This Mediterranean staple is often overshadowed by its famous Greek cousin, but for those who know, Cypriot Pita is in a league of its own. Larger, sturdier, and featuring a distinct internal pocket, it is the ultimate vessel for hearty fillings and smoky grilled meats.
The Cypriot Difference
While Greek pita is typically a soft, pocketless flatbread used for wrapping souvlaki or dipping into tzatziki, the Cypriot variety is an “envelope” bread.
- The Pocket: Unlike the flat Greek version, Cypriot pita puffs significantly in the oven, creating a spacious interior perfect for stuffing with sheftalia (spiced sausages) or halloumi.
- The Size: It is traditionally much larger and more oblong than the standard circular Greek pita, designed to hold a substantial amount of salad and protein without tearing.
- The Texture: It features a slightly crustier exterior and a chewy, resilient crumb that stands up to juicy fillings and sauces.
Pita Bread – The Cypriot Way
Ingredients
For the starter
- 150 gms Bread flour
- 1 tbsp Granulated sugar
- 250 nl Water, tepid
For the dough
- 500 gms Bread flour
- 1 tsp Salt
- 50 gms Extra virgin olive oil
- 250 gms Greek yogurt Room temperature
Instructions
To make the starter
- 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.
For the dough
- Add the olive oil, salt, and Greek yogurt from the dough ingredients to the starter mixture. Stir well to combine.
- 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.
- 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. You can also do this in the stand mixture using the dough hook.
- 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.
- 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.
- 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 5" wide by 8" long, or roll into circles if preferred.
- 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 440ºF Convection..
- 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.
- 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.