Traditional-Greek-Pita-Bread-4Ingredients

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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. You can place the dough in the fridge now, until you need it.  The dough will keep refrigerated for about a week.
  5. Place the dough on your work bench, gently punch the air out of your dough.
  6. Divide the dough into 8 equal pieces. Flatted each piece, using a floured rolling pin into a circle approximately 18cm and 4-5mm thick.
  7. 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
  8. 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

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