The softest pita bread according to a recipe from Greek taverns: A simple dough that goes with any meal.
This Greek pita bread recipe is simple and definitely worth trying. It makes a great addition to any lunch or dinner, and it’s best served warm.
Fresh, warm bread can enhance almost any meal, and this Greek pita bread definitely won’t disappoint . The best part is that you only need a few basic ingredients to make it.
The result is soft, fluffy pita bread that you can serve with meat, vegetables, salads, sauces, or simply enjoy while still warm.
Ingredients:
- 500–530 g plain bread flour
- 360 g lukewarm water (approximately 40 °C)
- 3 teaspoons of dried instant yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- a little olive oil for brushing and baking
Procedure:
1. Prepare the dough
Add the yeast, sugar and lukewarm water to a bowl. Stir to dissolve the yeast and let it rest for about 5–10 minutes until foamy on the surface.
Then add the flour and salt. Knead the dough using a food processor with a hook for about 6–8 minutes . Of course, you can also knead it by hand. The amount of flour may vary slightly depending on the type of flour. The dough should be elastic, soft and slightly sticky when kneaded .
2. Let the dough rise
Brush the finished dough with a little olive oil, place in a bowl and cover with cling film or a clean kitchen towel. Leave to rise in a warm place for at least 20 minutes , or until it has approximately doubled in size.
This step is important because it is the first rise that helps create soft and fluffy pita bread .
3. Second resting of the dough
Remove the risen dough from the bowl and gently press it with your hands to remove any excess air. If it is too sticky, use a little more flour. Divide it into 6 roughly equal pieces and shape them into balls. Each piece should weigh approximately 145g.
Let the balls rest for another 15 minutes . This second resting time will allow the dough to loosen up, making it easier to roll and shape.
4. Shape the pita bread
Roll each ball out with a rolling pin or you can carefully stretch it with your hands into a circle with a diameter of approximately 20 cm .
If you use a rolling pin, the pita will be a little crispier. If you stretch it by hand, it will remain softer and fluffier.
If the dough keeps pulling back when rolling, let it rest for a few minutes and then continue.
For a more traditional look, you can gently press into the dough with your fingertips or make a few tiny holes in the surface with a fork.
5. Pan-frying
Heat a non-stick frying pan over medium heat. Add a drizzle of olive oil and wipe off the excess.
Bake each pita bread for approximately 3 minutes on each side , until lightly browned but still soft.
If you have a pan with a lid, you can cover it while baking. The steam will help keep the pita bread moist.