Mastering Greek Pita Bread | Christine Cushing

I show you how to perfect Greek pita bread - the soft, tender flatbread that you cook in a skillet. I start by making the perfect dough , kneading, shaping and rolling it into thin rounds. The additional of yogourt and olive oil to the dough gives you a softer pita that is perfect for dipping, or wrapping around grilled souvlaki or vegetables. I want to take you to Athens, Greece with your first bite. FULL RECIPE BELOW.

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FULL RECIPE: GREEK PITA BREAD

½ tsp. sugar (2.5 ml)
½ cup warm water (125 ml)
1/4 cup plain yoghurt, full fat (50 ml)
1 tsp. instant dry yeast (5 grams)
½ cup whole wheat bread flour (125 ml)
1 1/2 cups unbleached all purpose or bread flour (375ml) approx..
1tsp. salt (5 ml)
2 tbsp- 3 Tbsp. olive oil (25-40 ml)
Olive oil, for oiling the bowl and brushing the dough

In a medium bowl whisk sugar, water and yogurt. Combine in a separate bowl the instant yeast with wheat flour and ½ cup white flour. Add the water mixture and mix until batter begins to form. Cover and let batter stand in warm place until it doubles in size, about 30-45 minutes.

Sprinkle the batter with the salt and then the oil. Sprinkle about ½ cup of the remaining flour. Turn onto well-floured surface. Knead the mixture into a dough, adding more flour as the dough becomes too sticky to work. Continue kneading until dough is elastic but still a little sticky, about 6 to 8 minutes. Depending on the humidity, the amount of flour added to the dough will vary.

Place the dough in a lightly oiled bowl and cover. Let dough rest until doubled, about 1 1/2 hours.

Punch down the dough. Divide into 4 equal pieces. Cover and let rest for 10 minutes. On a lightly floured surface, roll each piece of dough into a circle, about ¼-inch thick. Brush off excess flour .

Preheat cast iron pan . Working with one round at a time, lightly brush one side and place into hot empty pan, oiled side down. Cook until golden brown and bubbles form. Brush other side of pita with oil and flip over. Cook for about 2-3 minutes per side or until golden and risen. Transfer to a board and serve warm with dips or souvlaki.

Makes 4- 8 pitas

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Christine's Website: http://christinecushing.com/
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