Description
Soft and fluffy homemade Greek pita bread, perfect for wraps, gyros, or dips. A quick Mediterranean flatbread cooked on the stovetop.
Ingredients
- 1 ½ cups all-purpose flour, plus extra for dusting
- 1 tablespoon active dry yeast
- 1 teaspoon kosher salt
- ⅓ cup warm milk
- ⅓ cup warm water
- 2 tablespoons olive oil, plus more for brushing and cooking
Instructions
- Whisk flour, yeast, and salt in a large bowl.
- Stir in warm milk and warm water until the dough forms.
- Add olive oil. Knead in the bowl for 3 to 4 minutes until the dough is smooth and elastic.
- Lightly oil a clean bowl. Place the dough inside, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
- Turn the dough onto a lightly floured surface. Divide into 8 equal pieces.
- Roll each piece into a ball, then flatten and roll out to ¼-inch thick circles, about 7 inches wide.
- Heat a cast iron skillet over medium-high heat. Brush lightly with olive oil.
- Cook each pita for 1 minute per side until puffed and golden brown spots form.
- Brush warm pitas with olive oil or melted herb butter if desired. Serve warm.
Notes
- The total time calculation includes the 1 hour rising time.
- Use warm liquids to properly activate the yeast.
- Cook the pitas quickly over high heat to achieve puffing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Greek/Mediterranean