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Pocketless Pita Recipe

Make this soft, chewy Greek-style flatbread at home - perfect for gyros and all of your favorite Mediterranean dips
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Prep Time 30 minutes
Cook Time 30 minutes
resting 1 hour
Total Time 2 hours
Course Appetizer, Side Dish, Snack
Cuisine Greek
Servings 16 pitas

Ingredients
  

  • 4 cups all purpose flour
  • 3/4 cups warm water 110-115 degrees F
  • 1 packet active dry yeast
  • 1 tsp. salt
  • 2 tsp. honey
  • 1 Tbsp. extra virgin olive oil
  • 1/2 cup milk

Instructions
 

  • In a large bowl, dissolve the yeast in the warm water. Let it stand about 10 minutes until bubbly. Stir in 3 cups of flour, salt, honey, olive oil and milk. Use the remaining cup of flour to dust a work space and work into the dough while kneading.
  • Knead the dough, incorporating the remaining cup of flour, as needed for 6-8 minutes. You may not use all of the flour, and that's ok. Place the dough into a well-oiled bowl and cover with a dish towel.
  • Preheat the oven to 200 degrees. Once it reaches temperature, turn the oven off. Place covered bowl of dough into the oven for 30 minutes.
  • Remove the dough from the oven, punch it down, and dump it back onto the work surface. Break off pieces of dough and form into 16-18 balls. Place onto a tray and cover with a dish towel. Allow to rise another 30 minutes.
  • When ready to cook, heat a cast iron skillet on high heat. Roll out the dough, one piece at a time, leaving the others covered. Brush the dough with olive oil and place onto the skillet, oiled side down. Quickly brush the top side with oil. Wait until the bread puffs, then flip. Cook another 1-2 minutes and remove onto a separate plate. Repeat with remaining dough balls. Keep covered until ready to serve.
Keyword appetizers, bread, low fat
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