Things to know about Psomí Píta Recipe
Soft and fluffy Greek pita bread is the easy bread recipe every household needs. With only flour, yeast, and water this bread can be very versatile. Píta is a round flatbread that has been a staple in Eastern Cuisine for generations. Píta is baked at high temperature causing the bread to expand quickly, creating a pocket on the interior due to steam. This bread can be used for almost anything from being a wrap for meats, falafels, and kebabs to being paired with hummus or tzatziki sauce or a pizza base. Traditional single-layer Greek-style pita is cooked in a stone floor oven.
Easy Homemade Traditional Greek Pita Bread. Authentic Recipe of Psomí Píta.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 500 grams (1.1 lb) All Purpose Flour – Plain Flour
- 4 grams (0.14 oz) Dry Yeast
- 100 ml (3.38 floz) Passata Juice
- 1 tsp Salt
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 270 ml (9.13 floz) Water Lukewarm
- In a mixing bowl combine flour, yeast, salt, and sugar. Give it a mix with a spoon.
- Start adding your water while mixing in an electric mixer with a dough hook attachment.
- Pour the water in a slow constant stream, and wait for the water to be absorbed before adding more.
- Your dough may need less water depending on the type of flour you are using. Mix or knead until the dough is an elastic ball, smooth, and comes off the sides of the bowl.
- When your dough is ready, cover the bowl and let it rest for 20 minutes in a warm place. The dough should double in size. This step will ensure that píta will be fluffy when cooked.
- On a floured surface, knead the dough for a minute or two and split it into 7-8 even-sized portions.
- To shape the dough, with your hands or using a rolling pin, flatten the dough to about 1cm (0.4 in) thick. You can make a circular shape or an oval shape.
- Heat a large skillet on medium heat. Do not grease your pan. Cook the píta for 3-4 minutes on each side. You will see it rise slightly and gain color.
- The bread should still be soft. Consume this Greek pita bread right away while it is still warm. Kalíórexi! Enjoy your meal!
- If your house is too cold in the winter, turn the oven for a little bit until the inside is warm. Then turn it off and place the dough in there for 20 minutes.
You should sift your flour to avoid lumps in your dough. The water must be lukewarm at around 40 °C/104 °F. This will help the yeast to activate and bloom so the dough rises. If the dough looks dry and crumbly add water with 1 tsp at a time. On the other end, if your dough is too moist add 1 tsp of flour and mix every time.
You can enjoy this Greek pita bread with souvlaki, tzatziki, hummus, falafel, or as a pizza base.
— Specific Atributes of This Recipe:
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