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Greek style pitta (flatbreads)

Soft, warm Greek-style pitta pockets that puff up beautifully.
Golden and tender on the outside, with a pillowy bite inside.
Ready for dips, wraps, or any filling you crave.

side dish ⏱ 120 min 285 kcal / portion 54.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Greek style pitta (flatbreads)
v3 · rb0e705f985 20260727Z1751 dissolve sugar, yeast, milk, and water in a bowl ⏳ ⏱ 5 min wait until the yeast is bubbling 🌀 ⏱ 6-8 min mix in olive oil, flour, and salt and knead until smooth and elastic shape the dough into a ball and place in a lightly oiled bowl 🍳 ⏱ 45-60 min prove the dough covered in a warm place until doubled divide the dough into 6 equal pieces and form tight small balls ⏳ ⏱ 10 min rest the dough balls and roll each into a large circle about 1/2cm thick 🔥 preheat a nonstick frying pan and wipe in olive oil coating 🍳 ⏱ 2 min cook a flatbread until bubbling and inflate, flip after 1/, cook another 1/2 minutes Greek Pitta 🥙 1 tsp sugar 2 tsp dry active yeast 160 ml whole milk 80 ml water 44.4 ml olive oil 320 g strong bread flour 1 tsp salt sugar, dry active yeast, whole milk, water olive oil, strong bread flour, salt
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Preparation steps

  1. dissolve sugar, yeast, milk, and water in a bowl
  2. wait 5 minutes until the yeast is bubbling
  3. mix in olive oil, flour, and salt and knead 6-8 minutes until smooth and elastic
  4. shape the dough into a ball and place in a lightly oiled bowl
  5. prove the dough covered in a warm place 45-60 minutes until doubled
  6. divide the dough into 6 equal pieces and form tight small balls
  7. rest the dough balls 10 minutes and roll each into a large circle about 1/2cm thick
  8. preheat a nonstick frying pan and wipe in olive oil coating
  9. cook a flatbread until bubbling and inflate, flip after 1/2 minutes, cook another 1/2 minutes

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