Greek Part 2 – Pita


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


You will need:


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



Step 1


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


Step 2


Mix oil, flour, salt.


Step 3


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


Step 4


Dough will be a little sticky.

Knead for about ten minutes.


Step 5


Oil a bowl with about a teaspoon of oil.

Place dough into bowl.

Cover with a damp towel.

Let rise for about 90 minutes.


It will be about twice the original size.


Step 6


Punch dough to release the air.


Step 7


Lightly flour a cutting board.

Divide dough into 8 pieces and roll into balls.


Step 8


Cover with a damp cloth.

Let rest for about 20 minutes.


Step 9

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


Step 10


Flour clean surface and rolling pin.

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


Step 11


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

Once the pitas are poofy – ready!!


Note: If you are not serving them immediately:


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~



Serve with hummus or tzatziki


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