This Greek pita bread recipe is a great find! I was organizing recipes from years ago when I worked on a Greek cruise ship. While working in an international environment chefs often do a lot of recipe sharing with one another. One of the Greek bakers gave me his very delicious pita recipe for gyros. When he gave me the recipe he said it’s perfect for gyros and much more. You’ll see!
He was absolutely right. This recipe is as professional as it gets for creating your favorite gyro. However, it’s also perfect as a side for salads, soups, as an addition to a bread basket, or even alone with some good olive oil, fresh herbs, and a nice sprinkle of salt. However, how you decide to use your pita bread is really up to you. One thing is for sure once you taste it you’ll be singing OPA! OPA!! for days.
Greek Pita for Your Gyros and More!
(makes 5 pitas)
- 600g all-purpose flour
- 200g of regular milk (best if at room temperature)
- 200g lukewarm water
- 1 teaspoon sugar
- 3.5g active dry yeast (or 12g fresh yeast)
- 12g salt
- 10g Extra Virgin Olive Oil
- 3 tablespoons fresh chopped thyme
- 3/4 cup Extra Virgin Olive Oil
- Kosher salt for seasoning
- Mix water milk and 10 grams of olive oil together. Add the sugar and salt and stir well to dissolve them.
- Add the flour to a bowl and add in the yeast. Now add the liquid and mix with a wooden spoon to create the beginning of a dough ball.
- Tip the dough onto a lightly floured work surface. Lightly flour your hands and knead the dough (adding a little more flour if necessary) to create a smooth and homogeneous dough. This should take about ten minutes.
Tip: If the dough feels too moist let rest for ten minutes covered with a kitchen towel. This will allow the dough mass to absorb some of the moisture. Then resume kneading and lightly flour if necessary. The goal is a workable dough that stretches easily and is not overly sticky.
- Now form a ball and place it in a lightly greased bowl, let rest in a draft-free place until doubled in size. This should take about 2 hours.
- When the dough has doubled in size, turn it out onto the pastry board, deflate it and form it into a ball again.
- Divide the dough into pieces of about 100g and form small balls of dough.
- Now start heating the saute pan, preferably with a heavy gauged bottom.
- Lightly flour your work surface and roll out the balls with a rolling pin, forming discs of about 8 inches (22cm) in diameter.
- Place the pita bread in the hot pan lightly oiled and cook over medium-low heat.
- Once crisp and slightly golden brown (5-7 minutes) turn and finish cooking on the opposite side for about 3-4 more minutes.
Finishing with Herb Oil
- Mix the thyme and olive oil together.
- As you remove the pitas from the pan brush one side with the herb oil and season with salt.
- Stack the pita bread, placing them one on top of the other, so that they retain moisture.