I am on a nerw mission to find the perfect pitta recipe. The first one is baked and uses Greek yogurt. 8/10 fluffy and freezable.
Ingredients
3/4 cup warm water
2 1/4 tsp, active dry yeast
1 tsp sugar – for the yeast mix
1 tbsp sugar – for the flour mix
470g bread flour, plus more for dusting
1 1/2 tsp sea salt
3 tbsp extra-virgin olive oil, plus more for the bowl
3/4 cup Greek yogurt
Instructions
In a medium bowl, combine the water, yeast and 1 tsp of sugar and let the mixture sit until foamy on top, about 5 mins.
In a large mixing bowl, combine the flour, salt, and remaining sugar.
Add the yeast mixture, oil and yogurt, and mix to combine.
Knead the dough on a clean work surface, adding more flour if needed, until it’s soft and slightly sticky, 7 to 10 mins.
Transfer the dough to an oiled bowl, cover with a towel and let rise until it’s doubled in size, about 2 hours.
Preheat the oven to 220C and line two baking sheets with baking paper.
Turn the dough out onto a clean work surface and divide it into 12 equal balls (or 6 for bigger pittas). They rise but don't spread so shape to suit.
Cover and let rise an additional 20 minutes.
Roll the balls out into circles that are 1/4in thick.
Place them onto the baking sheets an inch apart then bake until they’re puffy and lightly browned on top (begin checking at 5 mins, they will take up to 10 mins).
Transfer the pitas to a wire rack to cool.
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