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How To Make Greek Pita Bread
How To Make Greek Pita Bread

Before you jump to How To Make Greek Pita Bread recipe, you may want to read this short interesting healthy tips about Strength Boosting Snacks.

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Whole grain snacks are an outstanding choice for a fast wholesome snack. A slice of whole wheat toast, for example is a great snack in the early morning. Chips and crackers created from whole grains can be fantastic for quick treats to eat on the go. Deciding on whole grain snacks is always better than eating the highly processed grains we commonly obtain in our grocery stores.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to how to make greek pita bread recipe. You can have how to make greek pita bread using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook How To Make Greek Pita Bread:
  1. Provide 6 g Active Instant Dry Yeast,
  2. Use 4 g Granulated Sugar,
  3. Use 160 ml Whole Milk Room Temperature,
  4. Prepare 80 ml Water,
  5. Get 320 g Unbleached All-purpose Flour,
  6. Provide 6 g Sea Salt,
  7. Provide 1 TSP Za'atar,
  8. Prepare Greek Olive Oil, 14g + More For Greasing
Steps to make How To Make Greek Pita Bread:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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