The BEST Greek Pita Flatbread:No pocket and SO easy!

Now you can follow my easy recipe to make soft and moist pita flatbread at home. The pitas are made with basic pantry staples and the recipe can be used to make pizza crust! Simple, moist, and delicious.

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Print this recipe here: https://www.dimitrasdishes.com/homemade-flatbread-greek-pocketless-pita/

Makes 8-10 pitas:

2 cups lukewarm water
2 and ¼ teaspoons active dry yeast
3 tablespoons granulated sugar
¼ cup lukewarm milk
2 tablespoons yogurt
2 tablespoons olive oil

5 cups (740 g) all-purpose flour
2 teaspoons salt

Add the salt and flour to a large bowl. Do not whisk together yet.

Place the water, milk, yeast, and sugar in the bowl of a tabletop mixer. Add a half cup of flour and whisk together. Set aside for 10 minutes so that the yeast activates. It is active when a foamy cloud appears on top of the liquid.

Whisk together the flour and salt.
Once the yeast is activated add the yogurt, oil, and flour mixture. Knead together on low speed for 8 minutes then, increase the speed to medium and knead for 2 more minutes.

Transfer the dough (it will be very sticky) to a large bowl that has been greased with a few tablespoons of oil. Toss the dough in the bowl to coat with oil and cover with plastic wrap. Set the bowl aside for 45 minutes to one hour or until the dough has doubled in volume.

Preheat the oven to 525 °F, 275 °C.

Lightly flour your work surface and transfer the dough on top. Dust with some flour and roll it around so that it is easy to handle, and the top is no longer sticky. The inside will still be sticky. Take care not to add too much flour or the pitas will be dry.

Cut the dough into 8-10 equal pieces and roll them into rounds. Use as little flour as possible.

Clean the work surface and add rub some olive oil on it and on your hands. This will make the dough easy to handle.

Use a rolling pin or your hands to form each portion of dough into rounds.
Line 2-3 baking trays with parchment paper and transfer the pitas onto the trays.
Bake for about 6 minutes or until the top of the pitas develop some color or golden spots. For the final minute of baking, you may place the tray under the broiler element to develop more color. Keep a close eye on it so that the pitas do not burn or over bake.

Transfer the pitas to a plate/tray and serve warm.

Notes: The dough can also be made without a mixer by using a large bowl and a wooden spatula. Then, knead with your hands (slightly oiled).

The cooked pitas can be stored in a freezer-safe bag in the freezer for up to 3 months. Thaw them and warm through before serving.

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Kitchen Aid Mixer: http://amzn.to/2dQXU0b
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Half sheet baking pans: http://amzn.to/2fcv7cD

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