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GreekAuthentic Cuisine

Pita Bread

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pita Bread

Pita bread, a cornerstone of Greek cuisine, is lovingly crafted in home kitchens throughout the region. This is not the pita of the bustling street vendors but the one made with care in the heart of Greek homes. Olive oil is poured generously, salt is felt rather than measured, and a lemon is always within arm's reach, ready to lend its brightness. It's a staple at the table, versatile enough to accompany any meal, from breakfast to dinner.

When done right, the pita emerges warm and soft, a tender pocket ready to cradle whatever flavors you choose. Its gentle chew and subtle flavors of olive oil and sea salt create a canvas for dips, grilled meats, or simply a drizzle of more olive oil. This bread is more than an accompaniment; it's a warm, inviting embrace that ties the meal together, welcoming you back to the table time and again.

Ingredients

  • 500 gbread flour
  • 300 mlwater
  • 1 tspinstant yeast
  • 2 tbspolive oil
  • 1 tspsugar
  • to tastefine sea salt

Method

  1. In a large mixing bowl, combine 500 g bread flour, 1 tsp instant yeast, and 1 tsp sugar. Mix these dry ingredients well to ensure the yeast is evenly distributed. Gradually add 300 ml of water and 2 tbsp olive oil to the dry mixture. Stir with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough to a lightly floured surface. Knead the dough by hand for about 10 minutes, until it becomes smooth and elastic. If the dough feels sticky, sprinkle a little more flour, but be careful not to add too much. The dough should be soft and slightly tacky.
  3. Place the kneaded dough in a lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the warmth of your kitchen.
  4. Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it into a disk about 1/4 inch thick using a rolling pin. Ensure the disks are of even thickness for uniform cooking.
  5. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. This will help create a hot surface for the pita to puff up. Let the oven and stone heat for at least 30 minutes.
  6. Carefully place the rolled-out pita disks onto the hot baking stone or sheet, working in batches if necessary. Bake for about 3 to 5 minutes, until the pita puffs up and develops light golden spots. The puffing indicates the formation of the pocket inside.
  7. Remove the pita from the oven and transfer them to a wire rack to cool slightly. This allows the crumb to set properly and prevents them from becoming soggy. The pita should be soft and pliable with a slightly chewy texture.
  8. Serve the pita bread warm or at room temperature. Pair it with olive oil, cheese, or olives for a traditional Greek accompaniment. Enjoy the fresh, homemade taste that embodies the essence of Greek home cooking.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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