You can never go wrong with homemade food and this greek pita bread is one perfect example of that. I made a decision to start cooking everything from scratch and eliminate any “ready made” products found in supermarkets, bakeries etc, including breads, sauces, pickles, vegan milk, cakes, pasta, cookies and much more. I believe that the homemade dishes, are highly nutritious compared to the packaged ones and it’s always a win. We all have our preferences.
Today’s Homemade dish is a Greek Pita bread, fully nutritious, full of flavour, fluffy and very tasty. In Greek cuisine we use the pita to make the well known, gyro dish. It is consider as exclusively a Greek patented recipe. Its preparation was affected by Italian occupiers where during the Italian occupation, the Italian conquerors demanded and showed the Greek bakers the method of their Italian bread. The Greeks bakers were influenced and then they produced the delicious Greek pita, which we know today.
Pita bread as a commercial venture, started in 1952 by brothers Anthony and Kyriakos Papadopoulos (from Edessa in Greece) in A wooden oven and at that time they were producing 200-300 pies per hour. They sublet an oven in which they were waking up early at night to fermet, to shape and mold, open the dough and bake the Pita breads. Then, they pack them in cardboard boxes and distributed them with trucks with tricycles, and even on foot. For longer journeys were forced to use the bus or tram, as the car was a luxury on those years.
Today, pita bread is cooked in an oven on a conveyor belt, while the “push” of the pie is no longer held by hands, but with a special machine. The production of the pita bread nowadays is at least 250,000 per day while being systematically export to the world only by Greek businesses.
As I recently purchased a food processor, I let the machine to do all the kneading. The best cooking investment ever. Five minutes and look the magic, your dough is ready. 🙂
The size of each bread depends on your preference. Make sure that your pan is very well heated with a sprinkle of oil before you put the pita on the pan. Each time you cook a new one, add some drops of oil to your pan. Cook each side of pitta until they start to puff up, as per the following photos.
If you want them hot, remove pitas from the pan and serve immediately. Otherwise, keep them in a bag of fabric. To store them, you can put them in the refrigerator or freezer in a clean towel or foil. Prior to use, let them thaw at room temperature and they will become fresh again.
The original Pita bread is with white flour only. The latest years, vendors use whole wheat flour also for a healthier choice. On this recipe, I combine half white and half whole wheat flour. My next experiment will be a gluten-free pita bread, which it is a quite tricky to cook but hopefully I will come out with a tasty recipe. 🙂
You can enjoy it as a substitute for bread or fill it with vegetables, various sauces or a vegetable burger. In case you do not follow any vegetarian/vegan diet you can add any type of meat you wish. For my lunch, I made an experiment sauce of steamed cauliflower and carrots. I blended them with two cloves of garlic, olive oil, black pepper, tahini, vegetable stock and surprisingly was good.
Greek Pita Bread - Vegan
- 200 grams white flour
- 200 grams whole wheat flour
- 200 grams warm water
- 1 tsp brown sugar
- 2 tsp salt
- 2 tsp olive oil
- 8 grams dried yeast
- Put the yeast and the sugar into the warm water and mix well. Add little by little the flour and start kneading. Add the oil and the salt and continue kneading for 5 minutes until you get a soft dough. Put it in a bowl and let it rest for 1 hour in a warm place.
- Spread flour in a surface and separate the dough into 5 small balls. Roll each ball into a medium thickness and let them rest for 5 minutes.
- Heat a non - stick pan, sprinkle oil and cook each bread separately for few minutes. When the bread starts to puff up turn it from the other side. Serve immediately, otherwise cover them with a cloth to keep them warm. Enjoy! 🙂