Greek Pita Bread (for Souvlaki)

Name: Greek Pita Bread (for Souvlaki)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 500 g plain flour, plus extra for rolling; 7 g fast-action dried yeast (1 sachet); 1 tsp Sugar; 1 tsp Salt; 300 ml lukewarm water; 3 tbsp olive oil, plus extra for the pan

Soft, thick, pocketless flatbreads cooked in a hot pan: the real wrap for souvlaki and gyros.

Greek · Breads · prep 20 min · cook 15 min · waiting 1 h · serves 6 · Vegan, Vegetarian, Dairy-free, Nut-free, Pescatarian

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Ingredients

500 g plain flour, plus extra for rolling
7 g fast-action dried yeast (1 sachet)
1 tsp Sugar
1 tsp Salt
300 ml lukewarm water
3 tbsp olive oil, plus extra for the pan

Method

Mix the flour, yeast, sugar and salt in a large bowl. Add the water and oil and knead for 8–10 min until smooth and soft.
Cover and leave somewhere warm for 1 hour, until doubled.
Divide the dough into 6 balls. On a floured surface, roll each into a round about 20 cm across and 5 mm thick, then prick it a few times with a fork so it does not balloon.
Heat a large frying pan or griddle over medium-high heat and brush it lightly with oil. Cook one pita at a time for 1–2 min per side, until puffed and spotted golden.
Stack the cooked pitas inside a clean tea towel so they steam and stay soft. Use straight away or reheat for 30 seconds a side in a dry pan.

Tips

They freeze well: cool, stack with baking paper between them and freeze for up to a month.
Brush with olive oil and sprinkle with oregano before warming for taverna-style pitas.

Sources

Written in our own words after cross-checking these recipes:

Real Greek Recipes Dimitras Dishes

Open Greek Pita Bread (for Souvlaki) in Nouns Cooking