Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, how to make greek pita bread. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pita Bread – How to Make Pita Bread at Home – Grilled Flatbread. How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef. Greek Pita bread is an ingredient always present in my fridge or my freezer.
How To Make Greek Pita Bread is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. How To Make Greek Pita Bread is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook how to make greek pita bread using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make How To Make Greek Pita Bread:
- Take 6 g Active Instant Dry Yeast,
- Make ready 4 g Granulated Sugar,
- Take 160 ml Whole Milk Room Temperature,
- Prepare 80 ml Water,
- Prepare 320 g Unbleached All-purpose Flour,
- Make ready 6 g Sea Salt,
- Make ready 1 TSP Za’atar,
- Prepare Greek Olive Oil, 14g + More For Greasing
The kind that is soft and chewy and a little. The very best homemade Greek pita bread recipe! All you really have to do is mix up a simple. Make these soft homemade Greek pita bread for gyro or just for dipping!
Instructions to make How To Make Greek Pita Bread:
- In a bowl, combine yeast, sugar, milk and water. – – Stir to dissolve the yeast and sugar. Stir, stir, stir. – – Set aside for 10 minutes or until becomes foamy. – – In a large bowl, add flour, salt and za’atar. – – Mix to combine well. Mix, mix, mix.
- Add olive oil into the yeast mixture. – – Stir to combine well. – – Add the yeast mixture into the flour mixture. – – Combine the mixture well until it becomes a dough. You can do this by hand or a spatula. – – Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 8 to 10 minutes.
- The dough should be soft, subtle and tacky, but not sticky. It should pass the “window-pane” test. – – If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. – – Form the dough into a ball. – – Lightly grease the dough ball with olive oil. – – Transfer back into the bowl.
- Cover with cling film and set aside in a warm place for 1 hour or until the dough has doubled in size. – – Lightly grease working surface with olive oil. – – Transfer the dough onto a working surface. – – Divide the dough into 6 equal pieces with a weight scale. – – Form each piece into a dough ball.
- While working with 1 dough ball, cover the rest of the dough ball with a damp lint-free kitchen towel. – – Using a rolling pin, roll the dough out into a round disc with a diameter of 8 inches. – – Heat a skillet over medium-high heat. – – Place the shaped dough into the skillet.
- Air pockets will start to form. – – Once the bottom is lightly charred, flip and cook the other side until lightly charred. – – Remove from heat and set aside until ready to use. – – Repeat the steps for the remaining dough balls. – – You can serve pita with gyros, souvlaki and even hummus. Or you can use them as a wrap or as a sandwich.
Make sure each batch is incorporated before adding the next. Transfer mixture to a lightly floured working surface. Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight. One thing I love about going to a Greek restaurant is when they have Greek pita bread.
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