These pitas are thick and fluffy inside. They are really soft and are delicious with just about anything. I came up with this recipe for my chicken souvlaki kebabs. I wanted to make a wrap for the kebabs. It’s a very simple mixture.
Like any dough, you activate the yeast first by mixing lukewarm milk and sugar with the yeast and waiting for 10 minutes.
Once the yeast is activated, add the mixture to the dry ingredients, i.e., flour, thyme, oregano, garlic and salt. Add the olive oil and water too.
Mix it together to make a dough. Knead it for 6 minutes on a stand mixer (10 minutes by hand) till you get a soft and smooth dough. Wrap it with plastic wrap for an hour.
After an hour, the dough would have doubled (or more) in size. punch it down, divide it into balls and let it rest for 10 minutes. Roll them into flat discs and fry on a griddle pan.
Makes 6 medium sized Pita bread
Yeast- 2 Teaspoons
Milk- 4 Tablespoons
Sugar- 2 Tablespoons
Flour- 2 Cups
Water- 1 Cup
Olive oil- 3 Tablespoons
Salt- 2 Teaspoons
Dry garlic granules- 1 Teaspoon
Oregano- 1 Tablespoon
Thyme- 1 Tablespoon
- First in a mixing bowl, mix together yeast, sugar, and milk. Let it sit for 10 minutes till the yeast activated.
- In a separate mixing bowl, add the rest of the ingredients along with the activated yeast mixture and stir to combine.
- Knead with the help of a stand mixer (6 minutes) or by hand (10 minutes) until it becomes a smooth and soft dough. Cover with a plastic wrap and leave in a warm spot for 1 hour.
- After an hour, the dough will rise and double in size. Divide the dough into 6 balls and let it rest for another 10 minutes.
- Flatten each ball with a rolling pin or by hand and fry it on a pan, till it puffs up on both sides, about 1.5 minutes on each side.
You need nor use any herbs or spices in the pita bread. It is completely optional and tastes delicious without the additions too.