Fluffy pitta bread

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Today I'd like to share a recipe for simple bread from a pan - fluffy Greek pittas.

 


They will be perfect filled with homemade kebab, gyros or any regular sandwich-style filling; they'll work great as a snack served with dip during a party of barbecue, too. They're fluffy and incredibly elastic, with thyme aroma, and all they need is your favourite filling. 

You'll find the list of ingredients, method and approximate nutritional value below.




Ingredients
  • 320 g bread flour + a bit for dusting
  • 160 ml lukewarm milk
  • 80 ml lukewarm water
  • 2 tbsp olive oil + a bit to grease a bowl and work surface
  • 2 tsp dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp dry thyme

Method

  1. Prepare dough starter. Into a jug pour 80 ml lukewarm water and 160 ml lukewarm milk. Add 1 tsp sugar and 2 tsp instant yeast. Stir the contents of the jug until sugar and yeast dissolve. Set aside for 5-10 minutes, until yeast is activated.
  2. Into a bowl put 320 g bread flour, 1 tsp salt and 1 tsp dry thyme. Mix through to distribute the spices evenly.
  3. Pour the dough starter and 2 tbsp olive oil into a small well in the flour. Mix the dough with a wooden spoon until all ingredients combine. The dough should be very wet and sticky at this point.
  4. When all of the liquid is absorbed by flour, turn the dough out onto a well floured worktop and knead until the dough becomes smooth and only slightly sticky. Add a small amount of extra flour if required. It should take around 10 minutes.
  5. Form the dough into a ball and put it into a lightly greased, clean bowl. Turn it a few times to coat the surface with oil. Cover the bowl tightly with plastic wrap and set aside for around 40 minutes. The dough should double in size in this time.
  6. Pour around a tbsp of olive oil onto a work surface and spread it with your hand. Put the dough onto the greased work surface and slowly shape it into a rectangle, roughly 20 cm in length.
  7. Divide the dough into 6 equal parts. Shape each part into a ball. The dough surface should remain smooth, without tears.
  8. Press each ball of dough lightly with your hand and roll it with a greased pin to get a round pitta bread, roughly 20 cm in diamater.
  9. Cook each pitta bread in a preheated, lightly greased non-stick pan, for about 1.5 minute on each side, checking every now and again if they don't burn. Keep the cooked pittas covered as you move on to the next one.
  10. Serve the pittas filled with your favourites or with a dip of choice.
  11. Enjoy!

Approximate nutritional value

100 g

  • 276 kcal
  • Carbs: 46 g 
  • Fat: 6 g
  • Protein: 9 g
  • Fibre: 2 g

1 serving (assuming 6 servings)

  • 237 kcal
  • Carbs: 40 g 
  • Fat: 5 g
  • Protein: 7 g
  • Fibre: 2 g

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