Greek Pitas

I love Greek food. I don't really know when my obsession started, but I know that given the choice, I could eat gyros and tzatziki almost every day!  Then throw in a couple days of pizza and I'm a happy camper!

Last year, a new restaurant opened in my hometown.  (It feels weird to call it my hometown when I live only 25 minutes away!)  They specialize in Greek and Mediterranean food.  Their portion sizes are huge and Mike and I love going there.  I remember commenting to Mike once that I wished we had a gyro restaurant closer to our house.  Then, I found out that we did!  It's a little building placed in a random spot (between two car lots), but the food is phenomenal!  We've gone a couple times and every time we drive by I try to get Mike to stop (most of the time I'm unsuccessful though!)

When I came across this recipe for Greek pitas, I knew I had to make them!  They look so incredible.  Now, these aren't the kind of pitas that have the pockets that you stuff, these are more like a flatbread.  They were easy to make and the perfect soft and chewy texture.  I cut up pieces of grilled Sweet & Spicy chicken, added some pickles and cheese, and folded that up in one of these pitas.  It was absolutely delicious! 

We had leftover pitas, so I stored them in the fridge so we could have them for lunch throughout the week.  I used two pitas like bread slices and packed a sandwich full of meat and cheese for Mike.  He said it was delicious and very filling.  I think these pitas would also make a delicious base for mini pizzas!

Since I've shared the main course with you so far this week (the chicken and these pitas), be sure to come back on Friday and I'll share dessert!

Greek Pitas

Makes 10 6" pitas

Ingredients:
1-1/8 cup warm water
2-1/4 teaspoons yeast (or 1 packet)
2-1/3 cups bread flour
1 teaspoon salt

1.  Pour the warm water into the bowl of your stand mixer and sprinkle the yeast on top.  Allow the mixture to sit for about 5 minutes, until the yeast poofs up.

2.  Stir in the flour and salt and knead with the dough hook attachment for 5-7 minutes, until the dough is smooth and elastic. 

3.  Cover the bowl with plastic wrap and set it in a warm spot to rise until double, about an hour.

4.  Punch the dough down and allow it to rest for 10 minutes.

5.  Divide the dough into 10 equal sized pieces. **

6.  Shape each dough piece into a ball and let them rest for 15 minutes.

7.  Heat a large skillet or griddle over medium heat. Lightly brush the pan with oil if it's not a non-stick pan.

8.  Press each dough ball into a 6" disk.  I found it was easiest to flatten the ball between my palms and gently press it down with my fingers until a disk was formed.

9.  Place 2-3 dough disks on the hot skillet, being careful not to overcrowd.  (You may be able to fit more or less depending on the size of your pan).

10.  Cook for 3-4 minutes, until golden brown on one side.  Then flip and cook for 2-3 minutes, until the other side is golden brown as well.

11.  Place cooked pitas on a plate and cover with a towel to keep them warm (and soft).  Repeat steps 9 & 10 with remaining dough disks.

Serve the pitas warm.  Store leftovers in a Ziploc bag in the fridge.

**Note:  I thought the size of these pitas was quite small.  I would recommend making 6 10" pitas instead, but you can choose the size that fits your needs best.

Source: Soliloquy Of Food & Such