Cypriot Pita Bread Recipe (Pocket Style)
Learn how to make soft, fluffy Cypriot pita bread with this easy pocket-style recipe! Perfect for souvlaki, sheftalies or other fillings!
Ingredients
Yeast mixture
- 150 grams Bread flour high protein
- 1 tbsp Sugar
- 250 ml Water lukewarm
- 1 packet Dry active yeast (7grams)
Dough
- 500 grams Bread flour high protein
- 1 teaspoon Salt
- 50 grams Olive oil
- 250 grams Greek yoghurt room temperature
Additional
- 1 tablespoon Olive oil for proofing bowl
- Extra flour for kneading and rolling
Instructions
- Activate the Yeast: In a large mixing bowl, combine the ingredients from the yeast mixture: flour, sugar, water and yeast. Stir until smooth, then let the mixture rest for 10-15 minutes until it becomes foamy, indicating the yeast is active.
- Combine Ingredients: Add the olive oil, salt, and Greek yogurt from the dough ingredients to the activated yeast mixture. Stir well to combine.
- Add Remaining Flour Gradually: Gradually add the remaining flour from the dough ingredients, mixing as you go. Adjust the amount of flour as needed until the dough forms a slightly sticky texture.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead for about 5 minutes, adding more flour as needed, until the dough is soft, smooth, slightly sticky, and elastic (all flour is different, so it’s perfectly normal to add more).
- First Rise: Lightly oil a clean bowl with a small amount of olive oil. Place the dough in the bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Shape the Dough: Lightly dust your work surface with flour. Gently deflate the dough, then divide it into pieces weighing a maximum of 100 grams each. Shape each piece into a ball, cover with a towel, and let them rest for 10 minutes.
- Roll Out the Pitas: On a a well-floured surface, press each dough ball into a circular shape with your hands. Use a rolling pin to roll each piece into an oval roughly 12 cm wide by 22 cm long, or roll into circles if preferred.
- Prepare for Baking: Place the rolled pitas on a tray lined with baking paper. Cover with plastic wrap and let them rest for another 15 minutes. Preheat your oven to 225°C fan-forced.
- Bake the Pitas: Place your trays in the preheated oven and bake for about 3-4 minutes, until they puff up. For best results, place the pitas in the oven side-on, as they tend to puff up better this way. Only bake 3 at a time.
- Keep Warm: Remove the baked pitas from the oven and cover with a clean kitchen towel or foil to keep warm. Repeat with the remaining uncooked pitas.
Video
Notes
- Adjusting Flour: If the dough feels too sticky while kneading, add more flour as needed until the dough is smooth and elastic. Using up to 100 grams of extra flour is normal, as high-protein flours vary in absorption.
- Rolling and Puffing: It is crucial to have flour on the surface when rolling the dough to prevent it from sticking, as this can affect the pita’s ability to puff. Use a light dusting of flour and, if needed, a small brush to remove any excess flour before baking.
- Oven Safety: The oven will be very hot at this temperature. Keep your face and head back when opening the door to add or remove trays to avoid the intense heat.
- Yield: This recipe makes approximately 12 pitas, each weighing between 90-100 grams.
Nutrition
Calories: 249kcalCarbohydrates: 38gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 205mgPotassium: 56mgFiber: 1gSugar: 2gVitamin A: 13IUVitamin C: 0.002mgCalcium: 33mgIron: 0.5mg
Tried this recipe?Post it on Instagram and tag me @nikolopaa