Greek flatbread that can be filled like a pocket or served as a side with dips. Soft and fluffy – perfect for gyros or dipping.
Ingredients
- 250g wheat flour
- ½ packet dry yeast (approx. 3.5g)
- ¼ tsp sugar
- 165ml lukewarm water (approximate)
- ½ tbsp olive oil or rapeseed oil
- ¾ tsp salt (leveled)
Instructions
- In a large bowl, mix flour, yeast, and sugar.
- Add lukewarm water, oil, and salt. Mix and knead for about 5 minutes into a firm, smooth yeast dough.
- Cover and let rest in a warm place for about 1 hour until doubled in size.
- Transfer dough to a floured surface, knead briefly and gently. Divide into 10 equal portions and shape each into a ball.
- Flatten each ball slightly by hand and roll out into 0.5cm thick rounds, roughly 14–16cm in diameter.
- Place on 2 baking sheets lined with parchment paper. Cover and let rise for another 20 minutes.
- Preheat oven to 250°C (top and bottom heat).
- Bake the first tray for about 7 minutes. Do not open the oven door. Once puffed up, remove immediately so they stay light in color.
- Repeat with the second tray.
Notes
- To keep the pita soft, wrap immediately after baking in a plastic bag or kitchen towel to retain steam.
- If storing, place warm bread in freezer bags and freeze right away.
- For well-puffed pita pockets: ensure well-proofed dough, roll thin (max 0.5cm), and use very high heat with a properly preheated oven.
- If using the bread for dipping instead of filling, roll it thicker, bake at lower temperature for longer.