Pita bread is flat, round bread that originated in Greece, and is commonly found in Middle Eastern and Mediterranean kitchens. The first known mention of “Pita” is in Aristophanes’s comedies.
Traditionally, the pita bread is made with wheat flour and yeast. It is traditionally accompanied by hummus, tzatziki, or tabouleh. In Greece, pita is a component of pita-souvlaki. These types of sandwiches involve the wrapping of souvlaki or gyros with tzatziki, tomatoes, onions, fries, and condiments into a pita bread
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 250 ml warm water
- 320 g strong flour
- 1 teaspoon salt
- 1 tablespoon olive oil + extra for brushing
- In a bowl combine the sugar, yeast and warm water. Set the bowl aside for 5 minutes, until the mixture starts to froth.
- In another bowl, combine the flour & the salt . Mix to combine.
- Add the oil to the yeast mixture and stir to combine.
- Add the yeast mixture to the flour mixture in batches. Make sure each batch is incorporated before adding the next.
- Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
- Brush a bowl with some oil and add the dough.
- Cover with a towel and let it rest for about 40 minutes, until it rises and doubles in size.
- Place a pan over medium heat.
- Press on the dough to remove the air and cut into 6 equal sized pieces.
- Place pieces of dough on a lightly oiled working surface. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.
- Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly.
This pita recipe has been adapted from http://www.akispretetzikis.com