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Greek Pita Bread

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Ingredients

Adjust Servings:
3/4 cup warm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 teaspoon salt
3 cups all-purpose flour
cornmeal (for dusting)
olive oil (for cooking)

Nutritional information

275.9
Calories
46 g
Calories From Fat
5.2 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
390.5 mg
Sodium
49.2 g
Carbs
2.1 g
Dietary Fiber
0.9 g
Sugars
7.2 g
Protein
100g
Serving Size

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Greek Pita Bread

Features:
    Cuisine:

    Perfect for home made gyros! When I make them next time, I think I will omit the cornmeal and just use olive oil and will try the bread flour just for comparison.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Greek Pita Bread, If you’ve ever been in a Greek restaurant, this is both the bread used for Gyros (pronounced he-ros) and the dipping bread used for hummus or olive oil dipping sauce The difference is in the size you roll it out to – 8 for Gyros, 10 for dipping It calls for all-purpose flour, but bread flour is closer to what is typical in Greece , Perfect for home made gyros! When I make them next time, I think I will omit the cornmeal and just use olive oil and will try the bread flour just for comparison , If you’ve ever been in a Greek restaurant, this is both the bread used for Gyros (pronounced he-ros) and the dipping bread used for hummus or olive oil dipping sauce The difference is in the size you roll it out to – 8 for Gyros, 10 for dipping It calls for all-purpose flour, but bread flour is closer to what is typical in Greece


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    Steps

    1
    Done

    In a Large Bowl, Combine the Water, Yeast and Sugar and Let Stand Until You See That the Yeast Is Active.

    2
    Done

    Add Olive Oil and, Salt.

    3
    Done

    Using Your Hands, Gradually Add the Flour Into the Wet and Knead Until the Dough Pulls Away from the Sides of the Bowl.

    4
    Done

    Cover and Leave in a Warm Area to Rise and Rest For About 30 Minutes.

    5
    Done

    Divide Into Six Pieces and Roll Into an 8 or 10 Inch Circle, About 1/4 Inch Thick.

    6
    Done

    Dust Both Sides Lightly With Cornmeal.

    7
    Done

    Place a Heavy Cast-Iron Skillet, Non-Stick Pan, or Griddle and Heat to Medium-High.

    8
    Done

    Wet a Paper Towel With Olive Oil and Grease Your Hot Skillet.

    9
    Done

    Place Your Pita Dough in the Skillet and and Fry the Bread For a Couple of Minutes Until They Start to Puff and Bubble Up (kind of Like Pancakes).

    10
    Done

    Flip and Fry the Other Side.

    11
    Done

    Place Cooked Pita Bread on to a Large Cotton Kitchen Towel and Cover.

    12
    Done

    Re-Oil the Skillet and Repeat For Each Pita.

    13
    Done

    Serve Warm or Allow to Cool Inside the Kitchen Towel Until Cooled.

    14
    Done

    Store in a Sealed Plastic Bag For Up to a Week or Freeze.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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