My go to snack whilst I am in Greece, I can’t think of a better way of passing the time in Greece than sitting in a small sea front restaurant eating pita and tzatziki, waiting for my souvlaki to arrive and washing it all down with an incredibly fresh Mythos beer.
History says that pita bread dates back many years and is a derivative of flat breads that go as far back as the stone ages. Flat breads such as pita, focaccia, tortilla and naan are extremely popular due to their simplicity, versatility and in my opinion great taste. So, without further ado, let’s start…
Ingredients:
· 170 ml milk (take it out of the fridge an hour or so before)
· 80 ml water (room temperature)
· 1 teaspoon sugar
· 2 tablespoons olive oil
· 2 teaspoons dry yeast OR 4 teaspoons of fresh yeast
· 320g all-purpose flour
· Thyme / Oregano
Preparations:
1. Mix the sugar, yeast, olive oil, water and milk in a bowl.
2. Ensure the yeast is completely dissolved and incorporated in the liquid.
3. Let the mixture stand for 10-15 minutes.
4. Add the flour, salt and herbs to the bowl and mix continuously with a fork or spoon.
5. Continue mixing until the dough no longer sticks to your hands, add very small quantities of flour if needed to obtain the desired texture.
6. Work the dough for 4-5 minutes until it becomes smooth.
7. Brush a bowl with some olive oil and place the dough in the bowl. Cover with a towel or cling film and let it rest for about from 40-90 minutes, until it rises and is approximately double in size.
8. Heat the pan to a medium heat, and when it reaches temperature add a few drops of olive oil.
9. Cut pieces of dough and flatten to the shape and size you desire.
10. Finally, cook the pita for 1-2 minutes on each side.
Best served with tzatziki, gyros and a refreshing cold drink…
Комментарии