Greek Pita Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 d 21 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 0.5 ½ cube yeast
- 1 cup water, lukewarm
- 0.5 ½ cup milk
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon olive oil
- Oil (sunflower oil)
- oregano
Print Recipe
Pin Recipe Instructions
- Mix water and milk. Transfer 1/3 of it into another container - you will need it later.
- Add sugar, crumble in yeast and stir.
- Sift the flour into a bowl and make a well in the middle. Gradually pour the yeast liquid into the well and knead into a pre-dough. Cover and let rise in a warm place for 15 minutes.
- Mix the rest of the milk water with salt and slowly work it into the pre-dough again. Knead the dough for approx. 10 minutes until a loose, homogeneous mass is formed. If necessary, add a little flour or lukewarm water. Work in olive oil. Divide the dough into 8 pieces and shape into balls. Cover and let rise in a warm place for 30 minutes.
- Preheat the oven on hot air 160ºc (or top, bottom heat 180ºc).
- Brush the baking sheet with sunflower oil. Roll out balls into flat cakes (approx. 15 cm Ø, thickness 4-5 mm)
- Spread only 4 flat cakes on the baking sheet. Please do not put several trays in the oven at the same time! Bake the flatbreads at medium rack height for 4-5 minutes. Then turn and bake again. The cakes should still be white and soft.
- Wrap in aluminum foil to keep them from becoming hard and dry.
- Serve:
- Let some olive oil get hot in a non-stick pan. Fry the flatbreads for 2 minutes on each side. Care with oregano. You can also toast the flatbreads in the toaster on a medium setting.
- Fits to:
- Gyros, tzaziki, lettuce with tomatoes, cucumber and red onions.
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