John Myers
Greek Pita Bread
The perfect greek pita bread recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 75 ml Milk lukewarm
- 75 ml Lukewarm water
- 0,5 Pck. Dry yeast
- 1 tsp Sugar
- 1 tbsp Oil
- 1 tsp Salt
- Mix the milk, water, yeast and sugar until everything has dissolved. Put the flour in a bowl. Add the oil, salt and yeast mixture and knead everything well. Shape the dough into a ball. Drizzle your hands with a little olive oil, rub the dough with it and put it back in the bowl. Cover the bowl well and let the dough rise in a warm place for at least 90 minutes. Its volume must have doubled at least.
- Preheat the oven to 230 °. Line 2 trays with baking paper. After rising, knead the dough briefly again. Depending on how big the loaves should be, shape them into balls. Then roll them out around 5 – 6 mm thin. The size then results from it. I had 5 pieces with a diameter of about 13 cm.
- Place the cakes on the baking sheet and prick several times with a fork (this should not allow them to rise too much). Then oil lightly, sprinkle with salt and some black sesame seeds and bake lightly for approx. 8 minutes. Before serving, lightly oil both sides with your hands again, place in a not too hot pan and roast on both sides until they get the typical brown spots and are slightly cross on the outside. If the sesame falls off a bit, it is normal.
- For serving, it is advisable to cut the flatbreads into small portions. You can bake the bread very well in advance, freeze it and toast it as needed.
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