I have always loved pita bread. Gyros were a childhood obsession. Its bready but not overwhelming, and delicious wrapped around a sandwich or dipped in tzatziki sauce (or wrapped around a sandwich WITH tzatziki sauce. . .mmmmm).
Instructions
- Heat up your water in the microwave or the stove until its hot to the touch. Pour water into medium sized mixing bowl, and add yeast. Mix the yeast and water until the yeast is dissolved, and then let it sit for 5 minutes.
- Add flour, salt, sugar, and olive oil. Mix well! Don't stop stirring until its all clumped together.
- Turn out the dough onto a floured surface, and knead for 5-7 minutes. More is better.
- Clean out the mixing bowl, and put some more oil in it. Coat the dough and the sides of the bowl with oil, so it won't dry out. Let it rise for one hour. For speedy rising, heat the oven a little, and cover the bowl with a damp towel. Set the dough to rise in the oven. Remember to turn the oven off before you put the dough in the oven!
- Divide dough into about 8 sections (you can get 9 if you just eyeball it). Roll each section out as large as you like. Thinner pita won't bubble as much or be as fluffy.
- Heat up a nonstick pan on the stove - at about medium heat - and put a tiny bit of oil in it. Wipe out excess oil, unless you are ok with oily pitas.
- Set a pita in the pan to cook. Let it cook for about a minute; it should start to bubble. Flip it over, and cook for a few more seconds on the other side before taking it off the heat to cool. Repeat until you have no more pita!
Recipe Notes
Original recipe from Traditional Greek Pita Bread.
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