This delicious bread isn’t just for gyros. It’s amazing dipped in soups or chilis! You can choose to proof the dough a second time, but I ran out of time before class started. Whoops! They still turned out marvelously delicious and fluffy. They cook up in about 2 minutes, so make sure not to walk away from them.
5 ½ – 6 ½ cups Flour (Bread Flour works best); divided
2 cups warm Water (110-112°F)
1 Tablespoon Instant Yeast
2 Tablespoons Honey
1 Tablespoon Salt
2 ½ Tablespoons Olive Oil
- In a mixer bowl, whisk the warm water and yeast until frothy. Allow the yeast to bloom (get very frothy and foamy) for 10 minutes before adding the oil, salt and 4 cups of flour.
- Turn on the mixer to the second slowest speed and add flour as needed, until the dough starts to pull away from the side but is still slightly sticky to the touch.
- Place the dough in a greased bowl, spritz or brush oil over top and cover with plastic wrap or a towel. Proof for 1 hour or until doubled in size.
- Dump the dough out on a floured surface and separate into 3 equal portions. Place 2 of the pieces back in the bowl and cover again. Divide the dough on the cutting board into 3 equal portions, form into a ball and roll out until thin.
- Heat a griddle over medium heat and add a drizzle of olive oil. Cook the pita, one at a time until they begin to bubble. Flip and continue to cook until the bubbles are golden brown and the bread is fluffy.
- Repeat with the remaining dough and enjoy!
Looking for a main dish? Try one of these!
Ash's In The Kitchen 