Greek Pita Bread Recipe

Ingredients:

For the Tangzhong:

40gr flour

120ml water

Add the water and flour in a pan and heat while whisking constantly on medium heat.

Keep stirring until the mixture thickens into a pudding-like consistency.

Remove from heat, transfer in a bowl and cover with a plastic wrap touching the surface of the tangzhong.

Let come to room temperature before use.

For the Dough:

Dry Ingredients:

360gr flour

15gr sugar

5gr yeast

6gr salt

Wet Ingredients:

140ml water

1 egg

All of the Tangzhong at room temperature

Extra:

40gr butter

Method:

In the bowl of your Stand Mixer, whisk together the dry ingredients.

Add in the wet ingredients and knead with the dough hook for 2 minutes.

Add in the softened butter and knead for 10 more minutes.

Transfer the dough into an oiled bowl and let proof covered with plastic wrap until double (1-2h)

After the dough has proofed, punch it down and divide into 120gr pieces

Shape each piece into a ball and let them rest for at least 15 minutes

Then flatten each dough ball and start stretching each with your fingers slowly, until you have flat discs ~2-3cm thick

(If the dough is not easily stretched you can refrigerate for 30mins)

Preheat a nonstick pan with a thin layer of olive oil on medium heat

Transfer the first pita dough inside and cook the first side for ~5mins, until it is cooked

Cook the other side with the lid on for 5 more mins or until cooked

Remove from heat and do the same with the rest of the pitas, oiling the pan with a thin layer of olive oil each time

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