Soft Greek pita: pocketless and stovetop-cooked
Units
Temperature
Servings
Ingredients
- 500 g plain flour rounded
- 7 g instant yeast rounded
- 8 g fine salt rounded
- 8 g sugar rounded
- 300 ml lukewarm water rounded
- 45 ml extra-virgin olive oil, plus more for the pan rounded
Method
Method
- Mix flour, yeast, salt, sugar, water, and 30 ml oil. Knead for 8 minutes until supple.
- Cover and rise for 60 minutes, until visibly puffy. Divide into eight 105 g balls and rest 15 minutes.
- Roll one ball at a time to a 19 cm round, about 4 mm thick. Keep the others covered.
- Heat a cast-iron or heavy skillet over medium-high and wipe with a trace of oil. Cook each pita for 60 to 90 seconds per side, until bubbled and spotted but still pliable.
- Stack immediately under a clean towel. Brush lightly with the remaining oil before serving.
Notes
- This is intentionally pocketless Greek pita, not the high-heat hollow Middle Eastern style.
- Too much flour during rolling makes the pitas dry; use only enough to prevent sticking.
- Freeze with parchment between rounds and reheat in a dry pan.