Description
This Greek pita bread recipe offers a simple and authentic way to make soft, fluffy flatbreads perfect for wraps, dips, and Mediterranean meals. Made with basic ingredients like flour, thyme, and olive oil, it yields warm, flavorful pitas with a perfect puff when cooked on a cast iron pan.
Ingredients
Scale
Dough Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves, finely chopped
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/2 cup water, at room temperature
- 1/4 cup milk, at room temperature
- 2 tablespoons extra virgin olive oil
For Cooking and Preparation
- Extra virgin olive oil for the bowl and for cooking
- Additional all purpose flour for dusting the surface
Instructions
- Activate Yeast: Combine the sugar, active dry yeast, water, and milk in a bowl. Set aside for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, kosher salt, and finely chopped fresh thyme leaves evenly.
- Combine Wet and Dry Mixtures: Add the extra virgin olive oil to the yeast mixture and stir well. Gradually pour and mix this yeast mixture into the flour mix to begin forming the dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead vigorously for 4-5 minutes until it becomes smooth and elastic.
- Proof the Dough: Lightly brush a large bowl with olive oil, place the dough inside, and cover with a damp towel. Let it rest for 40 minutes to an hour at room temperature until the dough doubles in size.
- Divide the Dough: Punch down the risen dough and cut it into 8 equal-sized pieces for individual pitas.
- Shape the Pitas: Gently stretch each piece by hand into a flat circle about 7-8 inches in diameter, ensuring an even thickness.
- Preheat Pan: Place a cast iron pan on high heat and add approximately 1 teaspoon of olive oil, swirling to coat the bottom.
- Cook Pita Breads: Cook each pita in the hot pan for about 1 minute per side. The pita should puff up slightly and develop light brown spots. Add more olive oil to the pan after every 1-2 pitas as needed.
- Serve and Enjoy: Once cooked, remove the pitas and serve warm with your favorite dips or fillings.
Notes
- Make sure the water and milk are at room temperature to properly activate the yeast.
- If the dough is too sticky during kneading, sprinkle more flour sparingly to avoid tough pitas.
- You can substitute fresh thyme with dried thyme if fresh is unavailable; use about 1/2 teaspoon dried thyme.
- Resting the dough sufficiently ensures a better rise and softer pita texture.
- Using a cast iron pan ensures even heat distribution and best puffing results.
- Store leftover pita breads in an airtight container and reheat them on a pan or in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan-frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita bread (approximately 60g)
- Calories: 170 kcal
- Sugar: 1.5 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 5 mg
Keywords: Greek pita bread, homemade pita, flatbread recipe, Mediterranean bread, easy pita recipe
