I show you how to perfect Greek pita bread – the soft, tender flatbread that you cook in a skillet. I start by making the perfect dough , kneading, shaping and rolling it into thin rounds. The additional of yogourt and olive oil to the dough gives you a softer pita that is perfect for dipping, or wrapping around grilled souvlaki or vegetables. I want to take you to Athens, Greece with your first bite. FULL RECIPE BELOW.
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FULL RECIPE: GREEK PITA BREAD
½ tsp. sugar (2.5 ml)
½ cup warm water (125 ml)
1/4 cup plain yoghurt, full fat (50 ml)
1 tsp. instant dry yeast (5 grams)
½ cup whole wheat bread flour (125 ml)
1 1/2 cups unbleached all purpose or bread flour (375ml) approx..
1tsp. salt (5 ml)
2 tbsp- 3 Tbsp. olive oil (25-40 ml)
Olive oil, for oiling the bowl and brushing the dough
In a medium bowl whisk sugar, water and yogurt. Combine in a separate bowl the instant yeast with wheat flour and ½ cup white flour. Add the water mixture and mix until batter begins to form. Cover and let batter stand in warm place until it doubles in size, about 30-45 minutes.
Sprinkle the batter with the salt and then the oil. Sprinkle about ½ cup of the remaining flour. Turn onto well-floured surface. Knead the mixture into a dough, adding more flour as the dough becomes too sticky to work. Continue kneading until dough is elastic but still a little sticky, about 6 to 8 minutes. Depending on the humidity, the amount of flour added to the dough will vary.
Place the dough in a lightly oiled bowl and cover. Let dough rest until doubled, about 1 1/2 hours.
Punch down the dough. Divide into 4 equal pieces. Cover and let rest for 10 minutes. On a lightly floured surface, roll each piece of dough into a circle, about ¼-inch thick. Brush off excess flour .
Preheat cast iron pan . Working with one round at a time, lightly brush one side and place into hot empty pan, oiled side down. Cook until golden brown and bubbles form. Brush other side of pita with oil and flip over. Cook for about 2-3 minutes per side or until golden and risen. Transfer to a board and serve warm with dips or souvlaki.
Makes 4- 8 pitas
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Loving Christine! Awesome chef and teacher . You make me feel like you are talking to me , advising me , teaching me! I think of a question & you answer it!!
Hi Christine,
Have you made a video for Greek bread? I’m just looking for the regular white Greek bread that my Yiayia used to make from the village. I used to make it with her when I was younger, but she is long gone and I just wanted to make sure that I’m using the right techniques. If you have not made a video of this can you please do so when you have time? I would be forever grateful!!
I love watching your videos and learning your techniques. You really have helped me develop as a cook.
PS I can give you her recipe as well, but I would like to make it your way first before I attempt her recipe.
Thank You 🙏🏼
How long in the mixer to knead and can you freeze the breads?
Hi Christine. I am allergic to yeast. Do you have a variation on this recipe that doesn’t use yeast?
Christine love your 'Let's get on with it' approach – I want a 'Multi' bread for Greek type Meze – but also for Curry – this recipe has yoghurt so is on the way to a Naan recipe? – like to make and then freeze so always have available – am I on right track..?
Hi Christine, I love your recipes and I tried some of them. Love the way you explain. Thanks. I would like to know Greek zucchini frittata. Hope the Best for you 🙂.
Once we are this stage, "Place the dough in a lightly oiled bowl and cover. Let dough rest until doubled, about 1 1/2 hours." Can I let sit longer, and get back to it whenever is convenient, or is that timing and important?
Very new to bread making. Couple of questions for the class. Does the window test for the dough apply here? Why aren't we proofing the yeast? Or is that what we are doing by the first rising stage where not all the flour is added? I never got my dough to really stop tearing and become smooth. And it never passed window test. It did rise, a ton, so I assume the yeast was good? These came out more flat and dense than I was hoping. Can I sub in some all-purpose flour to get more of poof when they cook (or baking powder/soda)? Also, the dough was really stiff, very difficult to roll out, they really wanted to shrink back to their smaller shape. I am looking forward to getting this right. (I did not use particularly hot water, does that matter, like I said I did get plenty of rise in both stage, just the end product was more flat than I would have liked. I may have used too much flour? Other recipes seem to err on the side of sticky.)
Hi Christine,
I came across your channel a few weeks ago. I will be making EVERYTHING!!
This pita recipe looks amazing. I went to the store looking for the whole wheat bread flour but I did not find any. I did find bread flour. What can I substitute for the whole wheat bread flour?
I also have all purpose flour. Help please. I want to get this recipe as close as I can to yours.
Please mention how much of each ingredient you need for the recipe.
Hi, I love watching your cooking videos but I cringe when I see you using cling film as it is not eco friendly. Please use a plate or reusable materials. It is so important to use as less cling film as possible as it takes years to decompose. I say this with good heart and trying to do my best for us and our planet. Thank you for your lovely and authentic recipes. X
I love greek food. I cooked already Greek Chicken on Pita.
Wonderful. I surly try and make it in my kitchen thanks