You'll love this Greek pitta bread recipe if like me you're into kebabs like souvlaki or if you like dips. A pitta is perfect for wrapping around anything to make a sandwich and because it's unleavened bread it's not bad for you either.
I use pittas a lot at lunchtime because (for a bread) they have a relatively low glycaemic index so you dont get all sugared up and feel drowsy in the afternoon.
Any filling goes (try my souvlaki kabob recipe) and to give it that Greek pitta bread feel make sure that you have a bowl of
to top off any filling.
You can follow the instructions below or if you have a bread maker, just throw all the ingredients in and set the bread maker off on the pizza setting.
Mix the flour, salt, sugar and yeast together in a bowl. Stir in the warm water and olive oil and mix together to make your dough. Remember that you can always add extra flour if the dough is too sticky or extra water if too dry.
Knead the dough gently on a lightly floured surface for 10 minutes and then leave the dough to prove by placing it in a large clean bowl for two hours in a warm place covered with a damp tea towel.
When the two hours is up, take your dough and kneed again for a further minute or so. Now cut the dough into 12 pieces and set aside for 30 minutes while you get your smoker up to 200°C or 390°F.
Roll out each piece of dough to form a flat oval and bake for 6-7 minutes and then wrap again in the damp tea towel until cool.
When you're filling is ready simply slap your pitta on the grill for a minute or two and you're ready to go.