Greek Style Pita Bread

Greek Pita bread is somewhat different than the traditional "pocket bread" you see most often at the store.  Greek Pitas are softer, with a distinctive chew, slightly more substantive than a dry round disc that has a pocket.  Traditional Middle East pitas are good, but when you're going Greek, then this recipe is a must do. 

I used to buy my Greek Pita whenever we'd do our Chicken Shawarma, but this time, my store was out and I decided to try a new recipe that was far more delicious than I could have ever imagined.

This recipe is truly Greek.  It is adapted from a famous Greek chef named Vefa and she is so popular in Greece that she even has her own Television show and best selling cookbook, Vefa's Kitchen.  Think of her as a Greek Paula Deen, minus all that butter!

This recipe couldn't be easier or more delicious as it was originally written.  I have made it even easier by using the food processor.  Instead of baking them, I just cooked them a couple minutes on each side using a cast iron skillet.  Yup - it's just that simple!  Give them a try.

Vefa's Greek Pita Bread

Makes 8

3.5 cups of all purpose flour

1 tsp salt

1.5 tsp instant yeast

1 tsp sugar

2 TBS olive oil

1 1/4 to 1 1/2 cups of water, room temperature

Cornmeal for dusting, about 1/2 cup (I used White Lily Cornmeal Flour as I didn't have cornmeal on hand)

1/4 cup vegetable oil for grilling

In a food processor, combine flour, salt, yeast and sugar.  Give it a few pulses to mix thoroughly.  Turn the food processor to a steady on and add 1 cup of the water and then the oil in a slow, steady stream.  Dough should begin to form a ball.  Add more water until the dough is very moist.  I usually find the last 1/4 cup is not necessary.  If the dough becomes too wet, process in more flour.  Your dough should be very sticky.

Oil a medium sized bowl and transfer the dough to the bowl.  Cover with plastic wrap and let rest in a cozy corner for about 30 minutes. 

Generously flour your counter and turn out dough.  Divide dough into 8 pieces and shape each piece into a round.  Cover with wrap and let sit for at least 5 minutes.  In the meantime, begin to heat an 8-10" cast iron skillet over medium to medium-high heat.  Next, grab a clean kitchen towel or several sheets of paper towels to use to hold your rounds.  Set aside.  You'll transfer the grilled pitas to the towels to stay warm and keep soft.

Flour your counter a bit more, only this time use some corn meal and roll each ball into a flat round, about 8-10 inches across.  Dough should be very sticky, so make sure you are dusting and lifting off the bottom to prevent it from sticking to the counter.  When it is rolled out, prick the dough with a fork all over, being careful not to prick all the way through. 

Using a pastry brush (I use silicone), lightly oil the skillet with vegetable oil.  Add the round of rolled out dough and let it cook for about 2 minutes.  Turn dough over and let cook two minutes more.  If your skillet becomes too hot, turn the heat down to medium, but you want it hot enough to give it a dark, golden color on one side and very dark, nearly burnt spots on the second side. 

After each piece has been grilled, stack them and wrap in a dish towel to cool.  They will remain soft.  These freeze very well after they've cooled completely. 

PS  I use fabric softener with my kitchen towels, so instead of risking the pita's tasting like Downy, I used a few paper towels and then while they were still somewhat warm, I put them in a plastic bag with the bag unsealed to cool completely.  They should stay soft, not get soggy.