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Italian
The Greek Pita bread is a flatbread with an intense aroma of wheat and thyme, great for accompanying a variety of typical and non-typical recipes, from grilled meats to salads. It can be served on a cutting board with cold cuts and cheese, to pick up sauces and gravies, and why not, even with something sweet. This original Greek dish is a must on tables in restaurants and homes alike.
Greek Pita Bread, the Different Pita Bread Recipes
In a very generalized way, the word “Pita” is used throughout the Middle East and the Mediterranean to identify flat breads in general, with or without pockets. It’s the first bread to be recorded as early as the Stone Age in the Jordan area and later also in the Mesopotamian area. It spread easily because it was used as a currency of exchange, but there are no mentions of the pocketed type, which is surely a more “modern” variant.
The recipe for Pita, takes on slightly different characteristics and even meanings depending on the country, for example in Bulgaria it is a preparation linked to festivities, good luck to family members and as a symbol of prosperity for livestock. In Turkey, it is called ‘Pide’ and is also used as a base for preparing Lahmacun or folded and stuffed. While the Lebanese and Cypriot ones have an elongated shape. In England, it is called ‘Pitta’ and the term is also often used, incorrectly, for chapati bread.
How to Make Pita Bread in a Pan-Fried
Then to prepare this Homemade Greek Pita breads at home, first we need to mix the sugar with the yeast, water, and milk at room temperature. Set aside until it starts to foam. In another bowl mix the flour, salt and fresh thyme leaves and stir everything together.
Add the oil to the milk and start adding the mixture to the flour and mixing. Once everything is absorbed, start kneading for at least 4/5minutes. Grease a bowl and put the dough covered with plastic wrap to rise, if it is warm room temperature is fine, and if it is cold use the oven proofing or with the light on. Let rise re for 40 minutes or until doubled.
After the rising time has elapsed, start heating the pan, non-stick or cast iron. Take the dough and deflate it from all the air and divide the dough into 6 pieces. Grease the work surface and use a rolling pin to create a disk about 8 inches (ca. 20 cm) thick.
Once rolled out, cook the Pita for 1/2 minute per side, taking care to control the fire so as not to burn them. When the high side starts to bubble check, if it is golden and slightly burned in places, turn it over and complete the cooking.
Now you can serve this soft Greek Pita Bread along with Souvlaki, gyros, hummus, tzatziki and a thousand other dishes.
Greek Pita Bread For Souvlaki And Gyros
Attrezzature
- Rolling Pin
- Antiadherent Frying Pan
Ingredienti
- 160 ml Milk
- 80 ml Water
- 1 tsp Caster Sugar
- 2 Tbsp Extra Virgin Olive Oil
- 2 tsp Instant Yeast
- 400 g All Purpose Flour
- 1 tsp Camargue Salt
- 1 tsp Thyme
- 1 tsp Extra Virgin Olive Oil
- to tastr Salt
- to taste Black Pepper
Preparazione
- Mix 1 tsp Caster Sugar with 2 tsp Instant Yeast, the 80 ml Water and 160 ml Milk at room temperature. Set aside until it starts to foam.
- In another bowl mix 400 g All Purpose Flour, the 1 tsp Camargue Salt e 1 1 tsp Thyme and mix it all together.
- Add 2 Tbsp Extra Virgin Olive Oil to the milk and begin adding the mixture to the flour and stirring.
- Once incorporated, knead for at least 4 to 5 minutes.
- Grease a bowl and place the dough covered with plastic wrap for leavening. If it's warm, room temperature is fine; if it's cold, use the oven or with the light on. Let rise for 40 minutes, or until doubled.
- Start heating the pan, non-stick or cast iron. Take the dough and deflate it from all the air and divide the dough into 6 pieces.
- Grease the work surface with 1 tsp Extra Virgin Olive Oil and use a rolling pin to create a disk about 8 inches thick.
- Once rolled out, cook the Pita for 1/2 minute per side, taking care to control the heat so as not to burn them. When bubbles appear, check to see if the side being cooked is golden, if so turn it over and complete cooking.
- Before serving, drizzle them with a little olive oil; if you want, you can also bake them with oil, salt, and pepper.
- You can serve it to accompany gyros, souvlaki, tzatziki and more.
Nutrienti
Le informazioni nutrizionali sono una stima fornita da un calcolatore nutrizionale online. Non devono essere considerate un sostituto del consiglio di un nutrizionista professionista.