https://www.shapeupmums.com.au/wp-content/uploads/2014/10/Pita.jpg 200 200 Vicky /wp-content/uploads/2012/03/logo.png Vicky2014-10-30 03:04:472014-10-30 03:04:47Greek Pita bread
1 cup hot water, but not boiling
2 teaspoons active dry or instant yeast
2 1/2 – 3 cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil (extra for frying)
- Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes.
- Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing.
- In a clean bowl, drizzle a little olive oil around the bowl. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean damp dishcloth, let the dough rise until it’s doubled in bulk, about 1 hour.
- You can place the dough in the fridge now, until you need it. The dough will keep refrigerated for about a week.
- Place the dough on your work bench, gently punch the air out of your dough.
- Divide the dough into 8 equal pieces. Flatted each piece, using a floured rolling pin into a circle approximately 18cm and 4-5mm thick.
- Warm a large, flat fry pan over med0high heat. Drizzle a small amount of olive oil, and wipe the excess away. Place one pita bread at a time in the fry pan, cook for 30 sec (until you see bubbles). Flip over, and cook for another 1-2 minutes on the other side. Flip again and cook for another 1-2 minutes
- These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Source – this recipe was originally from the Half Baked Harvest, with adaptations by Sally!
Sally Muir – Dietitian