Homemade Pita Bread
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Although intended for Gyros, flat bread pockets are excellent for any kind of dish, hot and cold, savory and sweet; also, if kept in plastic, could be used another day. I find them good with Tzatziki dip for an afternoon snack. They are multifunctional: if left with no forks somewhere in nature during afternoon trip, you could grab rise , polenta or sauce with them. Once, I filled the breads with chocolate. Try it when they are still warm: chocolate melts amazingly. Jams and jellies of all kinds are welcome. Also, if you prepare chili and find out you’re out of tortillas, these pockets will serve well.
Homemade Pita Bread
Servings 8 breads
Ingredients
- 2 cups flour
- 1 cup and 2 Tbsp warm water
- 1 Tbsp dried yeast
- 1 tsp olive oil
- 1 tsp salt
- pinch of sugar
Instructions
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In a bowl, mix all the ingredients together and let them rest at room temparature untill double sized.
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Preheat the oven to 200 C / 392 F.
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Put the dough to working surface and deflate it.
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Make 8 balls from the dough.
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Lightly oil or spray baking dish or baking paper placed on baking dish.
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Lightly oil working surface and roll each ball into round circles to get the size of dessert plate.
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Put 4 flatbreads on baking pan and bake for 12 minutes until lightly brown on the top.
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Repeat the procedure for the next 4 flatbreads.
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