GREEK PITA BREAD
If you've ever been in a Greek restaurant, this is both the bread used for Gyros (pronounced he-ros) and the dipping bread used for hummus or olive oil dipping sauce. The difference is in the size you roll it out to - 8" for Gyros, 10" for dipping. It calls for all-purpose flour, but bread flour is closer to what is typical in Greece.
Provided by Pa. Hiker
Categories Breads
Time 1h
Yield 6 pitas, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the water, yeast and sugar and let stand until you see that the yeast is active.
- Add olive oil and, salt.
- Using your hands, gradually add the flour into the wet and knead until the dough pulls away from the sides of the bowl.
- Cover and leave in a warm area to rise and rest for about 30 minutes.
- Divide into six pieces and roll into an 8 or 10 inch circle, about 1/4 inch thick.
- Dust both sides lightly with cornmeal.
- Place a heavy cast-iron skillet, non-stick pan, or griddle and heat to medium-high.
- Wet a paper towel with olive oil and grease your hot skillet.
- Place your pita dough in the skillet and and fry the bread for a couple of minutes until they start to puff and bubble up (kind of like pancakes).
- Flip and fry the other side.
- Place cooked pita bread on to a large cotton kitchen towel and cover.
- Re-oil the skillet and repeat for each pita.
- Serve warm or allow to cool inside the kitchen towel until cooled.
- Store in a sealed plastic bag for up to a week or freeze.
Nutrition Facts : Calories 275.9, Fat 5.2, SaturatedFat 0.7, Sodium 390.5, Carbohydrate 49.2, Fiber 2.1, Sugar 0.9, Protein 7.2
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