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Authentic Greek Pita Bread

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
80 min
SERVINGS
12 servings
Lunch
Authentic Greek Pita Bread
Ingredients
  • 1 package active dry yeast
  • 1 1/4 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
  • 3 1/2 cups all-purpose flour, or as needed - divided
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable shortening
Instructions
1
Begin by sprinkling yeast over warm water in a mixing bowl, allowing it to sit and activate until it forms a creamy foam, approximately 5 minutes.
2
Next, combine yeast-infused water with 2 cups of flour, salt, and shortening in the mixing bowl. Use a fork to mix and blend these ingredients for 2 minutes.
3
Then, incorporate as much of the remaining 1 1/2 cup flour as necessary to achieve a smooth dough consistency.
4
Transfer the dough onto a floured surface and engage in kneading until it becomes smooth, elastic, and well-combined. If the dough proves sticky, incorporate additional flour as needed.
5
Form the dough into a ball and cover it with a kitchen towel. Allow the dough to rest in a warm environment for 15 minutes, promoting relaxation and rejuvenation.
6
Preheat your oven to 500 degrees F (260 degrees C), preparing it for the baking process.
7
Divide the dough into 12 equal portions. To handle these small pieces of dough, flour your hands and shape each portion into a ball.
8
Cover the dough balls with a kitchen towel and allow them to rest for 10 minutes, permitting the dough to recover from its recent exertions.
9
Flatten each dough ball into a round shape on a floured surface, covering it with a kitchen towel once again. Allow the dough to rest for 10 more minutes, giving it time to relax and reorganize.
10
Gently roll each dough ball into a circle, approximately 6 inches in diameter on a floured surface.
11
Place the pita breads in a single layer on ungreased baking sheets, preparing them for their final stage of preparation.
12
Bake the pita breads in the preheated oven until they puff up, taking approximately 3 to 4 minutes.
13
Flip the breads over with a spatula and return them to the oven for an additional 2 minutes, ensuring they are cooked through.
14
Once done, let the pita breads cool on wire racks before cutting them in half and gently separating their tops and bottoms to form pockets for filling.