 2 Cups of Bread Flour, like Caputo 00 Flour, and use in the Slurry.
For a traditional Greek Pita, exchange the Poly Flour with just All Purpose or Bread Flour and add in 1-2 Tbl of Extra Virgin Olive Oil when making the Slurry.