Pair your gyro recipe with this freshly baked pita bread! Created by Tastes Better From Scratch, the warm, fluffy taste of this pita bread pairs perfectly with any gyro or hummus recipe!
INGREDIENTS
- 1 cup warm water
- 2 1/4 teaspoons instant yeast (1 packet)*
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 Tablespoon olive oil
- 2 1/4cups all-purpose flour
INSTRUCTIONS
- Make Dough: Mix water, yeast, sugar, salt, olive oil and 1 cup of flour together. Add more flour, a little at a time, until the dough comes together but is still a little sticky. Flour your hands and knead it in the bowl for a minute or so until it’s smooth. The dough should be very soft and not overly sticky.
- Rest: Place dough in a well-greased bowl, cover, and rest for 40 minutes (or refrigerate until ready to use).
- Divide dough into 8 equal pieces. Roll out each piece into a very thin circle.
- Cook: Heat a griddle or large skillet over medium high heat. (See notes for oven instructions, if desired). Once the pan is hot, lightly grease the pan with oil and lay pitas flat. Cook for 2 minutes, or until lightly golden on the bottom. Flip and cook for another minute or so, then remove from heat and place inside a clean, dry kitchen towel to keep warm while you cook remaining pitas.
Notes
- Yeast: Active dry yeast may also be used. Mix it with water and sugar first, to proof. Once it’s foamy, add to a bowl with remaining ingredients and mix dough as instructed. Allow to rise for about 1 hour before dividing in pieces.
- To Bake Pitas: Preheat oven to 475 degrees F with a pizza stone or baking sheet inside. Pan needs to be very hot before adding pitas! Once hot, place pitas carefully on top and cook for 2 minutes. Flip and cook for another 1-2 minutes.
- To Make Ahead: Pita bread dough will keep for up to 5 days, covered in the fridge. Allow the cold dough to rest at room temperature for at least 30 minutes before dividing into pieces. Rolled out pita dough circles could be stored, lightly covered, in the fridge for a few hours ahead of time before cooking.
- To Freeze: Assemble dough then place in a freezer safe container and freeze for up to 3 months. Thaw completely in the fridge, then allow refrigerated dough to rise at room temperature for at least 30 minutes before dividing into pieces. Cooked pitas can also be frozen in an airtight container for up to 3 months. Place a piece of parchment paper between them so they don’t stick together. Warm frozen pitas in the microwave for a few seconds before serving.
