Pita bread

Name: Pita bread
Total time: 2 h
Yield: 7 pieces
Ingredients: 85 g Water, lukewarm; 85 g Milk, lukewarm; 12 g Sugar; 18 g Fresh yeast; 300 g White flour, wheat; 20 g Olive oil; 8 g Salt

Ideal for gyros or other food from the Middle East

Season:

May - September

Keywords:

Greece Small pastries Yeast

Portions:

7 pieces

Adjust Amount:

Ingredients

85 g

Water, lukewarm

85 g

Milk, lukewarm

12 g

Sugar

18 g

Fresh yeast

300 g

White flour, wheat

20 g

Olive oil

8 g

Salt

Bulk Fermentation:

1 h

Final Proof:

15-30 min

Baking:

6 min at 240 °C Top/bottom heat

On the Plate:

2 h

Instructions

Mix the water, milk and sugar with the yeast and leave to rise for a few minutes to ensure that the yeast is still alive.
Place all the ingredients in a kneading bowl and knead on a low setting for a few minutes until everything is mixed.
Now increase the kneading speed and continue kneading until the dough passes the window test (approx. 10 minutes)
Place in a greased bowl and cover. Leave to rise for 1 hour until doubled in size.
Knock the air out of the dough and divide into 7 pieces. Round the dough pieces and leave to relax for 15 minutes under some cling film.
Meanwhile, preheat a pizza stone in the oven to 240 degrees top/bottom heat.
After the dough has relaxed a little, roll it out to the desired size (approx. 20 cm) using a rolling pin and flour.
Leave to rise for a further 15-30 minutes.
Bake 3 pitas at a time in the oven for approx. 6 minutes or until the pita bread is sufficiently browned.

Last modified: Feb 23, 2025, 09:07 AM