Greek Pita Bread
These pita breads are great for gyros.
Greek Pita Bread
Makes: 16 pitas
Print Recipe
Ingredients
- 2 cups water (warm)
- 4 ½ tsp yeast
- 2 tsp salt
- 2 tsp olive oil
- 4 ½ cups all-purpose flour
Instructions:
- In a mixer with a dough hook, combine the warm water and yeast and let rest until foamy.
- When it is foamy, add the salt, oil, and 2 1/2 cups of flour.
- Beat well to develop the gluten. Gradually add the rest of the flour to make a stiff dough.
- Place the dough in a greased bowl, cover, and set in a warm spot to rise until doubled – 45-60 minutes.
- Once the dough has doubled, punch it down and divide it into 16 balls. Let it rest 10 minutes.
- On a lightly floured surface, gently flatten each ball with your hand, then roll out into a 5-6 inch circle. They should be a little less than 1/4 inch thick.
- Place the rolled-out pita on a greasedd parchment paper to rise for 15-20 minutes.
- Preheat the oven to 500° (or as hot as it will go) and place 2 baking sheets in the oven to preheat.
- When the oven is hot, remove the baking sheets, dust with flour, cut the parchment paper so you can flip each pita upside down onto the sheet and peel off the parchment paper.
- Once the pitas are on the baking sheet, place the sheet on the lowest rack in the oven for 3 mintues.
- Repeat the process with the 2nd baking sheet, then move the 1st baking sheet up to the next shelf and place the 2nd sheet on the bottom rack. Set timer for 3 more minutes.
- Remove the pita bread when it is starting to brown, but is still soft – it may need up to 2 minutes more.
- Place the pita bread on a towel and cover them until cool.
Notes:
Make Ahead: These are best served the first day, but they can be made early in the day.
Diet: Dairy Free, Egg Free
The absolute best way to make these is to make the dough the night before then allow it to rise in the fridge overnight. It makes it so they puff up and keep their hollow middle perfectly.