Greek Pita Bread | Akis Petretzikis

In a bowl, add 1 teaspoon sugar and 2 teaspoons active dry yeast.

Add 160 milliliters milk and 80 milliliters water at room temperature, and mix until the sugar and yeast dissolve.

Set aside for about 5 minutes until the yeast starts to activate and froth.

In another bowl, add 320 grams of strong flour, 1 teaspoon of salt, and 1 teaspoon chopped fresh thyme leaves, and mix to combine.

Add 1 tablespoon of olive oil and the yeast mixture to the flour, and work it in until it forms a dough.

Lightly dust a clean working surface with flour and turn out the dough, kneading for 4 to 5 minutes.

Brush a bowl with olive oil, place the dough inside, cover with a towel, and set aside for about 40 minutes until it doubles in size.

Once risen, place a pan over medium heat and brush the working surface with olive oil.

Drop the dough onto the surface, press it down to remove air, and divide it into six equal pieces.

Roll each piece into 20 centimeter disks using a rolling pin.

Add a few drops of olive oil to the pan and cook each disk for about 1 to 2 minutes on each side until they puff up.

If the dough is hard to roll out, drizzle some olive oil on the working surface.

Once cooked, set aside and repeat for the remaining disks.

Quarter the cooked pita breads and prepare a platter with tahini, lime zest, lime juice, salt, pepper, and sprigs of thyme.

Equipment Needed

Dietary

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