Greek Pita Bread - Baked from Scratch

      Recipe by Bella Karragiannidis

      ABOUT BELLA:

      “First and foremost, I consider myself an artist. Everything I create and share through Ful-filled (full-filled.com) stems from a profound passion for beauty and connection. Whether I'm in the kitchen or tending to my garden, with a camera or a paintbrush in hand, I believe my life's purpose is to create and inspire through all my endeavors. Although many assume I'm Greek, I was actually adopted into the culture after marrying my husband. My introduction to Greek culture began in the kitchen, where my in-laws taught me traditional Greek cooking, and gradually, making Greek dishes became an integral part of my identity as a creative individual.”

      THE ORIGIN:

      “Pita bread is among the oldest types of bread in the world, and the term 'pita' is of Greek origin. In the Greek language, 'pita' has two meanings, one of which refers specifically to this flatbread. There’s nothing quite like the experience of enjoying Greek pita bread, which is fluffy on the inside and golden-crisp on the outside. I will always remember the first gyro I had in Greece and dipping a piece of my father-in-law's homemade pita into his tzatziki sauce.”

      HOW TO SERVE:

      “Greek pita bread is a staple food. While it is most commonly used as the base for gyros, pita also works wonderfully as a soft and fluffy option for scooping up dips and spreads.”

      ACROSS THE COUNTRY:

      In Greece, the word 'pita' can refer to savory pies like spanakopita as well as the flatbread described here. Pita bread is often served with hummus, baba ganoush, tzatziki, or tabbouleh for dipping, or it can be used as a wrap for souvlaki and gyros. Contrary to popular belief, pita does not always have a pocket. Although it's now widely enjoyed across the Mediterranean, its origins actually lie in the ancient civilizations of the Middle East.

      Makes 8 pita breads

      Recipe by Bella Karragiannidis

      The term pita is a Greek word used in the language to describe flatbreads, pies, and cakes. Greek flatbread known as pita is distinctive for its dimples and absence of a hollow pocket, requiring only a few simple ingredients. Its golden, fluffy, and tender qualities make it ideal for pairing with dips and spreads or for stuffing with meat, vegetables, and tzatziki to create a classic Greek gyro.

      Ingredients:

      - 1⅓ cups (320 grams) warm water

      - 2¼ teaspoons (7 grams) active dry yeast

      - 1 teaspoon (4 grams) granulated sugar

      - 2 tablespoons (28 grams) olive oil, plus extra for greasing

      - 1½ teaspoons (8 grams) fine sea salt

      - 3 cups plus 2 tablespoons plus 1 teaspoon (400 grams) bread flour

      - 1 tablespoon (14 grams) neutral oil

      Instructions:

      In a large bowl, mix together the warm water, yeast, and sugar. Allow to sit until it becomes slightly foamy, around 10 to 15 minutes. Stir in the olive oil and salt into the yeast mixture. Gradually incorporate the flour, mixing with your hands until the dough begins to come together. Transfer the dough to a well-floured surface and knead it until smooth, about 5 to 6 minutes, adding more flour to the surface as needed.

      Grease a large bowl with oil and place the dough inside. Cover and let it rise in a warm, draft-free location (75°F/24°C) until it has doubled in size, roughly 45 minutes. Punch down the dough, divide it into 8 equal portions, and shape these into rounds. Allow them to rest for 15 minutes.

      Generously flour each dough portion, then roll or press the rounds into 8-inch circles (about ¼ inch thick). Firmly press down with your fingers to create dimples in the dough.

      Heat a large skillet over medium heat and add neutral oil. Place one dough round in the hot skillet and cook until it begins to puff up, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove the pita from the skillet and place it inside a clean cotton towel. Repeat the process with the remaining dough. Serve warm, or allow to cool completely in the towel. Store in a resealable plastic bag for up to 4 days, or freeze in a resealable plastic freezer bag for up to 3 months.

      We’d love to hear how it turned out!