We had some lamb, I thought I’d do something Greek(ish)… so naturally I needed to make some bread for souvlaki! The technique is very similar to tortillas, so not difficult at all!
3-4 hours, but most of that is waiting around time.
500ml warm water
7g dry yeast
1½ TB white sugar
800g plain flour
80ml olive oil
1½ TB kosher salt
1 – Mix the yeast and sugar into the water. Leave for 5 minutes or so (it’s not a lot of yeast, so don’t expect to see much).
2 – Place the flour, salt and olive oil into the stand mixer.
3 – Add the water mixture and combine using the dough hook. If it looks too wet, add another half cup of flour to bring it together to a sticky ball.
4 – Knead using the mixer’s slow setting for 10 minutes. The dough should become smooth and elastic.
5 – Cover with a damp tea towel and leave to double in size – about 2 hours.
6 – Punch the dough down, then divide into 16-20 balls. Roll each into a ball and then cover, leaving for 30-60 minutes until light and fluffy.
7 – Roll out 1 or 2 balls into flat, thin circles.
8 – Heat a frying pan (we use two) over medium heat. Drizzle in a little extra virgin olive oil and brush to coat the pan. Place the dough into the pan (carefully!). Turn after 1-2 minutes when the first side features delightful golden brown tinges.
9 – While the second side is cooking, prepare the next pita round(s). Store in a tortilla keeper or just stack them together so that they can keep each other warm.
Serve as a critical component of souvlaki, or for whatever you want. They’re so soft and yummy!