Greek Part 2 – Pita

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I worked with this recipe from The Fresh Loaf.  After a couple attempts, I noted the few changes I made~

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You will need:

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3 cups flour
1 1/2 teaspoons salt
1 Tablespoon honey
2 teaspoons yeast
1 1/2 water at room temperature
2 tablespoons olive oil

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Step 1

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Activate yeast according to packaging – For me, it was stirring yeast into warm water and honey mixture. Let it sit for 10 minutes.

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Step 2

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Mix oil, flour, salt.

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Step 3

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When dough forms into a ball, remove onto a clean surface

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Step 4

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Dough will be a little sticky.

Knead for about ten minutes.

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Step 5

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Oil a bowl with about a teaspoon of oil.

Place dough into bowl.

Cover with a damp towel.

Let rise for about 90 minutes.

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It will be about twice the original size.

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Step 6

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Punch dough to release the air.

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Step 7

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Lightly flour a cutting board.

Divide dough into 8 pieces and roll into balls.

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Step 8

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Cover with a damp cloth.

Let rest for about 20 minutes.

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Step 9

While dough is resting, Place a cooling rack or baking sheet in the over. Heat oven to 475F

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Step 10

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Flour clean surface and rolling pin.

Roll dough to about 1/4 inch thick, a little larger than a hand.

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Step 11

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Pop in the oven on the hot rack/sheet for about 4  minutes..

Once the pitas are poofy – ready!!

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Note: If you are not serving them immediately:

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Layers warm damp kitchen towels between pitas so they don’t dry out.

Once pita completely cool – you can freeze them or pop them in the fridge.

To warm up for serving – Brush with a little olive oil and place on an iron skillet till lightly golden on each side~

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Serve with hummus or tzatziki

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