Directions
Servings: 6 pita
Ingredients
- 160 ml Whole milk Room temperature
- 80 ml Water, tepid
- 1 tsp Granulated sugar
- 2 tbsp Extra virgin olive oil
- 2 tsp Active dry yeast
- 320 g Bread flour
- 1 tsp Sea salt
- 1 tsp Fresh thyme
- 1 tbsp Extra virgin olive oil
- Salt and Pepper to taste
- pepper
To serve
- Extra virgin olive oil
- Fresh thyme
Instructions
- Combine the sugar,yeast,olive oil, water and milk in a bowl. Set aside for 5 minues until it begins to froth up.
- In a larger bowl, combine theflour, salt and fresh tthyme leaved. Stir to combine.
- Add the oil to the yeast mixture and stir well.
- Add the yeast mixture to the flour mixture in batches, making sure each batch is fully incorporated before adding the next.
- Tip the mixture onto a lightly floured work surface. Knead for 5 minutes until the dough becomes smooth.
- Brush a large bowl with a little olive oil and add the dough.
- Cover the dough and leave to rest for about 40 minutes or until doubled in size.
- Heat a skillet over medium heat.
- Press the dough down to remove the air and cut into 6 equal pieces.
- On a lightly oiled work surface roll out each piece of dough to a circle of about 8 inches diameter.
- Cook for 1-2 minutes per side until they start to puff.
- Transfer to a pllate and serve with your souvlaki, sausages or mixed grilled vegetables.
Notes
Recipe source: Akis Petretziki
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