Greek pitta bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the salt and flour to a large bowl. Do not whisk together yet

Step 2

Place the water, milk, yeast, and sugar in the bowl of a tabletop mixer. Add a half cup of flour and whisk together. Set aside for 10 minutes so that the yeast activates. It is active when a foamy cloud appears on top of the liquid.

Step 3

Whisk together the flour and salt.

Step 4

Once the yeast is activated add the yogurt, oil, and flour mixture. Knead together on low speed for 8 minutes then, increase the speed to medium and knead for 2 more minutes

Step 5

Transfer the dough (it will be very sticky) to a large bowl that has been greased with a few tablespoons of oil. Toss the dough in the bowl to coat with oil and cover with plastic wrap. Set the bowl aside for 45 minutes to one hour or until the dough has doubled in volume

Step 6

Preheat the oven to 525 °F, 275 °C.

Step 7

Lightly flour your work surface and transfer the dough on top. Dust with some flour and roll it around so that it is easy to handle, and the top is no longer sticky. The inside will still be sticky. Take care not to add too much flour or the pitas will be dry.

Step 8

Cut the dough into 8-10 equal pieces and roll them into rounds. Use as little flour as possible.

Step 9

Clean the work surface and add rub some olive oil on it and on your hands. This will make the dough easy to handle.

Step 10

Use a rolling pin or your hands to form each portion of dough into rounds.

Step 11

Line 2-3 baking trays with parchment paper and transfer the pitas onto the trays.

Step 12

Bake for about 6 minutes or until the top of the pitas develop some color or golden spots. For the final minute of baking, you may place the tray under the broiler element to develop more color. Keep a close eye on it so that the pitas do not burn or over bake.

Step 13

Serve warm