Greek Pita Bread - From Scratch Bake

      Recipe by Bella Karragiannidis

      ABOUT BELLA:

      "Above all, 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 the garden, or whether I hold a camera or a paintbrush, I believe my purpose in life is to inspire and create in all that I do. Although many people think I am Greek, I was actually welcomed into Greek culture after marrying my husband. My initial introduction to Greek culture was through the kitchen, where my in-laws taught me traditional Greek cooking, and gradually, preparing Greek dishes became a significant part of my identity as a creative individual."

      THE ORIGIN:

      "Pita is one of the oldest types of bread in existence, and the term 'pita' originates from the Greek language. In Greek, 'pita' has two meanings, one of which specifically refers to this type of flatbread. There is nothing quite like the experience of indulging in Greek pita bread, which is fluffy on the inside and golden-crisp on the outside. I will always remember my first gyro in Greece or scooping my father-in-law's homemade tzatziki with a piece of his freshly made pita."

      HOW TO SERVE:

      "Greek pita bread is a staple food. While it is most famously used as the base for gyros, pita bread is also fantastic when used as a soft and fluffy means for scooping up dips and spreads."

      ACROSS THE COUNTRY:

      In Greece, the term 'pita' can refer to savory pies, like spanakopita, as well as the flatbread mentioned here. Typically, pita bread in Greece is enjoyed with hummus, baba ganoush, tzatziki, or tabbouleh for dipping, or as a wrap for souvlaki and gyros. Contrary to popular belief, pita does not always have a pocket. Though it has gained popularity throughout the Mediterranean, its origins can actually be traced back to the ancient civilizations of the Middle East.

      Makes 8 pita breads

      Recipe by Bella Karragiannidis

      Pita, a Greek word, is used in the Greek language to refer to flatbreads, pies, and cakes. The unique Greek flatbread known as pita is distinguished by its dimples and absence of a hollow pocket, requiring only a few simple ingredients. With its fluffy, tender, and golden traits, it is best savored with dips and spreads or stuffed with meat, vegetables, and tzatziki for a classic Greek gyro.

      - 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 additional 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

      In a large bowl, mix 1⅓ cups (320 grams) warm water, yeast, and sugar. Allow it to sit until slightly foamy, about 10 to 15 minutes. Stir in the olive oil and salt into the yeast mixture. Slowly incorporate the flour, mixing with your hands. Keep mixing until the dough begins to come together, then transfer it to a heavily floured surface. Knead the dough until smooth, approximately 5 to 6 minutes, adding more flour to the work surface as needed. Oil a large bowl, place the dough inside, cover it, and allow it to rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, roughly 45 minutes. Punch down the dough and divide it into 8 equal portions, shaping them into rounds. Let them rest for 15 minutes. Flour each portion generously and roll or press the rounds into circles about 8 inches wide (approximately ¼ inch thick). Firmly press your fingers into the dough to create dimples. Heat a large skillet over medium heat, adding neutral oil once hot. Place one dough round in the skillet and cook until it begins to puff up, about 1 to 2 minutes. Flip it and cook until golden, another 1 to 2 minutes. Remove the pita from the skillet and wrap it in a clean cotton towel. Repeat the process with the remaining dough rounds. 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 plastic freezer bag for up to 3 months.

      Let us know how it turned out!