Greek Pita

 

*See below for 1 1/2 batch measurements 

INGREDIENTS: Full (12) & Half batches (6)

• 5.75 cups (690 g) bread flour; half batch: 346 g
• 2cups+2tbsp (472 g) water; half batch 236 g
• 4 tbsp (60 g) extra-virgin olive oil; half batch: 30 g
• 0.25 oz (7 g) dry yeast; half batch: 4 g
• 1.5 tbsp sugar; half batch: 10 g
• 1.5 tbsp table salt; half batch: 14 g

*INGREDIENTS: 1 1/2 Batch (18)

• 1035 g bread flour 
• 708 g lukewarm water (3 cups+3 tbsp)
  
• 90 g extra-virgin olive oil
• 12 g yeast
• 28 g sugar
• 42 g table salt

INSTRUCTIONS

GREEK PITA DOUGH

1. First of all, pour the lukewarm water into a bowl, then add and dissolve the dry yeast along with the sugar. 
2. Now, add half of the flour amount into the bowl, stirring, then add the salt and the extra-virgin olive oil. 
3. Continue to add flour stirring until the mixture becomes dense enough to be worked on a wooden board.
4. Knead the dough adding more flour if necessary, at least 10 minutes more until the Pita mixture becomes smooth and elastic. **IF MAKING 1 1/2 BATCH, KNEAD BY HAND!** Finally, let the dough rest on the board, covered with a dampened kitchen towel a couple of hours, until double its size.
5. Now, divide the Pita dough into 16 to 24 portions, depending on the size of Pita you desire, and shape them into balls. Then, cover again the balls with the kitchen towel until they double their size (about 1 hour)

COOKING PITA

1. Preheat the skillets for 10 minutes (set the All Clad one notch above medium and the cast iron pan one notch below medium). 
2. After that, pour a little amount of flour on the counter and roll each dough 10 times, keeping the other balls covered. Once flatten, you want to cook Pita as soon as possible.
3. Now spread a thin layer of olive oil on the hot skillet then add the pita and cook for 2:30 minutes on the first side and 1 minute on the second side. 
4. Repeat the process with the other pieces of dough, and pile the cooked Pitas to maintain their moist.

   STORING GREEK PITA

   1. If not served immediately, close the Pitas in a plastic bag and store in the fridge up to a couple of days. 
   2. Alternatively, freeze up to 3 months. Once you need pita, just reheat in the oven a few minutes.