Greek Pita Bread

Ingredients

• 2 cups all-purpose flour
• ¾ cup warm water
• 1 teaspoon salt
• 1.5 tablespoons olive oil
• ½ teaspoon instant yeast

Instructions

1. 1

   Pour 0.75 cup warm water into a medium bowl. Sprinkle 0.5 teaspoon instant yeast over the water and let it sit for 1 minute until foamy.

2. 2

   Stir the yeast mixture with a wooden spoon until fully mixed, about 10 seconds.

3. 3

   Pour 2 cups all-purpose flour and 1 teaspoon salt into the same bowl with the yeast mixture.

4. 4

   Stir with a wooden spoon until a shaggy, sticky dough forms with no dry flour visible, about 1 minute of stirring.

5. 5

   Drizzle 1.5 tablespoons olive oil over the dough and stir until the oil is fully worked in, about 30 seconds.

6. 6

   Dust a clean counter with flour. Turn the dough onto the floured surface and knead by pushing with the heel of your hand, folding it back over itself, and turning it a quarter turn; repeat for 5 minutes until the dough is smooth and springs back slightly when poked.

7. 7

   Divide the dough into 4 equal pieces by rolling it into a rope and cutting it into 4 chunks with a knife.

8. 8

   Shape each chunk into a ball by rolling it between your palms until smooth, then place the four balls on a plate.

9. 9

   Cover the plate loosely with a damp kitchen towel and let the dough balls rest at room temperature for 10 minutes.

10. 10

    Place a 12-inch skillet or griddle over medium-high heat and wait 2 minutes until it is hot enough that a drop of water sizzles and evaporates in 1 second.

11. 11

    Flour a clean counter lightly. Take one dough ball and roll it flat with a rolling pin into a thin circle about 1/8 inch thick and 6 inches across, like a pancake.

12. 12

    Carefully lay the flattened dough onto the hot skillet and cook without moving it for 1 minute until the bottom is light golden and speckled with darker spots.

13. 13

    Flip the pita with a spatula and cook the other side for another 1 minute until the same light golden color appears.

14. 14

    Transfer the cooked pita to a clean plate and cover it loosely with the damp kitchen towel to keep it soft and warm.

15. 15

    Repeat steps 11–14 with the remaining three dough balls, rolling and cooking each one while keeping the already-cooked pitas covered.

Tools you’ll need

• medium mixing bowl
• wooden spoon
• measuring cups
• measuring spoons
• clean counter or cutting board
• knife
• plate
• damp kitchen towel
• rolling pin
• 12-inch skillet or griddle
• spatula

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