Home made pitta breads

The famous Greek pitta breads with the many uses! For your pork or chicken gyros or kebabs or even individual small pizzas! In a frying pan or under the grill or (even better) on the BBQ!

Ingredients (for 8 pittas):
2 tsp of dry yeast (or 30gr. of fresh yeast)
1 tsp of sugar
1 1/3-1 1/2 cup of lukewarm water
500 gms. strong white flour
1 tsp of salt
2 tbsp of olive oil
 
Method:
Mix together the yeast with the sugar and 1/2 a cup of the water, stir and let it for 5 minutes to stand and start getting frothy (getting active).
 
Mix together the flour with the salt in a big bowl. Make a well on the centre of the flour and add the yeast mixture, the oil and another 1/2 a cup of the rest of the water.

Start kneading with your hands, adding gradually as much of the rest of the water as is needed, until you get a soft and smooth dough, easy to knead and not sticky on the hands.

Grease with oil another large bowl and put in the dough. Turn it around so that it gets oiled all over, cover the bowl with a clean towel and let it rest in a warm place for about 1 1/2 hour or until it doubles in size.

Hit the dough on a clean surface to lose its air and divide it in 8 equal size balls. Roll out each ball in a disc shape of 15cm diameter and 1cm thick. Brush them well with oil and let them rise in a warm place.

Using a fork pinch the pittas on their surface here and there.

Bake the pittas in the oven at 230°C for 5'-7' until they are risen and start getting a bit of colour but not to overbake because they will get dry. Take them out of the oven, let them cool completely and save them in plastic bags suitable for the freezer. They freeze well for some months.

Every time you need some you defrost, brush with oil on both sides, sprinkle with salt and oregano (optional) and cook them in the way you prefer.