Greek Pita bread recipe

Greek Pita bread recipe, original recipe as eaten in Greece

If you have been to Greece, if you have been to the streets of those wonderful places, if you have stopped to eat in the little restaurants by the seaside or among the small auberges scattered around, if you have smelled the scent of gyros, kebabs, Greek salad and moussakà, you already know that when we speak of pita, we do not speak of simple bread, but of an atmosphere, a memory and nostalgia.

I still remember very well our trip to Greece, the colors, the climate, the sea, the food and the magic of a place that remains in the heart and that you would like to take with you.

Sometimes retracing in the mind those places, nostalgia invites us to propose again the tastes and the perfumes, and the pita dipped in the Tzaziki sauce is part of the package.

Today I will tell you how to make it at home, following the recipe that a friend’s mother, born and raised in Greece and married with a Sicilian, without forgetting his traditions that in here wanted to share with me…

Ready to put your hands in the dough? Come on then, you will see that you will love this bread and make it very often

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time7 Minutes
  • Rest time10 Minutes
  • Cooking time2 Hours
  • Serving10
  • Cooking methodStove
  • CuisineItalian

Ingredients

1.2 pounds flour (wheat flour)
7 ounces milk
1 tablespoon sugar
1 teaspoon dried beer yeast
7 ounces water
3 teaspoons salt
2 teaspoons olive oil
q.s. thyme (fresh)

Tools

1 Bowl
1 Pan
or1 Cast Iron Plate

Steps

Mix water and warm milk.

Collect the flour in a bowl and pour half the liquids, yeast and sugar, dissolve, amalgamate and add the rest of the water, oil and salt.

Mix the mixture with a spoon, turning slowly until it has absorbed all the liquids, becoming a little elastic.

Fold the dough on the pastry board and knead until you get a smooth and homogeneous elastic mass, it will take ten minutes.

If you do not succeed, let it rest for ten minutes and then continue to knead.

Form a ball and put it in a slightly greased bowl, let it rest in the oven with the light on until it doubles it’s size.

It could take two hours.

Once it doubles it’s size put it on the pastry board, deflate and reform a ball.

Divide the dough into pieces of about 3 oz each and form many balls.

In the meantime, start to heat the pan, preferably with a thick bottom

Lightly flour the worktop and spread the balls with a rolling pin, forming discs of about 22cm in diameter.

Place the bread discs in the hot pan and lower the heat.

Cook over medium heat for 5-7 minutes, turning them occasionally.

As you proceed stack the pitas, placing them on top of each other, so that they keep the humidity.

Baked all the bread garnish with thyme leaves (and oil, if you like) and serve to accompany sauces, pork, chicken, lamb or whatever you prefer.

Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
From here you can go back to the Home page to check out new recipes!

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