GREEK PITA FLATBREAD
Yield: 6 pitas
- 1/4 cup lukewarm water
- 1 teaspoon sugar
- 1 and 1/2 teaspoon dry yeast
- 3/4 cup lukewarm milk
- 1 tablespoon olive oil
- 1 and 1/4 cup bread flour
- 1 and 1/4 cup stone ground whole wheat flour
- 1 teaspoon salt
- In a large bowl (I made this in my stand mixer), combine yeast, sugar and water. Set aside for about 10 minutes so that the yeast can activate and become frothy.
- In another bowl, combine the whole wheat flour, salt and the bread flour. Mix well with a whisk.
- Add the milk and olive oil to the yeast mixture and mix well using the dough hook attachment on the stand mixer.
- Slowly while the mixer is mixing on low speed add the flour mixture and allow the mixer to knead the dough for about 6-8 minutes or until it is smooth.
- Pour some olive oil in a large bowl and coat it. Place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and place it in the warmest room of your house until doubled in size. This can take anywhere between 45 minutes to 2 hours...
- Once the dough is ready cut it into 6 equal pieces and form it into round balls.
- Heat a skillet over medium heat.
- Roll out the dough balls on a lightly greased counter to about 8 inches in diameter.
- Cook the pitas about 2 minutes on each side.
- Transfer the cooked pitas onto a plate and cover with a kitchen towel until all of them are cooked.
- The pitas are best served the day they are made, but they can be stored in the refrigerator or freezer for later use.
- Make delicious sandwiches, open faced sandwiches, pizza or eat with your favorite dip!
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